Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-10

HOLD
lINTS

sired of material comfort. 1t was owing to
their diet of ambrosia and nectar (other-
wise honey that the gods were believed py
the ancients to have retained Immortal
youth. Even to this day in Crese, as Wen
as in Asia Minor and in Germany, the be-
lief is current that old people may be
helped on their feet by honey when nothing
else avails, and for this very reason young
people must guard against over-indulgence
lest they be unduly stimulated. However
this may be. 1t is quite certain that honey
possesses great medicinal value In a
strengthening purifying manner, with the
atfidavits of centuries behind 1t, as to Its
efficacy in catarrhal disorders or as an
ointment for sores and ulcers.
AT the celebrated Neldes Nature cure
in Austria honey is one y the chief articles
of diet
AT D o'clock in the morning the patient
is given flask of milk two or three pieces
OF bread and n dish of honey, after which,
barefooted and with only breech-clout
about him, he starts for the misty noun
tain tops. Upon his return he Is given
more honey and put to bed.
This heroic treatment has been signaHy
successful in furnishing muscular energy
for those whose strength has been depleted
by oVerwork, and putting new energy into
those Weddings who were born constitu-
tionally tired. Among orientals the nutrl-
tiousness of honey is so well recognized
that mixed with butter in a dish into which
the bread is dipped, it furnishes the entire
meal.
In the Matter of Flavor.-There is wide
difference in the flavor of honey, the flow
ers of some regions imparting an agreeable
odor and flavor. while in others the bees
drawing upon the disagreeable OF danger
Gus properties of certain plants impart the
same qualities to the honey. Glover and
alfalfa, linden cucumber, rose and mes.
quite blossoms give specially densht1ui
and delicate flavor. Buckwheat imparts
anIy ia a
rhododendron, possessing poisonous prop
critics, cause headache and nausea IN those
who partake.
AduIteration of Honey-A great deal has
been said concerning the widespread adul-
iteration of honey. This does not apply
to the comb honey. For several years
there has been standing offer of Sl,oOo
by the head of the largest bee supply house
in the country, to go to any one who couiu
furnish fairly good counterfeit box OF
comb honey. but the reward has never been
claimed. Nor is the strained honey always
open to suspicion. Tons of absolutely pure
honey shipped from Arizona and Cali
fcrnia every year to help out the eastern
supply. That there are different grades
of honey is admitted. but the starch and
glucose limitations are only to be feared at
the hands of cheap and unreliable grocers.
Among the substances employed by MIN
10 increase the weight of the strained
honey are pipe clay, plaster OF paris ana
chalk. Such adulteration may be detected
by dssolving some honey in warm water,
and letting the mixture stand until the de-
post falls. when its character can be de-
termined. Different sugars are also used
at times for adulterants and their presence
may be detected by microscopic obserVa-
items.
Honey as a Medicine.-Honey makes an
excellent gargle for sore throat. Bon one
water and gargle freely. This same prep
aration also makes an excellent eye wash
Dip a clean piece of linen in the honey
water and lay over the eyes.
tr1an
honey and white flour and stir together with
a little soft water, just enough to make
thick paste solid not liquid. This Is one
OF the good old-fashioned remedies for sores
and boils.
Obstinate Make a strong de-
coction of horse radish and little vinegar
and sweeten with honey. Take table
spoonful frequently until the hoarseness is
removed.
Cankered Mouth.-Make a tea of the low
vine blackberry, and sweeten with honey.
This used TO be considered specially effica-
cious for sore mouth occasioned by Gallo
mel
Simple Drink for the Aged.-A strengthen
ing drink for the aged is made by boillng
tablespoonful of pure honey in half a
pint of water.
Honey Wine.-This is an approved cool
ing beverage for fevers when beer or other
wine may not be used. To make 1t, &C
cording to directions given by Father
Kneipp put into clean boiler fifteen or
sixteen gallons of soft water. and when not
for an hour and half, slSimming often
At the expiration of the time empty into
an earthen vessel and when blood warm
pour into a clean cask The bung should
be put in but not fastened. If the cellar
IL warm fermentation Will begin In from
five to fifteen days. After fourteen days
fermentation draw OFF into another cask;
leaving the dregs behind. In the second
CO SIX fermentation should be allowed to
go on from ten to fourteen days. When
the wine Is calm so that nothing more is
annlr
Allow a month for the wine to clear ana
become ready for drinking. then draw Off
into bottles, cork well and put into sand.
It will effervesce in a few days rather
strongly This was the honey mead of the
ancient Germans, VINO, according to Taci-
tus, attributed health and great age 10
its use.
hounds of money eight gallons of boiling
water. Let II stand for two days, stirring
occasionally, then add one quarter or
compressed yeast cake softened In Few
drops of water and spread on slice of dry
toast. Cover loosely and let 1t stand for
two or three weeks, then rack off and bot
tie
zeal uses, honey plays an important part in
the toilet. \ small jar OF honey Kept on the
washstand for ready reference VIII De
found a great convenience, especially az
this season For cracked lips, chapped
hands chilblains. Prostitutes or blotches or
any kind "a little honey applied with the tips
of the fingers Will Otten aIIOTu lnlHleuldtc
relief In the preparation of sweets there
are all sorts Of delicious combinations with
honey as the chief ingredient.
Honey Nougat.-Put half a pound each OF
sugar and strained honey in saucepan
over slow fire. Stir until brittle when
dropped in cold water. Add the well beaten
whites of three eggs and stir in well. When
a little can be rolled In a ball between
thumb and forefinger and not stick add
little orange essence and pound and
half of sweet almonds blanched and well
dried Mix well and spread on oiled paper
to the depth of two inches. Lay between
boards with oiled paper on either side and
weight on top until cold, then cut In strips.
Honey Candy.-Put into a granite sauce
pan one-half pound sugar, one-half pound
strained honey, one dessertspoonful cold
water and teaspoonful rich sweet cream.
stir and mix well. then stand aside for an
hour. Set over moderate fire and cook,
stirring gently, until stiff enough to pull.
This can be told by dropping a little into
cold water to test like molasses candy. AS
soon as II is brittle pour into buttered tins
and when, cool enough to handle pull and
cut into small pieces.
Honey Cake.-Soften cup of butter and
mix with it two cupfuls strained honey,
tablespoonful OF ginger. half grated nut
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