San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-08-03
Far Greater Energizing
Power Than Steak, Po-
tatoes or White Bread.
TAKES PLACE OF SUGAR
1t Is Natural Sweet and
Once Was Principal
Sweet for All America.
BY l.. MADELEINE MILLlGAN,

Honey is the nectar of flowers mod
flied and evaporated by the bees for
their own use which man takes pos
session of and consumes instead. 1t
is sugarous emulation from the
nectariferous glands of various flow
ering plants and shrubs which the
bee gathers by drawing it up from
the flower. after which it passes into
the dilatation of the oesophagus which
forms the "crop" or honey-bag. From
this, it is afterwards disgOrged. prob
ably somewhat altered in its proper
ties by the secretion of the crop, and
it is deposited in the cell of the
honey This function of honey
making is usually performed by the
neuter or working member of the
hive. Honey is classified as vege-
table product, though manufactured
by insects.
Considered from a chemical stand
point, honey is q concentrated solu-
ton of invert sugar, dextrose and
levulose in equal proportions with
traces of dextrin and other sub
stances. most of which correspond to
those elements present in the human
body. 1t has q characteristic Odor
and is of gummy and waxy con-
sistency. 1t usually resolves itself
into a fluid and a solid crystalline
portion which are separable from
each other by pressure in linen bag.
Chemically, the saccharine matter is
of two kinds; the one resembles that
from the Crane (glucose) while the
other is uncrystallizable and analog-
Gus to the uncrystallizable sugar
which exists along with common
sugar in cane juice. Mannite, nom
fermenting kind Of sugar, has also
been encountered in certain honey.
1t may be mentioned also that, in
addition TO sugar. honey contains a
slight amount of protein. one per
cent mineral matter and certain
volatile oils 10 which are due the
peculiar Odor and flavor.
Honey contains more frutose than
glucose and for that reason is more
readily absorbed into the blood stream
than cane sugar. This makes it a
most desirable sweet, which furnishes
energy to the system rather than
forming fat and bone: in this re-
spect it ranks second only TO dates
and is far ahead Of steak. fish. pota-
toes and white bread. It is less like
~ than other foods TO cause digestive
disturbances due to Termination and
1t exerts a slightly laxative action.
One cup OF honey is equal 10 one
cup of cane sugar in sweetening pow
er and may be used in place of
sugar. Honey is also a substitute
for mOlasses and that it is prefer
able to syrups has long been acknowl-
edged. 1t is most assuredly TO be
preferred 10 the cheap jams and
Jellles which are so common on our
markets.
When we stop 10 consider that
nearly eighty pounds of sugar ger
year, on an average, are consumed
by every man, woman and child in
The United States, and if this duan
tlty of sweet is necessary as an
energizer in our bodies, it is there
fore most essential that il be pure
ana that 1t have a pleasing flavor
In pure honey we have every on
porunlty to suit even the most fastidi
Gus taste in delicate flavors. At one
time in the history of our country
honey was the principal sweet, and
1t is so recognized in many Of the
older countries today. Now we ar,
bringing it back to our tables in 4
more attractive form than ever with
scientific blending of several add
lonal flavors. Honey was. perhaps
more in demand for sweetening be,
fore the discovery of a method OF
making sugar from the cane.
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