remain liquid. After ten years the honey from white tupelo is still liquid, and the honey from the mountain sages of California is also very slow to granulate. Honeys containing a high percentage of dextrose, or grape sugar, are prone to granulate, while those low in dextrose and high in levulose, or fruit sugar, remain liquid for a long time. On the other hand, the honey of blue curls granulates in the cells before they are sealed; and, in general, a honey, unless heated, granulates within six months after it is extracted. The endless variety of flavors and colors of the different honeys will be described in the list of honey plants.