36 Bee-Keeping Simplified for the 
Candy.—Have a clean pan, for preference a brass preserving 
one, into which put 3lbs. of best white lump cane sugar and 
half-pint of water, together with as much cream of tartar as 
can be heaped up on a sixpenny bit. Stand beside the fire, 
stirring occasionally until the sugar is dissolved, then 
place on the fire and stir continually until the mass 
boils; allow it to boil for about a couple of minutes, then 
remove from the fire, and stand the pan in another vessel 
containing cold water until the sugar begins to cloud, then 
stir well and pour into the prepared glass-topped boxes made 
by glazing one side of a section, or into the saucers lined with 
paper, so that when cold it can be lifted out in a block. When 
set it should be a moist solid mass easily cut into with the 
finger nail. 
Candy given in January should have about a quarter of a 
pound of pea flour mixed with the above quantity. This is best 
done during the cooling process. The flour should not be poured 
in all at once, but lightly sprinkled in while stirring, so that it 
mixes evenly right through the candy. 
To medicate any of the above when dealing with Foul Brood, 
add to each pound of sugar as much Napthol Beta as can be 
heaped on a threepenny bit. Dissolve this in sweet spirit of 
nitre, whisky, or methylated spirit, and add when the syrup or 
candy is cooling, not when it is hot. 
XTIT.—WAX EXTRACTING. 
Many shillings are wasted by the hee-keeper neglecting to 
save old combs and scrapings from the hives. These should be 
carefully kept in an air-tight box until « quantity is collected, 
and then melted by any of the following methods. 
Pollen-clogged combs should be broken up, well soaked in rain 
water, and as much pollen as possible washed out. The mass 
is then tied up in a cheese straining cloth and sunk by means of 
weights in a copper filled with rain water; hard water will 
spoil the colour of the wax. The water is then boiled, when 
the wax will melt, percolate through the straining cloth and 
float on the top; when cold it will set in a cake and can be 
lifted off, the bottom scraped free from dross and sent to the 
manufacturer to be made into foundation. If the mass in the 
cheese strainer is squeezed with the end of a stout piece of 
wood while boiling, the wax will come away quicker, and more 
will be obtained than if no pressure is employed. 
