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Honey was a much more important article of food with the ancients than it is with us. As they appear to have been unacquainted with sugar, honey, no doubt, stood them instead. It is too rank and pungent for the modern taste; it soon cloys upon the palate. It demands the appetite of youth, and the strong, robust digestion of people who live much in the open air. It is a more wholesome food than sugar, and modern confectionery is poison beside it. Beside grape sugar, honey contains manna, mucilage, pollen, acid, and other vegetable odoriferous substances and juices. It is a sugar with a kind of wild natural bread added. The manna of itself is both food and medicine, and the pungent vegetable extracts have rare virtues. Honey promotes the excretions and dissolves the glutinous and starchy impedimenta of the system.

Hence it is not without reason that with the ancients a land flowing with milk and honey should mean a land abounding in all good things; and the queen in the nursery rhyme, who lingered in the kitchen to eat “bread and honey” while the “king was in the parlor counting out his money,” was doing a very sensible thing. Epaminondas is said to have rarely eaten anything but bread and honey. The Emperor Augustus one day inquired of a centenarian how he had kept his vigor of mind and body so long; to which the veteran replied that it was by “oil without and honey within.” Cicero, in his “Old Age,” classes honey with meat and milk and cheese as among the staple articles with which a well-kept farm-house will be supplied.

Italy and Greece, in fact all the Mediterranean countries, appear to have been famous lands for honey. Mount Hymettus, Mount Hybla, and Mount Ida produced what may be called the classic honey of antiquity, an article doubtless in nowise superior to our best products. Leigh Hunt’s “Jar of Honey” is mainly distilled from Sicilian history and literature, Theocritus furnishing the best yield. Sicily has always been rich in bees. Swinburne (the traveler of a hundred years ago) says the woods on this island abounded in wild honey, and that the people also had many hives near their houses. The idyls of Theocritus are native to the island in this respect, and abound in bees–“Flat-nosed bees” as he calls them in the Seventh Idyl–and comparisons in which comb-honey is the standard of the most delectable of this world’s goods. His goatherds can think of no greater bliss than that the mouth be filled with honey-combs, or to be inclosed in a chest like Daphnis and fed on the combs of bees; and among the delectables with which Arsinoe cherishes Adonis are “honey-cakes,” and other tid-bits made of “sweet honey.” In the country of Theocritus this custom is said still to prevail: when a couple are married the attendants place honey in their mouths, by which they would symbolize the hope that their love may be as sweet to their souls as honey to the palate.

It was fabled that Homer was suckled by a priestess whose breasts distilled honey; and that once when Pindar lay asleep the bees dropped honey upon his lips. In the Old Testament the food of the promised Immanuel was to be butter and honey (there is much doubt about the butter in the original), that he might know good from evil; and Jonathan’s eyes were enlightened, by partaking of some wood or wild honey: “See, I pray you, how mine eyes have been enlightened, because I tasted a little of this honey.” So far as this part of his diet was concerned, therefore, John the Baptist, during his sojourn in the wilderness, his divinity school-days in the mountains and plains of Judea, fared extremely well. About the other part, the locusts, or, not to put too fine a point on it, the grasshoppers, as much cannot be said, though they were among the creeping and leaping things the children of Israel were permitted to eat. They were probably not eaten raw, but roasted in that most primitive of ovens, a hole in the ground made hot by building a fire in it. The locusts and honey may have been served together, as the Bedas of Ceylon are said to season their meat with honey. At any rate, as the locust is often a great plague in Palestine, the prophet in eating them found his account in the general weal, and in the profit of the pastoral bees; the fewer locusts, the more flowers. Owing to its numerous wild-flowers and flowering shrubs, Palestine has always been a famous country for bees. They deposit their honey in hollow trees as our bees do when they escape from the hive, and in holes in the rocks as ours do not. In a tropical or semi-tropical climate bees are quite apt to take refuge in the rocks, but where ice and snow prevail, as with us, they are much safer high up in the trunk of a forest tree.

The best honey is the product of the milder parts of the temperate zone. There are too many rank and poisonous plants in the tropics. Honey from certain districts of Turkey produces headache and vomiting, and that from Brazil is used chiefly as medicine. The honey of Mount Hymettus owes its fine quality to wild thyme. The best honey in Persia and in Florida is collected from the orange blossom. The celebrated honey of Narbonne in the south of France is obtained from a species of rosemary. In Scotland good honey is made from the blossoming heather.

California honey is white and delicate and highly perfumed, and now takes the lead in the market. But honey is honey the world over; and the bee is the bee still. “Men may degenerate,” says an old traveler, “may forget the arts by which they acquired renown; manufactories may fail, and commodities be debased, but the sweets of the wild-flowers of the wilderness, the industry and natural mechanics of the bee, will continue without change or derogation.”