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    The Usefulness of Honey to Native Vermonters - The Health Advantages of Honey
    The Usefulness of Honey to Native Vermonters - The Health Advantages of Honey
    The Usefulness of Honey to Native Vermonters - The Health Advantages of Honey
    Ebook34 pages30 minutes

    The Usefulness of Honey to Native Vermonters - The Health Advantages of Honey

    By D. C. Jarvis

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    About this ebook

    Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateSep 7, 2016
    ISBN9781473358287
    The Usefulness of Honey to Native Vermonters - The Health Advantages of Honey

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      Book preview

      The Usefulness of Honey to Native Vermonters - The Health Advantages of Honey - D. C. Jarvis

      Honey

      The Usefulness of Honey

      Most of the things we do in life are the result of habit. Even our eating is largely habit. Native Vermonters have an ingrained respect for the nutritional wisdom of the bee, which goes into the fields and selects the materials for the making of a perfect food. With bees there are no newfangled ways. By some infallible instinct the bee has some way of checking the quality of the flowers it visits to obtain nectar. It knows if and when flowers aren’t up to its standards and moves along to others. In Vermont one sometimes hears the saying, We’ve got to trust someone—why not let it be the bee? The saying is more truth than poetry. Honey fills in any gaps that might occur in the daily food intake, and Vermonters take to eating it daily for that reason. People who know the food value of honey are more likely to eat it regularly than those whose knowledge of it is vague. A medical man who familiarizes himself with what honey can accomplish in the human body is very apt to prescribe it when rearranging the patient’s daily food intake.

      It is no mere theory but has been proved that bacteria cannot live in the presence of honey for the reason that honey is an excellent source of potassium. The potassium withdraws from the bacteria the moisture which is essential to their very existence.

      At the Colorado Agriculture College in Fort Collins, Dr. W. G. Sackett, a bacteriologist, determined to put honey to the test. He frankly did not believe that honey would destroy disease bacteria. So in his laboratory he placed various disease germs in a pure honey medium and waited. The results astounded him. Within a few hours’ time, or at most in a few days, each of the disease microorganisms died. The typhoid-fever-producing germs died within forty-eight hours. Other similar germs called A and B typhosus, perished after only twenty-four hours. A microorganism found in bowel movements and water which resembled a typhoid bacillus died in five hours. Germs which caused chronic broncho-pneumonia were dead on the fourth day. It was the same with the particular bacteria associated with a number of disease conditions such as peritonitis, pleuritis, and suppurative abscesses. Dysentery-producing germs were destroyed in ten hours. All these findings may be read in Bulletin No. 252, published by the experimental station where Dr. Sackett conducted his tests. Dr. Sackett was not alone in his experiments. These tests were duplicated and substantiated by Dr. A. P. Sturtevant, bacteriologist in

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