1899 



GLEANINGS IN BEE CULTURE. 



439 



need of a statutory law against all forms of adultera- 

 tion, including honey, of course. We were glad of the 

 opportunity to give the committee a,l the information 

 we possibly could. 



Mr. Moore and the writer gathered up about a dozen 

 samples of honey — both adulterated and pure — which 

 we placed before the committee Prof. Wiley suggest- 

 ed that we forward ihem to his laboratory in Wash- 

 ington, where he would analyze them, and then re- 

 port. 



THE USE OF HONEY FOR FINE CAKES, CON- 

 FECTIONERY, KTC. 

 As our bakers are now using considerable 

 quantities of honey in preparing certain fine 

 goods, Ernest recently wrole to one of the 

 leading establishments for samples of their 

 goods wherein honey takes the place of sugar. 

 Below is their reply: 



We are only too glad to comply with your request, 

 and send yovi a few samples of our goods wherein 

 honey is the important factor in the formula for mak- 

 ing ; besides, we make many more goods that 

 have honey in them. We are sending you five varie- 

 ties of cakes, in the formula for which honey is the 

 principal factor; besides, it gives variety in flavor dif- 

 ferent from any other sweetenings, and it makes 

 goods much lighter and finer in appearance. The 

 names of the goods are as follows: Honey-jumbles, 

 iced honey-cakes, frosted creams honey-bars, and 

 honey cakes plain. We are on the increase every 

 year in the use of honey in the manufacture of cakes. 



Mansfield, O., May 8. National Biscuit Co. 



The above five kinds of honey-cakes were 

 scattered around to be sampled among the 

 children and grandchildren belonging to the 

 Root Co., and I for one was agreeably sur- 

 prised to find so much improvement in the 

 last few years in this class of goods. Why, it 

 is enough to make one hungry to look at the 

 case of samples; and after you test them you 

 decide they are fully as good as they look. 

 For picnics, for an outing, or for lunch, I 

 do not know how any thing can be nicer. 

 These honey-cakes have the remarkable prop- 

 erty of keeping almost any length of time, 

 without a particle of injury. Some of our 

 friends may remember that we sold barrels cf 

 them at the Ohio Centennial; and those that 

 had been kept until they were two years old, 

 to test this matter, were just exactly as good 

 as those only a month old. Of course, they 

 should be stored in some dry place; but when 

 wanted for use, if you want them more moist 

 put them where it is a little damper, or shut 

 them up in a stone jar with a cover on, and 

 they will s< on become soft and velvety to the 

 touch. Why, it actually makes me hungry to 

 write about it, and it will not be dinner for 

 se\ eral hours yet, either. If bee-keepers would 

 take pains to introduce these goods it would 

 help make an opening for large quantities of 

 honey. I do not know on what terms the 

 National Biscuit Co. send out sample cases 

 like the one submitted to us; but I am sure 

 they will make a favorable arrangement with 

 those who wish to open up trade in these 

 beautiful and toothsome goods. A. I. R. 



GRADING BY PICTURES ; GRADING BY PAT- 

 TERNS. 



When I visited the home of the late Miles 

 Morton, to whom I have referred as the 

 gentleman who had used fences for so many 

 years, if there was one subject I discussed a 

 good deal with Mr. S. A. Niver, his brother-in- 



law, it was that of grading. When I came away 

 I took samples of his "fancy" and also a 

 sample of raspberrj- comb honey, the raspber- 

 ry showing only when the honey was held up 

 to bright light. I had these sections photo- 

 graphed. 



Referring to the picture on page 393 in our 

 issue for May 15 I said in a footnote that the 

 fancy and the No. 1 were too near alike, and 

 that there ought to be a greater difference. 

 The illustration that I have shown in the first 

 column on page 428, in this issue, represents 

 one of Mr. Niver's fancy, taken from his reg- 

 ular stock of fancy. It will be noticed that it 

 is well filled — better filled, indeed, than the 

 fancy shown on page 393 ; but, as Mr. Niver 

 said on that page, he believes in having the 

 pattern sections a little under the grade which 

 each pattern is to represent ; or, to adopt his 

 exact language, have "three pattern sections 

 which represent the poorest allowed in each 

 grade." Now, then, if a section is up for con- 

 sideration that is poorer than No. 1 grade, it 

 should be placed with the No. 2's, even if it is 

 better than No. 2 pattern. If there is a sec- 

 tion that is just a little better than No. 1, 

 it should be called "No. 1." If it is not 

 quite equal to the poorest, as shown by the 

 No. 1, then it must be called No. 2. The par- 

 ticular section designated as " fancy " on page 

 428, in this issue, I should say was the best 

 fancy. The one shown in this number and in 

 our last issue would represent the extremes in 

 point of filling allowed in " fancy." The cap- 

 pings of the one shown in this issue are a lit- 

 tle darker than they otherwise would be, ex- 

 cept for the fact that the section was nearly a 

 year old when photographed, and consequent- 

 ly had a little the appearance of being water- 

 soaked ; but it shows what might be called a 

 well-filled section of the fancy. 



If we were to adopt one more grade we 

 might have a few cases of sections with all the 

 cells sealed next to the wood, and these would 

 be called "extra fancy." If commission men 

 would pay more for such goods it would pay 

 well to have a fourth grade. But Mr. Niver 

 believes three grades are enough, and I am 

 not sure but he is right. 



The other section, showing the specimen of 

 raspberry honey, is a rather poor one in point 

 of color, although " fancy " in point of filling. 

 When it was held up before the light the beau- 

 tiful purple raspberry could be seen in it, pre- 

 senting a very handsome appearance — an ef- 

 fect than can by no means be produced through 

 the medium of the camera. I had hoped that 

 it would show up a little better. As it is, it 

 shows only how the bees placed the raspberry 

 honey, calico fashion — or perhaps, more strict- 

 lv speaking, raspberry juice. It goes to show 

 that bees have a preference for putting honey 

 of a kind in patches, rather than making a 

 checker-board, as it were — a cell of one kind 

 of honey and a cell of another kind side by 

 side. Mr. Niver had quite a number of these 

 beautiful sections ; and when placed in a dis- 

 play-window, where the light could shine di- 

 rectly through, he said they would be taken 

 up like hot cakes. They were a sort of novel- 

 ty that the consumers wished to test. 



