1890 



GLEANINGS IN BEE CULTUEE. 



895 



and. if we were to judge, thoy are fully <'(iual 

 to the beautiful work done by Dr. Tinker. 

 This, however, is a foot-power machine, and is 

 limited to the pei'foration of only four holes at 

 a time. The machine we use is run by po^er, 

 and cuts (U holes at one " chank." Of course, 

 this will make foot-i)owerwork more expensive 

 if time is worth any thing. This not only re- 

 duces the power required butnuikes nicer work. 

 You will notice that we are giving our friend a 

 little free advertising, but we are glad to en- 

 courage a little original genius once in a while 

 in this wav. 



DAYLIGHT BREAKING IN THE HONEY 

 BUSINESS. 



I.MPOKTAXrK OF (;U.\l)INO. 



Mr. Roof ;— We-had some of that dark alfalfa 

 extracted. Half that you sent us was that 

 color. The sam])le sent us was nice and white. 

 After receiving it we did not wj-ite you about 

 it. as we thought you N\ould doubt oui' woiil. 

 We sold some to a druggist here in this city. 

 He always writes to send him honey of our own 

 production. We answered him. saying we had 

 some from another State, and (i noted him 

 prices. He ordered, but lias not yet settled. He 

 has always been a good customer. We hate to 

 go anil |)resent a bill for the honey, as we know 

 he was iu»t pleased with it. Simie we sold to 

 called it New Orleans molasses. 



We also bought some honey in this State, 

 called clover. Aftei' receiving we found it to 

 taste pretty strongly of buckwheat. lielng dis- 

 gusted with the above purchases we went to 

 New York and ordered some extracted honey 

 that was white. They had none but California. 

 We took that. We asked them to samijle each 

 can befoi;e shipment. They said that the qual- 

 ity was raai'ked on the outside of each can. 

 When we received this a large shari^ was dark 

 and not of first quality. We are now thinking 

 of not buying a single jiound more. We are 

 disgusted with th<' wliole business. We have 

 had only one shipment that was as represented, 

 and tiiat comes from — lam going to mention 

 his luiine. for those who sell good goods ought 

 to be known — C. H. Stordock. Durand, III. His 

 honey is cvcrji uunj first class. 



Always keep it before the bee-keeper about 

 careful gi-ading. I am (irmly convinced tliat a 

 lai'ge trade could be worked up for extracted 

 for table use. and at good paying prices. All it 

 needs is a first-class article. F. A.S.\ijsi?tTi!v. 



Syracuse, N. Y.. Dec. 3. 



Perhaps some of th<' friends wonder at the 

 heading to friend Salisb\u'y"s communication 

 above. It is simply because friend S. has be- 

 gun to talk right out in meeting about his 

 troubles. He is most surely right — that a big 

 trade can be built up if we can be sure of get- 

 ting honey that is according to sajuple and ac- 

 cording to label. Now. while it may not be best 

 to publish the names of all t\w fiiends who 

 have not heretofoi'e been conscientious, it cer- 

 tainly will be safe and I'ight to put llie good 

 men right in print: and may be we can de- 

 crease the foniK'i' and increase the latter by 

 so doing. Friend S.. neither you nor anybody 

 else need be backward about complaining of 

 things that are not as they should be. Fix it 



up with your cuslonier the best you can, and 

 make out your bill; and if w(> can not trace it 

 to the man wb.o shipped us the honey, it is right 

 and proper for us to l)ear the loss. Now, the 

 main point is, can you give us the name or ini- 

 tials on the can or cans that contained the dark 

 alfalfa lumev? 



GRAHAM BREAD. 



VifHV IS IT NOT iMOUE tlSKD? KIT. 



The facts are. the world is wedded to its flail\' 

 habit of life. It insists on using bread made 

 from flour which has been robbed of much of its 

 best food elements by t he bolting, .\nother ob- 

 jection which I once l<new a lady tootfer against 

 the use of graham Hour, was, that, among her 

 acquaintaiu'es those who used it were i/i/jfk'i.s.' 

 You hav(; already treated us to a column about 



"OVR DAILY BHEAO." 



In his •■ Science of Human Life," Dr. Graham 

 de\'oted 40 pages to bread-making. Good bread 

 is something that can't he overdone — unless left 

 too long in a lu>t oven. 



Now about those gems made of flour and water 

 and a little haking-i)owder. Of course. th(>y are 

 nice. W(^ often have them for a change. My 

 wife calls them " iiojjovers."" They are certain- 

 ly delicious, and. with butt,er. honey, and a glass 

 cff rich milk, are too good to— talk about I 



i'>ut for every day in the year, gems made of 

 absolutely nothing but flour (graham) and 

 water, and a pinch of salt, in sweetness, deli- 

 cious flavor, as well as hygienic (>lements. are 

 perfecti(m. ]Much imjiort'ance attaches to the 

 (juality of the tloui'. That which is nuide at 

 Akron, and sold by groci'rs. is not so good. 

 It should be the entire product of clean wheat, 

 ground and not bolted. It lias; not good keep- 

 ing qualities, and should be obtained fresh from 

 the mill. 



TO MAKE GRAHAM GEMS. 



Take of grahain flour, quantity sufficient: a 

 pinch of sail, with water to make the whole, 

 when well stii'i-ed. of a consistencv that, when 

 dropped into the cast-iron gem-pan with a 

 spoon, by its own weight it will form smooth. 

 With a little butter, gi'ease the gem-pan hot on 

 top of tiu> stove, and place it in an oven hotter 

 than re(iu,ired for most kinds of lin'ad. Note 

 whether the gem-pan is hot enough to •"sizz" 

 wlien the butter falls into it: for if the oven is 

 not heated hot enough in the start, the gems 

 will be heavy and not tit to eat. 



GKAIIAM MfSlt. 



This is nuuie by stirring graham tloiu' in w ater 

 boiling veiy hard. Salt to taste, and continue 

 the boiling I.") or 20 minutes. It should not be 

 nuule very thick. Serve hot with cream, oi- 

 half ci-eam and half milk, for breakfast, and 

 cold with cream for luiu-h or supper. 



RUSK. 



Make dough of graham flour and water. 

 Knead, and roll out on a bi-ead-boaid: cut into 

 slices, and balce in a nu)(l(>rately hot ovi'u. Aftei- 

 tbev have been baked, continue tliein in tiie 

 oven with t he door open until all tlu' moisture 

 has l)e<'n (h'ied out: bi'eak in pieces, and grind 

 in a hand-mill. Serve with rich milk or cream. 



Madi.son. Ind., Dec. 1. .\ Sihscuiher. 



Very good, friend vS. We hope the readers of 

 Oi.KA.MXGs will all give your recipes a good tri- 

 al, even at the risk of being made " inlidel.s." as 

 your good fricuul puts it. Now, we do not (luite 

 understand the point she makes. Did she sup- 



