VINEGAR 
863 
blast of air on the other side of the en¬ 
trance ont of the hive. The direction of 
the air can be easily determined by observ¬ 
ing whether the smoke is sucked in or 
blown out. 
Sometimes the air will be sucked in on 
both sides of the entrance, and blown out 
from the center. At other times the re¬ 
verse will be the case. 
If one does not happen to have a smoker 
he can light a common match, when he will 
notice that the flame will be sucked in on 
one side and blown away on the other. 
The draft, whether out or in, is so strong 
that it will blow the match out. 
The most prosperous colony the author 
ever owned was one that was so completely 
enveloped in chaff that during frosty 
nights in March they sent ar stream of 
warm air out of their hive strong enough 
to melt the frost about one side of the 
entrance. Of course a stream of fresh air 
went in at the opposite side as fast as the 
warm air went out. 
In the fall of 1916 there were a few 
hives located near some big lumber piles 
that were burned down. So intense was 
the heat that one of the hives took fire, 
with the result that it burned thru on one 
side, and charred the boards under the 
metal cover; and yet, remarkable to re¬ 
late, the bees were all right after the fire. 
It is presumed that some fireman, seeing 
the plight of the bees, threw on a pail of 
water; but how did the bees keep the combs 
from melting down in the mean time? 
There was no other way that they could 
do it than by their scheme of ventilation. 
Fortunately the entrance was large and 
wide open, so that they were able to venti¬ 
late the hive fully. The weather outside 
was cold. Now, combs sometimes melt 
down when the weather is very sultry and 
hot during the summer when the bees are 
out in the hot. sun; but there is no cold air, 
as there was that night in front of the 
hive and away from the direct radiation 
of heat from the burning lumber. The 
photograph reproduced on the previous 
page shows that one side of the hive was 
burned clear thru; yet, except for the out¬ 
side comb, no damage was done either to 
the bees or to the other combs. 
For further particulars on the subject 
of ventilation, see Entrances, CoMb 
Honey, Swarming, and Wintering. 
VINEGAR. — This is one of the legiti¬ 
mate products of honey; and when prop¬ 
erly made it is of excellent quality, fully 
as good as any other vinegar that can be 
made, if not better, from .whatever source. 
The color and flavor of honey vinegar are 
largely dependent on the color and the fla¬ 
vor of the honey used. Obviously, a mix¬ 
ture of honey, or a number of odds and 
ends, as well as the washings, may be used 
to advantage. Thus honey vinegar makes 
a very profitable by-product for a bee¬ 
keeper. 
HOW TO MAKE HONEY VINEGAR. 
In the first place it should not be forgot¬ 
ten that vinegar may be made from any 
liquid containing sugar, provided there is 
enough sugar to be of any consequence. 
This includes a number of the fruit juices, 
of which the apple and grape are the best 
known examples, and syrups like honey or 
molasses. 
Vinegar is the product of two absolute¬ 
ly distinct fermentations: first, the vinous, 
or alcoholic, and second, the acetic, or acid 
fermentation. The first should be com¬ 
pleted before the second is begun; other¬ 
wise the first never will be completed and 
weak vinegar will result. This means, for 
instance, that the “mother of vinegar,” the 
thing which starts the acetic fermentation, 
must not be introduced until practically all 
the sugar in the liquid has been converted 
to alcohol by the common wine or alcoholic 
fermentation. 
The alcoholic fermentation will usually 
start spontaneously, but it is far better to 
insure its starting by the addition of a small 
quantity of yeast. A closed vessel, such as 
a tight barrel or keg, or a glass jug, should 
be used. Of course, a small vent should be 
left for the escape of the “gas.” The mix¬ 
ture should be left in a warm room, and al¬ 
lowed to staijd some weeks before the first 
fermentation is completed. 
The acetic or acid fermentation will usu¬ 
ally start spontaneously; but, here too, it is 
far better to insure its starting, this time 
by the addition of the “mother of vinegar,” 
referred to above. During this latter 
stage of the process, air is required where 
