ana tts Economic Management. 439 
half tea-cup of butter, two of flour, scant half teaspoon of 
soda, one ditto of cream of tartar ; flavor to taste. 
“ METHEGLIN.—Mix honey and water strong enough 
to carry an egg ; let it stand three or four weeks in a warm 
place to ferment; then drain through a cloth,'and add 
spices to suit the taste. 
“HONEY VINEGAR is obtained as follows :—Heat 30 
gallons of rain-water and put it into a barrel; add two 
quarts of whisky, 3 lbs. of honey, three pennyworth of 
citric acid, and a little mother of vinegar. Fasten up the 
barrel, place it in the cellar, and in a short time it will 
contain vinegar unsurpassed for purity and excellence of 
taste.” 
HONEY VINEGAR.—Take 15 lbs. of honey, 8 gallons of 
warm soft water, one pint of yeast. Mix well, and let it 
ferment in an open vessel, covered with cheese cloth. 
After it has fermented for about a week, make a mixture 
of 6 ozs. of alcohol, 6 ozs. of chemically pure acetic acid, 
4 oz. of tincture of cardamom, in 2 gallons of soft water, 
and add it to the vinegar that is in a state of fermentation. 
The tincture is to go into the alcohol before the water is 
added. If the vinegar is kept in a dry, warm place, it will 
be fit for use in about a month. The crude commercial 
acetic acid is detrimental and should not be used.— 
Canadian Bee Journal. 
Honey LEMONADE.—Make it in the usual way, using 
honey instead of sugar ; nothing can be used as a Summer 
beverage that is more grateful and refreshing. Many 
thousands of pounds of honey may be used in this way, 
says the British Bee Journal, and all the users be benefited. 
General Uses. 
Besides the foregoing, honey is used in preparations 
for preserving leather; in ointments for various purposes, 
