278 BOARD OF AGRICULTURE. [Pub. Doc. 



handled or supplied ; the fact that it may be made up in 

 quantities and stored until needed for use; its failure to 

 excite robbing; the ability to provision colonies with known 

 amounts or weights ; and its freedom from bee disease infec- 

 tion. It is furthermore found to be economical, there being 

 no waste by evaporation or spilling, as is the case with liquid 

 feeds. It is proving exceedingly practical in all feeding pur- 

 poses and methods. 



The candy may be made in any degree of hardness or soft- 

 ness, according to the preference of the individual or the 

 needs of the season. As is inferred above, it may be made 

 and stored for months and even years if properly handled. 

 It may be molded in pulp, or wooden pie-plates, shallow tins 

 or specially constructed feeders (see Figs. 1 and 2), "divi- 

 sion-board feeders," overhead or super feeders, or boards may 

 be nailed to the side of a frame and the candy poured and 

 molded within the frame, allowing this to be hung in the hive 

 adjacent to the cluster. With the candy may be mixed pollen 

 substitutes, but these are as yet in the experimental stage, 

 and their efficiency or satisfactoriness is uncertain. 



The latest formula or recipe for the cream, or soft candy, 

 fondant, which is practically a confectioner's recipe, is as 

 follows : — 



12 jDOunds granulated sugar. 

 iy2 pounds liquid glucose.^ 



l^A quarts water (equals 40 ounces, which equals 5 cupfuls). 

 1/4 teaspoonful (about) cream of tartar, added when the tempera- 

 ture reaches about 230' F. or 110° C. 

 Boil to 238° F. or 114.4° C. 



The measurements should be accurate. 



A wooden paddle whittled about a foot long, with a 2-inch 

 blade, is found to be superior to a spoon in stirring or beat- 

 ing the candy. 



A confectioner's thermometer is an advantage. Those ex- 

 perienced in making maple sugar may dispense with the 

 thermometer, although more accurate results are obtained by 

 using it. 



• Granular or crystal glucose may be used, mixing it with the usual amount of water. It 

 may be desirable to modify the amount of glucose. 



