Show POINTERS ON HONEY many stories ancient and modern relate to the manner of 0 production ot of honey boncy all know to be accepted as genuine honey must be the gathered nectar of flowers obtained by bees through sucking or lapping with the tongue kalch varies greatly in the various kinds of bees the average length ot of the honeybees bc es t tongue is about two tenths of an inch this explains why the average honeybee cannot obtain the nectar of red clover and other deep flowers which are too narrow for the file bee to enter with its body the honey gathered by the bees from flowers is quite different from the honey we recognize on the table it is transparent and watery it is taken from the lowers flowers into the bees stomach and deposited in the he cell where it is subjected subjected to evaporation or cr what is commonly called ripening the cell sare not capped by the bees until the honey has reached a certain thickness gives it the flavor test best suited to the bees taste this is not always the flavor most relished by humans and the honey is allowed to still further ripen before it is used during the process of ripening the bees keep a continuous current of air through the live hive by fanning with their wings during warm warin summer evenings the roar from froin this continued fanning may be distinctly heart heard soma believe it to be the way of disposing of the surplus heat generated by the clusters of bees doubtless jt it serves both pur poses like nearly all good products ol 01 of corn commerce merce honey is oft often en adulterated but only in the extracted extract d form or strained houey honey as it is often called the only way to be absolutely sure of getting the genuine produce is to purchase the comb honey tor for comb honey cannot be manufactured any more than can a hens egg from which may be biatch hatched d a chicken there are some inferior grades of cabb comb honey due to the ignorance or carelessness of the apiarist which critics will claim to be adulterated it if this grade of honey had been permitted to ripen more thoroughly or had received better care after removing from the hive the quality would have been much Imp improved royed there are ways of determining tr whether hether honey is pure or adulterated and here is the simplest test we know cold water v ater will di digoin dissolve s I 1 honey I 1 one readily and when mixed t fro aels lar of water to one of honey thi th resulting liquid should be almost clear and not stringy string fresh honey Is fluid but if kept I 1 for any length of time is apt to form crystals or finally cryst crystallize crystall alize ze into a solid granular mass the presence ot of starch may easily be detected because it settles to the bottom on dilution with two parts of water colmans rural |