May, 1917 



GLEANINGS IN BEE CULTURE 



363 



diet, prescribes for some of its patients 

 wafers made of a kind of seaweed witli an 

 unpronounceable name, found off the coast 

 of China. They are about as palatable as 

 wafers made of excelsior and sawdust. One 

 time at a dinner 1 heard a lady offer a 

 dollar to any man who would eat a whole 

 wafer. Half a dozen entered the contest, 

 but all failed, altho the wafers were not 

 larg-e and the men were all good sports. 

 Wliy pay an extravagant price for sui-li 

 things when you can get the same results 

 Avith delicious fresh vegetables, and the 

 \egetables have food value besides. 



To sum up the reasons for making a 

 garden : First, economy at a time when the 

 whole Avorld has the greatest need of econo- 

 my ; second, it will furnish valuable mineral 

 salts, and, in the case of some vegetables, 

 protein and carbohydrates; third, it sup- 

 plies in a most palatable way the need of 

 bulk; and, fourth, it affords a delicious 

 variation to your diet, and greatly simpli- 

 fias menu i^lanning. In addition to these 

 excellent reasons, garden work is just as 

 good out-of-door exercise as tennis or golf, 

 and, to a true garden lover, more interesting. 



Do you know a perfect garden should 

 have its own musicians'? Birds are gener- 

 ous in this way, and should be encouraged 

 in every way possible. But there is another 

 kind of music indispensable in a garden, 

 and that is the happy humming of bees. 

 What is more delightful than a warm June 

 morning, when the roses are at their best f 

 All the garden is full of jiromise, and the 

 happy hum of the bees typifies joy in life 

 and congenial work. And if your garden 

 musicians produce more honey than you 

 need, you are fortunate indeed, for the de- 

 mand for honey this year is going to exceed 

 anything ever known before. But keep 

 plenty of honey for your own table. The 

 Ai^ril Good Health says, " A pound of cane 

 sugar when taken into the body is converted 

 into a pound of honey. But it takes four 

 tim&s as long to digest, absorb, and utilize 

 an ounce of cane sugar as it does an ounce 

 of malt sugar or an ounce of starch." In 

 another place in this same article is this : 

 " Cane sugar was never intended to go into 

 human stomachs. Cane sugar is cattle food, 

 not human food. It is found in the thiiigs 

 that herbivorous creatures eat." If we be- 

 lieved implicitly everything written about 

 foods in relation to health our diet would 

 be restricted indeed. " What is one man's 

 meat may be another's poison;" but, judg- 

 ing from my experience with the Puerden 

 childi'en, honey is the most wholesome sw^eet 

 for children. If our children have ever 

 been hurt by eating honey w^e have not 

 known it. Not being particularly fond of 



honey myself, I used to think the reason it 

 never hurt the children was l)ecau.se it Avas 

 cloying, and a very little satistied. I liave 

 quite abandoned that tlieory. The amount 

 of honey our two boys and their sister eat 

 is ai)palling. It is always on our breakfast 

 table in some form, and veiy often it ap- 

 pears at noon and at night too. At one 

 time a doctor friend iiad stayed over night 

 with us, and at the breakfast-table he re- 

 marked, after watching one of our boys help 

 himself liberally to honey the third time, 

 " I know a boy who is due to have a 

 stomachache before night." Well, the boy 

 had no pain then nor at any other time 

 after eating honey. But let the children eat 

 excessively of rich cakes, candy, or maple 

 syrup, and headaches, indigestion or bilious 

 attacks are quite likely to follow. A neigh- 

 bor of ours, who is the mother of two 

 liealthy boys, confirms these statements. 



Even more positive testimony as to the 

 value of honey as food is contained in a 

 letter from Mrs. Ona Foliart, formerly of 

 Missouri, now living in Oklahoma, to the 

 Farm and Fireside, copied by Good Health. 

 She said that for three years her family of 

 five, with an average of three hired men, 

 found no difficulty in making use of from 

 800 to 1000 pounds of honey on the table 

 each year, altho at that time she had no 

 honey recipes. She said they used very 

 little meat, and in the main honey took the 

 place of meat, jellies, and preserves. She 

 believes her family was healthier in the 

 three years honey w\as used so abundantly 

 than in the three previous years Avhen they 

 used meat liberally. Like Mrs. Foliart I 

 believe in letting my garden musicians do a 

 large part of my preserving. It saves a 

 housekeeiDer many weary hours in a hot 

 kitchen, and one never has to worry about 

 the method of sealing. It cannot be im- 

 proved upon. 



Below I am giving menus for one day. 

 Notice the meals will be inexpensive if you 

 can gather the vegetables and pieplant from 

 your own garden. 



BREAKB^AST. 



Oranges ; omelet with bacon curls ; toast ; honey ; 

 coffee, or honey cereal coffee. 



DINNER. 



Hot beef loaf surrounded by riced potato; brown 

 gravy; stewed asparagus; radishes, green onions; 

 one crust pieplant pie. 



SUPPER OR LUNCH. 



Baked rice with cheese; lettuce salad; honey 

 gingerbread (Airline Honey-book) ; canned fruit. 



BAKED RICE WITH CHEESE. 



One cup rice boiled and drained; cup cheese cut 

 small; cup white sauce; cup canned tomatoes; tea- 

 spoon honey; salt and pepper; buttered bread- 

 crumbs. 



Put the rice and cheese in oiled baking-dish; turn 

 in the cold tomatoes sweetened slightly with the 

 honej', and then the white sauce and mix. Season 

 to taste. Cover with the buttered breadcrumbs and 

 bake thirty or forty minutes. 



