16 



50 cubic centimeters, polarized but 0.2 degree to the right. Twenty 

 grams of the honey was dissolved in 20 cubic centimeters of water, 

 made up to 250 cubic centimeters with methyl alcohol, and allowed to 

 stand several days; the precipitate was washed, dried, and weighed, 

 and results obtained as given above. The honey filtrate, from which 

 the alcohol was removed by evaporation, made up to its original vol- 

 ume, gave a polarization of — 4.80 and, after inversion, of — 6.6 at 

 31.7° C. 



Twenty grams of honey was diluted to 250 cubic centimeters with 

 absolute ethyl alcohol (according to the method of Konig and 

 Karsch °) and allowed to stand several days. The precipitate formed 

 by this alcohol amounted to 0.194 per cent, about equal to that formed 

 by methyl alcohol. The filtrate, from which the alcohol had been 

 removed, made up to the original concentration, gave a polarization 

 of — 5.3 and, after inversion, — 6.8 at a temperature of 30.3° C. As 

 will be shown later, the two kinds of alcohol have quite different 

 effects upon the honeydew honey. 



HONEYDEW HONEY. 



The analysis of many samples of honeydew honey shows it to be 

 abnormal. A number of samples were examined. Nos. 1 and 17 

 were dark in color and derived mostly from honeydew. No. 13 was 

 a sample of honey containing a greater proportion of floral honey. 

 The results of the analyses were as follows : 



Analyses of honeydew honeys. 





Water. 



Ash. 



Sucrose 

 (Cler- 

 get). 



Reduc- 

 ing 

 sugars. 



Acid- 

 ity. 



Dex- 

 trin. « 



Nitro- 

 gen. 



P( 



Direct. 



)larizati< 



Indi- 

 rect. 



m. 



At 



87° C. 



Sample No. 1 



Sample No. 17 



Sample No. 13 



Per ct. 

 16. 14 

 15. 12 

 17.08 



Per ct. 

 1.27 

 2.04 

 1.19 



Per ct. 

 4.1 

 7.2 

 2.2 



Per ct. 

 57. 72 

 59.76 

 67.52 



Per ct. 



(») 

 0. 172 



(*) 



Per ct. 



(*) 

 0. 339 



(») 



Per ct. 

 0. 81 

 (*) 

 ( b ) 



Degrees. 

 +16.2 

 +24. 5 

 + 3.8 



Degrees, 

 c +11. 0 

 rf+15.3 

 e - 1.0 



+33.0 

 +36.0 

 +24.0 



a Dextrin was precipitated by methyl alcohol. d At 31.7° C. 



" J Not determined. e At 31.6° C. 



c At 30° C. 



An inspection of these analyses shows that the honey differs greatly 

 from the present official standard. 



A more detailed analysis of sample No. IT, a typical sample of 

 honeydew honey, made in the Bureau of Chemistry, U. S. Depart- 

 ment of Agriculture, gave the following results : & 



a Leffmann and Beam. Food Analysis. Philadelphia, 1901, p. 138. 

 6 Letter of Dr. H. W. Wiley, December 1, 1906. 



Bui. 17 



