May, 1919 



THE people 

 of this world 

 might be di- 

 vided into two 

 classes, not the 

 old classification 

 of the sheep and 

 the goats, but 

 those who like 

 honey and those 

 who do not. And, 

 making due al- 

 lowance for the 

 exceptions that 

 prove the rule, 



G T. E A N T N G S IN B E E CULTURE 



303 



c 



OUR FOOD PAGE 



Stancy Puerden 



1 



And their father Israel said unto them, If it 

 must be so, now do this; take of the best fruits of 

 the land in your vessels, and carry down the man 

 a present, a little balm, and a little honey, spices 

 and myrrh, nuts and almonds.- — Gen. 43:11. 



did it ever occur to you that the people who 

 are discriminating and enjoy the really fine 

 things of life are apt to select honey as their 

 favorite sweet I The very word honey brings 

 to mind June days, sunshine, fragrant flow- 

 ers, and the music of birds and bees. Man 

 has accomplished wonders in improving na- 

 ture's handiwork in some directions. We 

 all enjoy the cultivated fruits and flowers 

 which he has developed to such a state of 

 perfection. I would not for a minute sug- 

 gest that a natural apple is as fine as a 

 Baldwin. But when it comes to concentrated 

 sweets, man 's refined, demineralized, devi- 

 talized sugar is a most unworthy competitor 

 of nature 's only concentrated sweet, honey. 

 A certain man, not distantly related to 

 me, is writing interesting letters from across 

 the water, where he has gone in the interests 

 of the honey business. You know on a trans- 

 atlantic steamer people become quite well 

 acquainted in a very short time, and when 

 this man 's business became known he was 

 surprised to find so many passengers very 

 much interested in bees and honey. On 

 board was a Greek who had been in the 

 United States for some months in the inter- 

 ests of his countrymen. He talked enter- 

 tainingly of Hymettus honey and the bee- 

 keeping industry in Greece, and then recall- 

 ed that in a basket of fruit, sent to him on 

 the steamer by Heni'v Morgenthau, former 

 ambassador to Turkey, was a bottle of hon- 

 ey. Another passenger told of receiving 

 honey in his steamer basket. Still another 

 related how he had been traveling in Eu- 

 rope four years ago with his family, and 

 asked the steward of the Grand Hotel, Paris, 

 to put up a box of sweets for his children to 

 take back home. In the box were four in- 

 dividual bottles of honey, put up in the 

 United States. Evidently Jacob established 

 a precedent when he told his sons to include 

 honey in those vessels intended for the 

 great man of Egypt. I like to imagine that 

 the taste of that Canaan honey brought 

 pleasant recollections of his childhood to 

 Joseph. 



Speaking of bringing home honey from 

 Europe reminds me of another story I heard 

 recently. A certain college professor and 

 his wife spent the summer in Italy some 

 years ago. At their hotel, among other table 

 delicacies they enjoyed some fine honey 

 Tyhich wa§ frequently served. When they 



started home 

 they requested 

 the hotel man- 

 agement to put 

 them up a box 

 of that honey to 

 take back to 

 their children. 

 On the way 

 home they dis- 

 covered that the 

 ' ' delicious Ital- 

 ian honey ' ' was 

 not Italian a t 

 all but made in 

 the United States and bottled less than .30 

 miles from their home town. 



Altho I said people could be divided into 

 two classes, those who like honey and those 

 who do not, there is a new form of honey 

 which gives promise of converting the non- 

 honey eaters into enthusiastic honey lovers. 

 This is Cream of Honey, recently brought 

 out by a company which does a large honey- 

 bottling business. I serve it frequently and 

 often send it to friends, and invariably the 

 comments are most favorable. This is a 

 type of remark which it often calls forth: 

 "I have never cared for honey, but that 

 new Cream of Honey is most delicious." 



Altho difficult to convince the layman, this 

 Cream of Honey is nothing but pure honey, 

 nothing added and nothing removed or in- 

 jured by the process to which it has been 

 subjected. It is the finest granulated honey, 

 treated in such a way as to insure its re- 

 taining its softness and smoothness. The 

 word "granulated" is misleading, for in 

 texture it is like cream fondant, white as 

 milk, and with all the delightful aroma and 

 flavor of the honey retained. Indeed, it has 

 always seemed to me that the flavor of hon- 

 ey is slightly improved by so-called granu- 

 lation, and by this new method of prepara- 

 tion I am told that even the honeys which 

 have a tendency to granulate coarsely are 

 rendered smooth. This new product should 

 prove of the greatest value to beekeepers 

 by stimulating the sale of honey. 



Cream of Honey is somewhat softer than 

 the brick honey, formerly sold as "honey- 

 spred, " and it is uniform in texture, a thing 

 which could never be claimed for hone/- 

 spred. It is fine to spread on hot biscuits, 

 waffles, griddleeakes, or bread. Mixed with 

 chopped nuts it makes a delicious cake-fill- 

 ing and has the advantage of being quickly 

 prepared. Many like it on crisp wafers. And 

 I imagine people who like this form of hon- 

 ey will soon find they have acquired a liking 

 for both comb and extracted honeys. 



After saying all this in praise of Cream 

 of Honey, don't think I am claiming it is 

 finer than a section of the best comb honey. 

 Man never has improved, nor do I believe lie 

 ever can improve upon nature's own origi- 

 nal package. But I believe you will be glad 

 with me that there is a new form of honey 

 which promises to capture the favor of the 



