November, 1918 



GLEANINGS IN BEE CULTtTRE 



695 



BEEKEEPERS' 



SUPPLIES 



A Good Stock of the 



Lewis Beeware 



and 



Comb Foundation 



Is at your command at 

 factory prices. 



Western Honey Producers 

 Sioux City, Iowa 



We have a market for your honey and 

 beeswax. 



Bee Supplies 



AT WHOLESALE 



All boxed ready to ship at once ; 275,000 

 Hoffman frames, also Jumbo and Shallow 

 frames, of all kinds, 100 and 200 in a box. 

 Big stock of Sections, and fine polished 

 Dovetailed Hives and Supers. Send for a 

 price-list. I can save you money. 



Will Take Bitswax in Trade at 

 Highest Market Price. 



Charles Mondeng 



146 Newton Ave., N. Minneapolis, Minn. 



Our Food Page — Continued from page 670. 



Hour, baking powder, and salt together, cut 

 in the shortening and add enough milk to 

 make a drop batter. Drop by spoonful over 

 the apples and bake in a moderate oven 

 about 40 minutes. If the apples are not of 

 the quick cooking sort, it is well to cover 

 tlieni and bake them until partially done be- 

 fore adding the crust. Barley flour may be 

 used instead of the rice flour. Eat with but- 

 ter and honey or the following sauce. 



HONEY 



2 tablespoons butter 

 2 tablespoons c o T n - 

 starch 



SAUCK. 



1 cup honey 

 % cup water 

 % teaspoon salt 



Melt the butter and blend with the corn- 

 starch, add the honey and water, and cook 

 in double boiler until it thickens. 



POTATO ROLLS. 



(Adapted from recipe in Oct. Delineator.) 



1 cup mashed potatoes 



1 cup sweet milk 



4 tablespoons shorten- 

 ing 



1 or 2 eggs 



About 4 cups • bread 

 flour 



1 teasiJoon salt 



1 cake compre.ssed 

 yeast 



2 tablespoons warm 

 water 



2 tablespoons honey, if 

 desired 



Beat the egg in a bowl, add the milk, 

 which should be scalded and cooled to luke- 

 warm, the yeast dissolved in the warm 

 water, the salt, mashed potatoes, enough of 

 the flour to make a batter (2 cups), and the 

 shortening (melted). Beat thoroly, cover 

 and put in a warm place to rise. When light, 

 add the rest of the flour, which should be 

 enough to make a dough, knead until smooth 

 and elastic and let rise again. When it has 

 doubled in bulk, roll out about half an inch 

 thick, cut with a biscuit cutter, brush with 

 melted butter, fold over and place in an 

 oiled pan to rise again. When light bake in 

 a quick oven 15 to 20 minutes. Kolled oats 

 or any of the substitute flours may be used 

 instead of 1 cup of the wheat flour. 



All measurements level. Flour sifted once 

 before measuriny. 



BOOKS AND BULLETINS 



AGR1CULTUR.VL GEOGKAPHV. 



The U. S. Department of Agriculture at Wa.sh- 

 ington has recently issued an atlas of agri- 

 culture, prepared by Prof. V. C. Pinch of the Uni- 

 versity of Wisconsin and O. E. Baker of the Office 

 of Farm Management. This atlas contains much in- 

 formation of interest to every one engaged in agri- 

 culture, but we wish to call attention to a few of 

 the subjects treated which apply especially to bee- 

 keeping. The various sources of food supply are 

 treated separately. 



Alfalfa. — With the map showing the alfalfa acrer 

 age is the following statement concerning the dis- 

 tribution of this valuable forage crop — valuable as 

 forage for bees as well as for larger animals. "Al- 

 falfa is a crop whose distribution is limited both by 

 soil conditions and by climate. It demands soils 

 that are not acid, and its culture is most profitable 

 in a climate that is not rainy during the summer. 

 Consequently it thrives best in the Western States, 

 and fairly well in the limestone regions in the East, 

 (Continued on page 697.) 



