+ 
handled or supplied; the fact that it may be made up in 
quantities and stored until needed for use; its failure to 
excite robbing; the ability to provision colonies with known 
amounts or weights; and its freedom from bee disease infec- 
tion. It is furthermore found to be economical, there being 
no waste by evaporation or spilling, as is the case with liquid 
feeds. It is proving exceedingly practical in all feeding pur- 
poses and methods. 
The candy may be made in any degree of hardness or soft- 
ness, according to the preference of the individual or the 
needs of the season. As is inferred above, it may be made 
and stored for months and even years if properly handled. 
It may be molded in pulp, or wooden pie-plates, shallow tins 
or specially constructed feeders (see Figs. 1 and 2), “ divi- 
sion-board feeders,” overhead or super feeders, or boards may 
be nailed to the side of a frame and the candy poured and 
molded within the frame, allowing this to be hung in the hive 
adjacent to the cluster. With the candy may be mixed pollen 
substitutes, but these are as yet in the experimental stage, 
and their efficiency or satisfactoriness is uncertain. 
The latest formula or recipe for the cream, or soft candy, 
fondant, which is practically a confectioner’s recipe, is as 
follows: — 
12 pounds granulated sugar. 
114 pounds liquid glucose.* 
1% quarts water (equals 40 ounces, which equals 5 cupfuls). 
¥4 teaspoonful (about) cream of tartar, added when the tempera- 
ture reaches about 230° F. or 110° C. 
Boil to 238° F. or 114.4° C. 
The measurements should be accurate. 
A wooden paddle whittled about a foot long, with a 2-inch 
blade, is found to be superior to a spoon in stirring or beat- 
ing the candy. 
A confectioner’s thermometer is an advantage. Those ex- 
perienced in making maple sugar may dispense with the 
thermometer, although more accurate results are obtained by 
using it. 
1 Granular or crystal glucose may be used, mixing it with the usual amount of water. It 
may be desirable to modify the amount of glucose. 
