2l6 
ing which the insect transforms from the caterpillar, grub or 
maggot stage to the winged adult form ; and the adult insect 
as usually recognized. 
W ith those insects not making a complete change of form 
during their development, the young on hatching from the 
egg resemble the parent or adult in possessing the three dis- 
tinct divisions of the body, the three pairs of legs, and other 
characteristics of the adult insect, with the exception that 
they are smaller in size, lack wings and are otherwise imma- 
ture. Insects of this type are illustrated by the grasshoppers, 
the cockroaches, and the leaf-hoppers. 
I trust some of the things that I have said and the slides 
that I have shown you will attract you to a consideration of 
insects as a class. This is but a very brief introduction and, 
in so far as the general subject is concerned, I must leave you 
to better the acquaintance. I do not believe a zoological classi- 
fication or technical descriptions will serve your purpose at the 
start. I would urge you to study insects as you find them, 
in relation to their surroundings and to themselves. Points 
in common will after a time appear to you and then their clas- 
sification will naturally follow. It remains to consider next 
insect injury and insect control. 
HONEY FOR CANNING. 
So far I have used honey for canning fruit only in a small way, but 
have watched the results carefully, and am fully convinced that it can 
be used in place of sugar for any kind of fruit with much better results 
than if the sugar were used. When using honey I have never had a can 
spoil, and have always found the fruit far better and richer than that 
put up otherwise. We have been eating some peaches this winter that 
were put up three years ago, and in that time we have moved once. I 
would, therefore, advise those wishing to try the honey to do so by all 
means. 
Formerly, when I canned strawberries I took two quarts of good 
firm berries, just from the vines, stemmed them late in the day, rinsed 
them quickly in cold water, and drained in a colander until I could pre- 
pare another can. I put them in a stone crock and covered them with 
a cup of granulated sugar and set them in a cool place until morning. 
I then put them on the stove, boiled them well, and canned them. With 
this amount there is enough to fill a quart Mason jar, and a little over 
for a taste. Wlhen using the honey in place of sugar the same method 
is followed except that only half a cup of honey is used, which is poured 
over the berries so that it goes down through and all around them. We 
are careful to use good fruit, as one over-ripe berry may spoil the whole 
lot. Cherries, raspberries and blackberries may be canned, using about 
half the amount of honey that would ordinarily be used of sugar. The 
larger fruits, Such as peaches, pears, quinces, etc., are also improved 
by the honey. 
Fruit must be handled right in order to be good, and we must be 
free from other duties while canning it. A very safe rule is to follow 
whatever plan has been found successful, substituting half the amount 
of honey for the sugar. I am sure no one will be disappointed. 
For cooking purposes, making pickles, etc., honey is just fine. — 
Correspondent in t( Gleanings in Bee Vulture.'" 
