The Progress. (Shreveport, La.) 1892-1900, 1896-12-12
G-erniatiOn OF Honey


source of puzzlement to bee-keepefs,
and the cause of regular repetition OF =
the inquiry. How long time elapses s,
before honey graduates or becon'e' y y
solidY Those who have had much eX- II
perience of the matter, however, kho" " "
that the length of time cannot posi- Il
bly, be fixed. A fairly accurate calcula- IT,
ton may no doubt be made, under GER
tain circumstances. by those who have
handled honey gathered in various us
Arjcts where special kinds Of bee-iorage
are regularly grown. as to whether Il |
particular crop is. likely to srahula'o
soon. or keep liqfPd for year or So [
But it is little beyond more or less
safe guess in any case; q guess ven
tured upon in view of the weather COD
djtions at the time of gathering ara
the source from whence the money -
obtained. This is about all that can %
done in Ginning" granulation wltAoat
the need for dipping more deepl" into
the science of the subject than the or
binary bee-keeper cares to 60 we
may. however. just touch upon the
scientific view of the question by o.
serving that honey consists Oh ,"o
distinct saccharne portions viz, uex-
trose grape sugar)-th may be 'erlA-
ed the crystalline portion-and leVu-
lose (fruit- sugar), which is lhcapao''
of crystallzation. Chemically, no"
ever, th.se two substances, though us
similar in tie respect mentioned above
are identical in composition. Both con-
tanning particles Of carbon, hydrogen
and oxygen in the proportion OF SIX 10
twelve to SIX the chemical 1orhluia
being CO H12 O6. They are also lden-
tical in most of their chemical reac-
tons, while possessing widely diner
ent physical properties. The crystal
line portion (dextrose) turns ray OF
polarized light to the right, ana the
non-crystalline Qevulose) turns the
polarized ray to the left. The great
bulk of normal honey consists OF III
most equal parts of dextrose and ieVu-
lose-or invert sugar, as it is usually
called--water, and a minute quantity
l of formic acid; but the actual proper
tons sometimes vary, and, according
To the source from whence the nectar
. is gathered, one may predominant over
Q the other, thus either retarding or ac-
celebrating granulation. Another cause
g of variation in the time during when
9 honey graduates may be brought ABOUT
t mechanically, as it were; as When-
: ever il happens that the honey, while
: in the comb, begins to granulate, ana
). is aftcrward extracted some portion OF
y the CRYSTALS may remain behind in the
It comb. thus causing the non-crystalll'
e Fable sugar Tor levulose) to predoml'
o nate. Such Honeymoon which thf
i dextrose is partially separated-Wlll
IS no doubt, remain liquid for long
l. time The widely-vared action OF time
re so far as affecting granulation, Is alst
n shown by noting its effect on hone.
a. gathered from different sources. IL
n illustrate the point let us take tw
y types of honey, each having distinctl
he different characteristics in this line
ut viz. that from white clover and fror
ed mustard Glover honey-collected i
lis good season for that product, viz
IN one of continuous warm dry weathe
BIT during the gathering time-will,
ed we'll kept in a suitable place. general
en- retain it's LIQUID condition for one c
he two years (often more) without an
OF deterioration in quality, whether
tut comb or in Jars. within the last fe
lal DAYS we partoOk OF section OF Glove
lot honey gathered in 1894, the cOnditio
TN and quality of which was simply pc
to feet in every respect.) But the san
It's variety of honey gathered under diffe
ent weather conditions will. in son
seasons. granulate before the end
vo the same year. On the other han
inc honey from the mustard-fields in Lii
for colnshire, gathered in the finest al
mt dryest of weather. will become qui
re- eolid in couple of weeks after bell
rod extracted The difference. then,
pes time Of graduating largely depen
,ev on the component parts Of the hon
ton dealt with, and for the rest upon t
ch. weather conditions at the time
sta gathering. And these facts Shot
and make clear the impossibility of fixi
,es the time for granulation by rule
ars thumb. Regarding the temperature
,nts keeping honey liquid as long as p'
,ck. sible. about 65 to Is degrees is gen
ally considered best for the purpo
To store it either at a much higher
pro- at. say 10 degrees lower than the tie
nails perature etated is not nearly so effe
n in nal as . pr,5ervative. But the keep
In properties of extracted honey are lar
$ or " dependent on the bee-keeper hi
paid self. as far as knowing what samr
sys- are likely to remain in good conditi
q ne and those in which fermentation
the sure to be set up if kept beyond
and season in which they are gather
q of Thin honey--we mean thin extracte
.. leon, 1uo11 Mnronvpr fhn