File:American bee journal (1920) (17927672460).jpg

Title: American bee journal
Identifier: americanbeejourn6061hami (find matches)
Year: 1861 (1860s)
Authors:
Subjects: Bee culture; Bees
Publisher: (Hamilton, Ill. , etc. , Dadant & Sons)
Contributing Library: UMass Amherst Libraries
Digitizing Sponsor: UMass Amherst Libraries

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1921 AMERICAN Bi:i', JOURNAL 357 display copy. I didn't care to drop out of that magazine entirely, so I took a 21-line display ad. with them for a few months, but I didn't get one-tenth of the results I had from the 1-inch classified advertisement. "So I wrote the editor, telling him my experience and discontinuing my use of their publication unless it should be decided to reinstate the classified advertising columns again; told him I'd rather pay double the old rate for the classified ad. He writes me that he's going to take the matter up with the Board of Directors, using my experience as an illustration of the greater value to the advertiser of the classified ad." "How does the expense of this form of advertising mount up?" "Take it the year through, 1 spend an average of between $225 and $275 a month for advertising. Right now, for the reasons I told you of, my ad- vertising is only $175 per month, but I shall begin advertising as u ual in the farm papers again in August or September." "Do you make any concessions to dealers in the matter of price or ter- ritory?" "Well, to a certain extent, yes. I give no definite territory to any dealer, but I do make a difference of 3 or 4 cents a pound in the price to them, because they soon buy in large quantities and do more or less word- of-mouth advertising for my prod- ucts. Of course, if an ind.vidual re- siding in his vicinity wants to buy di- rect from me, he can do so, and equally, of course, dealers are ex- pected to be fair to one another in not encroaching one upon the terri- tory usually served by the other." By this method, with an annual ad- vertising outlay of only $3,000, Mr. Facey every year disposes of honey worth at a very moderate price esti- mate at least $100,000. Of course, some years its value is considerably more; some years it may run a few thousand less. HONEY AS SANITARY FOOD By Paul Carton Dr. Carton, a noted French physi- cian, in his "Treatise of Naturist Medicine, Alimentation and Hy- giene," a work of 924 pages, Paris, 1920, has this to say concerning su- gars versus honeys: "Preserves, syrups, fruit comfits, candies, sweet entremets, desserts, sweetened drinks and dishes are prod- ucts in which one consumes, without knowing it, important quantities of beet sugar and oftener of commer- cial glucose (the worst of chemical sugars). The lovers of these sweets and dainties had best give thought to the grave risks they are taking in consuming large doses of all these substances; it will be wise for them slowly to lessen the quantity con- sumed and to eat them irregularly and only, as an instance, to make up for the want of fruits. "However, an exception should bo made in favor of honey or grape pre- sei'ves (the juice of grapes reduced by heating, mixed with cut up fruits.) The preserves made with honey are sweet and do not have the tartness of industrial sugars. In small amounts they are better tolerated by diseased stomachs and by children than either sugar preserves or honey taken sep- arately, because the addition of fruits attenuates or absorbs all traces of formic acid in honey. They are made by using a little more honey than fruit, in weight, and cooking the mixture a little longer than with sugar. They are less economical, but the increased expense will be com- pensated by a lessening of doctor and druggist bills. "Honey. It is a diastatic and liv- ing concentrated sugar which, for healthy people, does not present the inconveniences of chemical sugars. "Honey was known in the earliest antiquity. As early as the 6th Cen- tury, before our era, man sought to procure in great abundance this con- centrated sweet, which supplied him with pleasant food at all seasons, and it was at that time that the first at- tempts at beekeeping were recorded. Later still, honey was much sought for; the Promised Land was the coun- try of milk and honey. Honey was among the offerings made to the gods. "Gathered by the bees in the corol- la of blossoms, honey as we harvest it "represents the product of floral nec- taries, elaborated by the digestive se- cretions of the bee's honey sac and aftei-wards concentrated in the wax ceils by evaporation obtained through the ventilation accomplished by this interesting insect. "The final product contain.^ 70 to 75 per cent of glucose and levulose; 0 to 10 per cent of saccharose, 1 to 1.50 per cent of dextrin and gums, 0.05 to 0.15 per cent of formic acid, about 0.80 per cent of nitrogenous substances, 0.10 to 0.80 per cent of mineral salts and 20 per cent of water. It also contains soluole fer- ments from the nectaries and from the digestive secretions of the bees.
Text Appearing After Image:
M. V. Facey, the honey man with hca.inviartt rs in a small town in Minnca^ota. He built U;> a big mail business of $100,000 in selling honey. which saccharify the starches and dextrine and change saccharose into glucose or levulose. These soluble ferments united with other ferments cause honey to become richer and richer in glucose as it grows in age. "Honey, with its sugars still united with mineral salts, with acting dias- tase, with vital floral energies, is thus a living food and a physiological stimulant, the use of which should be much more expanded, for it is many times more dynamogenic and nourish- ing than chemical sugar. So, it should again be given the important place which it held in alimentation, before the discoveiy of chemical sugars. To sweeten moderately teas or entre- mets, cakes and culinary prep^irations, honey represents the best substitute for sugar. "However, after showing the su- periority of honey over sugar, it is important to mention that, although it is a valuable concentrated food for healthy people, it requires cautious use for sick people. For persons positively- dispeptic or arthritic, it does not prove itself the ideal, easily assimilated food, the 'cure all' that people believe it to be. Its laxative qualities are even unexistant in most cases. It would be a mistake to pre- scribe it to people of debilitated di- gestion and to praise it without dis- cernment. There are restrictions which it is of universal interest not to conceal. For individuals with frail digestive organs, with whom all ener- getic concentrations are injurious, it may cause the following troubles: fer- mentation and burning at the stom- ach, lowering of appetite, heaviness, constipation, epigastric pains, con- gestive flushes of the face, itching and skin eruptions, insomnia, etc. "Although it is an excellent food for normal people, honey is undoubt- edly too strong for many sick people. The slightly ill, who cannot give up sweets, should prefer honey to sugar, taking it diluted or in preserves, or, better still, in gingerbread, prepared with real honey. In the latter case, the adjunct of rye flour renders it more readily assimilable and we have seen a number or dyspeptics who could not use honey in the nat- ural state, digest it well in the shape of small doses of gingerbread (about an ounce) taken each day, during years when fruits are scarce, lacking in sugar or too acid. "Let us add that honey eaten with bread is digested more easily than when taken alone, and that, for frail people, mild white honey, purchased directly from the beekeeper, in or- der to avoid possibility of adultera- tion, is much to be preferred. "It is useful to learn that honey may be moi-e or less successfully di- gested in different years, by the same patient. When the season has been rainy, with but little sunshine, and alimentary values are low, honey gives less irritation to the fatigued viscera. It may then be given in small doses to people who ill-digested it in hot seasons, especially as, at such times, its use is valuable to make up for the natural low value in sugar

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