BEE MANUAL. 309 



can be placed on the table, as extracted honey, at half or less 

 than half the price, weight for weight, of ordinary butter, and 

 might with decided advantage be used as a substitute for some 

 portions of that admittedly desirable and wholesome article of 

 consumption. Dr. W. G- Phelps, writing lately in an Ameri- 

 can paper (the Practical Farmer) says on this point : — 



"Honey can really no longer be considered one of the mere luxuries 

 of life. For the poor it has become a cheap and wholesome sub- 

 stitute for the too frequently impure butter. Millions of pounds are 

 to-day consumed by rich and poor alike, where ten or fifteen years 

 since but a few thousands were used. The severe stab which the 

 manufacturer of the miserable glucose has received is due to a great 

 extent to this production of extracted honey. This being the pure 

 article, and produced even at » profit for ten cents (five pence) per 

 pound, has virtually gained the mastery in competition with the above 

 ' falsely so-named cheap sweet.' " 



FOR DOMESTIC COOKERY. 



But in addition to this well-known use of honey it can be 

 used with the greatest advantage in a hundred different ways 

 in domestic cookery. Mr. Newman, in his " Bees and Honey," 

 remarks : " The use of honey instead of sugar for almost 

 every kind of cooking is as pleasant for the palate as it is 

 healthy for the stomach." And again : " In fact, honey may 

 replace sugar as an ingredient in the cooking of almost any 

 article of food, and at the same time greatly add to its relish." 

 At the end of this chapter will be found a few of the - recipes 

 usually given for honey-cakes of different kinds. 



FOR PRESERVING FRUIT. 



Honey is an excellent medium for stewing peaches or other 

 fresh fruits for table use, or for fruit pies ; and it is also 

 strongly recommended for preserving fruits of all kinds. Dr. 

 Phelps, already quoted above, says : — 



" Used instead of sugar for preserving raspberries and other fruits, 

 I know of nothing its equal, as to many such compounds it imparts a 

 peculiarly delicious flavour." 



And Mr. Newman observes : — 



" Well purified honey has the quality of preserving, for a long time 

 in a fresh state, anything that may be laid in it or mixed with it, 



