402 MEALS MEDICINAL. 
added, and cook it for from three and a half to four hours. with 
an occasional stir, to prevent it from sticking to the bottom of 
the pan, and getting burnt. Drain carefully, and stir in a small 
piece of fresh butter about the size of a walnut ; pepper slightly, 
and send to table very hot in a well-heated dish. Hominy 
porridge may be made also with the meal, first soaked as directed 
above, to be eaten with milk, and sugar, golden syrup, or salt. 
HONEY. 
THE name Honey has been derived from the Hebrew word 
ghoneg, which means literally “‘ delight.’’ In the Book of Genesis 
it stands stated that the pleasant Land of Canaan, where Abraham 
dwelt, was “flowing with milk and honey.” Rumilius Pollio, 
who enjoyed marvellous health, and vitality, in ancient Rome, 
was presented when over a hundred years old to the Emperor 
Augustus, who enquired what was the secret of such wondrous 
longevity. Pollio answered, ‘“‘ Interus melle, exterus oleo,’’ the 
eating of honey within, and anointing by oil without. Such 
Honey is the nectar of flowers, partaking closely of their flavours 
and odours, whilst varying in taste, colour and scent, as well 
as in medicinal attributes, according to the species of plant 
from which it is gathered. Pure Honey consists, when collected 
from the comb of beehives, partly of crystallised glucose, which 
sinks to the bottom of the jar, and partly of a liquid portion 
above, which is fruit sugar, or levulose, almost identical with 
the brown syrup of the sugar cane, but less easy of digestion. 
The glucose is analogous to grape sugar, all ready for direct 
absorption into the blood, after being eaten, whereas cane sugar 
must be first masticated in the mouth with the saliva, and 
become converted somewhat slowly into honey-sugar before it 
can be similarly utilized for the wants of the body. In this way 
the immediately nutritive properties of Honey beyond those 
of cane sugar are made manifest; and it can be understood 
with equal readiness why grapes, identical with honey in the 
matter of their sugar, have a speedy effect to meet the outgoings 
of waste by fever, or fatigue, straightway with reparative elements 
ready made, instead of by a roundabout conversion, as with 
cane sugar. The odour of honey is due to a volatile oil, associated 
with a yellow colouring matter, melichroin, which is separated 
by the floral nectaries, and becomes bleached on exposure to 
