THE AUSTRALIAN BEEKEEPERS' JOURNAL. 
95 
ordinary stimulants, such as spirits, &c., but it j 
produce's a healthy action, the results of which 
are pleasing and permanent — a sweet disposi- j 
tion 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 
shortcake it is infinitely superior. Pure honey 
should always be freely used in every family. 
Honey eaten upon wheat-bread is very bene- 
ficial 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 ha«, besides, the advantage that 
it is far more healthy and pleasant tasted, and 
always remains good, while butter soon 
becomes rancid, and often produces cramp in | 
the stomach, eructations, sourness, vomiting, 
ntid diarrhoea. 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, and to prevent its corrupting in a far 
superior manner to sugar. Thus, many species 
ot fruit may lx- preserved by being laid in 
honey, and by this means will obtain u 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 ns an ingre- 
dient in tin-cooking of almost any articleof food, I 
and at the same time greatly add to its relish. 
Itigestion (all-potent in its effects on the 
mind as well as the body) depends largely on 
the food. Poor food recrived 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” I 
to many a household. 
The following are a few recipes; — 
Honey Lemon Cake — One cup of butter, two 
cups of honey, four eggs well beaten, tennpoon- 
ful essence of Ictnon, half cup sour tnilk, tca- 
apoouful of soda, flour enough to make it as 
stiff ns can well be stirred ; hake at once in a 
quick oven. 
Muthi Iloney Cakes. — One gallon of honey, 
(dark honey is best,) fifteen eggs, three pounds 
of sugar (a little more honey in its place may 
be bitter.) one and a-half ounces of baking 
soda, two ounces of hartshorn, two pounds of 
almonds (chopped up.) two pounds of citron, 
four minces of cinnamon, two ounces of cloves, 
two ounces of mace, eighteen pounds of flour 
Let the honey come almost to a boil; then let 
it cool otr again and add the ingredients ; cut 
out and bake. The cake* are iced afterwards 
with sugar and the white of eg*s. 
Haney Fruit Cake — Four eggs, five cups of 
flour, two cups of honey, one tcacupful of but- 
ter. one cup of sweet milk, two tea-poonful* of 
cream of tartar, one tenspoonful soda, one pound 
raisins, one poundcurrants, half-a-pound citron, 
one teaspoon fnl each cloves, cinnamon, anil 
nutmeg; bake in a large loaf in a small oven. 
This will be nice months after baking 
Honey Sponye Cake — One large coffee cupful 
of honey, one cup of flour, five eggs. Heat yolk* 
and honey together, stirring as little as possible; 
flavour with lemon juice or extract 
Jiailroaii Honey Cake — One cup of honey, one 
heaping cup of flour, one teaspoonful of cream 
of tartar, half teaspoonful soda, thre*- eggs and 
and a little lemon juice; stir all together ten 
minutes. Hake twenty minute- in a quick oven. 
Honey Cakes . — Three cups of honey, four cups 
sour milk, half cup butter, soda to sweeten the 
milk; mix rather stiff 
Honey Ginger Snaps . — One pint of honey, 
three-quarters of a pound of butter, two tea- 
spoonfuls of ginger; boil together a few minutes 
j and when nearly cold put in flour until it i* 
stiff, roll out thinly and bake quickly. 
Honey Preserves . — All kinds of fruit made 
into jam, with honey instead of sugar, are nice. 
I “ Butter ” made with extracted honey, is much 
nicer than when made with sugar. For 
I grapes, pick from the stem and pack into a 
I jar until it is full, then turn cold extracted 
honey over them until they are covered well. 
Seal up without uny heat, and keep in a cool 
place. Alter a few months they will be found 
to be delicious. 
Notes on the Habits of Ants. 
1. — Methods of Investigation. 
While the study of ants and their ways is 
especially interesting, it has the advantage 
that, in order to pursue it successfully, no 
very grxat amount of technical knowledge is 
required. It is certain to afford considerable 
pleasure, even to the beginner who knows 
nothing whatever of the nomenclature made 
use of by sarans. The experiments necessary 
| to he tried may be carried on with the simplest 
I appliances, and are almost certain to develop 
; unexpected results 
My own recent row arches have been carried 
i on in n district situate about 130 miles from 
> Melbourne. The geology of the locality is 
| varied; three different kinds of strata being 
met w itli in a walk of about five miles. A 
j range of trap rocks tun mcridianly for about 
| forty miles. These probably indicate a ft-aure, 
I through which they have been protruded, 
i and an enormous downfall or uprise; since, 
j although the surface level is nearly the sumo 
I on both sides the range, the rock* to the east- 
word arc upper, and to the westward lower — 
| silunan. A little to the north, too, the 
Murray trrtiarirs commence, I mention this 
matter, since it would appear as if the geo- 
| logical features, by varying the nature of the 
