272 Viallon Candy. 



that it will, at most, only delay it. Enterprising apiarists 

 see in this the greatest promise for improved apiculturtv 

 and already are moving forw^ard. Enterprising bee-keep- 

 ers vsrill 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 figui'e) 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 



