104 



THE AMERICAN BEE JOURNAL. 



[Nov., 



use a tin spoon(l) or any metallic substance ; the 

 best is to have wooden spatules and spoons. 



The honey, when removed from the combs, 

 dare not stand long unprotected, as it will be 

 rendered impure by dust, attacked by mice, 

 moths, mites, flies, ants, and other insects. 



To prevent the ants from obtaining access to 

 the honey, cover the place where the honey is 

 with line wood ashes, and from time to time 

 moisten them, also covering the combs with 

 oiled paper, and tying them with twine steeped 

 in fish oil as a preventive against ants, since they 

 avoid this oil. 



The vessels in which the honey is to be pre- 

 served mu4 be watched ; tin, iron, and copper 

 vessels, owing to the acid of the honey, and the 

 forming of rust and verdigris, must be well 

 tinned. Far better, therefore, are glass jars or 

 stone vessels, which can be closed by double 

 paper or bladder, in which honey will keep for 

 many years, and although it may candy, it can 

 be readily reduced by a little heat. 



Yon can in these vessels pour over the top wax 

 to the depth of from £ to f of an inch, which 

 seals it hermetically, and assures its longer pre- 

 servation. 



Sealed honey, in the comb, if all impurities, 

 pollen, and useless wax is removed, can be kept 

 for many years in earth jars. 



Honey dare not be kept in moist, damp cel- 

 lars ; must be in cool, well-ventilated places, as 

 it will otherwise ohtain an unpleasant taste or 

 become sour. The cold in winter dare not de- 

 scend below 5° R., for then the cells would 

 burst. 



b. Concerning the use or enjoyment of honey. 

 A known factor in the use of honey, especially 

 as a medicine, is the art and manner of applying 

 it. 



Many suppose the quantity used will have the 

 healing and beneficial effect on the human body, 

 but in reality only do themselves injury. A.s 

 with all other things, so here, too much is inju- 

 rious. Through the inordinate consumption of 

 this, although the purest of all plant productions, 

 a surfeit and aversion (2) to honey will be pro- 

 duced, which will hinder its healing qualities. 



One should use honey in the beginning only in 

 small quantities, one or two teaspoonsful ; the 

 best time, early in the morning immediately upon 

 awakening, and just before going to sleep ; but 

 no rich supper must be eaten. 



1st. Should an aversion to honey be perceived, 

 then it should be taken every alternate day ; it 

 may also be used with wheat bread, or with 

 bread and bulter, and used instead of sugar in 

 sweetening food and drink. 



When one has in this manner become accus- 

 tomed to honey, he can gradually consume more 



(1) I have a letter lying before me now, in which 

 the wriler states that he this spring lost a fine Italian 

 swarm, in consequence of having fed it with honey 

 taken from a vessel in which a tin spoon was allowed 

 to remain until it had become quite black, and had 

 escaped his attention until too late. 



(2) Inordinate consumption of honey will produce 

 burning sensations in the throat, cramp in the stom- 

 ach, and eolic. 



and more of it, and thus receive the benefit of its 

 wonderful health-giving qualities. 



c. The various ways of utilizing honey. 

 Besides the use of honey as a food and medi- 

 cine, it is used in various other manners. 



From it is made mead, wine, vinegar, beer, 

 brandy, and various kinds of cakes. It is much 

 used in the apothecary, and is the basis of many 

 cosmetics. 



In Luthuania it is made into excellent mead, 

 which is allowed to remain quite fully a year 

 before becoming fully ripe. The Linden honey 

 is used for this purpose, owing to its excellent 

 aroma. 



Simply by adding yeast to honey you have 

 honey beer, a product almost forgotten in Ger- 

 many, but still used in Scotland, and very readily 

 drank, and which can be kept fresh and good- 

 tasted for years. 



Grafts can be preserved in honey for two 

 months before using. 



With the Ancients, especially with the Ro- 

 mans, were all drinks prepared from honey, or 

 mixed with it. I herewith give a few of the 

 receipts. 



Water Honey (hydromeli), a species of wine 

 drink, made by mixing honey with spring or 

 rainwater which has been allowed to stand for 

 a long time. This is often given the sick. 



Saltwater Honey (thalanomelli), prepared by 

 mixing sea- water, rain water, and honey. This 

 is a pleasant, agreeable, and slightly purgative 

 drink. 



Honey Wine (melititis), prepared from moist 

 honey and salt, and used as a medicine. 



Water Mead (aqua muUa), prepared from 

 long standing rain water and honey ; a strength- 

 ening and cooling drink. 



Mead {mulsum), made from old. pure wine 

 ami strained honey— a highly-prized drink, 

 which is spoken of by the hundred years old 

 Runullius Pollio, he declaring it should not be 

 absent from any table, and as being given out 

 when the victories of the warriors were cele- 

 brated. 



Honey Vinegar (oxymeli), prepared from 

 honey, old vinegar, sea salt, and sea water. It 

 is used for medical purposes. 



Wine Honey {onome'i), a drink prepared by 

 mixing the juice of the best grapes with honey. 



CONCERNING FOOD HONEY. 



Although bees are very industrious in gather- 

 ing honey, it often happens that a late swarm, 

 or in poor honey years, that the swarms cannot 

 gather their full winter quota of honey. When 

 this misfortune occurs, it is the duty of the bee- 

 keeper to preserve his bees by feeding them with 

 honey until the opening of the next honey har- 

 vest. This want of honey may also happen in 

 favorable seasons, by taking from the bees too 

 much honey. 



How to feed his bees is well known to every 

 beekeeper, and I shall confine myself entirely 

 to the quality and condition of the honey. 



Experience teaches us, that honey, when 

 brought from a distance, even when pure and 

 unadulterated, is not so useful for feeding our 



