THE HIVE AND HONEY-BEK. 
The evaporation* of its watery particles is the only well 
marked change that honey appears to undergo from its 
natural state in the nectaries of the blossoms, and bees 
are very unwilling to seal it over until it has been brought 
to such a consistency that it is in no danger of becoming 
acid in the cells.f 
Even if cheap honey could be '■'■made oner” by the 
bees so as to be of the best quality, it would cost the pro¬ 
ducer, taking into account the amount consumed (p. /1) 
in elaborating wax, almost, it not quite, as much as the 
market price of white clover honey; and, if he feeds his 
bees after the natural supplies are over, they will suffer 
from tilling up their brood cells.J; 
The experienced Apiarian will fully appreciate the 
* If astrong colony is put on a platform scale, it will bo found, during tho height 
of the honey harvest, to gain n number of pounds on a pleasant day. Much of this 
weight,'however, will be lost in tho night from the evaporation of tho newly- 
gathered honey, the water from which often runs In a stream from tho bottom- 
bonni. The llov. Levi Wheaton, of North Falmouth, Mass., is of opinion that von 
tHation will greatly aid tho bees in evaporating the water from their unsealed 
honey. The thorough upward ventilation which I now give to my hives may, 
therefore, contribute to iucrease the yield of honey. 
t Aristotle notlcos this fact, which I once thought a discovery of my own. Tire 
remarks of this wonderful genius on lire generation of bees show that ho appre¬ 
ciated tho difficulties which, until of late, have so much perplexed modern 
Apiarians. After discussing this topic, he says: “All pertaining to this subject 
has not yet been sufficiently ascertained; but, if it ever should bo, then we must 
place more conlldence in our observations than in our reasonings. Theory, how¬ 
ever, as far as it conforms to facts observed, is worthy of credit.’’ Have we not 
hero tho inductive system as well guarded and as well expressed as ever it was by 
+ The following is my recipe for a beautiful liquid honey, which tho best Judges 
hu-o pronounced one of tho most luscious nrticles they ever tasted: Put two 
pounds of tho purest white sugar in as much hot water as will dissolve it; take 
one pound of strained white clover honey-any honey of good flavor will answer- 
nnd add it warm to tho syrup, thoroughly stirring them together. As rctmed loaf 
sugar Is a pure and inodorous sweet, one pound of honey will glvo its flavor to two 
pounds of sugar, and the compound will be free from that smarting taste which 
pure honey often has, and will usually agree with those who cannot eat tho latter 
w ith impunity. Any desired flavor may bo added to it. 
Although no profit can bo realized from inducing bees to store this mixture In 
boxes or glasses, the amateur may choose, in bad seasons, or in districts whe-e In* 
noney is Door, to secure in this way choice specimens for his table. 
