HONEY AS FOOD. . . 525 



it, he will have but little chance of selling it, unless he docs 

 not care for the satisfaction of his patrons. 



846. We must therefore spare no jpains to fully convince 

 our grocers of the ciuality of our goods. 



After the first sales ha^e been made, the demand always be- 

 comes larger and easier. Of course, occasional objections are 

 made, by persons who are unaequamted with the properties 

 and qualities of good honey; but these are easily overcome, 

 when you have once gained the confidence of the dealers. 



Extracted honey is usually sold at between half and two- 

 thirds of the price of comb-honey. It ships better, leaks less, 

 and keeps more easily than comb-honey; and its lower cost 

 of production will sooner or later make it the honey for the 

 masses. 



Uses op Honey. 



847. The traditions of the remotest antiquity show that 

 honey I'.as always been considered a pleasant and healthy food. 

 For several thousand years, it was the only sweet known. 



Now that the sap of the cane, or the beet, converted into 

 sugar, or the cheaper corn syrup, made by boiling corn starch 

 with sulphuric acid, have become a necessity in every family, 

 let us see what place honey may occupy in our diet, not only 

 as a condiment like sugar, but as food, drink, and medicine. 



As Food. 



Honey as food is very healthy. It is admitted that those 

 who use honey freely at meal time, find in it health and long- 

 life. 



"It is Nature's oifering to man — ready for use, distilled drop 

 by drop in myriads of flowers, by a more delicate process than 

 any human laboratory even produced." — (T. G. Newman, 

 "Honey as Tood and Medicine.'") 



The following extract from the work of Sir J. More, Low- 



