438 A Modern Bee-Farm 
flour into a basin with the ginger and allspice; mix these 
together, warm the butter and add it with the honey to the 
other ingredients ; stir well; make the milk just warm and 
dissolve the soda in it, and make the whole into a nice 
smooth paste with the eggs, which should be previously 
well whisked. Pour the mixture into a buttered tin ; bake 
it from three-quarters to one hour; take the white of one 
egg and beat it up with a little sweet milk, then brush the 
same over the top with a feather to give it a glossy 
appearance. 
“ HONEY SPONGE CAKE is nice eaten warm, and consists 
of two-thirds of a breakfast cup of sour cream, three of 
flour, an even teaspoonful of soda, one cup of butter, three 
eggs, Ii lbs, of honey, one tablespoonful of cinnamon, half 
ditto of allspice, and a little extract of lemon; mix the 
spices with the flour; put the soda in the milk and stir 
well, that all ingredients may thoroughly mix ; beat the 
cake well for another five minutes; put it into a buttered 
tin—bake from one-half to three-quarters of an hour. 
“BUTTER HONEY CAKE is pronounced by all to be 
excellent. One pint of flour, one tablespoonful of butter, 
one teaspoonful of soda, two ditto of cream of tartar, and 
honey sufficient to make a thick batter. Spread out an 
inch thick and bake in a hot oven. 
“TO MAKE MEAD, not inferior to the best foreign 
wines, put 3 lbs. of the finest honey to two gallons of 
water, two lemon peels to each gallon; boil it half an hour, 
and skim well. Put in the peel while boiling. Work this 
inixture with yeast, and then put it in a vessel to stand five 
or six months, when bottle for use. If desired to keep it 
for several years, add 4 lbs. of honey to a gallon of water. 
“A CHEAP HONEY TEA CAKE is made with one tea-cup 
of extracted honey, half ditto of thick sour cream, two eggs, 
