()CT0BP:K 1, 1915 



eipal constituent of the skeleton, but is also 

 found in the iuain and uer\i>s. It is oft(.'n 

 prescribed in chlorosis and for convalescent 

 persons, especially in preparations wliich 

 are closely related to the form in which it is 

 present in the brain, as ovalecithin, phytin, 

 jilycerin phosphates, etc. 



CALCIUM. 



Calcium is an important part of the 

 skeleton and teeth, but is also found in the 

 soft tissues of the body, and is probably 

 a necessary part in the protoplasm of most 

 cells. It is continually exchanged, and 

 therefore an indepensable part of our food. 

 Calcium and potassium seem also to influ- 

 ence the work of tlie heart. 



799 



This surely ought to suffice to show the 

 eminent value of honey as food. Sugar, 

 altiiough a valuable food, has no trace of 

 inorganic matter. It consists of carbon, 

 Ijydrogen, and oxygen only. Considering 

 the excellent qualities of honey, and its 

 moderate price, it should be used far more 

 extensively. It should be on the table in- 

 stead of syrup, molasses, etc. It should be 

 eaten daily by everybody in small quanti- 

 ties, especially by those with an impaired 

 di.qestion, convalescent persons, those suf- 

 fering from anema and chlorosis. Honey 

 is also beneficial to children and aged per- 

 sons. 



HONEY IN REFRIGERATORS 



BY R. F. HOLTERMANN 



On page 659, Aug. 15, Mr. Louis H. 

 SchoU, and then on page 698, Sept. 1, the 

 editor and Dr. Miller, have something to 

 say about putting honey in the ice-box. I 

 should like to add a little to the discussion. 



I'or years I have said that if one wants 

 to get the best flavor out of honey he should 

 eat it cold. Whenever we have been anx- 

 ious to create a good impression of our 

 honey 1 have made a point to have it eaten 

 cold. 



One wlio is in doubt can try this experi- 

 ment. Warm the honey, and eat it that 

 way; then try it just taken out of the ice- 

 box. In my estimation one has a very 

 peculiar taste who prefers the hot honey. 

 I rarely come across the consumer, in sell- 

 ing honey, but I advise eating it cold. 



GRANULATION. 



It is the variation in temperature as well 

 as other things that causes granulation. 

 Variation in temperature causes expan- 

 sion and contraction of the honey; and the 

 movement of the particles tends to granula- 

 tion (this with me is theorj' based on spec- 

 ulation from observations and reasoning). 

 Honey keeps liquid longer when the tem- 

 perature is fairly high; but honey on ice, 

 or kept in the cold, say a freezing temper- 

 tnre, does not gi'anulate rapidly; and vary- 

 ing temperatures with downward dips is 

 probably the most favorable condition for 

 gTanulation. My ad^'ice is, eat honey just 

 out of the ice-box. 



Brantford, Canada. 



WHY USE HONEY IN COOKING 



BY B. KEEP 



The great benefits to be gained by the 

 more general use of honey in cooking, more 

 particularly in baldng, are not as well 

 known as they should be. Xot many cooks 

 possess originality; but once a tnal is made 

 in using honey, it would seem that the 

 very great advantages of it in any soit of 

 cake, cookies, crullers, and some kinds of 

 brown bread, should induce further trials. 



Where cake is intended to be dry and 

 crisp, no honey should be used, as it con- 

 fers a tendency to become and to keep 

 moist, and it may be depended on for this 

 effect. Same baked stuff is naturally rath- 

 er drv and crumbly, and is not "'real good" 

 if it is otherwise; but by adding honey this 

 crumbiness is much abated without injuring 



othei- characteristic qualities. This applies 

 to corn bread and corn or hominy mufSns, 

 molasses cake, etc. 



Certain cakes are notably good only when 

 "fresh;" and usually whatever is not con- 

 sumed at once is wasted. The freshness of 

 such cake can be retained for a day or two 

 lunger by adding honey to the ingredients 

 while mixing. 



Light honey does not impart any appre- 

 ciable flavor, so that it dan be added in 

 proper measure to almost any recipe where 

 a moist keeping quality is desired, without 

 making any other change, excepting, per- 

 chance, to use a little more flour. An ex- 

 cessive addition would be useless and waste- 

 ful, and might impart some flavor. 



