50 ]i(i-],'ef jH III/ III Vicfonii . 



The percentage of water in honey depends upon the degree of 

 humidity of the atmosphere at the time the nectar is gathered and 

 converted into honey by the bees, and, to a lesser degree, the flora 

 from which the nectar was obtained. Honey the produce of ground 

 flora such as clovers, dandelion, cape weed, &c., is generally not so 

 dense as honey from eucalypts, and as a rule candies quickly. 



When granulation takes place, the crystallizing sugar will some- 

 times settle to the bottom of the vessel, while the non-crystallizing 

 portion remains on top. This peculiarity of some honeys is often 

 noticed when it is put up in glassware, and has given rise to the 

 erroneous idea that sugar has been added. 



In a moist district, or in any locality late in the season, honey 

 should not be extracted until the combs are well sealed over by the 

 bees. N"ot only does the percentage of water in honey stand in a 

 certain ratio to the humidity of the atmosphere at the time of gather- 

 ing, but even after being extracted it will give oS or absorb water from 

 the atmosphere, acting in this respect much in the same way as salt. 



In the combs of the bee-hive, honey is to a large extent protected 

 against the varjang influence of atmospheric moisture by the wax cap 

 with which each cell is closed by the bees, when the honey has reached 

 a certain degree of density. The honey producer should adopt the 

 same means of excluding moisture by hermetically closing the vessels 

 containing honey. Further, it should be noted in connexion with the 

 wintering of bees, that the winter stores should consist of sealed 

 honey. Honey gathered late in the season, stored into combs pre- 

 viously extracted, cannot be properly ripened and sealed over by the 

 bees owing to the low temperature and high humidity of the atmo- 

 sphere, and when consumed by the bees will react detrimentally on 

 their health and vitality. When bees are in a state of nature, little 

 or no honey will be stored so late in the season, all available comb hav- 

 ing been filled earlier. The building of new comb is possible only 

 at a comparatively high temperature. 



Heating Honey to Prevent Granulation. 



During or after extracting all honey should be heated to 160 

 degrees (Fahr.). At this temperature, honey is as thin as water, 

 readily clears itself of air bubbles, pollen grains, and particles of wax, 

 all of which rise to the surface, while at the same time a certain per- 

 centage of water evaporates and some of the crystallizing sugar is in- 

 verted, or changed into a non-crystallizing kind. 



At ordinary temperature honey is an exceedingly sluggish liquid, 

 and it is impossible to strain it through anything fine enough to re- 

 remove impurities. With the application of heat, the necessity for 

 straining disappears, all impurities rising to the surface, where they 

 can be skimmed ofl: when the honey is cooled down again. As stated, 

 honey is a sluggish liquid, but it is also a poor conductor of heat: it 

 is very important not to lose sight of these two factors when heating 

 honey, otherwise it may be badly injured in colour and flavour. 



When heat is applied to a vessel containing water, circulation at 

 once commences, and the temperature of the whole body rises simul- 

 taneously; not so with honey; it is quite possible to burn portion of a 



