Honey. The sweet substance extracted by the bee from the juices of the nectaries of flowers, and deposited in the cells of wax forming the honey-comb. Pure honey consists of a syrup of uncrystallizable sugar and crystalline saccharine grains, resembling grape sugar. Virgin honey is that which flows spontaneously from the comb; ordinary honey, that obtained by heat and pressure.

1566. To Purify Honey

1566.      To Purify Honey. Take of honey, 8 pounds; water, 16 pounds; heat in a tin vessel to 212° Fahr. (not to boiling) for 1 hour; then set aside over night. Mix with fresh coarsely powdered charcoal, 2 ounces Troy, and strain through flannel, then evaporate in a steam bath, at about 175° Fahr., to the proper consistence.

Hoffmann dilutes the honey with water, adds solution of tannin as long as precipitation takes place, heats to 212°, strains and evaporates as before.

Mohr and Rebling have an unfavorable opinion of charcoal, and recommend tannin or powdered galls.

Strauss, of St. Petersburg, likewise removes an excess of tannin by means of gelatin.

1567. Rebling's Method of Purifying Honey

1567.    Rebling's Method of Purifying Honey. One half ounce of honey and 1/2 ounce water are mixed with 1/2 grain powdered galls, heated to boiling, and then mixed with sufficient lime-water to neutralize the acid. For the best honey it takes 2 drachms. This is merely a preliminary test to determine the necessary quantity of lime-water. A floc-culent precipitate takes place, which readily separates, leaving the honey perfectly clear and of a very pale yellow color, like that of an old Rhine wine; the strained liquor must be perfectly neutral. From the quantity of lime-water necessary, the quantity of the whole lot of honey is calculated, and is then treated as follows: 1 pound avoirdupois each of honey and water are heated, 4 grains powdered galls are added; the whole well stirred, heated to boiling, and the whole quantity of lime-water added at once. The fire is immediately slackened and after a few minutes the honey, when sufficiently clear, is strained; if still acid, reheating and an addition of more lime-water will be necessary. It is to be evaporated as above.

1568. Vogel's Method of Purifying Honey

1568. Vogel's Method of Purifying Honey. Vogel's method is to beat 5 pounds honey with the white of 1 egg till it froths, and then add water to make it of the consistence of syrup; it is next boiled until the white of egg can be skimmed off. Pour it into an upright vessel into which a faucet has been inserted near the bottom, and let it settle for some weeks - when the pure honey may be drawn off through the faucet.

1569. To Clarify Honey

1569.    To Clarify Honey. Melt the honey in a water-bath, remove the scum, and pour off the clear. Less agreeable than raw honey, but not so apt to ferment and gripe.