CSbanmgs tn iin Culture 



Published by The A. I. Root Co., Medina, Ohio. 

 H. H. ROOT, Assistant Editor E. R. Root, Editor A. L. Boyden, Advertising Manager 



A. I. Root, Editor Home Department J. T. Calvekt, Business IMauager 



Entered at the PostofBce. Medina. Ohio, as Second-class Matter 



VOL. XXXIX 



JANUARY 15, 1911 



NO. 2 



Editorial 



" Our Homes " came in from Florida too 

 late for insertion in this issue, hence will 

 be held over until the Feb. 1st issue. 



STATE bee-keepers' CONVENTIONS IN OHIO 

 AND INDIANA. 



Ohio bee-keepers are reminded of the fact 

 that the Ohio State Bee-keepers' Associa- 

 tion will hold its convention in Cincinnati, 

 at the Grand Hotel, Halls 1 and 2, Feb. 16 

 and 17. There will also be an important 

 State Convention of the Indiana bee-keep- 

 ers in the State-house at Indianapolis on 

 Feb. 2. A good program is being arranged 

 for both conventions. State Entomologist 

 Shaw, also foul-brood insi^ector, will be 

 present at the Cincinnati meeting to deliver 

 an address. In the saitie way. State Ento- 

 mologist Douglass, and also foul-brood in- 

 spector Demuth, of Indiana, will deliver ad- 

 dresses at the Indianapolis meeting. The 

 bee-keepers of both states should get out to 

 these two conventions, as there will be im- 

 portant matters up for discussion. The ed- 

 itor of Gleanings expects to be present at 

 both meetings, and assist in the discus- 

 sions. 



the honey-cooking recipes. 



On page 777 of the Dec. l-5th issue we 

 asked all those who knew of good recipes, 

 in which honey was one of the ingredients, 

 to send such to us, and in exchange for any 

 that we could use we agreed to send 

 Gleanings one year free, or a copy of 

 "How to Keep Bees," by Anna B. Com- 

 stock, the "Townsend Bee-book," "Alex- 

 ander's Writings on Practical Bee Culture," 

 or " How to Keeji Well and I^ive Eong," 

 by T. B. Terry. A large number of recipes 

 have come in, in response to this offer, for 

 which we will issue the proper credits just 

 as soon as we can go over the list and find 

 out what we can use. Meanwhile, any 

 others among our readers, who intend to 

 send recipes will please get them to us as 

 soon as possible. 



So far we have been considerably sur- 

 prised to see how widely honey is used for 

 making almost every thing, from shoe pol- 

 ish and cough syrup to bread and cake. 



national bee-keepers association an- 

 nual REPORT. 



The 1910 Annual Report from General 

 Manager N. E. France is just out, and, 

 after looking it over quite carefully, we find 

 that in many respects it is ahead of any 

 other. There are quite a number of very 

 interesting illustrations, and the whole sub- 

 ject matter of the report bears the stamp of 

 practicality. As usual, a full list of the 

 members of the Association is given, 

 which list, by the way, is larger than ever 

 before, and shows the Association to be in 

 first-class condition. 



The new secretary, Mr. E. B. Tyrrell, has 

 sent out, with the report, a request for 

 names of bee-keepers to whom he might 

 write with the idea of interesting them in 

 the Association and thus materially in- 

 creasing the list. By the way, we happen 

 to know that Mr. Tyrrell is well qualified 

 for his new position, as he has practically 

 spent his life in work similar to this; and 

 we bespeak for the National Association a 

 period of greater growth and prosperit?j^ 

 than it has ever enjoyed. 



candied comb honey; what shall we 

 do with it? 



At this time of the year, dealers and job- 

 bers should look over their comb honey 

 very carefully. If they detect initial signs 

 of candying they should move it off at once. 

 If the room is not raised to a temiierature of 

 about 80 degrees Fahr., they should take 

 steps at once to have a uniform warm tem- 

 perature provided night and day. When 

 honey once starts to candy the process goes 

 on very rapidly. With a uniform tempera- 

 ture of about 80 degrees the candying is de- 

 layed materially. 



We once thought we could stop it by put- 

 ting the temperature up to 95 or 100, but we 

 found from experience that such a high 

 temperature has a tendency to make the 

 combs sag and leak. We do not now advo- 

 cate a higher temperature than 80 to 85. 



Dealers should make sure that it does not 

 jump from 90 down to 32. There is nothing 

 in the world that will make honey candy 

 any quicker than a variable temperature. 



ILLUSTRATED MATERIAL ON HAND FOR 

 PUBLICATION. 



Never before in the history of Glean- 

 ings have we had so large an amount of il- 

 lustrated material on hand. We have 

 spared no expense in procuring the very 



