YoL. I. No. 18. 



THE AGRICULTURAL NEWS. 



•m 



BEE-KEEPING. 



The Uses of Honey. 



Bcfoi'c cant' siigai- ^va.s } nod need on a lai'ge scale, 

 hono}' wa.s the ohiet' sweetening agent. It ijo.s.scsses 

 certain (jualities and characteristics, which no sul)sti- 

 tute can supjily. For this reason its use tor various 

 purposes is reconiniended. On page Hio of the 

 A(jricult(i ral JVeirfi some general remarks were made 

 as to the uses of honey. The following recipes have 

 been pre])ared by Dr. R. Hainlyn-Harris. The 

 original authors of the recipes are indicated in 

 brackets at the end of each. 



J/diifi/ Ttu CfiLrs: Take 11 Hi. of tlour, 1 lli. of honey, 

 I luitiiieg grated, i- tal)lesjiooiiful of ground ginger, I tca- 

 .sjioonful of fiirlioiiate of .soda. Mix the flour and ginger and 

 nutmeg. Dissolve tlie honey and soda in a little hot water. 

 Work tlie wliole into a sniootli dough with the butter 

 l)eaten to a cream. Roll it half an inch thick, cut it into 

 small cakes, and hake them twenty-tive minutes in a moderate 

 oven. These to lie eaten in jieifcction should he served 

 inunediately. [Rancks]. 



J/iiiii-i/ Lriiion C'lLf : Take 4 oz. of hutter, 1 11'. Loney, 

 four eggs well lieaten, one teasjioouful of essence of lemon, 

 half a tcasiKionful of milk, one teaspoonful of soda, tlour 

 enough to make it very stiti'. Rake at once in a ijuick oven. 

 [Bancks]. 



liiik JIuni'i/ C'dis tlidt irill I.(ij> fur mmif/is : Reat 

 1 lb. butter to a cream, add 4 oz. castor sugar. ^li.x a tea- 

 .siioonful of liaking powder to a jionnd of flour and add 

 gradually to butter and sugar beating all the time. Add 

 ■^ lb. of run or extracted honey. Take eight eggs and 

 (livi<le the yfdks from the whites beating each well. Add 

 first the yolk and then the whites to the other ingredients. 

 The m<a-e this eake is beaten the lighter and better it will 

 be. [Bancks]. 



J/ii/iei/ ,Siii)<!ii'ti/irs : Cut thin bread and butter and 

 spread with honey. Sprinkle with oatmeal, baked till just 

 brown. Press another .slice of thin bread and buttci- on the 

 top and <ut into fingeis. [Bancks]. 



Cmii/h Mi. it urea: (1) Hone)', sweet oil, lemon juice 

 and sweet spirits of nitre, in e(|ual parts. — Dose i te<ispoon- 

 ful. (2) Barley water nuxed with honey and juice of lemons. 

 Drink warm. 



For C'lWjhx iind Sore Thr<inix : Hoiiey either alone or 

 mixed with lemon or lime juice. 



For JiifldinKl Ei/fs : One part of himey to five parts of 

 water. !Mix and bathe the eyes two or three times a day till 

 well. 



For litjIiiniKi : To 4 oz. f>f honey aild tlic juice of 

 iX lemon or lime. Take a teaspofinful or two occasionally, as 

 hot as possible. This simjile remedy has been found very 

 useful. 



llnnfi/ pup corn BolU : Take one ]iiiit of extracted 

 honey, put it into an iron frying pan and boil until very 



thick, then stir in freshly pojijied corn, and when cool, mould 

 into balls. This will especially delight the children. [Miller]. 

 Jloiifi/iiirdiiirh : One cup of extracted honey of best 

 flavour, one cuj) granulated sugar, three table.spoonfuls sweet 

 cream or milk. Roil to .soft crack or until it hardens when 

 ilrojpped into cold water, but not too brittle; — pour into a 

 greased disli stirring in a teaspoonful of extract of vainlla ju.-t 

 before taking off. Let it lie i to J inch deeii in the disli, 

 and as it cools, cut in scjuares and wrap each sijuare in 

 paratin jiajier, such as grocers wrap butter in. To make 

 chocolate-caramels, add to the foregoing one tablespoonfnl 

 melted chocolate just before taking otf the stove, stirring it in 

 well. For chocolate-caramels it is not so important that the 

 honey be of the best quality. [C C Miller]. 



SCREW-PINES. 



These jilants are characteristic of the Old World Tro|iii'.--, 

 a large uundier of them being only found in the islands of tl c 

 Indian Archipelago. They usually occur on the sea-c<iast or 

 in mar.slies, sometimes covering large tracts of country with 

 a mass of vegetation wdiicli is almost iin]ienetrable. 



The leaves arc narrow and tough an<l leathery, and are 

 armed along the nudrib and edges with sharp recurved 

 piickles. They are arranged in dense tufts or crowns at the 

 ends of branches, a:ul it is this reseud)lance to pinc-apiilo 

 leaves that gives the plants their name of screw-pines. 



Fig. 19. ScHEW-PlNE. (Ptmihflllfa iiiilis). 



Showing the general habit of the plant. 



The leaves of some screw jiines found in Mauritius arc 

 u.sed for making bags or sacks, in which sugar is exported. 

 ]!askets, fans, and mats are also made fi-oni the leaves in 

 various jiarts of the world, and the rough fibrous fruits are 

 employed as scrubbing brushes. 



A very remaikable feature about these jilaiits is their 

 aerial roots. They grow out from the stem jirotected by a 

 well-marke<l root ca]>, and down into the soil. They are some- 

 times called 'flying buttress' roots, their function being to give 

 an additional support to the tall, branched stem with its niiissi 

 of foliage. 



