HONEY AS FOOD. 496 
oil or good unsalted butter, till it is reduced to thick syrup 
Then add the almonds, lemon, etc., a little at a time, mix well, 
pour in a buttered tin pan and press the mixture against the 
sides with a lemon peel. It should not be more than half an 
inch thick. When cool take the crisp cake out of the vessel by 
warming it a little.’ (Sarrorr & RauscuEnrsxs, L’Apicoltura in 
Italia.) 
855. Muth’s Honey Cake: 4 quarts of hot honey and 10 pounds 
of flour, with ground anise seed, cloves and cinnamon to suit the 
taste. This is made into a dough and left to rest for a week or 
two, when it is rolled out in cakes and baked. The longer the 
rest, the better the cakes. 
Fruit jellies with honey. Take the juice of currants or other 
fruits, and after adding a like quantity of honey, boil to a jelly. 
Put in small tumblers, well sealed, in a dry room. 
856. Honey-vinegar is superior in quality to all other 
kinds, wine vinegar included. 
It takes from one to one and a half pounds of honey to 
make one gallon of vinegar. Two good authorities on 
honey vinegar, Messrs. Muth and Bingham, advise the 
use of only one pound of honey with enough water, to make 
each gallon of vinegar. We prefer to use a little more 
honey, as it makes stronger vinegar, but the weaker grade 
is more quickly made. If the honey water was too sweet, 
the fermentation would be much slower, and with difficulty 
change from the alcoholic, which is the first stage, into the 
acetic. This change of fermentation may be hurried by the 
addition of a little vinegar, or of what is commonly called 
vinegar mother. 
If honey water, from cappings, is used, a good test of 
its strength is to put an egg init. The egg should float, 
coming up to the surface at once. If it does not rise 
easily, there is too little honey. As vinegar is made by the 
combined action of air and warmth, the barrel in which it 
is contained must be only partly filled, and should be kept 
as warm as convenient. It is best to make a hole in each 
head of the barrel, about four or five inches below the up- 
