THE HIVE AND HONEY-BEE. 
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. 71) 
in elaborating wax, almost, if not quite, as much as the 
market price of white clover honey; and, if he feeds his 
bees alter the natural supplies are over, they will suffer 
from filling up their brood cells.J 
The experienced Apiarian will fully appreciate the 
* If a strong colony is put on a platform scale, it will bo found, during the height 
of the honey harvest, to gain a number of pounds on a pleasant day. Much of this 
weight, however, will be lost In the night from the evaporation of the newly* 
gathered honey, the water from which often runs in a stream from the bottom- 
board. The Rev. Levi Wheaton, of North Falmouth, Mass., is of opinion that ven 
tilation will greatly a'.d the bees in evaporating the water from their unsealed 
honey. The thorough upward ventilation which I now give to my hivos may, 
therefore, contribute to increase the yield of honey. 
t Aristotlo notices this fact, which I once thought a discovery of my own. The 
remarks of this wonderful genius on the generation of bees show that he appre¬ 
ciated the 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 be, then we must 
place more confidence in our observations than in our reasonings. Theory, how¬ 
ever, as far as it conforms to facts observed, is worthy of credit.” Have wo not 
here the inductive systom as well guarded and as well expressed as ever it was by 
Bacon ? 
t The following is my recipe for a beautiful liquid honey, which the best judges 
have pronounced one of the most luscious articles they ever tasted: Put two 
pounds of the 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— 
and add it warm to the syrup, thoroughly stirring them together. As refined loaf 
sugar Is a pure and inodorous sweet, one pound of honey will give 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 the latter 
v. ith impunity. Any desired flavor may be added to it. 
Although no profit can be realized from inducing bees to store this mixture in 
boxes or glasses, the amateur may choose, in bad seasons, or in districts whe-T th* 
poncT is ooor. to secure in this way choice specimens for his table. 
