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FACTS ABOUT HONEY 
 
 F. W. I. SLADKX. 
 
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 DOMIiriOir EXPERIMENTAL FARMS. 
 
 J. H. GRI8DALE, B.Agr., 
 Director. 
 
 F. W. L. SUADEN, 
 
 Apiaritt. 
 
 EXHIfiniON CIRCULAB No. 61. 
 
 (Kevlneii January, 1916). 
 
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Honey is the nectar of flowers modified in the body of the bee and concentrate<l 
 by evaporation in the hive. Chemically it is essentially a concentrated solution of two 
 kinds of sugar, dextrose and levulose, present in approximately equal proportions with 
 small quantities of odorous substances which gfive to the honey its flavour. The pre- 
 sence in honey of a diastatic ferment and traces of a protein secreted by the bees has 
 lately been demonatrated. Honey has a high nutrititive value since dextrose and levu- 
 lose are immediately absorbed into the circulation and perform in the animal economy 
 the useful and valuable function of heat and energy production. 
 
 Canada abounds in nectar-producing flowers, and honey is already an important 
 food-product of the country. The quality of Canadian honey is unsurpassed. 
 
 In commerce, honey is divided according to colour into white honey and dark 
 honey. A grade between the two, known as " amber honey, ' is often recognized. These 
 colour distinctions, however, are for convenience only. The correct way to classify 
 honey is by the plants from which it ia gathered, each of which imparts to the honey 
 a distinct colour and flavour. Generally speaking, light-coloured varieties of honey are 
 mild flavoured and the dark are strong flavoured. The light-coloured, mild-flavoured 
 honeys are sold at a higher price than the dark-coloured, strong-flavoured kinds, but 
 tastes vary and some people prefer strong-flavoured honey. The impression that dark 
 honey is necessarily of inferior quality is erroneous. 
 
 Most of the white honey produced and sold in Canada is clover honey gathered 
 from alsike and Dutch clover. Commercial clover honey in its fresh liquid condition 
 has a light straw tint, and it granulates in a few weeks to a creamy white. Clover 
 honey has a delicate flavour of which one does not tire, and it is regarded by judges as 
 the standard of fine honey. Basswood honey is another fine white variety that granu- 
 lates quickly; it has a stronger flavour than clover honey. The cutting down of many 
 basswood trees has made this honey less plentiful in recent years than formerlj-. 
 
 A third kind of white honey that deserves attention is that produced by the willow 
 herb or fire-weed, a tall plant, with showy purple flowers, common in forest clearingH. 
 Pure willow-herb honey from Eastern Canada is nearly water-white, and, like clovnr 
 and basswood honey, granulates a'.most as hard as lard. The flavour of willow-herb 
 honey is very mild. 
 
 The principal dark honey comes from buckwheat. Buckwheat honey is deep purp- 
 lish brown, and its pronounced aroma and flavour recall somewhat the famous heather 
 honey of Scotland. Some people consider the flavour of buckwheat honey to be too 
 strong, but it makes an excellent blend with other honeys with which indeed the Cana- 
 dian product is generally mixed by the bees. 
 
 The colour and flavour of most samples of honey, except some of the clover honey 
 gathered in the principal clover honey producing regions, are affected more or less by 
 honey gathered from a variety of melliferous flowers occurring in swamps, woodlands, 
 pastures, orchards and prairies, such as goldenrods, asters, dandelion, fruit bloom, milk- 
 weed, sweet clover, viper's bugloss and mints of different kinds. Nearly all of these 
 honeys have pleasant aromatic flavours, which add character to the honey, and imi)rove 
 it in the estimation of many of those whose preferences have not already been formed. 
 One or two kinds, however, have a resinous or turpentine-like taste. On the prairie 
 the honey comes principally from wild flowers. So far as is known, no unwholesomf 
 or poisonous honey is produced any^vhere in Canada. 
 
 Nearly all the honey that is seen in stores in Canadian cities is produced in Can 
 ada. The usual packages are: extracted honey in glasses containing about i lb. and 1 
 lb. and in tins holding 2i lbs., 5 lbs. and 10 lbs., and comb-honey in sections weighinf 
 12 ozs. to 16 ozs. Which of these packages is it advisable to buy? The majority o 
 CO s- ners want the best article at the lowest price. They should have no hesitation iv 
 buyi. g honey in tins, for in these containers the honey is perfectly well preserved, anc' 
 it costs about half as much as it does in 1 lb. glass jars or in sections. However, com! 
 honey is a fancy article of especial charm to many people and when in good conditio 
 is a treat well worth the extra cost. 
 
The principal honeys of Canada granulate within a few weeks after removal from 
 the hive. This granulation is hastened by cold. The liquid condition may be restored 
 by heating. The feeling that some people have, that granulated honey is not perfectly 
 good is unfounded. Granulated honey is not one whit inferior, except perhaps in 
 appearance, to the liquefied article, and it has certain advantages. It is not liable to 
 leak out of the package, it is easier to handle, and children are less likely to get it onto 
 their fingers and clothes. Honey is liquefied by raising it to a temperature of from 
 130° to 150° F. The vessel containing the granulated honey is placed in hot water, 
 and care should be taken to see that ihp tcmpernture does net go higher than 160°, for 
 above that point, honey decomposes, the flavour spoils and the colour darkens. Honey 
 should, therefore, never be liquefied by the direct application of heat. In time, most 
 examples of liquefied honey commence to granulate again, acquiring an objectionable 
 composite and "sugarj" appearance, which has often caused their purity to be called 
 in question. It is sometimes stated that the granulation of honey is a proof of its 
 purity. This is not true. Nevertheless, there is no doubt that well granulated examples 
 supply a certain safeguard against adulteration to the purchaser, who seldom is in a 
 position to submit the honey before purchase to chemical analysis, and has therefore 
 to rely on general appearance. The adulteration of honey is not, however, extensively 
 practised in Canada. Out of 194 samples of honey recently examined by the Inland 
 Revenue Department in 1913-14, and reported upon in that Department's Bulletin 
 No. 289, only ten were found to he spurious. The chief adulterants used are cane sugar 
 syrup and commercial glucose. 
 
 As a supplementary food for children, no less than for adults, honey occupies a 
 high place, and it should form a portion of the daily ration of every family in the land. 
 Spread with butter or alone upon bread, it makes the latter more palatable. To help 
 to meet the present day demand for a variety of nutritious and appetizing foods that 
 do not require cooking, honey is particularly well qualified. It is a concentrated food 
 ready for use at all times, and there is no waste, for honey keeps good for any reason- 
 cble length of time, provided it is stored in a dry place. 
 
 Honey is used to a considerable extent and with very satisfactory results in cook- 
 ing. In baking, it has the valuable and useful property of keeping cakes and biscuits 
 moist and fresh for a long time. For this purpose, the darker grades are usually 
 employed. 
 
 Honey enters into the composition of several remedies for sore throat and coughs. 
 and on some individuals it has a laxative action, which may be expected to vary accord- 
 ing to the genus of plant from which it is fithercd. 
 
 The kitchen cupboard is usually a more suitable place for storing honey than the 
 cellar. Honey absorbs moisture from the damp air, and an excess of water renii.-rs it 
 liable to ferment. Liquid honey sho\ild flow but slowly when the temperature is below 
 70°. and granulated honey permeated with air bubbles should be rejected. 
 
 Publiihed by authority of Hon. MARTIN BURRELL, Minister of Aflriculturo, Ottawa, Ont. 
 
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