1917 



AMERICAN BEE JOURNAL 



383 



and beat thorouglily. Add ihc l)ak- 

 ing powder, and last fold in the sliilly 

 beaten whites. Pour into a hot, well 

 greased baking dish and bake in a 

 moderately hot oven thirty minutes. 

 If baked in a shallow pan twenty 

 minutes will suHice. 

 Hominy Bread — 



2 cups boiled hominy grits. 



2 eggs. 



1 cup sweet milk. 



1-3 cup flour. 



1 teaspoon baking powder. 



1 tablespoon fat. 



Cook hominy with four times the 

 bulk of water. Cool and add the 

 sweet milk and well beaten eggs. 

 Sift in the flour and baking powder. 

 Last add the hot fat and pour into 

 greased baking dish and bake in hot 

 oven until firm and brown, but not 

 stiff. 

 Cornbread with Rice — 



2 cups sour milk. 



1 teaspoon soda (scant). 



2 cups boiled rice. 

 1 cup cornmeal. 



1 teaspoon shortening. 



Combine ingredients in order 

 named and bake in greased bowl until 

 firm. 



Corn is King 



The "stranger" in the Blue Ridge 

 leaned on the rail fence talking to a 

 long, rangy mountaineer. His eyes 

 wandered over the poor little hill 

 farm. You know the kind — perpen- 

 dicular field of rocks and stumps 

 and spindly corn, that is cut at the 

 top of the hill and then picked up at 

 the bottom. "How much corn do you 

 raise?" asked the "stranger." 



"Enough to do me," was the 

 answer. The answer was ultimate; 

 the mountaineer had solved the prob- 

 lem. Enough corn to "do him." 



Corn is king in America today. 

 There is enough corn to "do us," 

 more than three billion bushels. Yet 

 Europe starves while we sit in the 

 midst of this golden plenty. 



We have thirty bushels apiece and 

 eat during the year less than a bushel 

 apiece. 



Four-fifths of all the farmers in 

 America grow corn. 



One- third of all the land under 

 cultivation is in corn. 



Then what is the answer to our 

 allies? 



We will double the amount of corn- 

 meal we eat. Yes treble the amount 

 we eat, and release the wheat for you. 



Let this be your answer to the plea 

 of heroic France for bread. Let this 

 be our answer to the men wdio have 

 held the line against our common 

 enemy for three years. Let this be 

 our answer to the women who have 

 stood back of those men and held 

 the second line. Let this be our 

 answer to the little ones who stretch 

 their feeble arms to uj crying for 

 bread. 



kind of cornbread the American wo- 

 man serves. She may make her din- 

 ner cornbread plain or make it with 

 eggs, but if she wants to create a 

 cornbread ap|)ctite in her family, 

 she should make it of fresh unbolted 

 meal and make it crisp and golden 

 brown. 



Here arc two favorite dinner 

 breads : 



Corn Pones — 



2 cups white meal. 



2 cups buttermilk. 



Yi teaspoonful soda. 



1 teaspoonful salt. 



1 tablespoon melted fat. 



Put fat in biscuit tin or iron grid- 

 dlle on top of the stove. While it is 

 heating, sift meal and add salt. Stir 

 soda into the buttermilk, mixing thor- 

 oughly. When frothing reaches its 

 height, pour milk into meal and stir 

 together. Add the smoking hot fat. 

 The mixture should be a very stiff 

 batter. If too thick, more milk or 

 water may be added. Drop from 

 spoon in small, oblong cakes in the 

 hot pan. Leave the pan on top of the 

 stove until the bread begins to rise, 

 then cook in moderatelj' hot oven. 

 Tlie crust of the cornbread should be 

 thick, crisp and golden brown. 

 Cornmeal Sticks — 



Zyi cups cornmeal. 



Yz cup flour. 



1 teaspoon soda. 



1 teaspoon salt. 



1 teaspoon baking powder. 



1 egg. 



2 cups buttermilk. 

 1 cup sweet milk. 



Sift meal, flour and baking powder 

 together. Add salt. 

 Stir soda into the buttermilk until 

 thoroughly dissolved, and while milk 

 is frothing vigorously, mix with meal 

 and flour. Add sweet milk. Beat 

 thoroughly and add well beaten egg. 

 Have ready irons well greased and 

 very hot. Pour mixture in at once 

 and bake in quick oven until crisp 

 brown. 



Risen Cornbread for Supper 



The spoon-breads are equally good 

 for supper and always make a sub- 

 stantial dish with a meat stew. When 

 company is coming or you want to 

 surprise the family, try risen corn- 

 bread for supper. It is not advisable 

 to attempt it for breakfast because 

 meal ferments so rapidly with yeast 

 that the product is likely to be sour 

 by morning. 



1 cake compressed yeast. 



2 cups sweet milk, scalded and 

 cooled. 



2 tablespoons brown sugar. 

 2 tablespoons lard. 

 2Y2 cups white cornmeal. 

 1 cup sifted flour. 



1 teaspoon salt. 



2 eggs well beaten. 



Dissolve yeast and sugar in luke- 

 warm milk and add nielted fat. Stir 

 in the cornmeal, flour, salt and add 

 well beaten eggs. Beat thoroughly. 

 Fill greased bowl two-thirds full. Set 

 to rise in a warm place for about an 

 hour. Be careful that it does not 

 over rise. It should be baked as soon 

 as light. The baking will require 

 from twenty to thirty minutes, ac- 

 cording to thickness of pone. 



LEGAL SERVICE 

 1 DEPARTMENT a 



'^e. 



Midday Dinner Cornbreads 



When there is so much corn and 

 not enough wheat, it is worth while 

 to learn to eat cornbread. The suc- 

 cess of this venture depends on the 



Apiary Near Dwelling 



Have you data in regard to laws in other 

 States relating to locating bees? How close 

 to a dwelling-house? How close to a barn? 

 How close to a constantly traveled road? What 

 protection has the beekeeper against spite 

 work? Iowa. 



There is very little specific legisla- 

 tion in regard to bees. In a few 

 States there are laws especially de- 

 signed to protect the beekeeper from 

 malicious persons who would poison 

 his bees or destroy his property, but 

 little or nothing defining the exact 

 status of the bees. Most of our laws 

 relating to this subject are court de- 

 cisions which are based on general 

 principles. An Iowa decision makes 

 the following rule for cases of this 

 kind : 



"Nothing could be done by the 

 keeper of bees to protect all from 

 their attacks. These might occur 

 miles from the hives and beyond his 

 reach. But they have fixed habita- 

 tions . The location for these is al- 

 ways a matter for his determination, 

 and it is not too much to exact of him 

 the exercise of ordinary prudence in 

 so placing the hives as to avoid un- 

 necessary danger to those who art 



likely to make lawful use of the 

 premises or the highway nearby. In 

 other words, he must so use his own 

 as not to interfere with the rights of 

 others." 



It is clear enough that the bee- 

 keeper has no legal right to con- 

 tinue to keep bees where they are a 

 constant source of annoyance or dan- 

 ger to the public. While the city of- 

 ficials are not permitted to pass a 

 general ordinance prohibiting the 

 keeping of bees within the corporate 

 limits, the3' have ample authority to 

 deal with each particular case_; It 

 all depends upon the circumstances of 

 a par.ticular case, and for this reason 

 it would be very difficult to enact a 

 statutory provision that would suit 

 all cases. 



The habits of the bees place the 

 beekeeper in a peculiar relation to 

 the public and his best insurance is 

 to make as many friends as possible. 

 Gifts of honey to persons most likely 

 to be annoyed are quite likely to save 

 trouble later. 



Apiaries in Towns 



Some four or five years ago I was keeping 

 bees, a dozen colonies, in my house-yard, ad- 



