262 



THE BEE-KEEPERS' REVIEW. 



yelks of eggs, with flour, stirred in, and 20 

 grammes (7-10 oz.) of bicarbonate of soda 

 added, previously dissolved in water. The 

 whole is then well mixed. Next are added 

 according to taste, sugar, (half a kilo — 1 lb. 

 1% oz.), some crushed cinnamon, cloves, 

 citron and chopped almonds; the whole is 

 well worked, rolled out to a finger's thick- 

 ness and laid on a tin, or put in a mold, and 

 baked in the oven. 



Third Recipe.— IK kilos (almost 3X lbs.) 

 of fine wheat flour, 375 grammes (I314' oz.) 

 of sweet almons and 18C gr. (a trifle over G^ 

 oz.) of bitter almonds, grated with the rind, 

 8 gr. (nearly 3-10 oz.) ground cinnamon, 8 

 gr, ground cloves, 5 gr. (a little over 1-6 oz. ) 

 cardamon, a grated lemon peel, ^4 of a kilo 

 (1 lb. 103^ oz.) of honey, and two pounds, 

 [2 lbs. 3X oz. in American measure] of 

 choice sugar. The flour is thoroughly work- 

 ed with the almonds and all the spices, and 

 then the hot honey, in which the sugar was 

 boiled, stirred in. The pot in which the hon- 

 ey was boiled is rinsed with a cup of water in 

 which 30 gr. [almost 1 1-16 oz.] of "potasche" 

 [cream of tartar? see remarks, first para- 

 graph] was dissolved, and the resulting 

 solution added to the mass, then the whole 

 thoroughly worked. AVhen this is done, 

 small pieces are broken, punched or cut off, 

 rolled out with a rolling-pin and made into 

 cakes of the desired size. But little flour 

 should be used for rolling out. The cakes 

 when formed are laid on a board brushed 

 with lard, not two close together, and before 

 putting in the oven are brushed with water, 

 which makes them smooth. The dough 

 must be worked rapidly, because it quickly 

 becomes stiff. [Of course the board is not 

 put in the oven. Mr. Rauchfuss explains 

 this by saying it refers to a local custom of 

 carrying the cakes on a board to the public 

 bakeries, where they are transferred to 

 tins.] 



NuEENBERGEB Lebkuohen. — Half E kilo 

 [1 lb. Ifioz.] of boiling honey is mixed with 

 half a kilo of fiour in a vessel. To this is 

 added 125 gr. [a trifle over 4 2-5 oz.] of 

 coarsely crushed almonds, previously roast- 

 ed with 125 gr. of sugar: also 8 gr. [nearly 

 3-10 oz] crushed cinnamon, 8 gr. cloves, like- 

 wise ground or crushed, and 8 gr. citron. 

 10 grammes [a trifle over X oz.] "potasche" 

 [see first paragraph], dissolved in a wine- 

 glass of rum, are then added. All is then 

 thoroughly mingled, cakes of desired size 



formed in the shape of a parallelogram, and 

 baked brown with a gently heat for three 

 hours. 



Baseleb Leckerli [ '"goodies" ? ]. — 

 I Somewhat hard to bake but of excellent 

 flavor.] To every half kilo [ 1 lb. 1-4 oz.] 

 of honey, take choice sugar, coarsely chop- 

 ped almonds, flour, 40 gr. gr. [a trifle over 

 12-5oz.] of coarsely cut citron, a grated 

 lemon peel, half a nutmeg, grated, and 5gr. 

 [a little over 1-6 oz.] ground cloves. The 

 honey is heated with the sugar and the 

 almonds, then the spices added, then the 

 flour and a wineglass of rum, arac or cognac 

 mixed with it. The dough is then while 

 still warm formed into little balls, these 

 rolled out to half the thickness of the thumb, 

 set in tins brushed with wax and slowly 

 baked with a moderate heat. 



Glazing for any of the foregoing. — 80 gr. 

 [a trifle over 2 4-5 oz.] of sugar is boiled to 

 slender threads, i. e. boiled long enough to 

 draw out in threads when a spoon is dipped 

 in and withdrawn, then two whites of eggs 

 beaten to a foam, and then the sugar pour- 

 ed into the foam while continuing the beat- 

 ing. It is applied with a little brush while 

 still warm. 



Honey Vinegar. — To every 6 liters [12% 

 pints] of water, take 1 kilo [2 1-5 lbs.] of 

 honey; to be fermented with a piece of sour 

 dough or a bread-crust. Mr. Rauchfuss 

 suggests yeast for a ferment. 



A receipe for honey-wine was also sent, 

 which I omit. Most American bee-keepers 

 will prefer to omit the spirituous ingredi- 

 ents in the foregoing, or provide equivalents. 



Lebkuchen have extrordinary keeping 

 qualities, and seem to grow better with age. 



Just now I have no time for more than 

 OLe*"note. " For the benefit of foreign 

 bee-keepers who use sections, I will say that 

 Dr. Miller wets the grooves of a whole crate 

 [500 or 1000] of sections at once, by his 

 plan of pouring boiling water in a slender 

 stream along the tops of the grooves of the 

 top layer of sections in a crate, by means of 

 a funnel with a wooden plug in which there 

 is a groove. Dr. Dubini, in quoting the plan 

 in L'Apicoltore, evidently supposed each 

 section was wet separately. Boiling water 

 makes a finer stream than cold water, and 

 runs straighter. 



MONTBOSE, Col. 



Sept. 19, 1897. 



