242 Viallon Candy. 
that it will, at most, only delay it. Enterprising apiarists 
see in this the greatest promise for improved apiculture, 
and already are moving forward. Enterprising bee-keep- 
ers will purchase and pay well for the bee of the future 
that gives sure evidence of superior excellence. One thing 
is certain, “dollar queens” are in the market, and are in 
demand; so, whether the business tends to our good or 
evil, as rational men we must accept the situation and make 
the most of things as they exist. 
Let me urge, however, upon the progressive apiarist, 
that there is no possible doubt but that the bees of the future 
will be immensely superior to those of to-day. Man can 
and will advance here as he has in breeding: all other stock. 
If the obstacles in the way are greater because of the pecu- 
liar natural history of the bee, then the triumph, when it 
comes, will be greater, and the success more praiseworthy. 
TO SHIP QUEENS. 
For shipping queens the character of the shipping cage 
and of the food are of first importance. Nothing serves 
better for a cage than Peet’s cage (Fig. 100), already men- 
tioned. As will be seen the bees are covered with a double 
screen—one of wire, the other (removed in the figure) of 
wood. ‘These are separated one-fourth of an inch. The 
food should never be honey. This may daub the queen 
and cause her death. If the food consists of hard candy, 
then the cage must contain a bottle of water, the cork of 
which has a small opening, through which is passed a small 
cotton string. These bottles are not satisfactory, and so 
our queen-breeders have discovered a moist candy which 
makes them unnecessary. 
VIALLON CANDY. 
This candy, suggested by Paul L. Viallon, keeps moist 
for a week or more. To make it, we take twelve ounces 
of powdered white sugar, four ounces of brown sugar, one 
tablespoonful of flour, and two of honey. Stir these well, 
adding enough water to make a stiff batter, then boil for 
a moment, and longer if we added too much water, after 
which we stir till it begins to thicken, when we turn it into 
