well beaten ; when almost cold add 2 pounds more of honey. A decoction of slippery elm or mastic will improve the honey added while cooling. In hot weather it will ferment.
Granulated Honey—(R. P.)—The Jews of Moldarin and the Ukraine prepare from honey a sort of sugar, which is solid and white as snow, which they send to the distilleries of Dantzic. They expose the honey to frost for3 weeks, where neither sun nor snow can reach it, and in a vessel which is a bad conductor of coleric, by which process the honey becomes clear and hard like sugar. I have often seen it resemble granulated lard, and hard enough to cut with a knife. It may be kept in this state for years by keeping it a number of degrees below the freezing point in ice in an ice-house. It greatly improves in flavor by becoming, as we call it, "candied." It is granulated and beautiful—returns to the liquid state in warm weather. The Chinese have a way to make it continue in this candied state, and sell it in jars as they do their preserves. In every instance the comb is removed and the honey clear. Though I have often seen the honey candied in the comb in very cold weather. It is delicious whether in or out of the comb.
Manufactured Honey—(A Cuban recipe.)--One quart of water, 11 pounds brown sugar, old bee honey in the comb 2 pounds, cream tartar 50 grains, gum arabic 1 ounce, oil of peppermint 5 drops, oil of rose 2 drops. Mix and boil 2 or 3 minutes and remove from the fire. Have ready strained 1 quart of water, in which a table-spoonful of pulverized slipery elm bark has stood sufficiently long to make it ropy and thick like honey. Mix this into the kettle with an egg beaten up, stir well a few minutes, and when a little cool add 2 pounds of nice strained bees' honey, then strain the whole, and you will have not only an article which looks and tastes like honey, but which possesses all its medical properties. The bark of the mastic tree could be substituted for the slippery elm.
Note—In preserving fruits in brandy or spirits place the fruit in potties, then pour the spirits over them, in which 1-2 pound of sugar to every quart of spirits is dissolved. The spirits should be good.
Syrups—Allow 2 pounds of the best sugar to every pint of pure water, then pour the cold water on the sugar and let them remain for some hours, stirring occasionally; then heat very gently to finish the solution, after simmering 1 or 2 minutes; then check it; if it pours out like oil it is done, or if a thin skim appears when flowing on the syrup.
Sugar—Boiling for Candying.—Take any quantity of well clarified and perfectly transparent syrup and boil it to the required degree, which is ascertained by dipping a perforated skimmer into the boiling fluid and let it drain through into the kettle, then blow