THE BEE-KEEPERS' REVIEW 389 



inches wide, there is ample room to drop in a suitahle feeder. The 

 cover closes everything- snug and warm, so there is no danger of 

 robbing. 



To prepare for winter tlie hives are mo\ed on the scantling 

 frame till all fottr hives touch. The packed frames and cushions are 

 put in and a cover six inches deep packed with chart and large 

 enough to cover all four hives is put on. It is not necessary to 

 contract the entrances as a slot is made in tlie bottom of the two- 

 inch packed frame which gives the right sized entrance. I might 

 .say my frames are about 14'. jxlOJ.-2 inches, running crosswise of the 

 hive. The same arrangement can be applied to the ten-frame L.ang- 

 stroth and the double side could be made one inch lower than the 

 level of the brood nesl, so the regular cover could be used during 

 the heavy season. 



(A hive with one side double-walled as here shown would seem 

 clumsy and unwicldv ior the average bee-keeper. \\ here one gets 

 used to the extra width it might not seem such a disadvantage. 

 Every bee-keeper can and doe.^ arrange hi\ cs and fixtures that suit 

 his requirements that would seem clumsy to other bee-nun. The 

 best manner of protecting colonies in different localities %-aries. Tt 

 is becoming of interest in the west where good wintering h.as been 

 the rule, few colonies dying during the winter until quite recently. 

 But western bee-men must wake up to the wintering proldem or 

 lose heavily by their neglect. — W. T.) 



Refining Honey. 



L. W. AVANT, Atascosa, Texas. 

 ' ^\i WILL venture a few thoughts which in m_\- opinion are of most 

 Tl vital importance, not only to co-operation but also to highest 

 economic business development of the bee industry. 

 If the main elements in all honey are the same, and it is a fact 

 that the quality of the honey is due to the presence of foreign mat- 

 ter — giving fla\'or and color — and slight chemical change, why may 

 not the objectionable matter be eliminated and all honeys reduced 

 to a few standard grades? "The ditifusion process of refining }ields 

 a honey of an exceedingly exquisite flavor. The refining of ofT- 

 grades of honey is certainly preferable to using them in the produc- 

 tion of vinegar." (J. C. Blake. State Chemist, Bryan. Tex.). The 

 product of the apiary at present is a conglomerate and in its nat- 

 ural state it is impossible to be otherwise and for the purpose for 

 which it is produced (food for the bees and their young) it is well 

 adapted. But since various beings with varied wants and widely 

 varying assimilating organs require different foods, it is most prob- 

 able that the natural food of the bee is not in its best condition 



