HONEY. The honey produced by young bees, and which flows spontaneously, is purer than that expressed from the comb; and hence it is called virgin honey. The best sort is of a thick consistence, and of a whitish colour, inclining to yellow: it possesses an agreeable smell, and a pleasant taste. When the combs are removed from the hive, they are taken by the hand into a sieve, and left to drain into a vessel sufficiently wide for the purpose. After it has stood a proper time to settle, the pure honey is poured into earthen jars, tied down close to exclude the air. HONEY VINEGAR. When honey is extracted from the combs, by means of pressure, take the whole mass, break and separate it, and into each tub or vessel put one part of combs, and two of water. Set them in the sun, or in a warm place, and cover them with cloths. Fermentation takes place in a few days, and continues from eight to twelve days, according to the temperature of the situation in which the operation is carried on. During the fermentation, stir the matter from time to time, and press it down with the hand, that it may be perfectly soaked. When the fermentation is over, put the matter to drain on sieves or strainers. At the bottom of the vessels will be found a yellow liquor, which must be thrown away, because it would soon contract a disagreeable smell, which it would communicate to the vinegar. Then wash the tubs, put into them the water separated from the other matter, and it will immediately begin to turn sour. The tubs must then be covered again with cloths, and kept moderately warm. A pellicle or skin is formed on the surface, beneath which the vinegar acquires strength. In a month's time it begins to be sharp, but must be suffered to stand a little longer, and then put into a cask, of which the bunghole is to be left open. It may then be used like any other vinegar. All kinds of vinegar may be strengthened by suffering it to be repeatedly frozen, and then separating the upper cake of ice or water from it.