816 



GLEANINGS IN BEE CULTURE 



salt, one-third pint v ater, aiie-half teaspoonful ox- 

 tract vanillii. — From Bulletin 184, Ontario Depart- 

 ment of Asjricnlture. 



CORN BREAD. 



Take 2 cups rorn meal; one ess; one cu]) sour 

 milk; ^A teaspoonful soda; one teaspoonful baking- 

 powder; V2 spoonful salt: 2 tablespoonfuls honey. 

 Mix with water for desired consistenc.v. 



Greensburp, La. E. C. Davi=;. 



HONE-.' WITH FRKSH FRUITS. 



There is a wide field for the use of honey in 

 connection with fresh fruits. Fruits which are 

 naturally rather tart i'ud lacking in rich tiavor are 

 greatly improved and become very palatable wiien 

 er.ten at table with honey — possibly excepting >)uck- 

 wheat honey. 



Fresh currants make a fine relish eaten with va- 

 rious roast meats. Honey should be poured lightly 

 over th(! fruit in individual dishes, then mash the 

 fruit with a fori:; a little water may be added if 

 desired. Sour cherries, pitted, may be used in the 

 same fashion; aljo cvt-up peaches — this is !?special- 

 ly good when lii'! peaches are rather tart; well- 

 ripened gooseberries ditto. Strawberries, red rasp- 

 berries, and blacxberrJes come into the list too. 



Of course, where good thick cream is available it 

 is to be preferred ; but in cities and towns, or where 

 leal cream is scarcely known, honey nmkes an ex- 

 cellent substitute or variation. 



New .Tersey. B. Keep. 



HOXRV VINEGAR 



Honey vinegar can be made by using one an,l 

 one-half nuiues of hoi!ey to one gallon of clear soft 

 wati V. .Slore in a barrel or other vessel. It should 

 bt kept in a warm jilace, with an opening in the 

 vessel to allow the air to circulate freely, thus cans 

 iug it to come to perfection more quickly. At the 

 end of the year it will be ready for use. Its keep- 

 ing qualities are excellent, and the best of pickles 

 can be made with it. There is, perhaps, nothing- 

 superior for usina; with vegetable and meat salad.-,. 

 — From Bulletin 134, Ontario Department of Agri- 

 culture. 



HONEY PUEFEALLS. 



Cream 3 tablestwonfuls of butter with V2 cupful 

 of sugar, add % euiiful of honey, 1 cupful of milk. 

 2 well-beaten eggs, a pinch of salt, 2 teaspoonfuls 

 baking-powder sifted several times with 5 cupfuls 

 of flour; flavor with (innamon, nutmeg, or lemon. 

 and drop by teaspoonfuls into very hot lard or oil. 

 Brown well. These have been very popular for 

 years and are well worth trying. 



For the benefit of young cooks I would say that 

 in frying these cakes or doughnuts, it is importaiji 

 to have the lard sufficiently hot before beginning. A 

 good wav to try it is by dropping- in a crumb of 

 bread. If this bi-owns while you count sixty it is 

 riglit. If only a few cakes are put in at a time, 

 adding others at intervals of a few minutes, the 

 temperature will be kept more even than if the pfin 

 is tilled at once. — Courtesy Practical Farmer. 



For cough or irritated throat, take 2 tablespoon 

 fuls each of honey and glycerine, 1 table*.poonful of 

 lemon juice, with a dash of ginger. Keep the mix- 

 ture warm and use a little as needed. 



A teaspoonful of heated honey will often quickl.\ 

 .stop a cough and seems especially effective at night. 

 — Practical Farmer. 



/I.UNEV FOR ASTHMA. 



Mv husband was a sufferer from asthma, and v.as 

 getting worse every year. We secured some Lee^s, 

 and he has u.sed lots of honey since then. The firsl 

 winter passed Avith hardly a trace of the asthma. 

 We did not connect the cure with the honey until the 

 spring of 1913, which was a failure in the early 

 ijarl, and we got along without lionev. The asthma 



commenced again until we went to using honey. 

 On<e since, ir, 1914, we bought some new raolass?s 

 and he left off the honey for awhile, and then the 

 asthma returned again. 



If it was the honey that caused the cure it has 

 been worth lots to us, as we were thinking seriously 

 of going to another climate to see if it would benefit 

 the asthma. To be sure, he will continue the rem- 

 edy, as it is a very agreeable one: and if we should 

 get out of hoiiey the bees are liable to be "robbed." 



Laurel Springs, N. C. Mrs. J. T. Reeves. 



( ot:gh syrup. 



Boil one quart of ripe wild cherries in one quart 

 01 water for one hour; then strain, and boil to one 

 pint. Add Vz pint of honey, and juice of 2 lemons; 

 one teaspoonful of liquid tar; then let it come to a 

 boil. Then bottle; V2 teaspoonful for a dose. 



Hartville, O. Mrs. J. A. Kreighbauii. 



HONEY FOR BOILS. 



Take a teaspoonful of honey and make a paste 

 with wheat fiour so it will adhere to a cloth. Put 

 it on the boil like a poultice. 



BRST COUGH EllMEDY. 



Get 1 oz. tincture of lobelia; % oz. capsicum: 

 15 drops oil of wintergreen ; % pint pure honey. 

 Put all into a pint can or bottle, and shake thor- 

 oughly. Dose: one teaspoonful three times a day, 

 shaking well before using. 



Huntington, Ind. Mrs. E. H. Upson. 



A COUGH REMEDY. 



Take one ten-cent package each of the following 

 in the rrude state. Comfrey root, elecampane, box- 

 wood, and hoarhound made into a decoction boiled. 

 Add one quart of honey and boil into a syrup. 



Bunceton, Mo. J. R. Marye. 



RKCIPK FOR CHRONIC COUGH. 



One pint each of lemon juice, olive oil, and ex- 

 tracted honey; V2 pint Jamaica rum (this may be 

 loft out) ; one fresh egg. Put the lemon juice into 

 a fruit-jar or large-mouthod bottle; wash the egg. 

 and drop it vnb>'oken into the lemon juice. In 

 about 21 hours tho shell of the egg will be dissolved. 

 Then remove the tough inside skin, being careful to 

 leave every particle of the shell in the lemon juice. 

 Beat all together: warm it enough to mix well, and 

 bottle. Keep in a cool place. Dose, a teaspoonful 

 frequentb'. 



Phoenix, Ariz. Jennie C. Gibson. 



COUGH MEDICINE. 



Three tablespoonfuls each of honey, lemon juice, 

 ami sugar (granulated) ; one tablespoonful of glycer- 

 in. Take occasionally during the day by the tea- 

 spoonful. One just before retiring will ease the 

 throat wonderfully. With us this has proven in- 

 valuable with many hard colds, accompanied by se- 

 vere coughing, and also for hoarseness. 



Salisljury, Vt. F. J. Pekison. 



COUGH RtEDICINE. 



Take 5 cents' worih each of boneset. sage, and 

 lorehound. Boil in 2 quarts of water. Strain 

 through a cloth, iind add one cup of honey, one >iip 

 of syrup (either maple or cane). Boil all together 

 until it forms a thin 'vrup. Then add the juice of 

 two lemons and one tablespoonful of castor oil. 

 Take a spoonful as often as vou feel like coughing. 



Tsiitler, Iiid. Mrs. D. H. Knisely. 



K i; .M 1: 1 1 V l(iR SORE THROAT. 



Sweeten stiong sage tea with lots of honey, and 



in it drop a little carbolic acid. Use often as a 



wash or gargle. No harm if children swallow a 



little. In bad .'-a.ses, first clean mouth and throat 



with a wash made from baking-soda. All washes 



sliould be warm. C L. W. 



