1918 



AMERICAN BEE JOURNAL 



131 



to prevent the bees from fighting 

 through it. I move three or four 

 frames with the bees to one side and 

 put in the division board. The en- 

 trance is closed at night and an oil- 

 cloth cover placed over the frames. 

 The colony is then moved to the 

 stand of the one with which it is to 

 be united. The frames from the 

 entrance to that side is left open, 

 since it is on the stand of that col- 

 ony. After three or four days the 

 division board is removed and all the 

 bees released, when they unite with- 

 out trouble. FRANK HAACK, 

 Marion, Ore. 



A Sure Way to Find a Queen 



I fasten a perforated metal cage 

 over the entrance so that the bees 

 canot shift it. The frames are then 

 removed one by one and the bees 

 brushed off in front of hive. Replace 

 the frames as shaken. The queen 

 will readily be found trying to get 

 through the entrance. When brood- 

 rearing is about over in the fall one 

 is almost sure to find the queen by 

 taking out the three frames from 

 the middle of the hive and shaking 

 them in this way. 



J. H. SEIFFERT, 

 North Bruce, Ontario. 



The South Wales / 



From South Wales 



"Our average is from SO to 60 lbs. 

 in this part of the country, but our 

 honey is fine. It doesn't need blending 

 All our bees are the German brown 

 race. W. THOMAS, 



Swindburg, Mydrim, S. Wales. 



Bee-Keeping <SE) For Women 



Conducted by Miss Emma 

 Honey-Sweetened Whipped Cream 



When whipping cream try adding 

 a teaspoonful of strained honey in- 

 stead of sugar. It not only gives the 

 cream a delightful flavor, but causes 

 it to stay whipped and firm all day. 



How to Make Honey Candy From 

 Candied Extracted Honey or From 

 Candied Comb Honey 



By Mrs. C. W. Aeppler. 

 In making honey candy, either 

 from candied extracted honey or 

 from candied comb honey, the obsta- 

 cle to overcome is the semi-lique- 

 faction of the chocolate that is used 



M. Wilson, Marengo. 111. 



after the candy has been made and 

 allowed to stand in a warm room. 



This matter was for a long time 

 quite a problem, but after some ex- 

 perimentation the following method 

 was adopted, which, if followed, will 

 give excellent results : 



If candied extracted honey is used, 

 the honey should be entirely candied 

 and not be in a semi-candied condi- 

 tion. The candied extracted or comb 

 honey should be cut into .suitable 

 pieces, half an inch each way is a 

 good size. To do this, use number 

 30 wire, such is is used in wiring 

 brood frames. The wire is fastened 



Apiary of J. H. Seiffert, or North Br 



to pieces of wood and by means of a 

 sawing motion the candy can be 

 easily cut into perfect cubes or other 

 desired shapes. The friction will 

 heat the wire so that the candied 

 honey can be cut rapidly. 



If ordinary chocolate is used to cover 

 the cubes of honey, the chocolate 

 will assume a semi-liquid condition 

 on standing for a time. To overcome 

 this something must be added to the 

 chocolate to give the required 

 texture. The method of proced- 

 ure is as follows. Liquefy the 

 chocolate in the usual way and 

 to the liquid add about 5 per 

 cent of its volume of beeswax. A lit- 

 tle experimentation will enable one 

 to determine the amount needed for 

 best results. If too much wax is used 

 the beeswax can be tasted, but if 

 just the proper amount is used it 

 cannot be detected in any way. The 

 mixture should be stirred carefully 

 so that the beeswax will be evenly 

 incorporated with the chocolate. 



The mixture must not be allowed 

 to cool while dipping the candied 

 honey. If allowed to cool, the bees- 

 wax will separate. To prevent this 

 set the containing vessel in hot 

 water while dipping in the candied 

 honey. The candied honey is dipped 

 into the mixture by means of a piece 

 of wire or long pin. The pin is in- 

 serted into the cube of honey and 

 dipped into the mixture. If the tem- 

 perature of the mixture is quite high 

 it may not cover the candied honey 

 as thickly as is desired, and in that 

 case the cubes must be dipped more 

 than once. 



Nuts can be used in connection 

 with this method to advantage. The 

 pieces of nut (walnuts, pecans, etc.,) 

 can be pressed into the cubes before 

 dipping, or pressed into chocolate on 

 the cubes prior to cooling. How- 

 ever, as the chocolate cools very 

 quickly, considerable practice must 

 be indulged in before the' latter 

 method becomes a success. 



The slight taste of beeswax im- 

 parted is pleasing rather than dis- 

 pleasing. Another addition to the 

 long list of its uses helps our indus- 

 try, since beekeepers could advertise 

 the use of beeswax in this connec- 

 tion when making honey sales. 



