Crawford avalanche. (Grayling, Mich.) 1879-19??, 1898-02-17
HONEY AS FOOD.
There Is Health and Long Life in Its
Use.

A pound Of honey will go as far as
pound of butter, and IL both articles
be of the best quality the honey will
cost the less of the two. Often a
prime article Of extracted honey, equal
to comb honey in every respect except
appearance, can be obtained for half
the price of butter or less. Butter is
at it's best only when fresh" while
honey, properly kept, remains indefi-
nitely good-no need to hurry 1t out
OF the way for fear it may become ran
cid, says writer in Bee Culture.
Sugar is much used in hot drinks,
as in coffee and tea. The substitution
may be very profitable thing for the
heath. Indeed it would be better for
the health if the only hot drink wero
what is called in Germany honey tea
cupful of hot water with one or two
tablespoonsful of extracted honey. The
attainment of great age has in some
cases been attributed largely to the
lifelong use of honey tea.
Many people think "honey is honey"
all just alike; but this is a great mis-
take. Honey may be of good, heavy
body, what bee keepers call well rip
ened," weighing sometimes twelve
pounds to the gallon, or it may be quite
thin. 1t may also be granulated or
candied, more solid than lard. 1t may
be almost as colorless as water, and
Il may be as black as the darkest mo-
THr 30 al
cording to the flower from which it is
obtained. 1t would be impossible to
describe in words the different flavors
Of the different honeys. The different
flavors in honey are as distinct as the
odors in flowers. Among the lighter
colored honeys are white clover lin
den Cor basswooO, sage, sweet clover.
alfalfa, willow herb, ETC., and among
the darker are found heartsease, mag
nclia Tor poplar, horsemint, buck
wheat, etc.
Tastes differ as to honey as well as
in all other things. White clover is
50 generally preferred to buckwheat,
with it's very dark color and strongly
marked flavor. that buckwheat honey
always rules lower in price than white
clover; yet there are some who prefer
buckwheat to any other. Somewhat
fortunately, one generally prefers the
honey to which he is most accustomed.
a Californian thinks nothing equals
white sage. while a Pennsylvania
thinks white clover far ahead.
In these days of prevailing adultera-
ton, when so often things are not
what they SEEM" it is comfort to
know that when one buys comb honey
he may know without question he IS
getting the genuine article. The silly
stories seen from time to time in the
papers about artificial combs being fill
ed with glucose and deftly sealed over
with hot iron have not the slightest
foundation in fact. For years there has
been standing offer by one whose
for single pound of comb honey made
without the Intervention of bees. The
offer remains untaken, and will prob
ably so remain, for the highest art
or man can never compass such deli
cate workmanship as the skill OF the
bee accomplishes.
With extracted honey the case is diff
ferent. When you see In the grocery
a tumbler of liquid honey with small
piece OF comb honey in the center you
may be pretty sure the liquid honey Is
not honey at all, but pure glucose. II
not familiar enough with honey to de-
tect it by the taste, your only safe
course is to buy of the producer direct,
or of some one who knows as to its
source and upon whose honesty you
can rely.
Aside from its use in an unchanged
state as a direct accompaniment OF
bread or biscuit, honey is used by bak-
ers in manufacturing some of their
choicest wares. An advantage in us
ing honey for anything in the line OF
cake is in its keeping qualities. Even
IL the cake should become dry, close
1t up in a bread can for a time and its
fracb m oo will roturp