HONEY A FOOD AND MEDICINE 



then add flour and other ingredients, except the ammonia 

 which latter must not be added till the flour and honey have 

 been mixed up and the paste has become cold. In preparing 

 for use, place the ammonia in a cup ; pour on a few drops of 

 cold water, and stir it well, so as to form a thick paste, then 

 mix it up with the rest. Then take a piece of the paste, roll it 

 out into a cake not over J inch thick, and cut up into conven- 

 ient sizes. Put these on a flat tin and bake in a hot oven 

 12 to 15 minutes. The above is made by the monks of 

 Buckfast Abbey, England. 



HONEY VINEGAR. The best vinegar produced any- 

 where is made from honey. Any one who understands how 

 to make cider vinegar can easily make honey vinegar, only 

 substituting water sweetened with honey for the apple juice. 



BAR-LE-DUC PRESERVES. These preserves are believed 

 to be the finest of their kind, and have hitherto been im- 

 ported at extravagant prices. Other fruits besides currants 

 may be treated in this way, as honey is of itself a preservative. 

 These preserves do not require to be kept absolutely air- 

 tight. 



Take selected red or white currants of large size, one by 

 one ; carefully make an incision in the skin J of an inch deep 

 with tiny embroidery scissors. Through this slit remove 

 the seeds with the aid of a sharp needle ; remove the seeds 

 separately, preserving the shape of the fruit. Take the 

 weight of the currants in honey, and when this has been 



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