“... the only way to become a connoisseur of honey is to keep {{w|bee}}s, for thus only may one learn to discriminate between honey made from {{w|Tilia americana|basswood}} and that gathered from {{w|clover}}; or to distinguish, at first taste, the product of {{w|orchard}} in bloom from that drawn from vagrant blossoms, which, changing day by day, mark the season's processional.”