No. 4.] INSPECTOR OF APIARIES. 279 



As soou as the sugar has begun to dissolve, ijrior to boil- 

 ing, the spoon or paddle used in stirring should be removed 

 from the kettle. The candy should not he stirred ivhile cooJc- 

 ing; to do it will cause a coarse grain. Remove from the 

 stove and cool to 125°-130° F. (or 51.6°-54.4° C), when 

 the specified boiling point has been reached. While cooling, 

 in order to equalize the temperature, the mass may be 

 stirred ; or preferably, when cooled to the specified degree, 

 it should be stirred until it commences to grain. Mr. Ful- 

 ler's directions are to stir vigorously until the mass appears 

 in color and consistency like boiled starch or paste. At once 

 pour into molds or feeders and cool. 



Fine-grain Fondant for Queen Cages. — Another way to 

 cool the candy is to prepare a marble slab 2 or 3 feet square 

 with bars of square iron, making a form. The candy may 

 be poured upon the marble, and with broad putty knives, 

 similar to those used by paper hangers, the mass may be 

 beaten or worked upon the marble. Experience teaches that 

 this, which is virtually a confectioner's method, produces a 

 finer grain and usually a whiter fondant than when stirred 

 in the kettle. This is the process in preparing candy for 

 use in queen mailing cages, or the transportation of bees. 

 By it, a firmer consistency is usually obtained. 



As a warning or explanation it may be said that the higher 

 the temperature at which the candy is boiled the harder it 

 will become; consequently, by varying the boiling point at 

 which the candy is removed from the stove, the hardness or 

 softness of the product may be governed. Furthermore, as 

 is the experience of confection makers, candy should be 

 boiled to one or two degrees higher on cloudy or humid days 

 than on a clear, dry day. By means of a thermometer and 

 a little experience, these features are readily learned. 



Storing the Candy. — The fondant is best stored in 

 earthen crocks, either as a mass or in the feeders. These 

 preserve the normal moisture. Over the mass should be 

 placed a sheet of paraffin paper upon which is a moist cloth 

 or towel. The crock should be covered. Queen-cage candy 

 should always be kept in this way in order to preserve its 



