HONEY, ANALYSIS OF 
463 
ify the wax. It is then ready for analy¬ 
sis. 
Drawing' representative samples from 
large containers is a difficult proposition. 
The best procedure in such cases should be 
to liquefy the whole, then stir before tak¬ 
ing the sample. Under these conditions 
only could one obtain an average sample. 
MOISTURE METHOD FOR BOTTLER. 
The necessary apparatus is a Baume 
hydrometer graduated from 0—50, which 
can be obtained from any wholesale drug¬ 
gist or chemical house, and a tin cylinder as 
shown in cut about two inches in diameter 
and twelve inches high. 
BY BAUME HYDROMETER. 
A hydrometer or spindle is an instru¬ 
ment for showing the density of a liquid. 
Hydrometers are graduated to various 
scales and for various purposes. The one 
generally used for rough sugar work is the 
Baume. The standard of graduation is an 
arbitrary one and varies somewhat with 
different makes. The usual Baume hydrom¬ 
eter is made of glass and shows a gradua¬ 
tion from zero to 50, divided into degrees, 
as shown in figure below. The density is 
measured by floating the hydrometer freely 
in the liquid, which is generally held in a 
tall cylinder, as shown in the illustration. 
The point on the scale where the instru¬ 
ment comes to rest is considered the den¬ 
sity. It will be noted that the surface of 
the liquid is curved up at the points of 
contact with the metal cylinder, and also 
with the hydrometer. The correct reading 
of the instrument is on a line with the 
surface of the liquid as shown in the cut 
and not at the upper edge of the curved 
portion. The temperature at which Baume 
hydrometers are standardized is 60°F., un¬ 
less it is otherwise marked on the stem of 
the hydrometer, so for correct readings the 
honey should be cooled to that temperature. 
A honey of standard density has a Baume 
reading of 40.9°, but if measuring the 
density of the warm honey by drawing 
Some out into a cylinder the density will 
be somewhere about 37° to 40°, and on 
cooling 40.9° to 41.5°. This is readily un¬ 
derstood when one considers that the zero 
of the hydrometer is at the upper end and 
the 50 at the lower end. On heating a 
liquid, there is an expansion and the liquid 
is lighter, so the hydrometer sinks further 
down than on cooling, when there is a con¬ 
traction of the liquid. The accuracy of 
these glass hydrometers is very much af¬ 
fected by using them in hot liquids, hence 
it is not good practice to use the accurate 
instruments in the hot honey. 
The following table shows the solid con¬ 
tent and the water content for different 
degrees Baume. These figures are only 
approximate. A gallon of the honey should 
be weighed to give accurate results. 
It is not to be understood that a degree 
Baume corresponds to 1.7 per cent of 
sugar, for the hydrometer measures other 
dissolved solids also. 
In order to detei’mine relatively the num¬ 
ber of degrees Baume of the cooled honey 
when the reading is made with the hydrom¬ 
eter at a high temperature, it is necessary 
to take the temperature at the same time 
that the hydrometer is read. Subtract 60 
from the number of degree. Fahrenheit of 
the heated honey (this being the normal 
