Bees and Fruit—Uses of Honey. 
10: 
BEES AND Frurit.—Bees do not puncture Fruit, as some assert. 
When fruit is over-ripe, or the skins of grapes are bursted, the bees 
will sometimes appropriate the juice, greatly to their detriment, 
when no honey can be gathered. Such juices soon sour in the hives. 
and become unfit for the food of bees in winter—and disease an 
death is the result. Many bee-keepers also raise fruit, and their 
testimony universally agrees with the statement here made. 
On the other hand, bees are the best friends of the growers of small 
fruit. They fructify the flowers, and cause the fruit to mature. 
Were it not for the bees, and other insects, to fertilize the flowers, 
the trees and vines would cease to bear fruit, and become useless. 
In a certain town in New England,,so strong was the belief that 
bees injured the fruit, that an ordinance was passed, obliging the 
bee-keepers to remove their bees to another locality. After a year 
or two, the fruit-growers decided to have the bees brought back, 
because so little fruit matured upon the trees. 
if ( 
yy 
Honey Cakes. Du 
\ 
Honey Frvit 
Carr. — Take 
113 cups honey 
2¢ cup butter, 
1; cup of sweet 
milk, 3 eggs 
well beaten, 3 
cups of flour, 2 
tea - spoonfuls 
baking powder 
' 2 cups raisins, 
1. tea-spoonful 
each of cloves 
—To 3 eggs well } h ) 
beaten, add 114 
cups ofextracted 
honey, 1 cup sour 
cream or butter- 
milk,1¢teaspoon- 
ful of soda, and 3 
cups of flour, to 
which was added 
1 tea spoonful of 
baking powder. 
Bake in jell pans 
: 
and put together and cinnamon. 
with lemon paste Honey Laser. 
made as follows: Pastr. — Stir 
In the juice of 1 
lemon dissolve 1 
table-spoonful of 
corn-starch, pour 
on it 14 a cup of 
boiling water, 144 
cup of extracted 
honey, and one 
table-spoonful of 
sugar. 
wheat flour in 
cold water and 
leave no lumps 
—pour on boil- 
ing water, and 
stir it until it 
boils. Use hot 
orcold. When 
cold, resernbles 
hasty pudding. 
Uses ror Honry.—In all ages honey has been used for many pur- 
poses. The Ancient Britons used it to make mead, and this drink 
continued to be much used hundreds of years after them. When 
malt liquors became popular, and when sugar was introduced, then 
the usa of honey decreased, but lately it has increased materially. 
H-oey is largely used in the manufacture of honey chocolate- 
creams and honey chocolate-tablets. There is a delicious taste of 
the honey in these articles, but they are so judiciously b'ended with 
the cther materials that they are not too sweet. 
Honey is also now generally used by the confectioners in the place 
of sugarin many kinds of lozenges, cough drops and other sweet- 
meats. Glycerine and honey jujubes for the throat; corn and honey 
food; herbal tablets, etc., are only afew of the many things which 
might be mentioned. In the toilet, it is used in soap and dentifrice. 
There are many persons who are not allowed to use sugar at all; 
to these honey comes asa boon. Itis a curious thing to note tha’ 
even the angler now uses honey, and natural honey fish-bait is put 
down in the list of necessaries for the mcdern complete angler. 
