Page:Bee-Culture Hopkins 2nd ed revised Dec 1907.pdf/52

 That the nutritive quality of the plants in any growing crop is not diminished by the abstraction of honey from their blossoms would appear to be evident from the fact already referred to, that those plants have actually thrown off the honey from the superfluity of their saccharine juices, as a matter which they could no longer assimilate. There would appear, on the other hand, to be good reason to believe that the plants themselves become daily more nutritive during the period of their giving off honey—that is, from the time of flowering to that of ripening their seeds. This is a point upon which, I believe, all agricultural chemists are not quite agreed, but the testimony of Sir H. Davy is very strong in favour of it. In the appendix to his work already quoted, he gives the results of experiments made conjointly by himself and Mr. Sinclair, the gardener to the Duke of Bedford, upon nearly a hundred different varieties of grasees and clovers. These were grown carefully in small plots of ground as nearly as possible equal in size and quality; equal weights of the dried produce of each, cut at different periods, especially at the time of flowering and at that of ripened seeds, were “acted upon by hot water till all their soluble parts were dissolved; the solution was then evaporated to dryness by a gentle heat in a proper stove, and the matter obtained carefully weighed, and the dry extract, supposed to contain the nutritive matter of the plants, was sent for chemical analysis.’’ Sir H. Davy adds his opinion that this “mode of determining the nutritive power of grasses is sufficiently accurate for all the purposes of agricultural investigation.” Further on he reports, “In comparing the compositions of the soluble products afforded by different crops from the same grass, I found, in all the trials I made, the largest quantity of truly nutritive matter in the crop cut when the seed was ripe, and the least bitter extract and saline matter and the most saccharine matter, in proportion to the other ingredients, in the crop cut at the time of flowering.’’ In the instance which he then gives, as an example, the crop cut when the seed had ripened showed 9 per cent. less of sugar, but 18 per cent. more of mucilage and what he terms “truly nutritive matter” than the crop cut at the time of flowering. From this it would follow that during the time a plant is in blossom and throwing off a superfluity of saccharine matter in the shape of honey the assimilation of true nutritive matter in the plant itself is progressing most favourably. In any case it is clear that the honey, being once exuded, may be taken away by bees or any other insects (as it is evidently intended to be taken) without any injury to the plant, by which it certainly cannot be again taken up, but must be evaporated if left exposed to the sun's heat.