HONEY, AS FOOD AND MEDICINE, 
Cooking GREEN FruitT.—If mellow, use only extracted 
honey, it being the only liquid, it holds the fruit firm and 
gives a very rich flavor ; sweeten or season with spices, to suit 
the taste. Cook slowly until done. 
Cooking DriepD FruiIT.—Cook same as above, only add 
water enough to swell the fruit, after which add the extracted 
honey and spices, to suit the taste. Cook slowly until done.’ 
PRESERVES.—Fruit may be preserved with honey by 
pu'ting the fruit first in the can, then pouring honey over it, 
wud seal air-tight ; when the honey is poured from the fruit 
it will have the flavor and appearance of jelly, making a 
delicious dessert. a 
_ PRESERVING FRuIT.—Extracted honey, instead of sugar, 
is superior in every way for preserving fruit. Itis not apt to 
sour and require a second boiling. Pick the fruit, wash it 
and drain otf the water; then place it in a large kettle or 
pan and add one-third as much honey as there is fruit, boiling 
it until the taste of the honey has evaporated. 
Honey Popr-Corn Barzts.—Take 1 pint of extracted 
honey, put in an iron frying-pan and boil until very thick, 
then stir in freshly-parched corn, and when cool mold into 
balls. These will especially delight the children, 
CHEAP HARVEST DRINK.—To those engaged in harvesting 
and other occupations tending to create thirst, recommend the 
following preparation, which makes a bet palatable and 
healthful drink in hot weather: Take12 gallons of water, 20 
lbs. of honey and 6 eggs, using the whites only. Let these 
boil 1 hour; then add cinnamon, ginger, cloves, mace and a 
little rosemary. When cold,add 1 spoonful of yeast from the 
brewer. Stir it well, and in 24 hours it will be good. 
