GC3PK6J A Honey of a Cache (Traditional Cache) in Texas, United States created by chcknhawk

This cache has been archived.

Vertighost: Since there has been no response by the cache owner within the time frame requested in the last reviewer note, I have archived this cache. Please note that caches that have been archived for maintenance issues or lack of cache owner communication are not eligible to be unarchived.

GC3PK6J ▼

A cache by chcknhawk Message this owner

Hidden : 6/30/2012

Difficulty:

Terrain:

Size: Size: micro (micro)

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Geocache Description:

Congrats to tonybluefox for the FTF!
Beware of muggles. The owners of the business are aware of the cache and assisted with its placement. If you find yourself having trouble, feel free to ask an employee for a hint. Cache is available 24 hours per day, but recommended only during daylight hours. If FTF goes inside with the log a special reward awaits.

One of the most familiar insects in the world is the Honeybee. It plays a key role in the human and natural world. More has been written about honeybees than any other species of insect. The human fascination with this insect began thousands of years ago when people discovered what wonderfully tasty stuff honey is!

Honey is a thick liquid produced by certain types of bees from the nectar of flowers. While many species of insects consume nectar, honeybees refine and concentrate nectar to make honey. Indeed, they make lots of honey so they will have plenty of food for times when flower nectar is unavailable, such as winter. Unlike most insects, honeybees remain active through the winter, consuming and metabolizing honey in order to keep from freezing to death. Early humans probably watched bears and other mammals raid bee hives for honey and then tried it themselves. Once people found out what honey was, next they had to learn how to get it from the bees safely!

The central feature of the bee hive is the honeycomb. This marvel of insect engineering consists of flat vertical panels of six-sided cells made of beeswax. Beeswax is produced from glands on the underside of the abdomens of worker bees when they are between 12 and 15 days old. House bees take the beeswax and form it with their mouths into the honeycomb. The cells within the comb are used to raise young and to store honey and pollen.

The comb is two-sided, with cells on both sides. As you can see, the cells are perfectly uniform in shape. Not only that, but the combs are built a precise distance apart depending on whether they are meant to contain food or young bees. The nursery area of the hive is called the brood comb, and that is where the queen lays her eggs.

Honey collection is an ancient activity. Humans apparently began hunting for honey at least 8,000 yearsago. In ancient Egypt, honey was used to sweeten cakes and biscuits, and was used in many other dishes. Ancient Egyptian and Middle Eastern peoples also used honey for embalming the dead. The fertility god of Egypt, Min, was offered honey. Honey was also cultivated in ancient Mesoamerica. The Maya used honey from the stingless bee for culinary purposes, and continue to do so today. The Maya also regard the bee as sacred.

The main uses of honey are in cooking, baking, as a spread on bread, and as an addition to various beverages, such as tea, and as a sweetener in some commercial beverages. According to the The National Honey Board (a USDA-overseen organization), "honey stipulates a pure product that does not allow for the addition of any other substance...this includes, but is not limited to, water or other sweeteners". Honey barbecue and honey mustard are common and popular sauce flavors.

Honey is the main ingredient in the alcoholic beverage mead, which is also known as "honey wine" or "honey beer". Historically, the ferment for mead was honey's naturally occurring yeast. Honey is also used as an adjunct in some beers.

Honey wine, or mead, is typically (modern era) made with a honey and water mixture with a pack of yeast added for fermentation. Primary fermentation usually takes 40 days, after which the must needs to be racked into a secondary fermentation vessel and left to sit about 35–40 more days. If done properly, fermentation will be finished by this point (though if a sparkling mead is desired, fermentation can be restarted after bottling by the addition of a small amount of sugar), but most meads require aging for 6–9 months or more in order to be palatable.

Additional Hints (Decrypt)

Pna'g svaq vg? Qba'g chg n pbex va vg. Gnyx gb fgnss.

Decryption Key

A|B|C|D|E|F|G|H|I|J|K|L|M
-------------------------
N|O|P|Q|R|S|T|U|V|W|X|Y|Z

(letter above equals below, and vice versa)

This cache has been archived.

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A Honey of a Cache Traditional Cache

This cache has been archived.

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