ODDS AND ENDS 
“3 
northern climates after Jack Frost has nipped the 
flowers. In warmer regions they are not so closely 
hive-bound, but nearly everywhere there is a quies¬ 
cent season. 
At agricultural fairs I have heard countless excla¬ 
mations on seeing a comb covered with bees shut 
in a glass case for exhibition: 
“Oh—see the bees making honey!” 
But they do not stop to think, for if the bees are 
shut in a case without any outlet, how can they 
make honey, without any flower nectar to make 
it from? 
Another wrong impression gains ground from the 
natural granulation of honey in the jar. Actually, 
crystallization or granulation of honey is a sure proof 
of its purity. The different natural sugars in honey 
are bound to form crystals, in time—sometimes 
soon—sometimes not for many weeks. The honey 
gradually thickens or “sugars” till it is quite thick 
and white and solid. But in the process an impres¬ 
sion is often given that it is adulterated with sugar 
and is just “turning back to sugar again.” 
I have also known people to say, “Oh, I don’t like 
that honey they have at the store. It’s tasteless! Just 
sugar syrup.” 
As it happened, the honey in question was some 
