TMW JEDdiBRICmH BSK JOJaTtMUJU, 



341 



PRKSERTES. 



All the summer weather, 



Saying nauaht of " nerves," 

 Toils a little house-wife 



MakiiiK choice preserves. 

 How she does her cooking 



Surely no one knows, 

 Thn' they watch her daily 



While she comes and goes. 



More than halt her goodies 



Go to pay her rent, 

 Yet in every season 



She is well content ; 

 And from noon till even 



And from morn till noon 

 Even at her labor 



Hums a pleasant tune. 



Kose and lily syrup, 



Richest clover jam. 

 Fill her tiny fruit-jars 



Full as she can cram. 

 Now you've guessed my riddle, 



And you'll all agree 

 That the name we call her 



Always ends with Bee. 



—Youth's Companiini. 



Queries f Replies. 



Beveragfcs ivitli Honey a« a Main 

 Iiisrcdient. 



Written for the American DceJourtuil 



<luery 633.— Please describe a good method 

 of maklDjf mead, methegiin, lipeiz (a RuEsian 

 driak). and any other desirable drink with 

 honey as main iogredient. — Canada. 



Pure water is the most desirable 

 drink that I know of. — H. D. Cdtting. 



I know nothing of the subject or 

 matter. — J. E. Pond. 



I have had no experience. — J. P. H. 

 Brown. 



I would not make any fermeuted 

 drink of honey. — Eugene Secok. 



I am not posted. We are cold- 

 water people at our house. — A. J. 

 Cook. 



I never made any, and think that 

 good, 2}ure water is much better. — C. 



H. DiBBERN. 



Cold water is the best drink for 

 man, used with moderation. — G. M. 



DOOLITTLE. 



Mead is made by sweetening water 

 with honey until it is a little sweeter 

 than maple-sugar water. Metheglin is 

 the same honey and water after it has 

 fermented. — Mahala B. Ciiaduock. 



The best methods are fully described 

 in Thomas G. Newman's valuable little 

 pamphlet entitled, "Honey as Food 

 and Medicine."' — G. L. Tinkek. 



I do not know. I do not approve of 

 beverages simply to tickle the palate. 

 — J. M. Shuck. 



You will find a good description of 

 the methods for making tliese drinks 

 in " Honey as Food and Meclicine," by 



Thomas G. Newman. — Mrs. L. Har- 

 rison. 



I think it is not desirable to make 

 mead, metheglin, or any other fermen- 

 table substance. — M. Mahin. 



I have had no experience, and I liavo 

 some doubt if any good drink can be 

 made with honey as main ingredient. 

 I surely \vould not call it a good drink 

 if intoxicating. — C. C. Miller. 



None that you name are desirable 

 drinks — do not make any of them. 

 What a grand thing it would be, in an 

 economical point of view, to say noth- 

 ing of men's souls and bodies, if eveiy- 

 tbing containing alcohol were doomed 

 as a beverage. — R. L. Taylor. 



The best wine that we ever made 

 with honey and grapes was made as 

 follows : To each gallon of grape- 

 juice, add 2 pounds of honey that has 

 been thoroughly boiled. Three pounds 

 of honey to a gallon of water, boiled, 

 with a very little grape-juice added, 

 will make a splendid drink for dyspep- 

 tics, taken at meal-time with addition 

 of water. It should be taken care of, 

 like wines, and is best when at least 

 three years old. — Uadant & Son. 



I have experience only in making 

 wine and vinegar from honey as a 

 sweetener. I can make very fine 

 wines bj' the use of honey, and the 

 best of vinegar, but I am awfully 

 "sot "on temperance, and tliis takes 

 the enthusiasm out of me as to llie 

 wine ; but the vinegar is all right. 

 This department will not admit of 

 space to give the methods employed 

 to make wines, etc. — G. W. Dejiaree. 



I do not know of any " desirable 

 drink with honey as the main ingre- 

 dient." The "main ingredient," and 

 the most "desirable" in all the 

 " drinks" I ever saw, tasted or heard 

 oi, is water. If some milk is added, 

 it does not detract from its " desirable- 

 ness" for my use. If you Canucks 

 have not enough variety in "drinks," 

 just send 5 cents (or rather, send the 

 price of two "drinks") to Thomas G. 

 Newman & Son, for a nice little work 

 entitled, " Honey as Food and Medi- 

 cine," and get over a page of "drinks" 

 that have honey in them, and 27 i)ages 

 of good reading besides. — A. B. Ma.son. 



Our good editor says this in " Bees 

 and Honey :" "Metheglin is made by 

 mixing honey and water strong enough 

 to carry an egg ; let it stand tlirce or 

 four weeks in a warm place to fer- 

 ment ; then drain through a cloth, and 

 add some spices to suit the taste." 

 Also, we find the following in the same 

 book: "Cheap Harvest Drink. — To 

 those engaged in harvesting and other 

 occupations tending to ci-eate thirst, 

 we recommend the following prepara- 

 tion, which makes a very palatable 

 and healthful drink in hot weather : 



Take 12 gallons of water, 20 pounds 

 of honey, anci (j eggs, using the whites 

 only. Let these boil one hour ; then 

 add cinnamon, ginger, cloves, mace, 

 and a little rosemarj'. When cold, 

 add one spoonful of }-east from the 

 brewer. Stir it well, and in 24 liours 

 it will be good." — Will M. Barni.m. 



The first edition of "Honej' as Food 

 and Medicine" contained a large 

 variety of recipes for making honey- 

 wines, mead and metheglin — as used 

 in the various countries of Europe. 

 The later editions contain onlj' the 

 recipes for harvest drink and metheg- 

 lin quoted by Mr. Barumn, and tlie 

 following recipe for making "wine 

 mead :" "To make mead, not inferior 

 to the best foreign wines, put three 

 pounds of the finest honey to two gal- 

 lons of water, two lemon peels to each 

 gallon ; boil it one-half hour, and skim 

 well. Put in the lemon peel while 

 boiling. Work tliis mixtui'e with 

 yeast, and then put it in a vessel to 

 stand five or six months ; then bottle 

 for use. If you choose to keep it sev- 

 eral years, add four pounds of honey 

 to a gallon of water." As all good 

 people should be temperate in their 

 habits and life, they are not expected 

 to use intoxicating drinks, and this 

 will account for the omi.ssion of the 

 recipes before mentioned. In answer- 

 ing the question therefore, as to "how 

 to make," no one shoidd imagine that 

 it is advice to manufacture or use any 

 intoxicating drinks. — The Editor. 



CI.IJHBIi'VCi I^ISX. 



We C1mI» the Amerlcnn Dee Journal 

 for a year, with any of the following papers 

 or books, at the prices quoted in the I^AST 

 column. The regular price of both is given 

 in the lirst cohniin. One year's subscription 

 for the American Bee Journal nuist be sent 

 with each order for another pajjer or book: 



Price of both. 0Iu6 

 The American Bee Journal 100... 



and Gleanings in Bee-Culture 2 00.... 175 



Bee-Keepers' Guide 150 — 140 



Bee-Keepers' Review 150 140 



The Apiculturist 1 75 1 65 



Bee-Keepers' Ad vance 1 50 1 40 



Canadian Bee Journal 2 00... 180 



Canadian Honey Producer. ..1 40.... 130 



The 8 above-named papers 5 65 — 5 00 



and Langstroth Revised (Dadant).3 00 2 75 



CoofeS Manual (old edlIlon)2 2a 2 00 



Bees and Honey (Newman)... 2 00 175 



Binder for Am. Bee Journal..! 60 1 50 



Dzierzon'B Bee-Book(cloth)...3 00.. .. 2 00 

 Root's A BCof Bee-Culture.. 2 'io.... 2 10 



Farmer's Account Book 4 00.... 2 20 



Western World Guide 1 50 1 30 



Heddon'8 book, "Success,".. 1 50.. 1 40 



A Year Among the Bees 1 75 1 60 



Convention Hand-Book 1 50 — 1 30 



Weekly Inter-Ocean 2 00 — 175 



How to Propagate Fruit l.iO,... 125 



History of National Society . . 1 30. . . 1 25 



l>o not send to us for sample copies of 

 of any other papers. Send for such to the 

 publishers of the papers you want. 



SubscriTjers who do not receive this paper 

 promptly, will please notify us at once. 



