FEEDING BEES 141 



lated sugar in a double boiler until it is brittle when 

 dropped in cold water. It is then taken off and 

 stirred and poured into flat dishes to harden, from 

 which it can be taken as a cake and placed on top of 

 the frame at the centre of the hive. Some pour the 

 candy into the wooden butter-trays and after it 

 hardens invert the tray over the middle of the brood- 

 nest. Some, instead of caking it thus, mould it in 

 a brood-frame by holding the frame flat on a table 

 or board covered with oil paper and pouring the 

 candy in; it thus hardens fast to the frame, and may 

 be put directly in the brood-nest. The famous 

 Good candy, so called because it was invented by 

 Mr. Good, although the excellence of the product 

 would have given it that name anyway, is made by 

 taking extracted honey, and heating it until it is 

 quite thin, but not allowed to boil, and mixing into it 

 confectioner's sugar until the spoon can no longer 

 stir it; then the mixture is taken out, and placed on a 

 board and more sugar kneaded into it until it is of 

 firm consistency. In hot weather more sugar is 

 needed than in the winter. In making this candy 

 skill is evinced in getting it as soft as possible, and 

 yet stiff enough so that it will not flow. Only the 

 best honey is used for this; and if the confectioner's 

 sugar seems impure, then granulated sugar should 

 be pounded in a mortar or rolled under a rolling-pin 

 until fine and used instead. The confectioner's 

 sugar may be tested by putting a little in a glass of 

 water and noting if there is a sediment. 



