f^OV.  2S 
THE  Bl^lAL  MEW-¥©BiREB. 
GRAPE  SIRUPS. 
This  is  another  product  likelj'  to  become  of 
some  importance  if  grapes  continue  to  bo  pro¬ 
duced  in  sucli  vast  quuntitioa  as  tiioy  are  at  the 
present  time.  California  Vineynrdists  are  ospo- 
ciallj'  inter<‘stcd  in  Hiiding  a  ready  market  for 
the  prodnots  of  their  vineyards,  and  as  the  entire 
crop  cannot  be  tlisposod  of  in  its  natural  state, 
and  all  the  varieties  cnltivate<l  do  not  makelirst- 
rale  raisins,  the  production  of  ((rape  Kinips, 
opens  a  now  source  for  tlie  disjio.sal  of  any  sur¬ 
plus  stock.  The  Pacific  Rimal  I’ress  in  speaking 
of  tliis  new  industry  says : 
So  far  as  we  know  the  manufactm-e  of  grapo 
sirup  has  rtsached  the  most  systematic  develof*- 
mont  at  St.  Helena,  Naj>a  county,  at  the  ostali- 
lisliment  of  .T.  (!.  Weinberger.  Wo  have,  in 
former  is.suos.  noted  the  lilting  up  of  his  manu¬ 
factory.  A  full  answer  to  the  query  of  our  cor¬ 
respondent  above  may  be  found  in  the  following 
interesting  description,  which  wo  take  fn.un  the 
last  week's  St.  Helena  Star:  Mission  grapes,  let 
ns  premise,  arc  the  kind  to  be  used ;  not  only 
becauso  tliey  arc  wortli  less  than  other  kimls  for 
wine  making,  bnt  are  worth  moro  for  sirup- 
containing  a  greater  quantity  of  saccharine 
matter. 
Tlio  iiroeess  is  as  follows :  .Tuico  from  Afisiiion 
grapes  is  oxiiressod  in  the  ordinary  way,  a  ton 
yielding  alioiit  1  ‘.10  gallons  lit  for  sirnp-inoliing. 
After  the  graiais  have  been  through  the  ciusher, 
the  juice  is  dial  noil  off,  all  that  will  run  freely, 
when  the  pumice  i.s  thrown  in  a  press-tub,  and 
all  the  juice  that  will  lun  white  iires.sed  out — 
about  a  couple  of  hours  pressing  will  iuieumplish 
this.  When  tJie  jnice  begins  to  bo  colored  it 
should  no  longer  be  used,  and  all  tlio  rest  of  the 
pumice  may  be  throw  u  hack  into  tanks  and  fer¬ 
mented  for  common  wine,  or  sent  to  the  still,  or 
fed  bi  hogs,  for  which  latter  juirposo  it  is  very 
good.  The  juice  when  ready  should,  before  it 
undergoes  any  fermenUng  process  -that  is  with¬ 
in  a  day — ho  placed  in  what  is  called  a  clarifying 
tank,  holding  not  less  than  150  to  200  gallons, 
and  made  of  planished  (tinned)  copper.  The 
copper  is  to  enable  it  to  be  heated,  and  the  tinn¬ 
ing  to  keep  the  acid  of  tlie  jnieo  when  cooled 
from  funning  verdigris.  This  clarifying  tank  is 
over  a  tire,  and  tlie  jnieo  is'  healed  iqi  just 
enough  to  bi'ing  it  to  a  boil.  .Just  before  this 
l»oint  a  prix;ess  is  gone  through  to  uontralizo  the 
acid  and  separate  the  albumen  contained  in  the 
jnieo.  This  consists  of  the  use  of  lime.  For  a 
quantity  of,  say  120  gallons  of  jnieo,  take  threo 
pounds  of  uuslackod  limo,  slaekeu  with  enough 
water  (say  a  gallon)  to  make  it  into  a  thick  paste. 
Then  tako  part  of  the  hot  jiiiee  and  stir  it  up 
with  this  limo,  when,  being  reduced  to  a  very 
tliin  state,  pour  it  into  the  clarifying  jian,  (keep¬ 
ing  back  the  sediment  naturally  resniling  from 
the  lime  slacking)  and  stir  it  all  up  well.  'I'ho 
effect  of  this  will  ho  instantly  seen  liy  a  separa¬ 
tion  of  the  albumen  from  the  jiiiee,  the  former 
floating  round  in  littlo  particles  like  the  curding 
of  miJk,  and  bccomhig  of  a  muddy  color. 
The  acid  in  the  juice  is  by  the  .same  process 
also  neutralized,  and  becomes  siveot.  The  juice 
being  brought  to  a  boil,  the  tiro  sluinid  now  bo 
reduced,  and  the  juice  may  be  cither  left  in  the 
clarifying  pan  to  cool  off  and  settle,  or  trans¬ 
ferred  to  other  tanks  for  the  same  ]miposc. 
Within  about  six  hours  it  will  have  settled,  and 
the  evaporation  or  sirup  boiling  may  ho  com¬ 
menced.  For  sirup  boiling  various  contrivances 
may  be  used.  The  best  Mr.  W,  considers  Cook’s 
patent  evaporator,  which  is  tlie  one  used  by  him. 
The  pun  is  a  shallow’  affair,  some  four  inches 
deep  ami  about  nine  feet  long  by  four  wide ; 
across  tJiis  run  purtitioiiR,  diviclmg  it  into  18 
compartments,  or  troughs,  and  tliese  parti¬ 
tions  tieiug  alternately  closed  at  one  end  and 
open  at  the  other,  make  a  continuous  tnuigh- 
liko  affair,  tbrougli  which  the  jnice  gradually 
flows  from  one  side  to  the  otJier,  working  slowly 
down  in  this  way  from  the  upper  to  the  lower 
end  of  the  pan,  the  evaporating  process  mean- 
wbilo,  by  the  aid  of  a  moderate  fii’c  underneath, 
gradually  going  on,  so  that  by  the  time  the  juice, 
which  has  entered  at  the  upper  end,  gets  to  the 
lower  end,  it  is  reduced  to  sirui>  and  is  di’ained 
off  into  vessels  below’.  For  the  purpose  of  keei> 
ing  up  the  flow,  the  pan  is  made  on  rockers,  so 
that  the  fall  may  be  regulated  to  suit  tlie  sirup 
maker,  (large  pans  are  made  on  brick  arches, 
with  the  incline  ah’oady  adjusted).  The  juice  is 
fed  into  the  evaporator  from  a  tank  at  the  head, 
whence  it  runs  tbiough  a  faucet  in  a  continuous 
stream.  As  to  the  time  consumed  in  evaijorat- 
ing,  250  gallons  of  juice  can  be  readily  jiut 
tlu’ougii  in  12  hours.  Throe  gallons  of  juice 
make  one  of  sii’iiii,  jirovidiug  the  juice  cont-ains 
25  per  cent  of  sugai’,  which  is  the  miniiiuim  de¬ 
gree  at  w'hicli  it  ought  to  be  made  ;  the  higher 
the  better.  I'his  is  about  all,  except  the  eooUng 
off  of  the  sirup,  which  ought  to  be  done  before 
putting  in  barrels.  For  this  purpose  a  large  iron 
pan,  holding  about  60  gallons,  js  ust^d, 
PROTECTING  GRAPE  VINES. 
Tukr£  is  scarcely  a  single  variety  of  Grape  of 
good  quality  in  cultivation,  wliero  the  ther¬ 
mometer  falls  beyond  12  ’  below  zero,  tbat  can 
withst.’i.nd  onr  winters  without  iiroteetion.  An 
easy  method  of  protecting  them  is  (after  Iho 
vinos  are  primed)  to  tie  thorn  in  a  compact  man¬ 
ner  w’ith  twine,  then  lay  them  down  ujion  the 
ground,  and  by  moans  of  slakes  socuro  them  in 
position,  and  then  cover  them  about  two  inches 
deep  with  earth.  Refuse  hay  or  straw’  will  do 
very  w’ull  for  this  juirposo,  but  somotimos  mieo 
got  into  such  covering  and  giiaw’  tlie  bark  off  the 
vinos.  In  clayey  soils,  and  where  but  littlo 
snow’  falls,  straw  or  liay  w  ould  be  the  best  cov¬ 
ering,  because  the  rains  of  winter,  iqiou  a  soil 
tenacious  of  moistnro,  often  kill  the  buds,  by 
ktjeping  them  too  wot. 
Tho  question  may  arise,  “In  what  latitude 
w’oiild  it  be  safe  to  leave  tho  vines  upon  the 
ti’ollisoH  diu’iug  winter?"  They  may  generally 
bo  left  with  Siifoty  in  tho  lutitiide  of  Now  .lersey 
and  further  south  ;  hut  oven  in  jiarts  of  that 
vjtttto  tho  Coneord.s  w’cro  all  killed  in  tho  w'inter 
of  1872. 
Wo  advise  such  of  our  grajio-g rowing  readers 
as  hare  omitted  to  prune  their  vines  to  do  so 
without  delay,  as  November  is  tho  most  snitahlo 
time  to  do  it.  If  you  desire  to  propagate  vines 
from  cuttings,  cut  them  in  lengths  of  from  two 
to  four  buds,  accordiug  to  the  length  of  tho 
Jiiiiits  of  tho  cane.  They  ought  to  he  sunk  to 
tho  depth  of  from  six  to  ten  iiiehcs  into  tho  soil 
when  set  out.  Select  good,  well-matured  w’ood 
of  this  year’s  growth,  cut  off  close  to  tho  lower 
bud  and  an  inch  or  tw’o  above  tJio  up|ier  one  ; 
and  they  may  he  jiruBorvod  during  the  winter  by 
placing  them  in  tlio  ground,  closely  packed, 
witli  tho  upper  hiids  just  above  the  siirfaeo,  then 
lightly  cover  theiii  with  straw  and  set  them  out 
ill  the  spring. 
DO  BEES  GATHER  HONEY  OR  MAKE  IT! 
1‘iior.  Gii\s.  V.  UiLKV,  State  F.iitomologist  of 
Missouri,  apiieius  to  have  awakened  quite  an  o.\- 
citeruont  among  heo-keeiiors  by  jiropon tiding  the 
above  question. 
Tbe  iliscussioM  of  it  lias  not  been  limited  to 
America,  for  no  “  pont-np  Utica  ’’  can  keep  with¬ 
in  its  coniines  so  inomontuous  a  tlienio  as  the 
origin  of  honey,  consequently  it  has  crossed  tho 
Atlantic  and  our  English  cousins  aiqiear  to  bo 
greatly  oxcibsl  over  what  they  consider  a  ques¬ 
tion  jiropounded  by  a  Vankco.  lint  as  it  liappcus, 
Prof.  Itii.F.Y  is  by  birth  an  Englishman,  although 
w’c  now’  claim  him  as  a  loyal  American  citizen, 
and  believe  that  ho  i.s  abimtiantly  able  to  “•  strike 
buck  '■  when  ho  receives  a  blow  from  friends  at 
homo  or  abroad. 
Tho  I’rofesKor,  it  aiipeurs  favors  tho  opinion 
that  boos  “ruiike"  honey  out  of  the  saenharine 
material  gathered,  and  Mr.  i’K'rTKUiF.w,  a  well- 
known  apiarian  of  England  favors  this  view’,  and 
has  so  expressed  hinisolf  in  tho  .Journal  of  ilorti- 
eulturo.  'riuH  has  brought  out  some  very  sar¬ 
castic  replies  one  of  which  wo  eojiy  to  show  our 
readers  how  tho  ‘‘  honey  war fages  abroad. 
My  simple  answer  to  this  question,  which  has 
been  again  brought  to  the  front  in  this  .Jimrnal, 
in  that  tho  latter  is  an  impossibility.  Unless 
bees  bring  sugar  into  tJieii’  Lives  ajiurt  from  tho 
substance  wliieh  Mr.  Pettigrew  calls  erndo  lionoy, 
or  excrete  it  from  their  own  boilics,  they  gather 
it  abroad  from  fruit  or  flowers,  or  hi  rare  in- 
stancos  in  tho  form  of  houeydew.  Mr.  Petti- 
grew’’s  notion  is  that  boos  6.\ci’eto  it  from  their 
own  bodies,  and  in  support  of  his  opinion  lie 
quotes  tlio  statement  of  a  cortuui  Professor 
Riley,  an  American,  by  whom  tho  truth  is  so  well 
told  that  Mr.  Pettigrew  ventures  to  rojicat  it  in 
two  successive  issues  of  this  Journal.  “  Honey," 
ho  says,  “  is  a  secretion  of  bees  to  some  extent 
as  well  as  wax.’’  Rut  presently  he  says  tJiat  tho 
crude  honey  found  in  flowers  and  gathered  by 
tho  bees  is  afterwards  changed  and  converted 
mto  lioney  proper.  After  having  been  gathered 
and  disgorged  it  is  reswallowed,  and  tliou  passes 
through  a  process  of  preservation,  in  which  it  is 
thickened  and  sweetened,  resulting  iii  honey,  as 
tbe  Professor  puts  it."  With  all  respect  to  Mr. 
Pettigrew  I  must  say,  as  I  have  said  before,  that 
these  random  and  onriouB  assertions  are  not 
proven,  and  therefore  the  truth  of  this  presumed 
fact  is  still  Ijing  in  th’eamland. 
It  is  smgular  to  observe  how  ready  Mr. 
Pettigrew  is  to  endorse  the  notions  and  state¬ 
ments  of  this  American  gentleman,  happening 
as  they  do  to  coincide  with  his  opinions,  whoroiis 
a  while  ago,  in  respect  to  th'i  value  of  Italian 
boos,  the  testimony  of  a  number  of  Americans 
was  ridionJed  and  eontoinned  by  him,  in  common 
with  everything  from  America,  in  tho  mo.st  un¬ 
measured  terms.  1  repeat,  witli  all  respect  both 
for  Mr.  I'ottigrow  and  his  Amorican  friend  J’rof. 
Riley,  that  we  have  as  yet  nothing  hut  bare  as- 
sei’tion  for  all  these  curious  statements.  True, 
there  is  au  allusion  to  a  certain  other  American, 
a  “  chemist  and  botanist  of  I,ouisi.ana,  who  de¬ 
scribed  the  changes  undergone  by  nectar  in  tho 
elaboration  into  honey  in  the  bee’s  stomaeli.” 
Now  this  is  just  what  wo  want  to  know.  Will 
Mr.  I’ottigrow  favor  us  with  the  data  iqion  which 
this  chemist  fimnded  his  argument?  Doubtless 
tho  same  authority  which  nolilledtho  tact,  to  the 
“  ironsekeepers' Gonvention  in  8t.  Iiom's,”  also 
coutidijs  the  details  of  tliis  romariuible  discovery, 
which  certainly  was  new  to  the  Jonrnalof  llorti- 
cnltni'n  till  it  was  mooted  liy  Mr.  I’ettigrew.  1 
can  im.igine  no  moro  interesting  suliject  to  beo- 
kcopors,  on  whieli  iho  puticnt  and  exlnnistivo 
mind  of  the  Hcientifio  I ’resident  of  tho  Ilritish 
Ree-keopers'  Association,  Sir  John  Lnbhoek, 
might  bo  bniiiglit  to  bear,  than  this  question  of 
the  lu’esnmed  iiianufactnre  of  honey  in  the 
stomach  of  the  bee,  if  indooil  be  should  think  it 
Worth  a  second  thought.  At  present  1  say  wo 
have  nothing  bnt  statements  and  assertions  in 
support  of  tlio  theory,  which  witliont  tho  most 
satisfaetory  proofs  will  remain  assertions  and 
nothing  more,  however  fieqnently  aud  iimsist- 
ently  reiterated. 
Tho  Hoerelioii  of  wax  from  honey  is  an  entirely 
different  thing,  for  honey  is  known  to  Ri  littlo 
more  than  the  qniiitossonco  of  sugar,  which  oon- 
tiiinstho  fatty  eleinenls  which  are  the  iiigredients 
of  wax.  Rut  where  does  tho  sugai’  come  from  ? 
Mr.  Pettigrew  says  it  is  not  found  m  the  erndo 
honey  gathered  in  the  llowors,  it  is  elaborated  in 
the  sluinaeli  of  tbe  lice,  is  it  so?  I’rovc  it,  1 
say.  It  must,  however,  be  elaborateil  out  of 
sometliing  in  tho  stomaeli  of  tho  heo.  Ji’or  “  out 
of  iiotidng  eoriuis  nothing.’’  Now,  Mr.  I’otti¬ 
grow,  jileimo  to  toll  us  what  is  that  something 
out  of  whieh  boos  make  honey;  hut  in  tlio  name 
of  everything  tliat  is  Hc.ientilie,  do  not  repeat  tho 
saiiio  tale  in  the  siuno  lortn.  Till  tlie  proof  jioh- 
itivo  is  furnished,  or  at  least  till  reasonable 
grounds  for  believing  sueli  a  very  extraordiniu7 
thing  are  siqqilied  ns,  uolsidy  will  bo  coiiviiioed 
whoso  opinion  is  worth  a  groat. 
Of  course,  we  all  know  very  well  from  our  first 
practical  experience  of  lioney,  that  at  lirst, 
especially  at  wrlam  seasons,  iiarlieuliirly  lowar.ls 
tho  close  of  the  honey  season,  it  is  thin  and 
watery.  Yon  may  call  this  erndo  lioney  if  you 
like.  I  do  not  oliject  to  the  term.  Also,  of 
eourse,  wo  all  know  that  bees  transjiort  the  honey 
frAiu  oell  to  cell.  At  lirst  tliey  put  it  into  any 
vacant  cell  wlm  h  happens  to  he  ready  for  it. 
At  night,  or  on  wet  or  gloomy  days,  it  is  carried 
away  if  there  be  a  good  qnaiitity  of  it  in  tlio 
coUa -Tlsiially  apiuopriatod  to  the  queen’s  use  for 
breeding  purposes,  and  removed  to  tho  penna- 
iieiit  honey  stores  wlierever  these  may  he.  In 
jirocess  of  transfer  tlie  hoes  reswallow  it  and  dis¬ 
gorge  it.  All  llii.s  wo  know  well.  1  for  one  be¬ 
lieve  (and  it  is  at  least  a  re.isonable  belief),  tliat 
owing  to  tho  iieat  of  the  hive  a  great  ovapo ration 
talics  place  in  the  honey,  both  when  deposited 
temporarily  and  when  transferred,  and  that  it 
thickons,  and,  of  eonrso,  heeunum  sweeter  and 
richer  in  the  jirocoss  of  thiekouing.  Rut  do  not 
tell  mo  that  the  bees  have  a  conjuring  power 
hidden  somewliero  in  their  dinuiiutivo  liimey 
sacs,  which  are  seal  eely  larger  than  a  big  jiln’s 
hoad--a  |K)wer  to  convert  the  watery  sngarloss 
jnice  (.according  to  Mr.  Pettigrew),  extracted 
from  flowers  into  real  honey  by  means  of  tlio 
sugar  latent  in  the  said  tiny  sacs. 
Now  for  a  bit  of  real  “  fiict."  A  friend  of 
miiio,  who  is  Hiieh  an  enthusiastic  hoo-kee[ii  r 
that  Ilf)  can  novei’  let  bees  alone  wherever  ho 
- 1_ 
S4S 
^riciitifir  aitb  Iscful,'!! 
THE  GERM  THEORY 
DISEASE. 
Hi'iKMi  iS'i'H  aro  continually  pushing  thpir  in- 
vostig.’itions  doopor  aud  dcoiior  into  tho  secreted 
roeessiis  of  natnro  in  search  of  the  cause  of 
various  diseases  tlio  origin  of  which  lias  so  long 
roniainc'd  a  mystery  to  man.  'i'lio  moro  thorough 
their  invostigal.ions  the  moro  apiiarent  it  hoeomos 
that  nearly  all  diseases  of  aidnuils,  and  plants, 
arise  from  some  kind  of  a  imiasito.  Thoso  may 
holong  to  tho  animal  or  vegotahlo  kingdom,  bnt 
in  a  majority  of  inst.ancos  they  aro  so  minuto 
that  it  is  dillicnlt  to  learn  much  of  their  natiU’O 
or  tho  eonilitions  imdor  wliich  they  developo  and 
mnlti))ly. 
It  lias  long  been  held  by  some  of  our  seieutistk 
that  fevers  of  various  kinds  are  eaiisod  by  tho 
proHonco  of  soiiio  nunnto  parasitie  fungus, 
which  has  been  absorbed  by  tho  system  either 
from  tho  air  or  food.  l'’over  and  ague  is  jiroba- 
hly  caused  by  one  sjieeies,  typhoid  fever  by 
another,  and  yellow  fever  l»y  still  another,  and  so 
on  through  the  entire  )lst  of  di.seasos  to  which 
human  llosli  is  subject. 
We  notice  that  this  fungoid  theory  of  tho 
origin  of  diseases  is  gahung  ground  rapidly 
among  onr  host  tliinkers,  and  most  sciontiiio  in¬ 
vestigators,  and  although  it  is  not  w’hat  might 
bo  termed  a  new  theory,  still  tho  means  for 
iloturinining  its  accuracy  were  so  limited  in 
foriner  times  tliat  it  is  only  of  lato  years  scien¬ 
tists  have  hoen  enabled  to  inako  any  positive  pro¬ 
gress  in  producing  exigent  facts  ami  data  hearing 
iqion  tho  aflirmativo  sido  of  tliis  question. 
We  notice  that  Prof.  Tvnoai.i,  in  opening  tho 
winter  course  of  popular  seleiililie  leetnros  in 
Glasgoiv  selected  this  germ  theory  of  epidemic 
disease  for  his  oiieuing  disooiU’se.  Ho  stated 
that  tw'j  hnndi’od  years  ago,  Robert  Royle  wrote 
in  his  essay  on  the  J'athological  Part  of  Physic, 
“  that  ho  that  thoroughly  nndorstaiids  tho 
nature  of  ferments  and  fernientations  shall 
pi’obalily  ho  inudi  hotter  able  than  ho  that 
Ignnros  them  to  give  a  fair  aecoimt  of  divers 
pliimoineua  of  several  disoasos  (as  well  fevers  as 
iitliers)  whieh  will,  perhajis,  bo  never  properly 
iiiiderstiiiHl  without  an  insight  into  tho  doetriuo 
of  fermontationH."  Rut  it  was  only  in  this  our 
day  that  men  wero  begiiming  to  realize  the 
truth  of  these  pregnant  words. 
In  tho  doniain  of  surgery,  Professot’  Lister  of 
Edinburgh,  had  demonstrated  in  his  iiiitiseiitic 
treatment  that  the  puti’ofactiim  of  woiimlM  was 
to  bo  averted  by  the  dostruoHon  of  biietiia. 
PasHuig  from  surgery  to  tho  iloiiiaiii  of  niedieirio, 
he  said  the  ixuivietlon  was  spreading  and  growing 
daily  in  strength,  tliat  reproductivo  jiarasitic 
life  was  at  the  rout  of  cpideniio  diseasc^that 
living  ferments  roidiug  lodgment  In  tho  body 
increased  there  and  multiplied,  directly  mining 
the  tissue  on  wlucli  they  subsisfed,  or  destroying 
life  iiidii’cetly  by  tho  goneration  of  poisonous 
ooiiipoiimls  witliin  tho  body.  This  coneliiHion,) 
which  came  to  m;  witJi  a  iirosumption  almost 
amounting  to  denionsli-ation,  had  been  clinched 
by  the  fact  that  vinilonlly  infective  iliseases  had 
boon  diseoveieil  with  wideli  living  organisms 
wero  as  closely  and  as  indissolubly  eorineeted  as 
the  growth  of  torilla  was  with  the  formentation 
of  boor.  Ami  hero  ho  wished  to  utter  ii  warning 
to  well  meaning  jicojilo. 
Wo  liad  now  reaolied  a  phase  of  this  question 
when  it  was  of  tho  very  last  iinportaueo  that 
light  should  once  for  all  bo  thrown  upon  the 
llnds  them,  tells  mo  that  about  seven  wooks  ago,  j  manner  in  wliich  contiigions  aisl  infections  dis- 
haiiponing  to  be  visiting  a  lady  in  .Staffordshire 
who  kcejis  bees,  he  offered  to  tuku  her  honey  for 
her.  This  was  done,  and  oiicai  ufiillyexaniiniiig 
the  combs,  wliich  wero  rich  in  honey  in  mMiu 
cells  among  tho  brood  as  well  as  in  the  upper 
storea  of  tlio  hive,  he  could  see  no  diffurence  in 
tho  honey.  What  was  in  the  ojien  cells  was  just 
as  rich  and  as  jiei  fect  honey  as  that  which  was 
soaled-up.  Ho  iiointed  out  the  circumstance  to 
his  hostess  in  special  reference  to  Mr.  Pettigrew’s 
tlieory,  with  wliioh  be  was  well  acijnainted. 
Now,  I  do  not  mean  to  say  that  this  uniform 
rioliness  is  to  he  found  under  all  eircumstances 
aud  in  every  season  alike  tho  same.  I  know  it  to 
bo  otherwise.  lint  in  this  instance  the  boos  w’cre 
still  hard  at  work  bringing  honey  into  tlio  hive  ; 
and  it  is  a  jiroof  of  tho  remarkable  productive¬ 
ness  of  the  season,  tliat  quite  to  tho  last  tlio 
honey  was  as  rich  or  ncarlyiso  as  it  had  been  at 
the  beginning. 
There  was  no  crude  honey  in  the  hive  at  all. 
Can  .vlr.  Pettigrew  account  for  this  on  his  theoi’y  ? 
UstiaUy  the  case  is  very  different.  In  this  coun¬ 
try,  at  least,  om-  honey  is  uniformly  thick  and 
very  rich  in  May,  It  is  gathered  from  tho  April 
and  May  fruit  blossoms,  especiallyj  from  the 
apple  blossoms.  In  Juno  tbat  gathered  from 
tlio  early  white  clover  is  stiU  rich,  though  paler 
Uiiiii  that  gatliered  earlier.  In  tho  latter  inirt  of 
July  and  early  August  it  is  often  very  thin  and 
poor  with  an  acrid  flavor ;  uml  at  this  time,  when 
the  honey  harvest  usually  lakes  place,  there  will  I 
he  found  all  the  diffurenco  wliich  Mr.  I’etligrow 
describe, s  botweeu  his  erndo  syrup  in  tho  open  I 
cells  and  tho  richer  honey  stored  in  tho  upper 
part  o(  tho  hive.  I 
eases  tako  root  and  spread.  To  I  hi:,  end  tho 
.action  of  various  rennonts  upon  tho  organs  and 
tissues  of  tho  living  body  imisl,  be  stmlied,  tho 
habit  of  each  special  organism  concerned  in  the 
prodnct.iim  of  each  siieeil’ic  disease  must  bo 
dotermined,  and  tho  imido  liy  which  its  germs 
aro  siiread  abroad  as  sources  of  fnrtlier  infeetion. 
It  was  only  by  such  rigidly  aeciu’iite  inquiries 
that  wo  could  obtain  flmil  and  eomploto  mantery 
over  tlmse  destroyers.  Hence.  Avhilo  ahliorring 
cruelty  of  all  kimls,  while  slirinkuig  syrapatheti- 
eally  from  all  animal  snlTcTiiig  siifforiiig  which 
his  own  (iiirenilH  never  called  upon  him  to  indict, 
an  unbiased  survey  of  tlio  bold  of  research  now 
opening  out  before  tho  [iliysiologlsl.  caused  Jiim 
to  cuncliido  that  no  greater  calamity  could  boPi.ll 
tho  human  race  than  the  stoppage  of  expori- 
nioiifcal  inquiry  in  this  direction. 
A  lady  whoso  philanthropy  had  rendered  her 
illustrious,  said  to  him  some  time  ago  that 
seionec  was  becoming  immoral ;  that  tlie  re- 
soarohes  of  tlio  past,  niiliku  those  of  tho  present 
wore  carried  on  without  eniolty.  He  replied  to 
her  that  the  scionco  of  Kefilor  and  Nowlou,  to 
which  she  referred,  dealt  wiUi  the  laws  aud 
phenomena  of  inorganic  matter,  but  that  one 
groat  advance  made  by  modern  science  was  in 
the  direction  of  biology  or  the  scienc*  of  life, 
and  that  m  tins  now  ihroetioii  seicutifle  inquiry, 
though  at  the  outset  pursued  at  Uio  cost  of 
sonic  teniporaiy  biifTering,  would  in  iho  end 
prove  a  thousand  times  more  lieiielicent  than  it 
had  hitherto  been.  It  was  exceedingly  impor¬ 
tant  that  such  assemblies  iw  Ib  i'  winch  ho  was 
addi’essing  should  see  clearly  the  ishiios  at  stake 
in  such  qiiostiouB  as  this,  and  tliat  the  properly 
infiii’med  oonimon  sense  of  the  eoimnnnity 
should  temper,  if  not  restrain,  tho  rashness  of 
those  who,  meai'iiig  to  he  tender,  would  virluaJly 
enact  tbi)  most  biduoiis  cruelty  by  the  irnjiosition 
of  sliort-sightcd  restrictions  upon  pliysiologioal 
iiives ligation.  It  wu.s  a  modern  instanoe  of  zeal 
for  God,  but  not  accordiug  to  knowledge,  the 
exce-sses  of  which  zeal  an  iusti’iieted  public 
opinion  mu.st  correct. 
