HONEY AS FOOD. 495 



oil or good unsaltcd 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 witli 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." (Sartori & RAnsciiENPELS, L^ApieoUura in 

 Italia.) 



855. Math'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 in it. 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- 



