1918 



AMERICAN BEE JOURNAL 



165 



Will Get You Across;" That was the 

 sentiment expressed by everyone 

 with whom I talked that day — deep 

 regret that the meat which has been 

 saved and was at last on the Atlan- 

 tic seaboard could not be sent across 

 for lack of ships. Wheat is needed 

 most — that will have to go — the meat, 

 for which there is not adequate stor- 

 age space, will have to be eaten. 

 Frederick Palmer, Military Censor 

 for the American Expeditionary 

 Force, was undoubtedly right when 

 he said in Washington not long ago, 

 that "every man, woman and child 

 in the country should be talking 

 ships, ships, and yet more ships." 



The wheat shortage is more acute 

 than it has been at any time since 

 the war began, one of the saddest 

 parts of it being that in 1917, 11,000,- 

 000 bushels of wheat were sunk by 

 German U-boats. That is why the 

 Food Administration's most insistent 

 drive is to save the wheat. If we are 

 to furnish the allies with the neces- 

 sary proportion of wheat to main- 

 tain their war bread from now until 

 the next harvest, and this is a mili- 

 tary necessity, we must reduce our 

 consumption to approximately V/Z 

 pounds of wheat Droducts weekly 

 per person. That is 78 pounds per 

 person per year, or about half as 

 much as we have been consuming if 

 we have faithfully followed the food 

 pledge. While up to this time we 

 have been asked merely to limit our- 

 selves to ISO pounds per person per 

 year, the soldiers have been eating 

 wheat at the rate of only 131 pounds 

 per person per year. They must 

 have a full allowance, and it is so 

 little for us to do here at home — 

 merely to eat corn and oats, of 

 which there is a plenty, and to use 

 more potatoes, of which there is a 

 surplus, in order to give our brave 

 soldiers and allies the needed wheat. 

 There are many thousands of fami- 

 lies in the country using no wheat 

 products whatever, except a very 

 small amount for cooking purposes, 

 and thev are doing so in perfect 

 health. 



No doubt every beekeeper's wife 

 is working "from her eyes up" in her 

 efforts to use the substitutes for 

 wheat that are available in her com- 

 munity. If you can get buckwheat 

 and cannot get rye, try out all the 

 buckwheat recipes you can find, and 

 experiment yourself, carefully, of 

 course, using a good bread recipe, 

 and substituting the buckwheat for 

 the greater part of wheat called for. 

 1 have tried all the substitutes I 

 could buy. using the same recipes all 

 the time, and although the family 

 like some of the breads better than 

 others, they have eaten them all 

 with relish. If we serve purely 

 wheatless breads two or three days 

 out of the seven we will be doing no 

 more than our share, which should 

 be twice as much as we are asked to 

 do. 



The following recipe is a special 

 favorite with my family: 



Mush Rolls 



1 pint of liquid (generally half 

 milk, half water). 

 x /i cup of white cornmeal. 



Cook these together for one hour, 

 then cool until lukewarm. Then add 

 1 tablespoon of shortening. 

 1 tablespoon honey. 

 1 teaspoon salt. 



1 yeast cake dissolved in % cup 

 warm water. 



Enough flour to make a stiff dough. 



Knead and let rise until double in 

 bulk (about 3 hours). Knead again 

 and shape into rolls. After the sec- 

 ond kneading, they are glow in ris- 

 ing, but if set at night, using only y 2 

 a yeast cake, they are ready for 

 lunch the next day. 



On days when the yeast bread 

 gives out and we are ready for a 

 change from corn bread, we like the 

 following: 



Oatmeal Mush Bread 



2 cups of cold oatmeal porridge. 

 1 cup of corn meal. 



H pound of dates or raisins. 

 1 cup of milk. 



1 tablespoon of salt. 



2 eggs. 



2 teaspoons baking powder. 



Put the cold oatmeal and milk 

 into a double boiler over the fire. 

 When hot, slowly stir in the corn 

 meal. Cook until the mixture begins 

 to thicken, take from the fire, add 

 the beaten eggs and the baking pow- 

 der. Pour the mixture in a greased 

 shallow baking pan, the bottom of 

 which has been covered with the 

 chopped dates. Bake in a moderate 

 oven for a half hour. 



Another quick bread without wheat 

 is this : 



Corn Meal and Hominy Bread 



1 cup cooked hominy. 

 1 cup milk. 



1 tablespoon melted butter or veg- 

 etable oil. 



1 cup white corn meal. 



2 eggs. 



\}/i teaspoons salt. 



Mix the ingredients and bake 30 

 minutes in a moderate oven. 



Hominy grits is a most satisfac- 

 tory form of corn, for it can be used 

 in so many and varied ways. It 

 serves as a breakfast cereal, being 

 specially good when raisins are ad- 

 ded. Then it is splendid to use on 

 your meatless day, in the following 

 way : 



Baked Hominy Omelet 



Soak and boil 1 cud of hominy 

 grits. When well done and while 

 hot. stir in 2 eggs well beaten. 



V2 cup sweet milk. 



l / 2 tablespoon shortening. 



3 J cup of grated cheese. 



Season with salt, pepper, paprika. 

 Put in baking dish and bake in hot 

 oven until brown (about twenty min- 

 utes'). Serve hot. 



Hominy Pudding 



2 cups cooked hominy. 



1 cup molasses. 



1 cup raisins. 



Bake in a moderate oven about 30 

 minutes and serve hot with milk or 

 a lemon sauce. 



Do not forget that we are on the 

 battle line, and these recipes are part 

 of our ammunition ! The enemy must 

 not break through our wheat line! 



Washington, D. C. 



A Watering Place for Bees 



By C. W. Brimhall 



THE cut shows a watering place 

 for the bees, made of a half of a 

 paint barrel. It is placed on the 

 back side of the honey house and 

 under an eaves spout, which fills it 

 when it rains. In the barrel is a float 

 made by nailing lath on strips of 

 pine. After nailing, the float is cut 



A Good Watering Tub fo 

 C. W. Brimhall 



Bees 



in circular form to fit the barrel. I 

 use two floats so that when one gets 

 water logged it can be set in the sun 

 to dry out, while the other keeps the 

 bees from drowning. In hot weather 

 the barrel should be scrubbed out to 

 keep it fresh. If turned over and 

 cleaned out just before a good 

 shower, it will be promptly filled 

 again. 

 Schaller, Iowa. 



My Experience With European 

 Foulbrood 



By F. Kittinger 



Read at the Wisconsin State Convention, De- 

 cember, 1917. 



I FIRST discovered European foul- 

 brood amongst the bees of my 

 home apiary during the month 

 of May, 1916. The disease developed 

 from a queen purchased during the 

 fall of 1915, from what was supposed 

 to be a reliable source. 



The colony that developed the dis- 

 ease happened to be one that was 

 wintered in a house apiary, and as 

 the colonies in the building were 

 well supplied with honey in the fall, 

 they were not examined until late in 

 the spring. When I examined these 

 colonies. I found nearly all more or 

 less diseased. 



All colonies that had been win- 

 tered in the cellar, and had been set 

 out in this same yard, were exam- 

 ined early in the spring and no signs 

 of disease discovered. After this 

 earlv examination of the cellar-win- 

 tered bees, and before the disease 

 was discovered in the building, 1 

 moved colonies from the home yard 

 to both of my out yards. Some of 

 the colonies that were moved had 

 evidently contracted the disease be- 

 tween tiic time they were examined 



