314 



THE AMERICAN BEE JOURNAL. 



beeless hive ; of course there is no 

 brood left, unless a little drone brood, 

 and we have before us some combs 

 for wax, for more foundation, and 

 some tirst-class kindlinK wood. 



If you have no method by which 

 you can use a full hive of frames, of 

 full sheets of foundation, running a 

 full swarm into them at once, by all 

 means procure it without delay. 



We hope this will be sufBciently 

 " detailed " to oblige our correspond- 

 ent. It should be remembered that 

 every beginner ought to have a good 

 " book " for convenient reference at 

 all times.— Ed.] 



Translated from Bienen Zuchter. 



V 



Honey Gate, Coolies and (linprteil. 



J. DENNLEE. 



I consider honey as a food second to 

 none, on account of its solubility in 

 the blood, its power of providing for 

 heating the body and maintaining 

 life. 



I strongly recommend honey as 

 food for children, especially for those 

 who are growing quickly, as it pro- 

 vides easily-digested food, changing 

 their pale faces and languid condi- 

 tion to a ruddy hue and sound health. 



To the old it gives heat. Do they 

 wish to enjoy a green old age ? Let 

 them eat milk and honey. Crumble 

 up white bread and pour on it liquid 

 honey and cream. This is the most 

 healthy, the most nourishing, and the 

 most relishing breakfast. 



In the following recipes the metrical 

 system of weights and measures are 

 changed to the English for conven- 

 ience. The gramme (grm.) contains 

 nearly fifteen and a half grains, the 

 kilogram (k. g.) is two and a half 

 pounds, and the litre nearly a quart. 



Alsatian Gingerbread.— 1 lb. (half 

 k.g.) honey. 1 lb. (half k. g.) flour, 

 2^4 drams (10 grms.) of bicarbonate of 

 potash. The honey must first be put 

 on the fire in a sauce-pan till it begins 

 to boil. It is then taken off the fire, 

 and the flour well stirred up in it, and 

 last of all the potash. If sweet gin- 

 gerbread is wanted, you must whip 

 up the white of an egg, and stir in 

 3^ of a pound (125 grms.) of syrup or 

 honey. 



Basle Cookies.— Prepare some dough 

 as in the above (which will keep for a 

 year in a cellar) ; mix it with }4 pound 

 of shredded almonds (5 grms.), l}i 

 drams of orange juice (3 grms.), H 

 dram of lemon juice, 2 grms. of cinna- 

 mon, together with (1 grm.) J| dram 

 of finely pounded cloves. The whole 

 must be carefully kneaded together 

 and sifted, so that there are no lumps, 

 and then baked. 



French Honey Cakes.— Heat in a 

 sauce-pan 4% ounces (1.50 grms.) of 

 pure sugar, and y pint (14 litre) of 

 milk. When the sugar is dissolved 

 add 12 ounces (3.50 grms.) of honey 

 and boil, mixing with it 1 pound (half 

 k. g.) of fine flour, and 30 grains (2 

 grms.) of bicarbonate of potash. 

 Knead the dough thoroughly, and 



make a thick dough of it, and put it 

 in a dish sprinkled with some flour, 

 and biike for an hour. 



English Honey Cakes.— Take 2 lbs. 

 (1 k. g.) of honey, }4 pound (250 grms.) 

 of fresh butter, the juice of two 

 lemons, and some ground nutmeg. 

 Melt some butter and well mix the 

 ingredients together. Take 2 pounds 

 (Ik. g.)of flour and make a dough, 

 which must be lightly and carefully 

 rolled out into cakes about % of an 

 inch thick. Cut it in pieces, and bake 

 them lightly in butter. 



Honey Fruit Cakes.— Take 4 eggs, 

 5 tea-cups of flour, 2 tea- cups of honey, 

 1 tea-cup of butter, 1 tea-cup of sweet 

 milk, 2 tea-spoonfuls of cream of 

 tartar, 1 tea-spoonful of baking soda, 

 1 lb. (half k. g.) of raisins, 1 lb. of 

 currants, 1 tea-spoonful of cloves, 1 

 tea-spoonful of cinnamon, 1 tea- 

 spoonful of nutmeg. Bake in an 

 oven with a slow fire. These cakes 

 will keep good for months. 



Honey Tea-Cakes.— 1 cup of strong 

 honey, 14 cup of thick white cream, 2 

 eggs, i4 cup of butter, 2 cups of flour, 

 }4 tea-spoonful of soda, 1 tea-spoon- 

 ful of cream of tartar. To be made 

 into dough and bake slowly. 



For the Amencan Bee JoumaL 



Honey on Commission— ly Experience 



K. V. MUIE. 



I shipped to a large city 16 Heddon 

 cases of comb honey, and received 

 returns for the same at 14 cents per 

 pound for a certain amount, and 10 

 cents per pound for the balance, 

 which was termed in the returns as 

 ''damaged sections." I was offered 

 15 cents per pound at home before 

 shipping it. The retail price in that 

 city was 25 cents per pound. 



Some months after I had occasion 

 to visit the same city on business, and 

 found some bee-keepers who had 

 wholesaled their honey at 20 cents 

 per pound. Now the question nat- 

 urally arose, why was not my honey 

 sold at the regular wholesale price, 

 provided it was as good in all respects 

 as the other V It was a very fine arti- 

 cle of pure linden honey. 



Since then I have not shipped any 

 honey, and never intend to do so. I 

 have worked up my home market, and 

 on March 7 I had not a single pound 

 of extracted honey, and only a few 

 sections filled with fall honey. My 

 extracted honey sold at 10 cents per 

 pound, and the comb honey at 15 

 cents per pound. I called this my 

 wholesale price to grocers, and all 

 others I sold more extracted in .50- 

 pound kegs than in any other way. 

 All that came to the apiary purchased 

 at the above prices, without regard to 

 quantity. Three-fourths of the crop 

 was sold at home. Some may think 

 that it was unfair to deal in this way 

 with the grocers, but my object was 

 to make the farmers come and buy of 

 me instead of the grocers (as they 

 charged 15 cents per pound for ex- 

 tracted honey, for which they only 

 paid 10), and I succeeded. My honey 



was genuine, 

 knew it. 



and my customers 



BOOMING THE BUSINESS. 



What would we think of a banker 

 who, after he had bought State or 

 county bonds at a certain discount, 

 and then sent them to New York or 

 some other commercial centre, and 

 sold them for 10 or 15 per cent, ad- 

 vance, and then rush to a printing 

 oftice and have it put in the first daily 

 paper issued ? Would not the com- 

 munity as one man say that he was a 

 fit subject for a lunatic asylum ? 

 Certainly, and the verdict would be 

 correct. Well, this is just what many 

 bee-keepers are doing, ignorantly per- 

 haps, especially those who have just 

 commenced the business— mere tyros 

 in the art— and " happened " to have 

 " good luck " from 2 or 3 colonies, not 

 considering for a moment the average 

 difference between 2 or 3 colonies and 

 two or three hundred colonies. 



All have doubtless often seen some- 

 thing like the following : '' From S-S 

 to 55, and 3,000 pounds of honey." 

 While such reports may be true, it is 

 an indirect way of " booming " the 

 bee-business, which is at least mis- 

 leading. The country is strewn with 

 apiarian wrecks, then why " boom " 

 the bee-business to the detriment of 

 those who wish to follow it as a pur- 

 suit V 



I have been a reader of the Bee 

 Journal for years, and intended to 

 keep silent, and let other correspond- 

 ents do the "gushing" and "boom- 

 ing ;" but I thought the time had 

 come to say something on the other 

 side. 



Watson, ^3 Mo. 



Read at the Oneida Co., Convention. 



Can we Control onr Honey MaM? 



JOHN ASPINWALL. 



This subject seems to be agitating 

 the minds of many (or I might better 

 say a few) of the prominent bee-men 

 at the present time. It is an impor- 

 tant subject, and one worthy of much 

 thought. We may, by combining to 

 control the market, do ourselves some 

 good, but the chances are that we 

 may do ourselves much harm. To 

 assert that we can so control the 

 honey market as to place the price 

 where we please, is proposterous ; and 

 to mv mind so far from possible, un- 

 der the present condition of things, as 

 to lead me to think that some other 

 motive prompts the discussion. 



Let me put the facts more plainly 

 before you : What is it that regulates 

 trade ? What is it that causes 

 fluctuations in any business not con- 

 trolled by a speculative board, as in 

 the case of stocks and grain V I an- 

 swer that it is supply and demand. 

 Coal is controlled, we know, by great 

 combinations who place the price 

 where they please to a certain limit, 

 until some firm drops out, and cut- 

 throat prices are the order of the 

 day, to the detriment of all concerned. 

 But is it to be supposed that because 

 this combination owned all the coal 



