c 



634 



THIS picture 

 of one baby 

 admiiing an- 

 other was taken 

 Sept. 3 in ac- 

 cordance with 

 ray promise to 

 keep the Glean- 

 ings readers in- 

 formed of the 



progress of the two fast-growing walnut 

 trees which Mr. Luther Burbank sent me 

 last November. The human baby was bor 

 rowed for two reasons: — she is more orna- 

 mental than a wooden yardstick, and as 

 she is the great granddaughter of A. I. Eoot 

 it seemed fitting that the achievements of 

 two old friends should be shown together. 

 She is exactly 37 inches tall. 



Last November this particular tree was a 

 mere twig with two or three fat buds near 

 the end of it. When planted it projected 

 not more than eight inches above the ground 

 and had to be protected by wire netting to 

 keep someone from stejjping on it. It is 

 the Paradox which is supposed to survive 

 in climates similar to that of California. 

 "Whether it will survive one of our old-fash- 

 ioned Ohio winters time alone will tell, but 

 we are going to do our part by cuddling the 

 trunk with a nice straw blanket inclosed 

 in netting to keep out hungry rabbits. Un- 

 fortunately the photograph does not show 

 the trunk, which has grown thick and 

 sturdy, about an inch in diameter. 



The hardier one of the two trees, the 

 Royal, altho it 

 looks perfectly 

 healthy, h n s 

 not made re- 

 ra a r k a b 1 (> 

 growth; b u t, 

 from my fx 

 ])erience with 

 other shrubs 

 and trees in 

 our clay soil, T 

 am hoping it 

 will make up 

 for it next 

 year, in which 

 case it shall 

 have its pic- 

 ture taken too. 



AD V E R- 

 T I S I NG 



lias always 

 interesteil me. 

 When my fa- 

 vorite woman 's 

 paper comes- — 

 I have all of a 

 half dozen fa- 

 vorites — I al- 

 ways glance 

 over the ad- 

 vertising pages 

 before I read 



GLEANINGS IN BEE CULTURE 



OUR FOOD PAGE 



CONSTANCE ROOT BOYDEN 

 (Stancy Puerden) 



1 



W"^^^^^^^ 



TU 



October, 1921 



the magazine it- 

 self. It is like a 

 quick shopping 

 trip, including .i 

 visit to the food 

 show, and has 

 the advantage 

 of not tiring 

 one. And it 

 keeps a house- 

 k('e])('r u|i to <late on foods and their prepa- 

 ration and all household conveniences, and 

 helps maintain her enthusiasm for her job. 

 Being interested in all advertising I have 

 naturally given much thought to honey ad- 

 vertising, with the result that I am coming 

 to the conclusion that we honey people are 

 making a mistake when we push the use of 

 honey in cooking in advertisements de- 

 signed for the general public. This state- 

 ment from a woman who was engaged to 

 write a food page introducing the use of 

 honey as often as possible sounds incon- 

 sistent, doesn't it? But you see this food 

 page is for beekeepers ' families who have 

 an abundance of honey of their own and 

 to whom it is frequently an object to use 

 as much honey in cookery as possible. 



In the first place, as I have said many 

 times before, it is too bad to injure the 

 flavor of fine honey by heating it to the 

 degree necessary for cooking and baking, 

 unless it is used in some dish which is very 

 much improved in flavor or texture by the 

 use of honey rather than sugar. It is de- 

 grading a delicious table sweet, all ready 



for use, to the 

 lo\-el of an in 

 ferior cooking 

 syrup. Jams, 

 fruit butters, 

 and preserves 

 may he used in 

 cake baking 

 and otherwise 

 in cooking, but 

 tlieir use in 

 that' way is al- 

 most never 

 mentioned i u 

 a d vert ising 

 them. 



When honey 

 is at its best in 

 tlie n a t u r a 1 

 state, in this 

 age when we 

 are constantly 

 told by dieti- 

 tians that we 

 should e a t 

 more foods in 

 the natural 

 state, why 

 should we urge 

 housekeepers to 

 regard honey 

 as an ingredi- 

 ent of other 



