186 
CLOVER 
the qualities which satisfy the largest num¬ 
ber of consumers and fill most perfectly 
the demand for a table boney of the high¬ 
est grade. It is given the preference by 
most purchasers, and the highest praise 
which can be bestowed on any honey is to 
pronounce it equal to that of white clover. 
As a confectionery its appearance is most 
attractive, while for medicinal purposes it 
is unsurpassed. 
In general in northeastern America 
where it is sufficiently abundant white clo- 
sisting of a succession of hot humid days, 
altho the strain of bees and the care they 
received were important factors. The flow 
began about June 1 and continued until 
the last of August, the bees then gradu¬ 
ally changing to sweet clover and hearts¬ 
ease. During this) long even flow there were 
up to Sept. 1 only two rainy days. At 
other times the rain came during the night, 
the weather becoming clear again before 
the bees were ready to begin work in the 
morning. In central Kentucky, in 1906, 
White clover blossom — second stage. 
ver usually yields excellent honey harvests, 
which are not far from surpassing all rec¬ 
ords. In 1913, at Marengo, Ill., Dr. C. C. 
Miller obtained from 72 colonies, spring- 
count, 19,186 sections of chiefly white- 
clover honey, or an average of 266.47 sec¬ 
tions per colony. The three best colonies 
yielded 390, 395, and 402 sections respect¬ 
ively. This phenomenal surplus was 
largely due to a most favorable season con- 
115 colonies stored 12,000 pounds of white- 
clover honey and increased to 240 colo¬ 
nies. From the same apiary in the follow¬ 
ing year the product was 30,000 pounds, 
while in 1908 drouth reduced the crop to 
15,000 pounds. 
The flowers of white clover are familiar 
to every one since the plant finds a conge¬ 
nial habitat in the vicinity of human 
dwellings. It carpets the lawns, fringes 
