34 



hydrometer. Before testing, the condition of each sample was noted, 

 in order to compare the specific gravity with its appearance. Eleven 

 samples ranged from 1-400 to 1-430, with an average of nearly 1-413, whilc- 

 the remaining nine ranged from 1-3-50 to 1-390. Those above 1-410 were 

 very firm and dry before testing, and the whole twenty samples were granu- 

 lated. Those from 1-400 to 1-410 appeared to be well ripened, but were 

 not so firm as the others ; there was a marked difierencc in those below 

 1-400, which were soft and moist. My opinion is that the first-mentioned 

 were thoroughly ripe and would keep any length of time ; the second lot, 

 ranging from 1-400 to 1-410, were well-ripened and fit for the market ; while 

 all the samples registering below 1-400 were ^-el■^- doubtful regarding their 

 keeping-qualities — one at l-:?85 liad already be>iun to fenueut. These 

 figures will be valuable for compaiibon with those of future tests. A portion 

 of each sample is being kept sealed to test by time. It i.\-as very noticeable 

 that the 1 tetter the honey the higher was its specific gravity. 



Other tests of a similar mature were carried out bv the then 

 honorary secretary of the Southland Beekeepers' Association, who, at my 

 request, collected seven samples of hone)' from different parts of South- 

 land. Six of the samples ranjicd from 1-420 to 1-450 in their specific 

 gravity bv Twaddel's hydrometer, and are desci-ibed generally as " clover 

 honej, granulated verv hard, fine grain and flavour, thoroughly ripened." 

 The seventh sample is described as of " poor quality compared with the 

 others, and doubtful as to its keeping-qualities, granulated, but soft ; 

 specific gravity, 1-402." 



In addition to the above, some fifty tests have since been made, chiefly 

 of white-clover honey, the samples of which were considered well ripened. 

 Most of them ranged from 1-420 to 1-435, while some samples of mixed 

 varieties averaged 1-415. 



I feel confident that v,e .shall be able, after another season's experience 

 and many additional tesis. to formulate an approximately correct standard 

 of specific gravity for our best honey that will denote its fitness for market. 

 The tests already made indicate that clover honey of a specific gravity of 

 1 '420 and over is fit for market, and the higher the specific gravitv the better. 



METHOD OF TESTING. 



Each sample Avas liquefied tjy slow heat in a closed vessel (to prevent 

 the moisture evaporating) placed in a watei- bath. It was then reduced 

 to a temperature of about 60° Fahr., poured into a test-glass, and the hydro- 

 meter inserted (see FIlj 2). The hydrometer will gradually sink until it 

 finally registers the specific gravity. In the case of honey being too dense 

 to be treated in this manner, weit;h up, say, 8 oz. of honey, then add the 

 same weight of warm water, and thoroughly mix ; when reduced to 60° 

 Fahr. it will be i-i'ady for testing. Supposing, for instance, the hydro- 



