GLEANINGS IN BEE CULTURE 



ture which is so bad for bees is never cre- 

 ated in the hives. 



I find that bees kept this way come out 

 much better in the sj^ring than by any other 

 plan of wintering. I leave parts of my 

 bees in the house all summer, and find they 

 do well. 



I have worked with bees for thirty years, 

 and find there is still much to learn. My 

 own experience favors a compact hive of 

 12 X 13-inch frames. The colonies keep 

 better and make more honey, one year with 

 another. 



Emlenton, Pa. 



TICKLING THE PALATE OF A NATION 



While national conventions of beekeep- 

 ers and writers in the journals of apicul- 

 ture have been insisting that something 

 ought to be done to boost the sales of hon- 

 ey, it has already been done. While relocat- 

 ed suggestions and plans have been broach- 

 ed for getting articles about honey into the 

 newspapers and magazines, lo ! it has al- 

 ready come to pass. It is not too much to 

 say that, at the present time, honey is get- 

 ting more general unpaid publicity than 

 any other food product. 



The Delineator, a magazine with a circu- 

 lation close to the million mark, published 

 in its January, 1916, number three columns 

 of recipes for the uses of honey in cooking. 

 The January number was on sale December 

 10. The Delineator is one of the oldest 

 woman's magazines in the world. It has 

 been called "the most helpful and best loved 

 of all magazines." If the National Bee- 

 keepers' Association had purchased this 

 space to fill with matter of similar nature it 

 would have cost about $4000. 



Three columns of recipes calling for 

 honey will appear in the Pietorial Bevicir 

 for March, 1916, which is on sale Feb. 10. 

 The circulation of this fifteen-cent woman's 

 magazine is more than a million. The sanip 

 amount of paid publicity for honey would 

 have cost probably another four thousand 



American Cookery, probably the fore- 

 most culinary publication in this country, 

 contained in December a recipe for a honey 

 cake. Good Housekeeping for tlie same 

 month has a recipe for " honey fluff." The 

 Cooking Club Magazine, of Goshen, Tnd., is 

 reprinting tlie recipes for honey cookery 

 which appeared in Gleanings for Oct. 1. 



Farm magazines these days ai'e makins' 

 so many allusions to the use of honey in 

 cooking that it is impossible to keep count 

 of them all. The Country Gentleman, of 

 Philadelphia, for December 4 had a note 

 recommending the use of honey in this way. 

 Farm and Banch, published at Dallas. Tex., 

 one of the largest papers of the Southwest, 

 had tAvo columns of honey recipes in their 

 Dec. 11th issue. The Alfalfa Journal, of 

 Sioux Falls, 8. D., a progressive new paper 



which has been mentioned in these columns 

 before, is using from time to time some of 

 the recipes of the Oct. 1st Gleanings. 

 Each recipe is illustrated. 



If the references to honey in farm mag- 

 azines are hard to keep tab on, what shall 

 we say of the daily press? Two or three 

 examples are all there is room for. The 

 Cleveland Leader for Sunday, Dec. 19, con- 

 tained half a dozen honey recipes. The 

 Cleveland News lately had one for Leb- 

 kuehen which requires honey. A few weeks 

 ago the Plain Dealer of the same city had 

 a number of honey recipes, as well as sug- 

 gested menus of which honey was a part. 

 A number of papers had recipes for Christ- 

 mas candies. Almost invariably the editors 

 included one or more requiring honey. Two 

 weeks ago the Worcester (Mass.) Telegram, 

 printed two columns of reading-matter on 

 honey, its nature, preparation for market, 

 and distribution. 



Domestic-science teachers in the public 

 schools are turning to honey with entlui- 

 iasm. The qualities of superior texture and 

 enduring freshness which honey imparts to 

 cakes and cookies are esteemed by these 

 instructors and explained to their pupils. 

 Grocers, restauranteurs, and proprietors of 

 delicatessens are finding honey increasingly 

 popular with their patrons. The number of 

 new honey preparations is increasing rap- 

 idly. Witness a new confection recently 

 put out in Chicago, said to be made from 

 honey by a secret process, yet nothing more 

 tlian bars of granulated honey encased in 

 chocolate. 



Here and there progressive bakers are 

 springing new honey foods on the public, 

 and finding them highly popular. A baker 

 in Medina, for example, made up a batch of 

 honey cookies over an original recipe and 

 sold them out the day they were made. 



At last honey seems to be coming into its 

 own. How long the welcome publicity it is 

 now getting will last we cannot say; but 

 tliere is every indication that it will con- 

 tinue to have its " place in the sun " on 

 household pages, in cookery departments, 

 and on grocery counters. 



