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 a 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, 
