762 



GLEANINGS IN BEE CULTURE 



December, 1920 



Tin Containers 



A Complete Line. Your Orders So- 

 licited for 



Friction-Top Cans and 

 Pails 



Five-Gallon Square Cans 



With Screw or Solder Cap 



Packers' Cans 



Open Top or Hole and Cap Styles 



Wax Sealing Preserving 

 Cans 



I Unexcelled manufacturing and m 



i shipping facilities. M 



I W. W. BOYER & CO., INC. j 



I Baltimore, Md. | 



llllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll!IIIIIIIIIP^ 



I 



T IS GETTING NOISED ABOUND ; 

 that E. S. Robinson is turning out a i 

 first-class quality of comb foundation, ; 

 and selling it at a price which means ; 



a big saving to the beekeepers. 



Although my product has been on the 

 market only two seasons, it has pushed 

 its way to the front so rapidly that last : 

 season I found it necessary to turn down \ 

 orders totaling thousands of pounds. 



If you wish to make sure of your sup- 

 ply of foundation for the coming season, 

 remember that you must order early. 



I guarantee my foundation to be made 

 of clean, pure beeswax, with perfect im- 

 pression, and cut to exact size with all 

 edges perfect. 



Your own wax worked into f ounda- ; 

 tion at lowest rates. Send for price list. ; 



E. S. ROBINSONi 



Mayvllle, N. Y. 



Our Food Page — Continued from page 734. 



in cold water. When done pour on a but- 

 tered platter and when cool enough to handle 

 pull until white, working in the vanilla while 

 pulling it. This taffy will not crystallize as 

 a plain sugar taffy is sure to do in a day or 

 so, but as the surface becomes moist and 

 sticky after standing it is well not to cut in 

 pieces until shortly before it is to be eaten. 

 If a chocolate taffy is desired, a square of 

 chocolate or 2 tablespoons of cocoa may be 

 added to it when boiling. 



CARAMELS. 



% cup honey 2-3 cup cream or evapor- 



2 cups light brown sugar ated milk. 



1 teaspoon vaniUa 1 cup chopped nuts 



Boil the sugar, cream, and honey with as 

 little stirring as possible until the thermome- 

 ter registers 256 degrees F. or when it forms 

 a firm ball when tested in ice-cold water; 

 add nuts and vanilla and pour at once into 

 a flat buttered pan or platter. When cold cut 

 in squares with a sharp knife and wrap in 

 waxed paper. 



If the chocolate flavor is desired, grate a 

 square of chocolate into the boiling syrup. 



PANOCHE. 



2 cups light brown sugar '^ cup milk 



Vi cup (2 level table- 1 cup chopped nuts 

 spoons) honey 1 teaspoon vanilla 



V2 cup cream or evapor- 

 ated milk 



Boil the first four ingredients until the 

 thermometer registers exactly 234 degrees 

 F., remove from the fire and beat and stir 

 until it begins to thicken, add the nuts and 

 vanilla and beat until nearly cool, pour into 

 a buttered platter and cut in squares when 

 firm. 234 degrees is what is sometimes called 

 the "thread" stage. The syrup will "hair" 

 at 238 degrees, but should not be cooked 

 that long for fudge or panoche. 



POPCORN BALLS. 



Vz cup honey 2 teaspoons butter 



2 cups sugar % teaspoon salt 



2-3 cup water 3 quarts popped corn 



Cook the first 4 ingredients together until 

 the thermometer registers 270 degrees F. or 

 until a little tried in cold water is brittle. 

 Pour slowly over the popped corn which has 

 been sprinkled with the salt, mix well and 

 form into balls, using as little pressure as 

 possible. Either brown or white sugar may 

 be used. 



NUREMBERG LEBKUCHEN. 



(Repeated by request.) 



1 pt. (2 cups) Drown % cup ground candied 



sugar orange peel, lemon 



1 pt. honey peel, and citron 



1 pt. molasses 1 cup nut meats chopped 



1 tablespoon butter 1 tablespoon cinnamon 



1 tablespoon lard 1 tablespoon ground 



1 pt. sour cream cloves 



2 scant tablespoons soda 



Warm the butter and lard and mix with 

 the sugar, honey, and molasses; add the 

 sour cream in which the soda has been dis- 

 solved, the dry ingredients, and flour enough 

 to make a stiff cooky dough; put in a cool 



