606 



GLEANINGS IN BEE CULTURE 



October, 191fe 



high prices is milk. Many people regard 

 milk merely as a beverage and feel that 

 they cannot pay a high price for it when 

 the money should be spent for solid food. 

 As a matter of fact, milk is a much more 

 important food than meat, and, considering 

 its food value, is cheaper. It will do us no 

 harm to cut down on the amount of meat 

 or even go without it altogether, but we 

 should never reduce the amount of milk, es- 

 pecially for growing children. Milk comes 

 near to being a perfectly balanced ration, 

 containing the proper proportion of protein, 

 fats, carbohydrates, and nearly all the neces- 

 sary minerals. In addition it contains both 

 classes of vitamines, or, as it is the latest 

 fashion to call them, the two "unknown es- 

 sentials. ' ' 



In many parts of the country farmers 

 have been reducing the size of their dairy 

 herds because people have been unwisely 

 cutting down on the amount of milk used. 

 The great nations of the world have been 

 the nations who have used plenty of milk. 

 Buy whole milk rather 

 than cream and use 

 the skimmed milk for 

 cooking purposes. One 

 quart of milk every 

 day for every child 

 in the family is none 

 too much. This amount includes that used 

 for cooking. 



The food administration has recently is- 

 sued a list of what it calls "protective 

 foods." 



" Mary had a little bee, 



'Twas worth a lot of money ; 

 For when the sugar bo'wl was eleaneid 

 She substituted honey." 



Brussels Sprouts 

 Cabbage 

 Cauliflower 

 Celery 

 CoUards — 



Lettuce 

 Milk 

 Onions 

 Spinach 

 Swiss Chard 



We are told if we shall include some of 

 these in our diet every day, we shall be sure 

 of getting enough mineral matter. I sus- 

 pect this is a case of speaking one word for 

 mineral matter and two for the growth-pro- 

 moting vitamine ' ' fat soluble A, ' ' for all 

 these foods' are rich in the latter substance. 

 A Timely Subject. 



' ' Sweetening, ' ' or rather how to get 

 enough of it, is occupying the attention of 

 food writers to the exclusion of nearly 

 everything else just at present. Everyone 

 is looking for a sugar substitute. Aren 't 

 you glad you married a beekeeper, Mrs. 

 Subscriber? 



Between you and me, it makes me quite 

 cross to have honey called a ' ' sugar substi- 

 tute, " especially when it is placed in such 

 company as it is in the above table of food 

 groups. Sugar is a man-made substitute for 

 the only concentrated sweet devised by the 

 Creator, honey. When I hear people call 

 honey a ' ' sugar substitute, ' ' I tell them 

 honey was used thousands of years before a 

 sugar refinery was even thought of. 



Dr. Miller tells us on page .537, September 

 Gleanings, that a Mr. Aeppler in the Bee- 

 keepers' Item expresses a doubt of there 

 being vitamines in honey. I never before 



heard of Mr. Aeppler, but judge he must be 

 from Missouri. However, I do not believe 

 his views and mine are so far apart. When 

 he talks of vitamines in pollen he evidently 

 means the growth-promoting vitamine, solu- 

 ble in fat. I never made the claim that this 

 class of vitamines is in honey, and I agree 

 with Mr. Aeppler in believing that it prob- 

 ably is in pollen. I made the statement that 

 it is the vitamines, soluble in water, which 

 are in honey, and I am by no means ready to 

 recant. When I began to read up on vita- 

 mines I was struck with the fact that the 

 class soluble in water seems to be jjresent 

 in practically all natural foods, and, as hon- 

 ey is not subjected to any milling or refin- 

 ing process to rob it of any of its constitu- 

 ents, it seemed reasonable to assume that it 

 contained vitamines. I therefore consulted 

 chemists and food specialists high up in 

 their profession, and when I found that 

 they were practically unanimous in agreeing 

 that honey is a vitamine container I took 

 the Gleanings readers into my confidence. 



Research work is 

 constantly going on in 

 regard to these inter- 

 esting "unknown es- 

 sentials, ' ' and it is 

 difficult to ' ' prove ' ' 

 anything about them 

 as yet, altho it is pretty well established 

 that their absence in the diet makes all sorts 

 of trouble. I believe I am correct in saying 

 that no chemist has succeeded in isolating 

 them up to date, altho many are endeavor- 

 ing to do that very thing. 



Just at this point my grown-up nephew, 

 also much interested in honey, happened to 

 be crossing our lawn, and hearing the click 

 of my typewriter, came to the window and 

 asked me if I would like to sample some 

 ice cream. He had ordered it for a dinner 

 given by the A. I. Root Co. for its foremen, 

 and he said there was some to spare. It 

 was from the largest ice-cream makers in 

 Cleveland, and was made by substituting an 

 equal weight of honey for sugar in one of 

 their regular recipes. (There I i>sed the 

 word myself, didn't I? In talking about us- 

 ing honey in recipes it is difficult to avoid 

 it.) You never tasted ice cream of a finer 

 texture or ,a more delicious flavor. The 

 honey flavor was not prominent, as vanilla 

 was also used, but it certainly added a 

 delicious taste which is hard to define. I am 

 going to try some honey chocolate ice cream, 

 as the Plierdens are very fond of the com- 

 bination of honey and chocolate. 



While we were staying at a cottage on 

 the Lake Shore a few days, we ran out of 

 sugar and could not obtain any there as our 

 sugar card was back in Medina. For that 

 reason I experimented with honey as a 

 sweentener for sliced peaches and found it 

 delicious, and the rest of the family agreed 

 with me. Don 't put on too much when you 

 try it, as the peach flavor should not be 

 smothered in sweet of any kind. 



