HONEY, AS FOOD AND MEDICINE. 19 
HonrEY PRESERVES.—.\ll kinds of fruit made into jam, 
with honey instead of sugar are nice. ‘ Butler” made with 
extracted honey is much nicer than when made with sugar. 
For grapes, pick from the stem and pack into a jar until it is 
full, then turn cold honey over them until they are covered 
well. Seal up without any heat, and keep ina cool place. 
After a few months they will be found to be delicious. 
HONEY-FOAM (sputum), prepared by beating, with the 
addition of asmall quantity of white of eggs. It is used to 
brush over cakes and confectionery before baking. 
Honey VixeGar.—Take thirty gallons of rain-water; 
heat it, and put it into a barrel; add two quarts of whisky, 
three pounds of honey, five cents worth of citric acid, anda 
little mother of vinegar. Fasten up the barrel, and put it in 
the cellar, and in a short time it will contain vinegar unsur- 
passed for purity and excellence of taste. 
ROSE-HONEY (rhodomeli), made of the expressed juice of 
roses and honey, and is held in high favor for the sick. 
Honey is much used by bakers and confectioners in the 
course of their business, and by the manufacturers of mead, 
honey-wine, honey-beer, &c. It is substituted for sugar by 
pastry cooks, and manufacturers of candy. 
HONEY-WINE ( cnomeli), is made of the juice of the kest 
grapes, well ripened, and kept twenty days before pressing, 
to which five parts of the finest honey should be added, and 
all well stirred in a wooden vessel; it is then covered with 
a linen cloth, and allowed to ferment for forty days. the seum 
being occasionally removed. It is then put in a tight cask 
and so kept till the ensuing spring, when it is bottled. 
HonrEy Noyat.—Four ounces of bitter almonds; two 
ounces of sweet almonds; two pounds of loaf sugar; three 
lemons; two quarts of gin; two large spoonfuls of clarified 
honey ; one pint of milk. Blanch and pound the almonds, 
and mix them with the sugar, which should be rolled. Boil 
the milk, and when cold, mix all the ingredients together, 
and let them stand ten days, shaking themevery day. Filter 
the mixture through blotting paper, bottle off for use, and 
seal the corks down. 
HoNEY CURRANT WINE.—To 38 quarts of juice, add 3 lbs. 
of honey, and water to make a gallon, let it ferment four or 
five weeks, with open bung and keep the barrel always full, 
in a warm place,then drain and put into another barrel, in the 
cellar. It makes a delicious drink. 
METHEGLIN.— Mix honey and water strong enough to carry 
an egg; let it stand three or four weeks in a warm place to 
ferment; then drain through a cloth and add some spices to 
suit the taste. 
