HOW TO MAKE USE OF HONEY. 207 



Naturally the answer comes — Sell it. Very good, but 

 first a customer must be found, and we do not all like to 

 turn hawkers without a license ; so now I suggest we 

 should take a lesson from our neighbours of the 

 Continent, who have many ways of using honey to please 

 all palates. Almost contemporaneous with our Crystal 

 Palace Exhibition were held at Paris and Copenhagen 

 gatherings of a similar character, and, in addition to 

 most of the exhibits that were shown here, appeared a 

 long list of eatables and drinkables made wholly or 

 partly with honey, which would be very welcome on the 

 tables of our own land. Taking the Paris catalogue, I 

 see there were shown honey bread, spiced bread, fruits 

 preserved in honey, jellies, sweetmeats, cakes, bonbons, 

 pastiles, and chocolates ; whilst for eau de vie we need 

 not leave old England, seeing it is to be made both 

 from honey and wax ! Then we have hydromel or 

 metheglin, champagne, red and white wines, liqueurs, 

 fruit syrups, vinegar, and fruit cordials. There is a 

 pretty list of delicacies for our housewives to exercise 

 theirJngenuity and skill upon ! 



Recipes. — Metheglin or Honey Wine.— When 

 the comb has been drained of its honey, put it in a large 

 vessel, then pour in sufficient lukewarm water to swim it 

 nicely. Let it stand two days, stir occasionally, then 

 strain it. Skim the scum from the liquor carefully, filter 

 the sediment through a flannel bag, then boil one hour, 

 and add three gallons ; two pounds raisins, one ounce 

 of ground ginger, and seven or eight laurel leaves ; then 

 cool. Add a little brewer's yeast, let it stand part of a 

 day, then barrel it, leaving the barrel open for two or 

 three days ; bung it up, and let it remain untouched for 

 six months, then bottle it. I dare say some who try their 

 hands at making this honey drink will be anxious to 



