1872.] 



THE AMERICAN BEE JOURNAL. 



91 



soms of the europcea. It blossoms some eight 

 to ten days later than the EUROPCEA. A some- 

 what less visited variety called winter linden, 

 blossoms from three to six days later. 



5. Tilia Guandkfloha, has large leaves, and 

 is not so full of blossoms as the, other species. 



6. Tilia Akgentka, silver linden with short 

 stalked leaves, with a silvery white underser- 

 vice, with thick stemmed fleshy flowers, which 

 Open some six days later than the winter linden, 

 but are much visited by the bees. This species 

 has been but recently introduced here, and 

 hence we have no old trees. 



7. Tilia Laxjplora, has very large leaves, 

 and its blossoms borne on long branches open 

 some days alter those of the silver linden. 

 They are very scarce here, but are visited by the 

 bees. In Fredricksfield park I first saw them. 



Between those above mentioned species are 

 many others, as for example ; the rose linden, 

 whose leaves have a redish tinge, and also a 

 species lately brought from Bosnia, and some 

 American species. 



[For the American Bee Journal.] 



Summer Eeport. 



Bees have done very poorly so far the present 

 season. But little honey has been gathered and 

 that of a very inferior quality. It is dark, thick 

 and of disagreeable flavor. About equal to third 

 rate molasses. I have been ashamed to offer 

 mine for sal£ lest people might think I had been 

 feeding a very poor quality of molasses. Swarms 

 were quite numerous. Many of these will not 

 make honey enough to carry them through the 

 winter, unless the fall yield should greatly exceed 

 that of the spring and summer. 



The moth seems to be making unusual ravages 

 the past few weeks. Weak stocks are the suf- 

 ferers. E. A. Gastman. 



Decatur, III, August 10, 1872. 



[For the American Bee Journal.] 



Sugar Syrup. 



Mr. Editor:— We cannot refrain from 

 making some remarks on the last article of 

 Novice, September No., page 50. It is very 

 evident from his rem irks on making sugar syrup 

 for wintering bees, that his experience has been 

 quite limited. 



Until about eight years ago, the greater part 

 of our life was spent in the confectionery busi- 

 ness, and we think we understand the nature of 

 sugar. We have kept bees over twenty years, 

 and have experimented in many ways in feeding 

 sugar syrup. Some years ago we got it into our 

 head that we might make it profitable to make 

 syrup to imitate the different kinds of honey, 

 and have the bees store it in boxes in beautiful 

 white combs for the market. But alas, we failed. 

 The margin was over the left. 



Several times in the past fifteen years we have 

 wintered our bees on sugar syrup, not because 



at that time we considered it better than honey, 

 but for the reason that the bees did not store 

 any honey, the seasons being wet and cold. We 

 also noticed that in the Spring the faeces on 

 the snow were so small in proportion to what 

 we had usually seen, that it nuzzled us a little 

 to understand it, and probably we might not 

 have to this day, had not Novice solved the 

 problem. 



Now Mr. Editor, we will examine a little into 

 the nature of sugar. Probably but few people 

 are aware that there is a great difference in the 

 strength of the grain of sugar, even the same 

 brand and made at the same factory. Now this 

 strong grained sugar will require more water 

 and longer boiling to destroy the grain, and also 

 more acid. 



But we are opposed to the use of cream of 

 tartar to any considerable extent, as we fully 

 believe it to be injurious to the bees. If acid must 

 be used, we recommend half a tumblerfull of 

 sharp cider vinegar to every ten pounds of 

 sugar. 



We also contend that good sugar syrup lit for 

 wintering, cannot be made without boiling. 



We will quote Novice's own words. "We feel 

 quite sure that no boiling is necessary." 



Now friend Novice please pardon us, but here 

 we must difter. Take a frame of honey candied 

 and introduce it into a full swarm, and how long 

 will it take before it will be reduced to the liquid 

 state. We have never tested the set time, but 

 are confident it will not be more than three or 

 four days. 



We will now give a strong swarm a frame 

 filled with syrup made Novice fashion, by pour- 

 ing boiling water on it, two and a half gallons 

 to fifty pounds of sugar, and ten teaspoonsfull of 

 cream of tartar, this to be thoroughly stirred till 

 well mixed 



How different from the candied honey that 

 requires heat to reduce it. 



But the sugar syrup we said before made after 

 Novice's plan will crystalize in a very short time. 

 The more heat the hive contains, the quicker 

 will it crysalize. For example, many of the 

 articles of confectionery after boiling, such as 

 rock candy, and many more kinds after they are 

 prepared, are put into tight dark cupboards, 

 with a temperature of eighty degrees, and they 

 are.crystalized in from five to seven days. We 

 do not think it would crystalize so quick in the 

 hive, it would take some time longer ; but after 

 it takes this change, the bees might as well have 

 their combs filled with plugs of wood, for it is a 

 great deal harder than it was before melting. 



We speak positively because we know only a 

 few winters ago we committed this very error, 

 and two or three swarms had several combs filled 

 with this crystalized sugar, and several weeks 

 before the bees could clean it all out, it was 

 about as hard as stone. 



Pains should be taken to make this syrup as 

 near the consistency of first class honey as possi- 

 ble, and we contend that it cannot be done 

 without boiling. First, you cannot melt the 

 grain of fifty pounds of sugar with two and a 

 half gallons of boiling water. You must dis- 

 solve the grain of the sugar before the acid will 



