If it happeneth, that the hiue be so made, that the same may not be remoued out of the place then ought you to geld first the hinder parte, and after the foreparte: and this especiallye ought to be done afore fiue a clocke in the morning, and after nine of the clocke at night, or in the nexte morrowe. Nowe the Bées when they knowe this, all come to fill the emptie place, so that after they haue repaired and filled the same, and fulfilled all the reste aboute it, then flye they to the forepart, and do worke in like order. By whiche we may euidently learne, that they haue filled the same empty place also, by their abiding stil there. Besides these, as the great plentie of honny, doeth cause sluggishnesse in the Bées, euen so doeth the much abatement, and excéeding taking awaye of their honny, bothe dull the quickenesse and diligence of them, and cause them also to bée sluggishe.
¶ What the honny is, and howe from the hiues the same maye be prepared to vse. Cap.xxiiij.
As we firste gather the honny from the combes, so do we the waxe for the comforte of the light, and other commoditie besides. Nowe what the honny is, and howe the same taken from hiues, maye be prepared to vse, shall hereafter bée taughte.
Firste the learned Isidore writeth, the honny to be of the deawe of some lyquide matter, and affyrmeth also the same to be founde sometimes in the leaues of the greate Canes. To whiche in a manner doth Publius Maro agrée in this verse, writing, that hitherto the heauenlye giftes are of the Aereall honny. Others teach the honny in India and Arabia, to be like to salte gathered there on the leaues of trées. Others do doubt whether the honny be a sweat from heauen, or a certaine spittle of the starres, or a iuyce of the aire purging it selfe. But whatsoeuer substance the same is, yet is it a moste swéete, subtill, and healthfull iuyce, Plinie witnesseth, which at the first gathering of it, is as a cleare water, but after the boyling a while, and purging of it selfe, as the newe wine (after the pressing forth) is wonte to do, doth by the twenty day after come to a perfect thickenesse of honny, throughe the often repeating and working of it in the hote dayes, from the beginning of May and vnto the middle of Iune.
Nowe the honny is gathered in this maner: first, before the honny be pressed out of the combes, must those corrupt combes hauing red filth, and hauing yong in them (if any such be there) be pressed oute, bicause they bothe procure an euill taste, and with that iuyce corrupt the hony. The combs brused togither, ought to be put into a cleane presse, being yet warme, and new gathered out of the Hyues the same day, whiche lette lye there, vntil the hony by little and little be run forth, or rather for the more expedition, pressed forthe with a heauy waighte, and the same which is then come forth, is very faire rawe hony. After that the honny with the waxe muste be boyled togither, as hereafter shall be taught.
Nowe when the combes be thus brused togither, and the yong Bées killed and cast forth, then must you make youre hony in this maner. As first in the Moneth of September or October, take the heauier and older hiues, which are of two or thrée yeares olde, and not hauing bred swarmes in the Sommer before: and that ouer smoke and flame of strawe, drie flaxe, or yellowe Brimstone, the hiue a little whiles be holden, that the Bées may so flie vppe to the toppe of the hiue, or else suche remaining below burne their wings.
After that, turne downe the head of the hiue on the ground, and with a sharpe knife cutte the crossed stickes asunder in the Hiue, or plucke them forth with your hand. For by that meanes are the combes wel brused togither, and the Bées either killed with the fall of them, or else flye away. After this putte all the combes on a heape, being gathered oute of the hiues here and there into a presse, leaning somewhat on the one side, but some put the combs into a wine basket made of smal willow or Osier stickes finely knitte and wroughte togither, that hanged vppe in a darke place, the Honny maye runne thoroughe by little and little from it. After that the honny hathe thus runne forthe into a cleane earthen panne or boll standing vnder it, then the same after poure into an earthen potte, or pottes, being as yet rawe honny, but clearer and better than the other licour of the hony. Which for certaine daies let stand open, that the swéete licor may throughly coole, and the same in the mean whiles often skimme or purge with a spoone. Nowe after this, the fine péeces or crummes of the combes, which yet remaine in the bagge of wicker, or wine basket, or presse, putte into an earthen potte, panne, or kettle, ouer a verye softe fire, that the same may heate without boyling, and alwayes kéepe youre hande in the vessell, to stirre still aboute hither and thither the honny and waxe, and to open also the waxe by péece meale vntill the honny and not the waxe, shall be throughlye molten. When the honny through the heate, beginneth a little to pricke the hande, then poure all the whole Masse or substaunce into a strayner, and putting the same in a presse made for the onelye purpose, wring it harde about, yet it maketh no great matter, if that same be not so earnestly wringed or pressed out, that none of the Honny remaine yet with the Waxe, séeing that the Honny and Waxe haue effects in some causes alike. Now this Honny whiche is thus runne forth, is named the Sodden Honny, whyche oughte in like manner to be poured into earthen pots, and to stande open for certaine dayes, skimming it dayly with a spoone, vntill it be throughe colde. The nobler or worthier Honny is that which runneth oute in a manner of the owne accorde, before the second pressing out of the combs. And mixe not of this seconde Honny with the firste, but kéepe them diligentlye aparte, leaste by mixing the firste to the seconde, you make the beste (being the firste) the worser. After all this thus handled, the same whiche yet remaineth in the strainer, wash diligently with Conduit or faire Spring water, that you may so haue the Mulse or hony water, of which being sodden and diligently skimmed (as of this hereafter shall be further taught) is the Mulse made, that serueth to manye good vses.
¶ Which Honny is accompted best. Cap.xxv.
Certaine Countries doe excell in the perfecte goodnesse of Honny, like as the famous Attica of Gréece, which for the excellencie of the Honny is hadde in great reputation throughout the world. Hybla also & Hymetus being hilles of the same Countrie, which the deceiuers applie to Honny, that the same maye both be named Hymetus and Hybleus Honny. Creta, Cyprus and Affrica, as in goodnesse they are notable or worthy, so the abundant or maruellous plentie of the Honny is there commended. Also the newnesse of Honny is likewise commended, as the auntientnesse of wines, but the Spring and Sommer Honny, especially if the vessell or hiue stande in a valley or bottome, and doeth excell in the waight of hande. But the honny gathered of bitter hearbes is counted vnprofitable, as the same Honny which the Bées gather in the country of Pontus, where the Bées onely gather their honny of the Wormewoode. The white in all Countries is better estéemed than the blacke, but the beste honny is that whiche is very cleare, of a golden colour, of a moste pleasaunt and swéete taste, cleauyng somewhat to the fingers in the handlyng, and but little stiffening or waxing hard togither. And that the honny in the pouring forth, doth straightway breake here and there, and squirteth or sprinckleth (sodainely as it were) sundrie droppes abroad, which being on thys wise, Plinie teacheth to be the triall and sure note of a good and profitable honny.
¶ Of the venomous Honie, and of the wonderfull Honye of Creta. Cap.xxvj.