Spighe in bee cultura . e hanno claimedto essere i più alti di insetti, è da 1 a 1. 286.nell uomo la proporzione è di circa 1 a 40, in modo wesee che il cervello delle api non è medio o-gan, anche quando il formato è considerato. La sua con-volutions aggiungere alla sua efficacia. Come è wellknown, solo i vertebrati superiori hanno la con-volutions al cervello. Lo stesso è vero ofinsects. Le circonvoluzioni mostrano più in formiche,vespe e api. Per questo motivo 1 hanno nohesitation consideiing in questi animali thehighest insetti del mondo animale e così Ifeel vi è buon mandato per collocare la o-der Hymenojytera come hi

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Gleanings in bee culture . e have claimedto be the highest of insects, it is as 1 to 286.In man the proportion is about 1 to 40, so wesee that the brain of the bee is no mean or-gan, even when size is considered. Its con-volutions add to its effectiveness. As is wellknown, only the higher vertebrates have con-volutions to the brain. The same is true ofinsects. The convolutions show most in ants, wasps, and bees. For this reason 1 have nohesitation in consideiing these animals thehighest insects of the animal world, and so Ifeel there is good warrant for placing the or-der Hymenojytera as the highest of the ordersin the insect world. From what has been said of the anatomyof the nerve system, we are not surprised atthe varied economy of our pets of the hive.As ws know, they have a wondrous life his-tory. In habits and instincts, the bee andant are in many ways the equal of even thehighest of animals. Every working bee-keeper is so familiar with these in tne beethat it is not necessry here to call attentionto them.. I have had the same experience with two-story cells that Dr. Miller mentions on page1416. In fact, I wrote of it in Gleaningssome years ago. I have repeatedly exposedsuch combs outdoors when robbers were ac-tive, but never knew the under cell of honeyto be uncapped. But his observation thatcells with sunken caps will also be let aloneis new to me. Some have said that their experience withhoney vinegar has been unsatisfactory be-cause of its poor quality. It may be that astrong-flavored honey like buckwheat willnot make good vinegar, or it may be that thepoor quality has been due to getting the vin-egar started with the wrong kind of ferment.It is well known to those who have investi-gated carefully the subject of butter, cheese, and other food products, that the flavor de-pends on the kind of bacteria developing it, and that often a good article is spoiled inspite of the maker s care, simply because hedid not have the right kind of seed if wemay use such an ex

Parole chiave associate all'immagine

• bo
• bookcentury1800
• bookdecade1870
• booksubjectbees
• bookyear1874