Honey is extracted by cutting or shaving off one side of the comb so as to release the honey from the individual cells. The combs then are placed in a special extractor in which they are rotated, so that the honey is thrown out by centrifugal force. Strained honey is obtained by crushing the comb and straining out the honey. Usually some heat is required. Honey varies in flavor and color, depend¬ ing upon the flowers from which it is made. Some of the more common flavors are clover, alfalfa, orange blossom, buckwheat, and Spanish needle. The white or light-colored honey, such as that from alfalfa and white clover, has a mild flavor and delicate aroma preferred by many people; those who are accustomed to the dark, stronger-flavored honey prefer that kind. Honey is valued for its flavor. It contains about four parts sugar to one part water. About two per cent of the sugar is in the form of sucrose, while the remainder is made up of varying amounts of dextrose and levu- lose, depending upon the proportion of these two sugars in the nectar from which the honey is made. When the levulose content is high, the honey is sweeter than sucrose. When the proportion of dextrose is high, as it sometimes is in alfalfa honey, the honey may crystallize. It occasionally sets into a cake sufficiently solid to be sold in that form. Aside from the energy which is obtained from the sugar in honey, appreciable amounts of mineral matter are present. The most economical form in which to buy honey is the extracted product in large containers. In the small containers often seen on the retail market, the price of the honey per pound is materially increased. Honey is largely used as a spread with bread. When extracted honey is available in large containers, considerable use is made of it in cooking. This is discussed later in ap¬ propriate chapters. The compositions of typical sirups are shown in Table VIII (p. 31). SUGAR IN DIET The nutritive contribution of sugars is as a source of energy. Like other carbohy¬ drates, they yield four calories of energy for each gram, or approximately 1800 calories for each pound. At the usual price of sugar, this is a very economical form in which to obtain energy. Three points should be borne in mind re¬ garding the use of sugar in the diet: 1. The body needs building material and other necessary food nutrients as well as energy. The essential minerals and vitamins must be obtained in part from the energy- yielding foods. Purified sugars are a con¬ centrated source of energy, and furnish no building or regulating materials, and there¬ fore should not make up too large a propor¬ tion of the diet. Some sirups contain min¬ erals and vitamins, but they are not present in large amounts. 2. Sugar has condimental value. Its sweet flavor has an almost universal appeal. This can be used to advantage in making other food more attractive, but care must be taken lest it be consumed in too great quantity because of its desirable flavor.

AI-modernized reading of the original text

Honey is extracted by cutting or shaving off one side of the comb so as to release the honey from the individual cells. The combs then are placed in a special extractor in which they are rotated, so that the honey is thrown out by centrifugal force. Strained honey is obtained by crushing the comb and straining out the honey. Usually some heat is required. Honey varies in flavor and color, depend¬ ing upon the flowers from which it is made. Some of the more common flavors are clover, alfalfa, orange blossom, buckwheat, and Spanish needle. The white or light-colored honey, such as that from alfalfa and white clover, has a mild flavor and delicate aroma preferred by many people; those who are accustomed to the dark, stronger-flavored honey prefer that kind. Honey is valued for its flavor. It contains about four parts sugar to one part water. About two per cent of the sugar is in the form of sucrose, while the remainder is made up of varying amounts of dextrose and levulose, depending upon the proportion of these two sugars in the nectar from which the honey is made. When the levulose content is high, the honey is sweeter than sucrose. When the proportion of dextrose is high, as it sometimes is in alfalfa honey, the honey may crystallize. It occasionally sets into a cake sufficiently solid to be sold in that form. Aside from the energy which is obtained from the sugar in honey, appreciable amounts of mineral matter are present. The most economical form in which to buy honey is the extracted product in large containers. In the small containers often seen on the retail market, the price of the honey per pound is materially increased. Honey is largely used as a spread with bread. When extracted honey is available in large containers, considerable use is made of it in cooking. This is discussed later in ap¬ propriate chapters. The compositions of typical sirups are shown in Table VIII (p. 31). SUGAR IN DIET The nutritive contribution of sugars is as a source of energy. Like other carbohy¬ drates, they yield four calories of energy for each gram, or approximately 1800 calories for each pound. At the usual price of sugar, this is a very economical form in which to obtain energy. Three points should be borne in mind re¬ garding the use of sugar in the diet: 1. The body needs building material and other necessary food nutrients as well as energy. The essential minerals and vitamins must be obtained in part from the energyyielding foods. Purified sugars are a con¬ centrated source of energy, and furnish no building or regulating materials, and there¬ fore should not make up too large a propor¬ tion of the diet. Some sirups contain min¬ erals and vitamins, but they are not present in large amounts. 2. Sugar has condimental value. Its sweet flavor has an almost universal appeal. This can be used to advantage in making other food more attractive, but care must be taken lest it be consumed in too great quantity because of its desirable flavor.

Foods, their selection and preparation