204 The Honey-Makers 



brown sugar, i^ level tablespoonfuls soda, i level teaspoon- 

 ful salt, -J- pt. water, ^ teaspoonful extract vanilla. 



Honey jumbles. 2 qts. flour, 3 tablespoonfuls melted 

 lard, I pt. honey, j- pt. molasses, ij level tablespoonfuls 

 soda, I level teaspoonful salt, J pt. water, ^ teaspoonful 

 vanilla. 



There are innumerable recipes for making cakes and 

 candies of honey, and fruits are still often preserved in it. 

 Jams too are made with honey, and fresh fruits may be kept 

 by simply covering them with honey and allowing them to 

 stand, when they are said to acquire a delicious flavor ; this 

 is more reasonable than the statement of Hippocrates, that 

 if the seeds of cucumbers and other plants are first soaked 

 in honey and then planted, " the fruit that groweth of them 

 will taste the sweeter." 



A delicious vinegar can be made from honey, which 

 some prefer even to wine vinegar. 



A pound and a half of pure honey to a gallon of water is 

 the usual recipe for vinegar, in which fermentation may be 

 hastened by adding a httle mother of vinegar. 



The value of honey as a food and its superiority to sugar 

 is recognized in many homes, where it is in constant use, 

 particularly for children. 



It has always been considered good for the aged, and 

 there was a wide-spread behef in former times that it pre- 

 served those who ate it to an extreme old age ; and Pliny 

 tells us that the people of Corsica were famous for being 

 long-lived, and that this was attributed to their use of honey. 



Besides the large apiaries containing thousands of hives 

 and yielding an annual income of many thousands of dol- 

 lars, there are everywhere to be seen in this country stands 

 of half-a-dozen or more hives kept by the farmers, who 

 sometimes make as much profit from their bees as from 

 their cattle or other live-stock. 



