676 



full. Before putting in the sugar, the fire 

 under the tub should be raked out to avoid 

 any possible danger of scorching the syrup 

 or causing the tub to spring a leak. When 

 the sugar is all dissolved, so that the syrup 

 is clear, it may then be put into a large tea- 

 kettle, from which it may be easily poured 

 into the feeder on the hive. 



The advantage of this arrangement is that 

 dry sugar can be carried to the outyard or 

 kept stored in a building. We obtained the 

 idea of giving hot syrup in this way from 

 the late W. Z. Hutchinson; and while we 

 have referred to it before in these columns 

 it will bear repeating. 



THE USE OF HONEY IN COOKING; A FINE 

 HOME-MADE! HONEY-DRINK. 



OuB new honey -recipe book is nearly 

 ready for disti;ibution. For several months 

 we have had several good cooks testing the 

 large number of recipes that we selected for 

 use in the book from those sent us. This 

 work has required considerable time, but it 

 has not been without compensation, for we 

 have been especially gratified in discovering 

 so great a proportion of really very fine rec- 

 ipes in which honey is one of the principal 

 ingredients. Even one having no sentiment 

 regarding the use of honey, 'and therefore 

 not prejudiced at all, can not help being en- 

 thusiastic in praise of some of the cakes and 

 cookies baked. 



We can not refrain from giving here one 

 of the recipes which turned out surprising- 

 ly well. It is for making cereal coffee. We 

 have been somewhat skeptical regarding 

 the so-called coffees made from browned 

 cereal, but our opinion in regard to this 

 matter has entirely changed since tasting 

 the coffee made by this recipe. Here it is, 

 try it yourself. 



1 cup honey (preferably dark honey^; 1 egg; 2 

 quarts wheat bran. Beat the egg, add the honey, 

 stirring together thoroughly, then stir in the bran, 

 mixing it until there are no dry lumps of bran. 

 Spread the mixture in a thin layer in a large drip- 

 ping-pan, and place in a moderately hot oven to 

 brown. Stir it frequently to prevent burning. 



To make the coffee, use a heapina tablespoonful 

 to a cup of water, and boil vigorously for at least 

 ten minutes. Serve with rich cream. 



This very simple recipe results in a drink 

 that has a fine rich llavor, with none of that 

 scorched bitter taste that so many cereal 

 coffees have. Now, however much addicted 

 you may be to the use of good coffee, just 

 try the above recipe and see if you are not 

 pleasantly surprised. It costs practically 

 nothing, and is very little trouble to make. 



BEE-RIPENED OR MAN-RIPENED HONEY; UN- 

 RIPENED BUCKWHEAT HONEY 

 AND BOILED SHIRTS. 



Our old friend Dan White, who has for 

 years been persistently and consistently 

 preaching the importance of letting all ex- 

 tracted honey ripen thoroughly on the hive, 

 has an interesting and valuable article on 

 the same subject in this issue, page 684. We 

 remember the time quite well when friend 



Gleanings in Bee Culture 



White stood more nearly alone than he does 

 now in the advocacy of 6ee-ripened honey. 



Some thirty years ago some of the (then) 

 modern bee-keepers discovered that they 

 could discard the antiquated uncapping- 

 knife, because, forsooth, they could extract 

 before sealing when the honey was more or 

 less green, and finish the process of ripening 

 artificially. While it is admitted that a 

 fair grade of honey, before the cells are seal- 

 ed, is sometimes produced in this way, yet 

 experience over and over again seems to 

 have proven that nature's ripened honey is 

 superior in every way to that ripened by 

 man. We are glad to assure Mr. White that 

 nearly all honey-producers to-day stand 

 with him. 



We remember talking some years ago 

 with a large producer of honey who claimed 

 that his honey ripened before it was capped 

 over — or at least enough so to enable him to 

 finish the process of ripening in open tanks, 

 after he had extracted it without the use of 

 the knife. Not long afterward, we learned 

 of an incident worth relating here, connect- 

 ed with an attempted sale of his honey. It 

 seems that a commission man who had the 

 sale of this honey, and a prospective buyer 

 were going to attend a social function on a 

 certain night. Both put on full-dress suits 

 with low vests and white shirt-fronts. On 

 the way over to the "function " they decid- 

 ed to stop at the commission store and ex- 

 amine some of the beautiful honey about 

 which they had just been talking. Mr. Com- 

 mission Man and the buyer approached one 

 of the barrels, and proceeded to loosen the 

 bung with a hatchet. Both men leaned 

 over the barrel, when bang! the bung flew 

 out with a loud report, and that delicious (?) 

 buckwheat honey flew all over the white 

 shirt-fronts of both men. It is needless to 

 say that neither of them went out that night. 

 The commission man was disgusted, and his 

 friend the buyer was mad all over. 



The bee-keeper who produced this lively 

 honey, a few days later received a letter scor- 

 ing him up and down for shipping ferment- 

 ed honey, and asking what to do with that 

 sort of stuff, that was so hard on boiled 

 shirts. 



Moral. — All beginners and most profes- 

 sional bee-keepers should let their honey 

 ripen thoroughly on the hive. 



THE ADVANTAGE OF A HONBY-PUMP IN EX- 

 TRACTING; SOME FIGURES IN REGARD TO 

 THE USE OF THE PUMP IN CONNECTION 

 WITH A POWER-EXTRACTOR OUTFIT. 



The question has been asked more than 

 once what the capacity is of small honey- 

 pumps that can be run from the cross-shaft 

 of a power extractor, the expense of such 

 pump, power required, etc. We have had a 

 great deal of difficulty in obtaining for our 

 purpose apump that would handle honey sat- 

 isfactorily that was not too expensive. There 

 are several rotary oil-pumps on the market, 

 but not all of them are adapted for pump- 

 ing honey, since honey is so much thicker 



