Crystallized Honey

by Scientific American Public Domain MaterialsNovember 24th, 2023

Too Long; Didn't Read

Messrs. Editors:—Please allow me to say to the querist who, through your columns, asks what to do with crystalline honey, that if he will "doctor" it with almost any artificial honey of the day, it will not become like lard in cold weather, which change is a natural proof that it is pure. For almost any purpose, pure honey is preferable to that which has been adulterated, but purity is a minor consideration with many. Next we shall hear of some fastidious customer who objects to pure lard, because it looks white when cold. To such we would recommend lard oil as a great improvement, especially for cooking purposes. A. M. B. Louisville, Ky.

Scientific American, Volume XXIV., No. 12, March 18, 1871 by Various, is part of the HackerNoon Books Series. You can jump to any chapter in this book here. Crystallized Honey.

Crystallized Honey.

Next we shall hear of some fastidious customer who objects to pure lard, because it looks white when cold. To such we would recommend lard oil as a great improvement, especially for cooking purposes.

A. M. B.

Louisville, Ky.

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This book is part of the public domain. Various (2006). Scientific American, Volume XXIV., No. 12, March 18, 1871. Urbana, Illinois: Project Gutenberg. Retrieved

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