496 HONEY HANDLING. 
per stave, to secure a current of air above the liquid. 
These, as well as the bung hole, should be covered with 
very fine wire screen, or with cloth, to stop insects. 
. A very prompt method consists in allowing the liquid to 
drip slowly from one barrel into another, as often as pos- 
sible during warm weather. 
As we make vinegar not only for our own use, but also to 
sell to our neighbors, we keep two barrels, one of vinegar 
already made, the other fermenting. When we draw a gal- 
‘lon of vinegar, we replace it with a gallon from the other 
barrel. This keeps up the supply. 
Vinegar should not be kept in the same cellar with wines, 
as its ferment would spoil the wines sooner or later. 
Honey as Medicine. 
857. In Denmark and Hanover, the treatment of Chlor- 
osis, by honey, is popular. The pale girls of the cities are sent 
to the country, to take exercise and eat honey. The good 
results of this treatment have suggested to Lehman the 
theory that the insufficiency of hepathic sugar is the cause 
of Chlorosis, which thus explains the curing effect of honey. 
(Jaccoub, as quoted by the Revue Internationale d’ Apicul- 
ture.) 
Houey, mixed with flour, is used to cover boils, bruises, 
burns, etc.; it keeps them from contact with the air, and 
helps the healing. Beverages, sweetened with honey, will 
cure sore throat, coughs, and will stop the development of 
diphtheria, especially if taken on an empty stomach, at bed 
time. A glass of wine or cider, strongly sweetened with 
honey, is advisedin ZL’ Apiculteur, as a cure for colds. 
(1886. ) 
Suckling babies are cured of coustipation, by a mixture 
of bread and honey given them, tied in a ‘‘ sugar teat.’’ 
