HOW TO KEEP BEES FOR PROFIT 



Pickled Grapes in Honey. — 7 lbs. good grapes (wine 

 grapes if possible). The stalks must be left, and carefully 

 packed in a jar without bruising any of them. Make a syrup 

 of 4 lbs. of honey, a pint of good vinegar with cloves, etc., 

 to suit the taste. Then boil the syrup, carefully skimming 

 it, for 20 minutes. While boiling hot, pour the syrup over 

 the grapes and seal up. This will keep perfectly for years, 

 as the honey is a preservative. 



Honey Cold Cream. — 1 cup of honey; J of a cup of 

 beeswax; 1 cup of cottolene. Melt all, take off the fire, 

 and stir till it is cool; rose or violet perfume may be added. 

 It should be well protected from the air. The blending 

 should be well done. This is fine for chapped or rough 

 hands, which should be sUghtly wetted before applying. 



Honey-cakes (Pain d'epice or Lebkuchen). — The fol- 

 lowing recipe ■will be much appreciated by cake-makers. 

 The cakes are excellent, and will keep indefinitely. If they 

 get dry, simply put them for a few days into a bread-tin. 

 Use 3 lbs. of honey, 3 lbs. of flour, 1 oz. powdered ammonia, 

 a small teacupful of ground cinnamon, half-teaspoonful of 

 ground cloves, 6 oz. orange peel (or citron) cut very fine ; 4 oz. 

 sweet almonds cut very small. (The ammonia evaporates in 

 baking.) Directions. — Pour the honey in a graniteware or 

 copper saucepan, and set on the stove. When it boils, draw 

 it aside and remove the scum (as honey boils and burns very 

 quickly, great care must be used). Then pour the honey into 

 the vessel in which the paste is to be made ; leave it to cool ; 



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