CHAPTER XVII 



HONET AS A FOOD AND MEDICINE 



TTQNEY is being more and more reeog- 

 -'—'- nized as a necessity and not as for- 

 merly a luxury, and could its food and health- 

 giving qualities be better known, it would 

 appear more often on the bill of fare than it 

 does. 



In looking over the various dictionaries 

 I fail to find a correct scientific definition of 

 the constituents of honey, and only succeeded 

 in finding the following definition in Phin's 

 Dictionary of Beekeeping : — 



"Honey contains four different kinds of 

 sugar: (1) Cane sugar (though this is not al- 

 ways present); (2) fruit sugar or glucose; 

 (3) invert sugar, so-called because it turns the 

 plane of polarization to the left, or inverts 

 the action of the fruit sugar; (4) a sugar of 



230 



