HONEY AS FOOD. 493 
848. When Augustus-Julius-Cesar, dining with Pollio- 
Rumilius on his hundredth birthday, inquired of him how he 
had preserved both vigor of body and mind, Pollio replied: 
““Interius melle, exterius oleo.’?— Internally by honey, ex- 
ternally by oil. é 
Honey is in daily use on our table, and we find that 
children prefer it to sugar. The only cause of its not 
being in general use in place of ‘‘vile syrups”’ is the high 
price at which it was formerly sold. 
Mr. Newman in his little pamphlet above quoted, says:— 
“Tt is a common expression that honey is a luxury, having 
nothing to do with the life-giving principle. This is an error— 
honey is food in one of its most concentrated forms. True, it 
does not add so much to the growth of the muscle as does beef- 
steak, but it does impart other properties no less necessary tc 
health and vigorous physical and intellectual action! It gives 
wartoth to the system, arouses nervous energy, and gives vigor 
to all the vital functions. ‘Io the laborer it gives strength— 
to the business man, mental force. Its effects are not like ordinary 
stimulants, such as spirits, &c., but it produces a healthy action, 
the results of which are pleasing and permanent —a sweet dis- 
position and a bright intellect.” 
These words are so true that we have found them trans- 
lated, in European books, by noted Apiarists. 
849. As a condiment it can be used in many ways. In 
candies it will finally replace the unhealthful glucose of 
commerce. The confectioners who now use it, increase 
their trade every year. 
In France, ‘‘ pain-d’épice,’’ ‘‘ ginger bread,’’ is sold in 
immense quantities at the fairs. The best makes are sold 
at the most important fairs through the country. It keeps 
an indefinite length of time, and farmers’ wives are wont to 
“buy enough to last for months. The following is the 
recipe: 
$50. Dissolve 4 ounces of soda, in a glass of warm skimmed 
milk. Take 4 pounds of flour and pour in the milk and enough 
warm honey to make a thick dough, flavor with anise and corian- 
