The Washington times., 1894-04-08
artificial SW6ets;;
Use and HbUS6

USD dllu HUUS6
Honey is such delicious compound made
from the nectar of flowers, it would seem there
is no reason for limitations. Its high price is
the excuse. This aduteration is attributed tC
an Indianian who first made artificial honey.
He claimed it was not only cheaper but
healthier than the real article, and the less
honey there was in it the better his customers
liked IT,
Mr. Wiley, chief OF the food division Of the
Department of Agriculture, called upon this
gentleman for a copy OF his recipe. He re-
piled that his patent was founded upon q
sugar foundation mixed with little honey
or. none at ALL and that oak leaves were
boiled down to impart the maple flavor so
much admired.
Even honey in the comb is no longer to be
relied upon without one has great confidence
in his dealers, for patent combs are rivnling
what was once considered the bees only sure
recommendation to confidence. Therefore
most of the potted honeys one buys are but
half honey, il it contains any real honey at all.
Fortunately, however, bee culture Is much
more general than it formerly was, and one
may hope soon to see prices come down to
moderate terms when the real article will find
its way to the breakfast table oftener than 1t
does now.
II one knowingly eats an adulterated food
he is not apt to have that feeling Of being i'm
posed upon which he has when he finds that
he has not been eating what he gave his
money for, but the adulterated honey is not
considered as harmful as are some OF the
syrups, which are more generally used.
Table syrup, outside of the favorite maple,
10 adu mi for yuhifepeca and claarppas
Natural syrups are made from the cane-mo-
lasses-the sugar or sorghum cane. OF this
latter kind it is mostly confined to domestic
manufacture and is not counted as an article
of commerce. The farmer raises cane for his
own use or as a cooperative product, one
man growing the cane, the other owning the
mill, exchanging it for the use Of the mill.
New Orleans molasses, when pure. Is one OF
the best articles for family use. While 1t does
not look so attractive as some OF the refined
syrups 1t is more wholesome and excellent in
certain kinds OF cookery such as molasses
cake and gingerbread. Occasionally even
this molasses will have peculiar metallic
flavor, boarding upon an acid, which comes
from being boiled in copper or brass caldrons
instead of the old iron kettle.
Maple syrup. when pure, is most delicious
and generally liked by all, but it is usually
held so high as to price that poor persons
cannot buy it. Here the manufactured
article, which claims to be as good or better
than the original, comes to the front.
Glucose starch sugar and the inferior
grades of sugar enter largely into the artificial
compound with certain acids, are used to
whiten or clear it. and have no other quality
to recommend them.
Their flavor is sometimes owing to very
small portion of maple sugar, or it may be the
leaves OF shrubs or trees, which taste similar
to it when boiled down. Since children
crave and really need sugar or sweets in some
form, it is worth mothers while to consider
how to give them such foods as will not in
jure the stomaehs of their offspring.
The bread we eat contains n certain amount
of sugar after it has become little stale.
The stomach, each individuals laboratory,
busies itself all day long to separate and dis
tribute the various substances taken into 1t as
food. 1t has to call upon the liver and kid
neys to help in this process, but little intel
ligence exercised by the feeders Of these
family machines would help to facilitate mat
ters.
The best syrups to flavor the morning
cakes is that which you might make yourself
When breakfast is cooking, take pint of
coffee sugar and wet it down with half pint
OF boiling water. Set 1t where 1t will slowly
come to a boil, and let it do so for fifteen
minutes, stirring frequently. Then put in u
bit Of butter the size of a marble. Set aside
to cool This is the cheapest and best syrup
known outside of pure maple or pure New
Orleans.
Children should not have too much sweet
ening, as the sugar, when more than enough
to satisfy natures demand, .'sours" and takes
its revenge on the teeth, causing premature
decay. The sweets most hurtful to the teeth
are "store candies" which do look so tempt
ing. The authorizations IN the candies beat
all the rest. Plaster Of Paris, cornstarch.
glue, mucilage and all sorts of colors. es-
pecially red and green. enter into their COM
position, and more children have died from
disease caused by candy poisons than from
Group or diphtheria. us a certain physician
testities.
There are pure candies for sale, and little
care will soon enable a person to pick out
the harmless from those loaded with troubles.
''White pulled taffy," made of either sugar or
molasses. is pure. and many of the sugar
waters favored with lemon or peppermint
will do no harm if moderately used.
Little Tommy or Mollie should never have
candy given them to "stop their crying"
nor should they have the run OF the candy
box or bonbon plate. What are mothers for
if not to Judge what is best fol their children
and to insist on their doing 1t according to
enlightened reason?
Homemade candies are easily made, not
expensive. and there is no danger lurking in
them If high colors are kept out and they are
used in moderation.
Children like to make tatfy, and it is such a
harmless pleasure it ought to be encouraged
as one of the occasional diversions to make
home life pleasant. A good receipt for taffy
is: One teacup of Orleans molasses, one
coffeecup of sugar, and one-half a teacupful
of vinegar. Put in boiler together on a
brisk fire. Let them boil until it strings.
Usually it will take from twenty to thirty
minutes. Then put in a bit of soda the size
of pea. Stir thoroughly and trya little
dropped in cold water. Set off to cool, and
pull as soon as it can be handled. There will
be no adulteration with that, but good deal
OF fun for the children, in which most
mothers would enjoy with reflected Measure