222 A Modem Bee-Farm 



" Those engaged in harvesting and other occupations 

 tending to create thirst, will find the following preparation 

 a very palatable and healthful drink in hot weather : — Take 

 12 gallons .of water, 20 lbs. of honey, and the white of 6 eggs. 

 Boil one hour ; then add cinnamon, ginger, cloves, mace, and 

 a little rosemary. When cold add a spoonful of yeast frorri 

 the brewery. Stir well, and in twenty-four hours it will be 

 ready for use. 



" For cooking green fruit use only extracted honey, which 

 being the only liquid, holds the fruit firm and gives a very rich 

 . flavour. Sweeten or season with spices to suit the taste, and 

 cook slowly until done. Serve dried fruit the same, only 

 adding enough water to swell the fruit. 



" To make Ginger Honey Cake, take if lbs. of honey, J lb. 

 of butter, 1^ lbs. of flour, i ounce of ginger, -^ ounce groiind 

 allspice, I'teaspoonful of carbonate of soda, quarter of a pint- 

 -of sour milk, cream if you choose, 3 eggs ; put the 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 i 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, 3. of flour, an even- 

 teaspoonful of soda, 1 cup of butter, 3 eggs, ji lbs. of honey, 

 I tablespoonful of cinnamon, ^ 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 the ingredients may thoroughly 

 mix ; beat the cake well for another five minutes ; put it 

 in a buttered tin — bake from one-half to three-quarters-of- 

 an-hour. 



