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THE 



Bee -Keeping World 



staff Contributors : F. GREINER and ADRIAN GETAZ.° 



Contributions to this Department are solicited from all quarters of the earth. 



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BELGIUM. 



(Gleaned from Le Rucher Beige) 



Mr. Leger gives the following rules 

 to prevent the queen from going in 

 the supers: 



1st — A brood nest of sufficient size. 



2nd — Put the supers on only when 

 there is some sealed honey at the top 

 of the brood nest combs. 



3rd — Avoid putting drone comb in 

 the supers. 



4th — Never put any brood or brood 

 frame in the supers to start the work 

 there. If the flow is good the bees 

 will come just as well without it. 



CLARIFYING EXTRACTED 

 HONEY. 

 Mr. Kramer advises to heat the 

 honey as soon as extracted, to a tem- 

 perature of 104 degrees F. It is much 

 more liquid, and the impurities 

 separate more easily. It is then left 

 two days in a very warm room. The 

 impurities during that time have all 

 come to the top and can be skimmeB 

 oflf. 



GETTING READY TO MOVE IN. 

 Mr. Fritz had lost a colony duritig 

 the winter. He left the hive with the 

 empty combs in place. One day at 

 about dinner time, he noticed a num- 

 ber of bees at work cleaning out the 

 combs and hive actively. These pro- 

 ceedings lasted until about 2 o'clock 

 and then stopped entirely; in fact the 

 work was finished. About a half-hour 

 later a swarm was coming from some- 

 where and took possession of the 

 hive. 



MAKING HONEY VINEGAR. 

 Mr. Louis Pirson gives the follow- 

 ing method to prepare the very best 

 vinegar from honey: Thirty pounds 

 of honey are mixed with 25 gallons of 



water in a barrel rather a little largei 

 than absolutely necessary and perfect 

 ly clean — never having contained vine 

 gar. The object is to have the alcp 

 holic fermentation first and the acetifi 

 cation later. If both are allowed &■ 

 the same time they partially counter 

 act and spoil each other. Four pound 

 of honey is boiled in a gallon o 

 water. When cold, four pounds o 

 raisins or dried grapes are added t 

 start the fermentation. When it i 

 well started, the mixture is poured i 

 the barrel, and the barrel left in _ 

 place sufficiently warm to keep th 

 fermentation going briskly, thre 

 weeks should be all that is neededt 

 get the alco^holic fermentatio 

 through. 



The acetification is then produce" 

 by leaving the barrel open, for plent 

 of air is needed, and adding a sma 

 piece of "mother of vinegar." Th 

 barrel should yet be kept in a wart 

 place, so the acetification can tak 

 place rapidly. At a low temperatur 

 the aromatic ethers which give th 

 vinegar an unusually good taste fail t 

 be produced. Furthermore the acet 

 fication is too slow and the vinega 

 might spoil during that time. Whe 

 the vinegar is made the, barrel is stof 

 ped and kept in a place as cool a 

 possible. If it is clear nothing mor 

 is needed. If not clear, a quart of ; 

 should be taken out, a half-ounce c 

 fish glue dissolved in it and the whol 

 returned to the barrel stirrin 

 thoroughly. This will do the clar 

 fying. A vinegar thus made is sai 

 to be vastly superior in strength an 

 aroma and taste, to anything herf 

 tofore produced. If no "mother' 1 

 available, a piece of bread may b 

 put in some good cider vinegar unt 

 white threads appear on it, and use 

 instead. As a last resort, beech woo 

 shavings can be employed. 



