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samples ranged from 1.400 to 1.430, with an average of nearly 1.413, while the remaining nine ranged from 1.350 to 1.390. Those above 1.410 were very firm and dry before testing, and the whole twenty samples were granulated. Those from 1.400 to 1.410 appeared to be well ripened, but were not so firm as the others; there was a marked difference in those below 1.400, which were soft and moist. My opinion is that the first-mentioned were thoroughly ripe and would keep any length of time; the second lot, ranging from 1.400 to 1.410, were, as I said, well ripened and fit for the market; while all the samples registering below 1.400 were very doubtful regarding their keeping-qualities—one at 1.385 had already begun to ferment. These figures will be valuable for comparison with those of future tests. I am keeping a portion of each sample sealed to test by time. It was very noticeable that the better the honey the higher was its specific gravity.
In addition to these tests Mr. Robert Gibb, of Tuturau, Southland, honorary secretary of the Southland Beekeepers’ Association, at my request collected samples of honey from different parts of Southland, and made seven tests, of which I have full particulars. Six of the samples ranged from 1.420 to 1.450 in their specific gravity by Twaddel’s hydrometer, and are described generally as ‘‘clover honey, granulated very hard, fine grain and flavour, thoroughly ripened.’’ The seventh sample is described as of ‘‘poor quality compared with the others, and doubtful as to its keeping-qualities, granulated, but soft; specific gravity, 1.402.”
I have no doubt that we shall find that honey from the same district and apiary varies considerably in its specific gravity according to the season, just as it does in quality.
METHOD OF TESTING.
Each sample was liquefied by slow heat in a closed vessel (to prevent the moisture evaporating) placed in a water bath. It was then reduced to a temperature of about 60° Fahr., poured into a test-glass and the hydrometer inserted (see Fig. 2). The hydrometer will gradually sink until it finally registers the specific gravity. In the case of honey being too dense to be treated in this manner weigh up, say, 8 oz. of honey, then add the same weight of warm water, and thoroughly mix; when reduced to 60° Fahr. it will be ready for testing. Supposing, for instance, the hydrometer then gives 1.190, by adding 190 it will give 1.380, which will be the specific gravity of the honey.
The cost of the appliances is a mere nothing compared with the importance of making tests, as every beekeeper should assist in arriving at a reliable standard for ripe honey. A Twaddel’s hydrometer (Fig. 1), or two instruments with a range from 1.350 to 1.400 in one and 1.400 to 1.450 in the other, with a suitable test-glass and thermometer, cost about 7s. 6d. or 8s.
