This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Buyers and consumers of honey will do well to note that the suspiciously light and bright product, variously labelled " Californian Honey Dew," "Swiss Table Honey," etc., etc., is frequently a sophisticated article made up of glucose and such-like substances brightened by mineral acid. Furthermore, darkness is no indication of inferior quality, as some suppose. The color of honey depends upon the sources from which it is collected by the bees, and much of that which is of a dark color is quite equal (and in some cases superior) to that which is light in color; honey collected by the bees from white clover, limes, fruit blossoms, sainfoin, hawthorn, turnip, bean, heather, etc., being of different hues.
Is offered for sale almost everywhere in the season, and is the best to serve in place of fruit for supper and of syrup for breakfast.
A kind of wine. (See MeaJ).