THE BEE-KEEPERS' REVIEW. 



261 



the packing becomes somewhat wet, it 

 still greatly serves to maiutain the warmth 

 of the colony. Preferably the crate and 

 hive should set ten or twelve inches from 

 the ground, which will obviate the necessity 

 of keeping the entrance free from snow. 



Although there is an air of cheapness in 

 this structure which will answer as a make- 

 shift, still with hives made to combine sum- 

 mer and winter requisites, the expense will 

 be greater; and withal far more durable. 



In considering the importance of com- 

 plete out-door wintering attachments, the- 

 first cost should be counted included for 

 many years^of service. With bees properly 

 wintered the loss ought not exceed a tea 

 cup full. Naturally the remaining ones will 

 be physically stronger and better able to 

 serve as nurses and honey gatherers; so 

 that the first season ought to pay something 

 towards the extra expense of wintering. 



In further considering the prepartions for 

 wintering, the matter of food should also 

 receive special attention. This part of our 

 subject, however, I discussed at some length 

 in the Sept. issue, and it fully covers all 

 that is requsite to that end. 



Jaoksom, Mich. 



Sept. 25, 1897. 



>>^>^^''r^'^:l'^L^Jr^f<^ 



Notes From Foreign Bee Jonrnals. 



F. L. THOMPSON. 



Lebknchen. Pfefferknchen, or Honig- 

 knchen ( all translated " gingerbread, " 

 though there is no ginger in them ) are, as 

 I have mentioned before, a standard article 

 on the continent, and in Germany their 

 manufacture even forms an industry of 

 some importance. Honey is the charac- 

 teristic ingredient, the dark, strong kinds 

 being preferred. Thinking that on account 

 of our large foreign population, it would be 

 very desirable to know just how they are 

 made " on their native heath, " I 'wrote to 

 I'aster Fleischmann, of the Leipziger 

 Bienenzeitnng, with whom I have had some 

 correspondence requesting the recipe. He 

 has kindly sent several which he has tested 

 himself. I am sure that American bee- 

 keepers are with me in according him our 

 hearty thanks for the favor. Mr. F. Rauch- 



fuss has helped me iu the explanation of 

 some of the technical terms, except that he 

 does not understand one of them viz. " Kali 

 Carbonicum, " which is apparently not, as 

 Pastor Fleischmann thinks, what we call 

 " Carbonate of Kali, ( potash ) " since pot- 

 ash, or lye, laiige in German, can hardly be 

 used in the preparation of food. However, 

 I am no chemist, and may be wrong. Mr. 

 Rauchf uss suggests that cream of tartar may 

 be meant for which the proper German 

 word, however, is " Weinsteinrahm. " Will 

 some German cooks please help us out ? 



Pastor Fleischmann remarks to all the 

 receipes, " If the quantities are varied from, 

 the amount of honey should rather be les- 

 sened than otherwise, and the amount of 

 soda increased, for the sake of good rising. 

 The baking should be done with a moderate 

 heat. For the rest, practice makes perfect. 

 It never does any harm to add a glass of 

 arac [a sort of whisky made in India, some- 

 what resembling brandy in taste] to the 

 mixture, as it makes the dough rise better." 



Simple honey gingerbread. — Set half a 

 kilo (1 lb. 1% oz.) of honey on the fire. 

 When it begins to boil, stir in half a kilo of 

 flour and 10 grammes (a trifle over^oz.) 

 oi potasche (chemically Kali carbonicum; 

 probaly you call it carbonate of kali), add- 

 ing 4 grammes (nearly 3-20 oz.) of cloves, 

 3 gr. (nearly H-lOoz.) cinnamon, 4 gr. cori- 

 ander {Coriandrnin salvitum Li.,) seeds of 

 a south Euroijeau spice plant); the spices, 

 of course, being finely ground. According 

 to taste, the quantity of one or the other of 

 the spices may be increased, or even left out 

 entirely, when hard to procure, as perhaps 

 coriander is with you. [ Some of the spices, 

 as coriander and cardamon, are only to be 

 obtained of.regular dealers in spices. — F. R.] 

 Next roll out the mass to a finger's thick- 

 ness, cut in strips about two inches wide 

 and four inches long, and bake slowly with 

 a gently heat. My wife had excellent suc- 

 cess with this receipt last Christmas. The 

 tin on which the cakes are baked is to be 

 brushed with wax or butter. 



Second Receipe.— Half a kilo (1 lb. l^^oz.) 

 of honey is brought to a boil with V of a 

 liter (a trifle over ',4 pint) of water, then 

 taken from the fire and while still warm 

 mixed with half a kilo (1 lb. 1% oz.) of 

 flour. The resulting dough is kneaded well 

 and then set to cool for some time. After 

 some days (the longer the dough stands the 

 better), it is put on a board, and one or two 



