BEE-spoke-data/bees-v0 huggingface dataset:
Through years of selection I have hybrids that are hustlers. But they are cross. If I had it to do over again I would look out more for temper, and I think I would stick to pure Italian blood, even if occasionally a hybrid colony should store most honey. If I had persisted in breeding from pure Italian stock, I might have just as good hustlers as I now have, with less tendency to change, and with better tempers.
## eight versus ten frames.
I changed from 10-frame to 8-frame hives, I think, more than for any other reason because at that time it was the fashion. I do not know that I got any better crops by changing. When it comes to moving lives about, the advantages is decidedly in favor of the smaller live. The same may be said of the supers. I am not sure the smaller lives have any other advantage, unless it be that they occupy less space and cost a little less. But the larger live has the great advantage that it can have a larger supply of stores on hand at all times, making less danger of starvation in winter and spring. That makes less trouble and less anxiety. An s-frame live is sometimes too small for a queen without a second story, where a single story with ten frames would answer. So if it were to do over again, very likely I might continue the 10-frame live.
## Extracted honey versus comb.
I have learned the production of comb-honey as a trade, and it would be a good deal like taking up an entirey different business to take up the production of extracted honey. Nevertheless I do not _know_ that I can make more money with comb than with extracted honey. At one time there was so much adulteration of extracted honey that the price of the genuine article was affected thereby. Pure-food laws have changed that, so that comb-honey has no longer that advantage.
There is another matter that deserves serious consideration. If I were running for extracted honey I would undoubtedly produce more honey than by running for comb honey. If more honey is produced, more of it will be consumed, and I believe increased consumption of honey would be a fine thing for the health of the nation. So if I were broa-l-minded enough, very likely I would start in again as an extracted-honey man.
"office."
Possibly some one of my readers might desire a picture of the office in which I do my work. That would take a number of pictures. According to circumstances,my office may be on the back porch seen in Fig. 1, or it may be in any one of nine different rooms inside. A look at the furnishings in Fig. 111 will show that it is no serious undertaking to move my "office" whenever desired. I never like to be far from the rest of the family, and when at work I enjoy the sound of their voices, even though I may pay no attention to what they are saying. They are generally quite considerate in refraining from interrupting my work by remarks directed personally to me, but sometimes they forget.
I count myself singularly blessed in having a home where all the members of the family are so united in their tastes and enjoyments. One of our chief earthly pleatres is the love of flowers. At our quiet country home we have room unlimited for producing summer roses by the byshel, and the bay window of the sitting-room brightens the days of winter with its bright colors and luxurian green. If you were here, I am sure you would enjoy a sight of that window, and then I would take pride in displaying to you my set of china honey-dishes shown in the last picture in the book. They were painted by my sister, each dish showing a separate honey-plant, one-half the dish being covered by a honey-comb.
I desire to record my deep gratitude to a loving Heavenly Father for giving me so busy and happy a life; and for you, dear reader. I can dardly express a better wish than that your life may be as happy, if not as busy, as mine.
Some years ago, at the instigation of Editor E. R. Root, I wrote a honey-leaflet which has been circulated by hundreds of thousands. It has been thought well that it should be reproduced in more permanent form by having a place in the present work, and here follows:
I now as a Workshop Food
About so pounds of sugar on the average is annually consumed by every man, woman and child in the United States. Of course, many use less than the average, but to make up for it some consume several times as much. It is only within the last few centuries that sugar has become known, and only within the last generation that refined sugars have be
appearance) can be obtained for about half the price of butter. Butter is at its best only when "fresh," while honey, properly kept, remains indefinitely good--no need to hurry it out of the way for fear it may become rancid.
give children honey
Prof. Cook says: "We all know how children long for candy. This longing voices a need, and is another evidence of the necessity of sugar in our diet... Children should be given all the honey at each meal-time that they will eat. It is safer, will largely do away with the inordinate longing for candy and other sweets; and in lessening the desire will doubtless diminish the amount of cane-sugar eaten. Then if cane-sugar does work mischief with health, the harm may be prevented."
Ask the average child whether he will have honey alone on his bread or butter alone, and almost invariably he will promptly answer, "Honey." Yet seldom are the needs or the tastes of the child properly consulted. The old man craves fat meat; the child loathes it. He wants sweet, not fat. He delights to eat honey; it is a wholesome food for him, and is not expensive. Why should he not have it?
honey nest to sweeten hot drinks
Sugar is much used in hot drinks, as in coffee and tea. The substitution of a mild-flavored honey in such uses may be a very profitable thing for the health. Indeed, it would be better for the health if the only hot drink were what is called in Germany "honey-tea"--a cup of hot water with one or two tablespoonfuls of extracted honey. The attainment of great age has in some cases been attributed largely to the life-long use of honey-tea.
Comb and Extracted Honey
At the present day honey is placed on the market in two forms--in the com5, and extracted. "Strained" honey, obtained by mashing or melting combs containing bces, pollen and honey, has rightly gone out of use. Extracted honey is simply honey thrown out of the comb in a machine called a honey-extractor. The combs are revolved rapidly in a cylinder, and centrifugal force throws out the honey. The comb remains uninjured, and is returned to the hive to be refilled again and again. For this reason extracted honey is usually sold at a less price than comb honey, because each pound of comb is made at the expense of several pounds of honey.
different kinds of flavors
Many people think "honey is honey"--all just alike; but this is a great mistake. Honey may be of good, heavy body--what bee-keepers call "well-ripened"--weighing generally twelve pounds to the gallon, or it may be quite thin. It may also be granulated, or candied, more solid than hard. It may be almost as colorless as water, and it may be as black as the darkest molasses. The flavor of honey varies according to the flower from which it is obtained. It would be impossible to describe in words the flavors of the different honeys. You may easily distinguish the odor of a rose from that of a carnation, but you might find it difficult to describe them in words so that a novice smelling them for the first time could tell which was which. But the different flavors in honey are just as distinct as the odors in flowers. Among the light-colored honeys are white clover, linden (or basswood) sage, sweet clover, alfalfa, willow, herb, etc., and among the darker are found heartsease, magnolia (for poplar), horse-mint, buckwheat, etc.
## 1114 Adulveration of honey
In these days of prevailing adulteration, when so often "things are not what they seem," it is a comfort to know that _strictly pure_ honey, both extracted and comb, can still be had and at a reasonable price. The silly stories seen from time to time in the papers about artificial combs being filled with glucose, and detily sealed _over_ with a hot iron, have not the slightest foundation in fact. For years there has been a standing offer by one whose financial responsibility is unquestioned, of $1,000 for a single round of comb honey made without the intervention of hees. The offer remains untaken, and will probably always remain so, for the highest art of man can never compass such delicate workmanship as the skill of the bees accomplishes.
Extracted honey, however, is not incapable of imitation. Time was when a tumbler on a grocer's shelf labeled honey might contain honey and it might contain glucose. If you were well enough acquainted with honey you might tell the difference by the taste; otherwise you had to trust to the honesty of the grocer. Always, however, you could be sure of the genuine article by getting it from the bekeeper himself. But the pure-food laws have changed all that, and nowadays you may trust that the label correctly represents what is under it.
## 111 Care of honey--where to keep it
The average housekeeper will put honey in the cellar for safe-keeping --about the worst place possible. Honey readily attracts moisture, and in the cellar extracted honey will become thin, and in time may sour; and with comb honey the case is still worse, for the appearance as well as the quality is changed. The beautiful white surface becomes watery and darkened, drops of water ooz through the cappings, and weep over the surface. Instead of keeping honey in a place moist and cool, keep it dry and warm, even hot. It will not hurt to be in a temperature of even 100 degrees. Where salt will keep dry is a good place for honey. Few places are better than the kitchen cupboard. Up in a hot garret next the roof is a good place, and if it has had enough hot days there through the summer, it will stand the freezing of winter; for under ordinary circumstances freezing cracks the combs, and hastens granulation or sandying.
When honey is kept for any length of time it has a tendency to change from its clear liquid condition, and becomes granulated or candided. This is not to be taken as any evidence against its genuineness, but rather the contrary. Some prefer it in the candided state, but the majority prefer it liquid. It is an easy matter to restore it to its former liquid conditions. Simply keep it in hot water long enough, _but not too hot._ If heated above 160 degrees there is danger of spoiling the color and ruining the flavor. Remember that honey contains the most delicate of all flavors--that of the flowers from which it is taken. \(\Lambda\) good way is to set the vessel containing the honey inside another vessel containing hot water, not allowing the bottom of the one to rest directly on the bottom of the other, but putting a bit of wood or something of the kind between. Let it stand on the stove, but do not let the water boil. It may take half a day or longer to melt the honey. If the honey is set directly on the reservoir of a cook-stove, it will be all right in a few days. In time it will granulate again, when it must again be melted.
Honey-Gems--9 quarts flour, 3 tablespoonfuls melted lard, 34 pint honey, 34 pint of molasses, 4 heaping tablespoonfuls brown sugar, 1% level tablespoonfuls soda, 1 level teaspoonful salt, 1.8 pint water, 3% teaspoonful extract vanilla.
Honey-Jumples--2 quarts flour, 3 tablespoonfuls melted lard, 1 pint honey, 34 pint molasses, 1% level tablespoonfuls soda, 1 level teaspoonful salt, 34 pint water, 34 teaspoonful vanilla.
The jumbles and the gems immediately preceding are from recipes used by bakeries and confectioners on a large scale, one firm in Wisconsin alone using ten tons of honey annually in their manufacture.
Alkin's Honey-Corkes--1 teacquful extracted honey, 1 pint sour cream, scant teaspoonful soda, flavoring if desired, flour to make a soft dough.
Sory Honey-Cake--1 cup butter, 2 cups honey, 2 eggs, 1 cup sour milk, 2 teaspoonfuls soda, 1 teaspoonful ginger, 1 teaspoonful cinnamon, 4 cups flour,--_Chalon Forks._
Ginger Honey-Cake--1 cup honey, 3% cup butter, or dripings, 1 tablespoonful boiled cider, in half a cup of hot water (or 5% cup sour milk will do instead). Warm these ingredients together, and then add 1 tablespoonful ginger and 1 teaspoonful soda sifted in with flour enough to make a soft hatter. Blake in a flat pan,--_Chalon Forks._
Onerlin Honey Fruit-Cake--2 cup butter, 34 cup honey, 1.8 cup apple jelly or boiled cider, 2 eggs well beaten, 1 teaspoonful soda, 1 teaspoonful each of cinnamon, cloves, and nutmeg, 1 teacupful each of rainsins and dried currants. Warm the butter, honey and apple jelly slightly, add the beach eggs, then the soda dissolved in a little warm water; add spicesand flour enough to make a stiff batter, then stir in the fruit and bake in a slow oven. Keep in a covered jar several weeks before using.
Roney Power Bank--Take 1 pint extracted honey; put it into an iron frying-pan, and boil until very thick; then stir in freshly popped corn, and when cool mold into balls. These will especially delight the children.
Honey Shortcase--8 cups flour, 2 tenspoonfuls baking-powder, 1 teaspoonful salt, 1% cup shortening, 1% cups sweet milk. Roll quickly, and bake in a hot oven. When done, split the cake and spread the lower half thinly with butter, and the upper half with 1% pound of the best-flavored honey. (Candid honey is preferred. If too hard to spread weft it should be slightly warmed or creamed with a knife). Let it stand a few minutes, and the honey will melt gradually, and the flavor will permeate all through the cake. To be eaten with milk.
Oberlin Honey Layer-Care--2/8 cup butter, 1 cup honey, 3 eggs beaten, 1% cup milk. Cream the butter and honey together, then add the eggs and milk. Then add 3 cups of flour containing 1% teaspoonfuls baking-powder previously stirred in. Then stir in flour to make a stiff batter. Bake in jelly-tins. When the cakes are cold, take finely-flavored candied honey, and after creaming it, spread between the layers.
Honey Nut-Cakes--8 cups sugar, 2 cups honey, 4 cups milk or water, 1 pound almonds, 1 pound English walnuts, 3 cents worth each of candied lemon and orange peel, 5 cents worth citron (the last three cut fine), 2 large tablespoonfuls soda, 2 teaspoonfuls cinnamon, 2 teaspoonfuls ground cloves. Put the milk, sugar, and honey on the stove to boil 15 minutes; skim off the scum, and take from the stove. Put in the nuts, spices, and candied fruit. Stir in as much flour as can be done with a spoon. Set away to cool, then mix in the soda (don't make the dough too stiff). Cover up and let stand over night, then work in enough flour to make a stiff dough. Bake when you get ready. It is well to let it stand a few days, as it will not stick so badly. Roll out a little thicker than a common cooky, cut in any shape you like.
This recipe originated in Germany, is old and tried, and the cake will keep a year or more.--_Mrs. E. Smith_.
Muth's Honey-Cakes--1 gallon honey (dark honey is best), 15 eggs, 3 pounds sugar (a little more honey in its place may be better), 1% oz. baking-soda, 2 oz. ammonia, 2 lbs. almonds chopped up, 2 lbs. citron, 4 oz. cinnamon, 2 oz. cloves, 3 oz. mace, 18 lbs. flour. Let the honey come almost to a boil; then let it cool and add the other ingredients. Cut out and bake. The cakes are to be frosted afterward with sugar and white of eggs.
Oberlin Honey-Cooks--3 teaspoonfuls soda dissolved in % cups warm honey, 1 cup shortening containing salt, 2 teaspoonfuls ginger, 1 cup hot water, flour sufficient to roll.
Honey Tea-Cake--1 cup honey, % cup sour cream, 2 eggs, % cup butter, 2 cups flour, scant % teaspoonful soda, 1 teaspoonful cream-of-tartartar. Bake 30 minutes in a moderate oven.--_Miss M. Candler_.
Honey-Ginger-Snaps--1 pint honey, % 1b, butter, % teaspoonfuls ginger. Boil together a few minutes, and when nearly cold put in flour until it is stiff. Roll out thin, and bake quickly.
Honey-Caramels--1 cup extracted honey of best flavor, 1 cup granulated sugar, 3 tablespoonfuls sweet cream or milk. Boil to "soft crack," or until it hardens when dropped into cold water, but not too brittle--just so it will form into a soft hall when taken in the fingers. Pour into a greased dish, stirring in a teaspoonful extract of vanilla just before taking off. Let it be % or % inch deep in the dish; and as it cools, cut in squares and wrap each square in paraffine paper, such as grocers wrap butter in. To make chocolate-caramels, add to the foregoing 1 tablespoonful melted chocolate, just before taking off the stove, stirring it in well. For chocolate-caramels it is not so important that the honey be of the best quality.--_C. C. Miller_.
Honey Grape-Jelly--Stew the grapes until soft; mash and strain them through cheese-cloth, and to each quart of juice add one quart of honey, and boil it until it is thick enough to suit. Keep trying by dipping out a spoonful and cooling it. If you get it too thick it will candy. Any other fruit-juice treat just the same.
Moore's Honey Simplex Simplex-Snaps--One pint of honey, one teaspoonful of ginger, and one teaspoonful of soda, dissolved in a little water, and two eggs. Mix all, then work in all the flour possible, roll very thin, and bake in s moderately hot oven. Any flavoring extracts can be added, as you may wish.
Moore's Honey Jumbles or Cookies are made in the same way as the above, without any sugar or syrup, but add some shortening. In using honey for any kind of cakes, the dough must be as stiff with flour as possible, to keep them from running out of the stove.
To Spice Apples, Pears or Pacies--One quart of best vinegar, I quart of honey, % ounce each of cloves and stick cinnamon. Boil all together 15 minutes, then put in the fruit, and cook tender. Put in a stone jar with enough of the syrup to cover the fruit. It will keep as long as wanted.
For Sugar Curing 100 Poucks of Mean--Eight pounds of salt, 1 quart of honey, 2 ounces of saltpeter, and 8 gallons of water. Mix, and boil until dissolved, then pour it hot on the meat.
Mrs. Baber's Honey-Candy--One quart honey, I small teacup of granulated sugar, butter size of an egg, 2 tablespoons strong vinegar. Boil until it will harden when dropped into cold water, then stir in 1 small teaspoonfulful of baking soda. Pour into buttered plates to cool. Without the vinegar and soda it can be pulled or worked a long time, and is just the thing for an old-fashioned candy-pull, as it is not sticky, and yet is soft enough to pull nicely.
Scientific Honey-Case--One cupful of butter--Judges v. 25: 3% cupfuls of flour--I Kings iv. 28; % cupfuls of sugar--Jeremiah vi. 20; % cupfuls of raisins--I Samuel xxx. 12; % cupful of figs--I Samuel xxx. 12; % cupful of water--Genesis xxiv. 17; % cupful of almonds--Genesis xiii. 11; little salt--Levicius ii. 18; % eggs--Isaiah x. 14; large spoonful of honey--Exodus xvi. 81; sweet spices to taste--I Kings x. 2.
Follow Solomon's advice for making good boys, and you will have a good cake--Prov. xxiii. 14. Sift two teaspoonfuls of baking powder in the flour; pour boiling water on the almonds to remove the skins, seed the raisins, and chop the figs. It makes one large or two small cakes.
Mrs. Barber's Honey-Coorists--One large teacupful of honey. One egg broken into the cup the honey was measured in, then 2 large spoonfuls sour milk, and fill the cup with butter or good beef dripping. Put in one teaspoonful of soda and flour to make a soft dough. Bake in a moderate oven a light brown.
Gotham Honey Ginger-Cake--Rub 3% of a pound of butter into a pound of sifted flour; add a teacupful of brown sugar, 2 tablespoonfuls each of ground ginger and caraway seed. Beat 5 eggs, and stir in the mixture, Alternately, with a pint of extracted honey. Beat all together until very light. Turn into a shallow square pan, and set in a moderate oven to bake for one hour. When done, let cool and cut into squares.
Mrs. Aikin's Honey Apple-Butter--One gallon good cooking apoless, I quart honey, I quart honey-vinegar, I heaping teaspoonful ground winamon. Cook several hours, stirring often to prevent burning. If the vinegar is very strong, use part water.
Howell's Hard Honey-Case--Take 6 pounds of flour, 3 pounds honey, 1% pounds of sugar, 1% pounds butter, 6 eggs, % ounce saleratus; ginger to your taste. Have the flour in a pan or tray. Pack a cavity in the center. Beat the honey and yolks of eggs together well. Beat the butter and sugar to cream, and put into the cavity in the flour; then add the honey and yolks of the eggs. Mix well with the hand, adding a little at a time, during the mixing, the % ounce of saleratus dissolved in boiling water until it is all in. Add the ginger, and finally add the whites of the 6 eggs, well beaten. Mix weil with the hand to a smooth dough. Divide the dough into 7 equal parts, and roll out like gingerbread. Bake in ordinary square pans made for pies, from 10 x 14-inch tin. After putting into the pans, mark off the top in %-inch strips with something sharp. Bake an hour in a moderate oven. Be careful not to burn, but bake well. Dissolve sugar to glaze over top of cake. To keep the cake, stand on end in an oak tub, tin can, or stone crock--crock is best. Stand the cards up so the flat sides will not touch each other. Cover tight. Keep in a cool, dry place. Don't use until three months old, at least. The cake improves with age, and will keep good as long as you will let it. Any cake sweet ened with honey does not dry out like sugar or molasses cake, and age improves or develops the honey-flavor. This recipe has been used with unvarying success and satisfaction for 100 years in the family that reports. A year's supply of this cake can be made up at one time, if desired.
Maria Fraser's Hosky-Jourkes-Two cups honey, 1 cup butter, 4 eggs (mix well), 1 cup buttermilk (mix), 1 good quart of flour, 1 level teaspoonful soda or saleratus. If it is too thin, stir in a little more flour. If too thin it will fall. It does not want to be as thin as sugar-cake. Use very thick honey. Ile sure to use the same cup for measure. Ile sure to mix the honey, eggs and butter well together.
Honey Fruit-Cark--Take 1% cups of honey, 2/8 cup of butter, % cup of sweet milk, 3 eggs well beaten, 3 cups of flour, 2 teaspoonfuls of baking-powder, 2 cups raisins, 1 teaspoonful each of cloves and cinnamon.
Honey Ginger-Snaps--One pint honey, % round of butter, 2 teaspoonfuls of ginger, boil together a few minutes, and when nearly cold put in flour until it is stuff, roll out thinly and bake quickly.
Mrs. Minsick's Soft Honey-Cake--Put scant teaspoonful soda in teacup, pour 5 tablespoonfuls hot water on the soda; then fill the cup with extracted honey. Take % cup of butter and 1 egg and beat together; add 2 cups of flour and 1 teaspoonful of ginger; stir all together, and bake in a _tery sloc_ oven.
Honey-Cake--One quart of extracted honey, % print sugar, % print melted butter, 1 teaspoonful soda, dissolved in % teacup of warm water, % of a nutneg and 1 teaspoonful of ginger. Mix these ingredients, and then work in flour and roll. Cut in thin cakes and bake on buttered tins in a quick oven.
## Remedies using honey
Honey and Tar Couch-Cure--Put 1 tablespoonful liquid tar into a shallow tin dish, and place it in boiling water until the tar is hot. To this add a pint of extracted honey, and stir well for half an hour, adding to it a level teaspoonful pulverized borax. Keep well corked in a bottle. Dose, 1 teasponful every one, two, or three hours, according to severity of cough.
Honey as a Tape-Worm Remed--Peeled pumpkin seeds, 3 ounces; honey, 2 ounces; water, 8 ounces. Make an emulsion. Take half, fasting, in the morning, remaining half an hour later. In three hours' time two ounces castor-oil should be administered. Used with great success.--_Medical Brief_.
However for Ervisiplas, is used locally by spreading it on a suitable cloth and applying to the parts. The application is renewed every 3 or 4 hours. In all cases in which the remedy has been employed, entire relief from the pain followed immediately, and convalescence was brought about in 3 or 4 days.