1896. 



THE AMERICAN BEE JOURNAL. 



649 



to Chicage to see about it, he would have all kinds of trouble 

 in locating the responsible parties. 



Thesa different concerns were broken up time and again, 

 but only to appear under new names and repeat the tricks of 

 the former firm. 



The master mind behind the scenes was said to have been 

 Terrill. The headquarters were at No. 198 South Water 

 street, with an ofBce for Terrill himself in the Unity Building. 

 At different times the business was conducted under the firm 

 names of Terrill Bros.; Klinger, Helm & Co.; Lawrence Prod- 

 uce Co.; E. V. McConkey & Co.; W. B. Paine ; and George T. 

 Wheadon & Co. 



The law offices of the city are full of complaints and un- 

 paid bills which A. S. and W. V. Terrill, and McConkey, are 

 to be asked to account for. 



Mr. Eddy's office was visited by a large number of victims 

 or their representatives yesterday, and he has a large number 

 of claims which he is preparing to collect if possible. 



There are hundreds of these complaints which have been 

 accumulating for several years, and as many as possible of 

 them will be brought forward. One of the first results of the 

 hunt by Eddy for the head of the concerns was a personal 

 encounter with Terrill, in which the latter, it is said, threat- 

 ened to kill the detective. 



We might say for the information of our readers, that 

 when C. R. Horrie was first known to us, he was a member of 

 the firm of Horrie & M^iConkey — the same E. V. McConkey 

 referred to in the above. Shortly after, Horrie apparently 

 started for himself under the name of C. R. Horrie <fe Co.; 

 McConkey evidently did the same — with doubtless the Terrills 

 backing both firms. 



We have been told that Horrie and also McConkey were 

 previously employees of Terrill Bros. 



The George T. Wheadon & Co., mentioned in the Tribune's 

 account (and who we also understand is an employee of Ter- 

 rill Bros.), is the same concern that advertised in the Septem- 

 ber Bee-Keepers' Review, and that has been flooding bee-keep- 

 ers with circular letters soliciting shipments of honey, quot- 

 ing, as mentioned by the Tribune, "a few cents above the 

 market," and picturing " all kinds of favorable conditions." 



But we don't think that any of our readers will hereafter 

 be caught by strange commission firms soliciting their honey, 

 or by strangers traveling through the country offering to buy 

 up their honey for such firms. Surely, we have given sufficient 

 warning " along this line." 



A Sample of Extracted Honey has been sent 

 us by Mr. J. W. Stilson, of Otsego, Wis., which he says has 

 been shipped there for sale. He desires our opinion of the 

 honey. So far as we are able to judge by the taste, we should 

 say It is a good- quality of glucose flavored with bass wood 

 honey. Of course, we may be wrong, and would not say posi- 

 tively. Best way is not to buy any large quantity of honey 

 from strangers. You will see on page 652 we are offering 

 extracted honey, and we guarantee its purity. We know from 

 whom we buy honey, and so we do not hesitate to stand back 

 of it. 



Pusli the Dally Use of Honey.— One of Dr. 

 Miller's straws in Gleanings reads thus: 



"If all the cake and all the cooked sweets were utterly 

 banished from the table, and Nature's own sweet — honey — 

 substituted therefor, I believe it would add greatly to the 

 health, happiness, and longevity of the Nation." 



It seems to us that bee-keepers have been too long bend- 

 ing all their energies toward a greater production of honey, 

 instead of spending a part of their effort in extending its use. 

 Ten times as much honey as is now consumed should be used 

 on our tables as a daily food. 



Prof. Cook gives an exceedingly Interesting article, on 

 page 641, on this very subject. It will repay a careful 

 reading. 



It will not do to cease telling the great sweet-loving pub- 

 lic about the special merits of honey. Information concerning | 



its value as a, food must be continually kept before the multi- 

 tude. The trouble is, so many have come to consider honey 

 mainly as a medicine, and use it only in medicinal quantities. 

 This is all wrong. The general public should be informed 

 that if honey were used more regularly as a food, there would 

 be less need of thinking of any kind of medicines. 



Last week we received the following from Dr. Gallup, of 

 Santa Ana, Calif., which is right in line with what we have 

 written above. 



HONEY AS FOOD AND MEDICINE. 



I think that I have never given my views on the above 

 question to the readers of the American Bee Journal, so here 

 goes : 



Honey passes directly into the circulation from the stom- 

 ach, without any digestion ; therefore, it is a perfect food, 

 and if one eats too much at any one time it acts as a gentle 

 laxative, and never leaves any irritation behind, like drug 

 irritants. 



Of course, some people cannot eat honey, as it creates 

 distress, cramps, etc., in the stomach, but such people have 

 diseased stomachs, caused by taking poisonous drugs, and 

 irritating the ganglionic nerves that supply the gastric juices. 

 The pneumogastric and ganglionic nerves are always inflamed 

 or congested in all cases of dyspepsia or diseased stomachs. 

 Those nerves can always be regulated and put in a normal 

 condition in time by proper manipulation with the hands, and 

 never with poisonous drugs. Honey never injures a normal 

 stomach. 



Now for creating a homo market for honey : Myself and 

 three little children are on our fourth 60-poHnd can of honey 

 since December, 1895, and it is now September, 1896. The 

 children have free and unlimited access to the honey at all 

 times, and they are ready for their bread and honey at every 

 meal in the year, and healthier, more wiry, tough little chaps 

 you cannot scare up. Right here is a home demand for honey. 

 Hurrah for our side ! Dr. E. Gallup. 



Now, what can be done to get people interested in a 

 greater use of honey ? So far, we believe there is nothing 

 superior to Mr. Newman's little pamphlet, entitled, " Honey 

 as Food and Medicine." One of these should be in every 

 home, and its reading and study should be urged. Most peo- 

 ple are not fools. They know a good thing especially when 

 they taste it. Honey touches the spot. And bee-keepers 

 should see to it that plenty of it is found in every pantry of 

 the land. 



In order that every honey-producer may give the pamph- 

 let — "Honey as Food and Medicine" — a trial, in helping to 

 create a greater home demand for honey, we will mail 25 

 copies for 65 cents ; 50 copies for $1.00 ; or 100 copies for 

 $1.50. You can write your name and address on them, or 

 put it on with a rubber stamp. 



Now is the time to begin to distribute literature on the 

 use of honey — as cooler weather is just coming on. 



Honey Recipes. — The Ladies' Home Journal is 

 widely known as a sunerior house-keeper's periodical, and 

 really ought to be in every home. In a recent issue It pub- 

 lished these recipes, which name honey as the principal in- 

 gredient : 



HoNET-CooKiES. — One quart of honey mixed with half a 

 pound of white sugar, half a pound of butter, and the juice of 

 two lemons. Stir this mixture very hard, then mix In grad- 

 ually flour enough to make a stiff paste. Cut Into round cakes 

 and bake in buttered pans. 



Honey Ginger-Snaps. — One pint of honey, three-quarters 

 of a pound of butter, two tea-spoonsful of ginger. Boil to- 

 gether for a few minutes, and, when nearly cold, sift in flour 

 until it is stiff enough to roll. Cut in small cakes and bake 

 quickly. 



Honey- Tea-Cake. — One cup of honey, half a cup of sour 

 cream, two eggs, half a cup of butter, two cups of flour, scant 

 half tea-spoonful of soda, one tea-spoonful of cream of tartar. 

 Flavor to taste. 



Honey Popcorn-Balls— One pint of honey. Put it in 

 a frying-pan and b"il until very thick, then stir In freshly 

 parched corn, and mould into balls when nearly cold. 



