A. AND M. COLLEGE APIARY. 17 



become so low in price that they may be commonly used by the poorest 

 families. Formerly honey was the principal sweet. It "would be greatly 

 for the health of the present generation if honey could be at least par- 

 tially restored to its former place as a common article of diet. The 

 almost universal craving for sweets of some kind shows a need of the 

 system in that direction ; but the excessive use of sugar brings in its train 

 a long list of ills. Besides the various disorders of the alimentary canal, 

 that dread scourge, Brighfs disease, is credited with being one of the 

 results of sugar eating." 



Prof. Cook says: "There can be no doubt but that in eating honey 

 our digestive machinery is saved work that it would have to perform if 

 we ate cane sugar; and in case it is overworked and feeble, this may be 

 just the respite that will save from a breakdown." 



Mr. A. I. Root says : "Many people who cannot eat sugar without hav- 

 ing unpleasant symptoms follow will find by careful test that they can 

 eat good, well-ripened honey without any difficulty at all." 



"Not only is honey the most wholesome of all sweets, but it is the most 

 delicious. No more tempting dish can grace the table at the most lavish 

 banquet; and yet its cost is so moderate that it may well find a place on 

 the tables of the common people every day in the week. Often a prime 

 article of extracted honey, equal to comb honey in every respect save 

 appearance, can be obtained for half the price of butter or less. Butter 

 is at its best only when fresh, while honey properly kept remains good 

 indefinitely no need to hurry it out of the way for fear it may become 

 rancid." 



Prof. Cook further says : "We all know how children long for candy. 

 This longing voices a need, and is another evidence of the necessity of 

 sugar in our diet. Children should be given all the honey at meal time 

 that they will eat. It is safer ; will largely do away with the inordinate 

 longing for candy and other sweets; and in lessening the desire will 

 doubtless diminish the amount of cane sugar eaten. 



"Sugar is much used in hot drinks, as in, coffee and tea. The substitu- 

 tion of a mild flavored honey in such cases may be a very profitable thing 

 for the health. Indeed, it would be better for the health if the only hot 

 drink were what is called in Germany 'honey-tea' a cup of hot water 

 with one or two tablespoonfuls of extracted honey." 



In commercial bakeries, honey is the principal sweet used in the manu- 

 facture of the cookies, cakes, and biscuits commonly found on the mar- 

 ket. Honey is practically the only sweet adapted to this purpose as it 

 has the property of "keeping" the cakes moist and fresh for a compara- 

 tively long time. In domestic cooking honey can be used in a variety of 

 ways, but the general substitution of honey for sugar in cooking is not to 

 be recommended, as such attempts are sometimes disastrous. Properly 

 used, however, many choice delicacies can be made with honey as the 

 chief ingredient. In the booklet mentioned above are given no less than 

 twenty-two recipes, all of which have been thoroughly tested and "found 

 to be good." 



PROFIT IN BEE KEEPING. 



Where -fruit is grown the yield is materially increased by the presence 

 of honey bees to fertilize the blooms. Practical orchardists, realizing 

 the importance of this, in many places furnish locations and facilities 



2-A 



