'^Li'^ANMNMiS IN BEK CULTURE 



375 



on trying for over four years, ever sinco we 

 went Into the bco business, and I think I have, 

 found one that can be relied on. either for cake 

 or cookies. You can try it, and if it works all 

 right with you, let your neighbors try it. You 

 can make it richer if you like by uj^ing clabber- 

 ed cream instead of buttermilk. Bake in a 

 rather slow oven, as it burns very easily. I 

 hope it will work as well with you as it did 

 with me. To make the cookies, use a little 

 more flour, so that they will roll out well with- 

 out sticking to the board. Any kind of flavor- 

 ing will do. I use ground orange-peel mixed 

 soft. It makes a very nice ginger bread. 

 Termiuous, Cal. Makia Fkaser. 



[It seems the honey-jurable recipes, and, in 

 fact. Dr. Miller's leaflet on the fooil value of 

 honey, came out when I was in Arizona; and 

 after what the leaflet has to say of the advan- 

 tages honey has over sugar from a sanitary 

 point of view, I was somewhat surprised to see 

 Dr. Miller— yes. Dr. Miller himself— {who wrote 

 the leaflet) advising us to put sugar and mo- 

 lasses in In in cy - jumbles ! Well, our good 

 friend who writes the above has demonstrated, 

 at least to the satisfaction of all Rootville, that 

 honey-jumbles, made entirely of honey, are 

 away ahead of any made with sugar or cane 

 molasses, and, in fact. I might have known 

 they would be. This honey-cake is not only 

 the nicest cake I ever ate, but I can eat it with- 

 out any trouble, which is more than I can say 

 for some of the recipes given last winter, where 

 they use not only cane sugar, but cheap mo- 

 lasses, and, worst of all, lard. Just think of it 

 —recommending lard for /loney jumbles ! yes, 

 and nobody even protested. — A. I. R.] 



not dry out like sugar or molasses cake, and age 

 improves or develops the honey flavor. 

 New Hampton, N. Y. E. D. Howell. 



THE HOWELL HONEY-CAKE (iT IS A HARD CAKE). 



Take 6 lbs. flour. 3 lbs. honey, 13^ lbs. sugar, 

 1>^ lbs. butter, 6 eggs,K oz. saleratus: ginger to 

 your taste. 



DIRECTIONS FOR MIXING. 



Have the flour in a pan or tray. Pack a cav- 

 ity in the center. Beat the honey and yolks of 

 eggs together well. Beat the butter and sugar 

 to cream, and put into the cavity in the flour; 

 then add the honey and yolks of the eggs. Mix 

 well with the hand, adding a little at a time, 

 during the mixing, the }4 oz. saleratus dissolved 

 in boiling water until it is all in. Add the gin- 

 ger, and finally add the whites of the 6 eggs, 

 well beaten. Mix well with the hand to a 

 smooth dough. Divide the dough into 7 equal 

 parts, and roll out like gingerbread. Bake in 

 ordinary square pans made for pies, from 10x14 

 tin. After putting into the pans, mark off the 

 top in K-inch strips with something sharp. 

 Bake an hour in a moderate oven. Be careful 

 not to burn, but bake well. Dissolve sugar to 

 glaze over top of cake. To keep the cake, stand 

 on end in an oak tub, tin can. or stone crock- 

 crock is best. Stand the cards up so the flat 

 sides will not touch each other. Cover tight. 

 Keep in a cool dry place. Don't use until three 

 months old at least. The cake improves with 

 age, and will keep good as long as you will let 

 it. I find any cake sweetened with honey does 



WEIGHTS OF 1% SECTIONS, 



Weights of filled sections, as taken from sales 

 book of last fall. Those cases that held out 

 weight best were clover honey; the lighter, 

 buckwheat. 

 40 ^e^iii US. :<(; lbs. 40 sections, 34 lbs. 

 L'4 •• -M •■ 40 •' :{7 



•M •• 21 ■• 40 " 38 



20 •• 17 •• 40 •' 413^ " 



40 ■• 40 " 20 •' 18K " 



20 •• HI ■' 24 " 243^ " 



20 '• 19 •• 20 " 19 



20 " IS •• 40 " 38 " 



40 '• 40 •• 40 " 38 " 



24 ' 22 " 20 " 19 " 



200 •' 170 '• Buckwheat. 

 40 '• 33 " 



13 '• 12 " Wliite. 



I use 43^x43^x1% sections, with slotted sepa- 

 rators. You will find by figuring that they av- 

 erage very nearly 15 oz. The above figures 

 were taken just as they appear on our book — 

 no skipping about. R. A. Tobey. 



Caton, N. Y. 



AN UNUSUAL EFFECT OF BEE-STINGS. 



I have read a good deal about bee-stings cur- 

 ing rheumatism, and affecting people in differ- 

 ent ways; but I have read of none who say 

 bee-stings affect them as they do me. I have 

 handled bees since I was a child, or about nine 

 years, and have been stung frequently, as all 

 bee-keepers are, and until the last two years 

 the stings did not affect me a particle; but now 

 if am stung on the hands my eyes will become 

 inflamed and swollen. It doesn't seem to make 

 any difference as to the part of the body I am 

 stung, it seems to settle in my eyes. It seems 

 to affect my eyes more if stung several times 

 on the hands. Perhaps the very idea of the 

 bee-stings affecting my eyes may seem ridic- 

 ulous to softie of the more experienced bee- 

 keepers. I can't claim experience only as to 

 the bee-stings, for I am one of the few girl bee- 

 keepers. 



This is the second year I have kept the bees 

 although I have worked with them a little 

 for eight years. I always thought any one was 

 a bee-keeper who owned a few hives of bees. 

 LuvERCiA Beebe. 



Rocky Comfort, Ark., Apr. 2. 



[While your experience is a little bit unusual 

 I have known quite a number of instances 

 where persons were affected in the same way. 

 In your case I would advise you to veil yourself 

 very closely, and perhaps wear gloves. At the 

 same time, be very careful about approaching 

 the bees when they have the least tendency to 

 be cross, after a rain or during a time of rob- 

 bing. As you say you have the ABC book, I 

 would advise you to read the subject of " Bee- 

 stings," especially that item concerning jerking 

 the hands back. 



You need especially to have a good smoker. 

 If you have the bees thoroughly smoked, if dis- 



