HONEY, AS FOOD AND MEDICINE. 
strength—to the business man, mental force. Its effects are 
not like ordinary stimulants, such as spirits, &c., but it pro- 
duces a healthy action, the results of which are pleasing and 
permanent—a sweet disposition and a bright intellect. 
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. In preparing blackberry, raspberry or strawberry 
short cake, it is infinitely superior. 
Pure honey should always be freely used in every family— 
Honey eaten upon wheat bread is very beneticial to health. 
Children would rather eat bread and honey than bread and 
butter; one pound of honey will reach as far as two pounds 
of butter, and has, besides, the advantage that it ic far more 
healthy and acorn bic and always remains good, while 
butter soon becomes rancid and often produccs cramp in the 
stomach, eructations, sourness, vomiting and diarrhea. 
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 withit, and to prevent its corrupting in a far superior 
manner to sugar; thus many species of fruit may be pre- 
served by being laid in honey, and by this means will obtain 
a pleasant taste and give to the stomach a healthy tone. One 
who has once tried it, will not use sugar for preserving fruit. 
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. 
Digestion (all-potent in its effects on the mind as well as 
the body) depends largely on the food. Poor food received 
into a poor stomach is the cause of many unhappy homes— 
while good, healthy food, received into a healthy stomach 
becomes ‘‘an Angel of Peace” to many a household. 
The following are a few of the many desirable things that 
may be made, with honey as an ingredient. 
RECIPES. 
Honey LEMON CAkE.—One cup butter, two cups honey, 
four eggs well beaten, teaspoonful essence of lemon, half 
cup sour milk, teaspoonful soda, four enough to make it as 
stiff as can well be stirred, bake at once in a quick oven. 
MutTu’s HonEY CAKES.—One gallon of honey (dark honey 
is best), fifteen eggs, three pounds of sugar (a little more 
honey in its place may be better), one and a half ounces of 
baking soda, two ounces of hartshorn, two pounds of 
almonds (chopped up), two pounds of citron, four ounces of 
cinnamon, two ounces of cloves, two ounces of mace, 
eighteen pounds of flour. Let the honey come to almost a 
boil; then let it cool off again, and add the ingredients. 
Cut out and bake. The cakes are iced afterwards wath sugar 
and the white of eggs. 
