482 
HONEY AS A FOOD 
ful as often as needed—2 to 4 hours, according to 
the case. 
For Colds. — Boil 2 ounces of flaxseed in a quart 
of water; strain, and add 2 ounces of rock candy, 
V 2 pint of honey, juice of 3 lemons. Mix, and let 
all hoil well. Let cool and bottle. Dose: One cup¬ 
ful on going to bed; cupful before meals; the 
hotter the better. 
Honey for Freckles. —Half a pound of honey, 
2 oz. glycerine, 2 oz. alcohol, 6 drams citric acid, 
15 drops ambergris. Apply night and morning. 
Balm of Gilead Salve. —Four ounces mutton 
tallow; 1 pint balm-of-Gilead buds; 3 ounces loaf 
sugar; 1 ounce castile soap; 1 ounce rosin; 3 
ounces beeswax; 1 ounce alum; 1 pound lard. Put 
the buds in a kettle with the lard, and boil slowly 
for half an hour, stirring often. Strain, and take 
the buds out. Put in the rest of the ingredients, 
and cook slowly ( until done. This usually takes 
from one-half hour to an hour; excellent for chap¬ 
ped hands or lips, sores, or cuts, frost bites, and 
piles. 
Honey as a Softener of the Hands. —Many 
are unaware that the very best cosmetics are 
made with honey as a prime ingredient. Here is 
one for the hands, which is said to be very fine: 
Bub together 1 lb. of honey and the yolks of 8 
eggs; gradually add 1 lb. oil of sweet almonds, 
during constant stirring; work in y 2 lb. hitter alm¬ 
onds, and perfume with 2 drams each of attar of 
bergamot and attar of cloves. Of course, the quan¬ 
tities may be reduced if necessary. 
Honey Soap. —Cut 2 pounds of yellow soap in 
thin slices and put into a saucepan with sufficient 
water to prevent the soap from being burned. 
Place on the fire, and as soon as all the soap has 
dissolved add 1 pound of honey and stir until the 
whole begins to boil. Then remove from the fire, 
add a few drops of essence of cinnamon, pour into 
a deep dish to cool, and then cut in squares. It 
improves by keeping. 
Honey-paste for Chapped Hands. — An excel¬ 
lent paste for chapped hands is made as follows: 
The white of 1 egg, 1 teaspoonful of glycerine, 1 
ounce of honey, and sufficient barley flour to com¬ 
pose a paste. 
Cold Cream. —One cup of honey, % of a cup 
of beeswax, 1 cup of cottolene. Melt all, take it 
off the fire, and stir till it is cool. Rose or violet 
perfume may be added. It should be well pro¬ 
tected from the air. The blending should be well 
done. This is fine for chapped or rough hands, if 
they are slightly moistened before applying. 
Polish for Kid Shoes. —Beeswax softened with 
neatsfoot oil. The composition is made by mixing 
the oil with the melted wax so as to be, when cold, 
about like butter, soft enough to “spread.” A 
small portion of lampblack is also mixed in while 
the mass is melted. If there is any ordinary shoe 
polish on shoes, it should be washed off and the 
surface allowed to dry. An old toothbrush can be 
used to apply a thin even coat, which is then 
polished with a soft woolen rag, see-sawed across 
the surface. 
TFaterproofing for Leather. —Take 2 pounds 
tallow, 1 pound resin, % pound beeswax. Melt 
over a slow fire; and before applying to the uppers 
of boots or shoes, fill the leather with neatsfoot oil, 
as there is less danger of burning the leather, and 
they will keep soft and pliable longer. For the 
soles use the tallow and resin in equal parts. Be 
careful not to burn the leather. 
bibliography. 
In Bureau of Chemistry Bulletin No. 
13, Part YI. (out of print), page 871, will 
be found a bibliography of honey litera¬ 
ture for the years 1867 to 1891, inclusive. 
In Bulletin No. 110, page 89, will be found 
a continuation of this up to the first part 
pf 1907. In Bulletin No. 154, page 17, the 
bibliography takes the literature up to the 
close of 1911. These bibliographies were 
compiled by A. H. Bryan, chief of the 
sugar laboratory, and are complete. 
Browne, C. A. Chemical Analysis and 
Composition of American Honeys. Bui. 
110, U. S. Dept. Agr. Bureau of Chemis¬ 
try. 1908. 
Browne, C. A. Methods of Honey-test¬ 
ing Hawaiian Honeys. Bui. 17, Hawaii 
Agr. Bureau of Entomology, 1911. 
McGill, A. Strained Honey. Bui. 217, 
Inland Revenue Dept. Ottawa, Canada, 
1911. ■’ 
Van Dine, D. L., and Thompson, A. R., 
Hawaiian Honeys. Bui. 1, Hawaii Agr. 
Exp. Sta. 1908. 
Root, H. H. The Use of Honey in 
Cooking. A. I. Root Co., Medina, 1916. 
Hunt, C. L., and Atwater, H. W. Honey 
and its Uses in the Home. U. S. Dept. 
Agr., Farmers’ Bui. No. 653, 1915. 
Honey for Cooking, special number of 
Gleanings in Bee Culture, Medina, vol. 42, 
Oct. 1, 1915. 
Miehaelis, Reinhold. Deutsches Honig- 
buechlein, 1911. 
HONEY-BOARDS. — See Extracted 
Honey, and Hives. 
HONEY - BUYING. — See Marketing 
Honey. 
HONEYCOMB. —A beautiful thing in 
nature is a piece of comb honey with its 
snowy whiteness and its burden of sweet¬ 
ness. Aside from its whiteness and sweet¬ 
ness, the marvelous structure of the comb 
compels our admiration. The walls of its 
cells are so thin that from 3.000 to 4000 
of them must be laid one upon another to 
make an inch in thickness, each wall so 
fragile as to crumble at a touch, and yet so 
constructed that tons of honey stored in 
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