OCTOBER 1, 1912 



635 



were properly ripened. I had* to advise 

 the beekeepers to discontinue the artificial 

 method. The conference of beekeepers' as- 

 sociations in 1910 protested against the 

 method being advised in Bulletin No. 18. 

 In the Auckland salesrooms I have seen 

 honey running out of the tins. 



It is possible to ripen honey artificially 

 where the conditions are favorable; but it 

 is questionable whether there is any ad- 

 vantage gained. The late E. W. Alexander 

 was in a favorable locality, and kept 700 

 colonies in one apiary. He was thus able 

 to keep the extractor going as fast as the 

 new honey came in, and it saved the neces- 

 sity of providing extra sujDers. The bee- 

 keeper with one apiary can get along well 

 enough with a couple of supers, and ex- 

 tracting only the sealed combs. The bee- 

 keejDer with out-apiaries would prefer to 

 provide the extra supers, and attend more 

 to the putting-on of supers while the honey- 

 flow lasted. The extracting is done after- 

 ward, and the one job is made of it at 

 each yard. During the honey-flow the bees 

 secrete wax in abundance, and are more 

 contented if able to use it up in sealing 

 the combs. The work of evaporation is 

 carried on all night, and all together it is 

 doubtful whether the amount of the crop 

 is increased at all by extracting the green 

 honey. 



Salt is a substance which readily ab- 

 sorbs moisture, and it is safe to say that, 

 where salt becomes damp, honey will do 

 the same. I have had no experience with 

 sections; but I should say that a good plan 

 to i^revent them from "weeping" would be 

 to i^lace a box of unslaked lime in the 

 room where they are stored. It would 

 keep the air dry. 



Devauchelles Bay, N. Z. 



stand a few minutes with a damp cloth 

 over it. It will begin to harden, and must 

 then be broken up and kneaded until soft. 

 It then will keep indefinitely in a stone jar 

 with a damp cloth over the top. 



Two teaspoonfuls of cream of tartar can 

 be used in place of glucose, but it makes an 

 inferior article. 



The cover is put on the kettle to be sure 

 that the steam dissolves every grain of su- 

 gar ; as a single grain, or changing the spat- 

 ula from another batch, if you are stirring 

 two, will make it gTanulate instead of 

 creaming. A sudden jar to the kettle will 

 sometimes have the same effect. Do not 

 stir while boiling. 



Commercial glucose is the article. Corn 

 syrup is an adulterated glucose. Glucose 

 comes in two forms — heavy and light, the 

 first in ten-gallon kegs, the latter in barrels, 

 and can not be bought here in the East in 

 less quantities unless you know some con- 

 fectioner who will let you have it. 



While the fondant is warm it can be 

 pressed into a fram.e and hung directly in 

 the hive. 



I do not believe in feeding in any but the 

 Doolittle way (full combs of honey), but 

 have had in New Hampshire frames filled 

 Avith comb as the fondant was eaten away 

 in the winter time in the cellar. Cane su- 

 gar is absolutely essential. If your fondant 

 fails to cream properly you may know you 

 have got more or less beet sugar. 



I am not a confectioner, but have made 

 candy for home consumption, buying glu- 

 cose "in original packages and sugar by the 

 barrel; chocolate, 100 lbs. a year, etc. I 

 spoiled 100 lbs. of fondant before I found 

 out the last wrinkle, and a confectioner's 

 supply house put me on to that. 



Wo'burn, Mass., Sept. 5. 



THE NEW CAGE CANDY CALLED "FON- 

 DANT" BY CANDY-MAKERS 



BY E. C. NEWELL 



The candy for bee-cages is nothing but 

 fondant that is used in high-gi'ade candies. 

 The best recipe is this : Granulated sugar, 

 10 lbs. ; glucose, 2i/^ lbs. ; water, 2V2 quarts. 



Put the water in the kettle; add the 

 sugar. When it boils put a cover on for 

 five minutes ; then remove and put ther- 

 mometer in the kettle. Heat the glucose; 

 and when the boiling sugar reaches 235, 

 add the glucose and cook to 242 in winter, 

 245 in summer. When cool enough to put 

 the finger in, it must be creamed by stir- 

 ring with a spatula. When creamed let it 



Plain Sections Easy to Handle 



It has been stated that plain sections are harder 

 to handle than the beeway ; but I can not agree 

 to that, for I have taken off over 1500 of them, 

 and not one of them is bruised. I used beeway 

 sections for over . thirty years without separators, 

 and I consider them much harder to handle, and 

 also much harder to clean. I will use only plain 

 sections in the future. 



W'IRING DANZENBAKER BROOD-FRAMES. 



When wiring Danzenbaker brood-frames I cut 

 the wire in exact lengths, which is easily done if 

 some one else holds the end and throws it in the 

 box after it coils up. In this shape the wire sel- 

 dom gets tangled if one is careful to pick them up 

 right. I drive the rivet back a little, put the wire 

 around it, give a couple of twists, run it through 

 the hole, then up to the hole next to the top-bar, 

 finally finishing at the rivet on the other end-bar. 

 With a small pair of pliers I hold the end, draw 

 on the wire as though cording an old-fashioned 

 bed, and when tight I wrap it around the rivet 

 and drive both rivets back into place. 



Clear Springs, Md. C. M. HlOKS. 



