791 



GLEANINGS IN BEE CULTURE. 



Nov. 1. 



preferred to shank it. Toward the conclusion 

 -of our journey we fell in with a camping- 

 part}- which included several young ladies, 

 -and all, except the driver, were shanking it 

 too; and while the wagons had to follow the 

 "windings of the stream, and jounce over 

 stones, we could shank it across the points, 

 pick button-hole bouquets, and admire the 

 grand scenery. 



The ladies and I were admiring the beauti- 

 ful blossoms on a bull-thistle when Bro. Brod- 

 beck hove in sight. He swung both arms, 

 and shouted, "Say, Rambler! say! come 

 over here — do ! I'm awful tired of this rough 

 riding. Won't you drive, Rambler? do 

 drive." 



"No, Bro. Brodbeck," said I, firmly, "I 

 am fortunately, just now, otherwise engaged; 

 then there is quite an amount of malaria 

 floating through this underbrush, and I must 

 insist upon your avoiding it. Cling to the 

 wagon. So long! " and we all disappeared 

 again across another point; but how lonesome 

 Brodbeck appeared, jouncing over the bould- 

 ers, while I was with the gypsy hats and the 

 gay ribbons ! 



I never thought I should really enjoy a 

 hold-up. There have been so many of them 

 in Arizona that I have been a little timid 

 when traveling in lonely places lest some of 

 these gentry from the aforesaid State might 

 pounce upon me; but thus far I have escaped 

 them ; and now to be held up by a couple of 

 ladies ! 



We had to cross the river quite a number of 

 times; and the further up the canyon we trav- 

 eled, the larger the stream. At first it was 

 stepping-stones, and now it was logs upon 

 which we crossed, and it was here that the 

 hold-ups occurred; and they were of such a 

 pleasant nature that I illustrate. If all hold- 

 ups were of such a pleasant nature as this I 

 am sure no one would seriously object to 

 them. I am greatly pleased that I saved Mr. 

 Brodbeck from having the experience. 



HONEY AS A DAILY FOOD. 



Sugar as a Food and as a Dietary; Cane Sugar vs. 

 Honey. 



BY ANTON LEISTER. 



It is well known that cane sugar has a very 

 decided value as a food, aside from its use as 

 a condiment. It is said that negroes on the 

 Louisiana sugar-plantations, living largely on 

 the sugar cane, tbrive and grow fat, though 

 subjected to the hardest kind of labor. Any 

 one by trial will soon be convinced that sugar 

 has a hiyh nutritive value, when properly 

 used. 



Since honey is only another kind of sugar, 

 a kind (grape sugar) that is in a much better 

 form for digestion and assimilation, why 

 should it not be true of honey, too, even in a 

 higher degree, that it has a high value as a 

 food, and that it can take the place of meat, 

 butter, and the like, in a dietary ? I believe 

 that it is true, and that honey has a high food 

 value. Here are my reasons : 



Two years ago, when the finest white-clover 

 honey was selling for 6 cts. per lb., I bought 

 it by the gallon and used it freely every day 

 for six months. I used as much as 1(5 ounces 

 some days, and on an average, week in week 

 out, ate one third of a pound per day, with 

 the following results : 



In only one or two instances did I experi- 

 ence any bad effects from eating honey in any 

 desired quantity at a time. In these instances 

 the honey caused vomiting, which was due, 

 however, not to the honey, but to the fact of 

 eating when very hungry and very tired, and 

 before having rested. A meal of beefsteak 

 under these conditions would most likely have 

 produced the same effect. As it was, the hon- 

 ey in these rare instances had a remarkable 

 advantage over other foods, for it was rejected 

 in half an hour or an hour, unchanged by 

 fermentation and souring, while other foods 

 would have thus changed in a very short time, 

 and to a very disagreeable extent. Though 

 an unpleasant fact to speak of, I mention it 

 because it throws a strong light on the hygie- 

 nic value of honey. 



But when I say that, with the above trifling 

 exceptions, I ate from five to fifteen ounces of 

 honey per day for months, with a saving 

 of money, and with excellent hygienic results, 

 it is necessary to call the especial attention of 

 the reader to the conditions under which this 

 was done. 



The honey was not eaten with hot biscuit 

 and butter, nor was it eaten to " top off " a 

 square meal of all kinds of other substantials. 

 But I had (and still have) bread made from 

 " whole wheat flour," and on this alone, dark, 

 dry, and hard, together with the honey, I 

 made a meal once or twice a day, eating other 

 foods for the remaining meal to secure the 

 necessary variety. 



This way of making the honey a main part 

 of the meal, and not a mere relish, a tickler, 

 and spur for the sated appetite, is a very im- 

 portant point ; for honey, as usually eaten, 

 a relish after the main part of the meal, 

 is likely to be injurious because of its richness 

 in nutritive elements. But right here let not 

 the reader suppose that, after a breakfast on 

 dry bread and honey, I sat in the house until 

 the next meal time, doing nothing ; for my 

 work might be sawing and splitting wood in 

 the woods, alongside of some hearty, well-fed 

 man. It might be a walk of fifteen miles in 

 a blizzard ; or it might be pitching hay in a 

 July sun, or sometimes it might even be a tour 

 of five or six hours with the pen ; and to the 

 credit of the honey and the bread, and the 

 method, be it said that they never failed to 

 enable me to do or to endure as much as and 

 more than able-bodied men of my age who 

 used the diet that is usually supposed to be 

 indispensable to health, strength, and happi- 

 ness. Be it understood, of course, that I do 

 not mean to say that I used honey and bread 

 only, to the exclusion of all other foods. 

 Bread and honey was more than half of my 

 daily food for months, and at least once a day 

 it formed the entire meal. 



Another point in this use of honey, a point 

 which I regard very important, was that five- 



