and its Economic Management. 2ii_ 



and by the time the harvest is over, the workers are worn out; 

 whereas with the young queen we have a good stopk left, with 

 bees still hatching to make up for the tremendous loss of life. 

 More honey is accumulated because the population is larger 

 and does not decrease as only too frequently has been the case. 



Of course only worked-out combs are to be used in the 

 sections, including those not completed from the first harvest, 

 after being cleared by the extractor. 



At the termination of the earlier harvest if any stores are 

 left in the stock combs, the same should be extracted and, in 



Uniting with the Nucleus, 



only those combs most crowded with brood should be used. 

 The odd combs of brood can be given to one or more lots left 

 at home. Some reader may say that his hives are crowded 

 "when his bees go to the moors. They may Jje, but like the 

 queen smfh bees are already exhausted by , their previous 

 labours, and new blood is required through<i)ut if one wishes to 

 make the most of this last important harvest. 



If necessary feed "from hand to mouth" after uniting, 

 until time for the heather, but on no account feed heavily, as 

 advised recently by a correspondent in the British Bee jfournal, 

 -who hoped thereby to fill up the space the old queen could not . 

 •occupy, expecting that the heather honey would all go above, 

 and that when the bees came home they would require no 

 more feeding. 'True indeed, for there would in many cases-be 

 no bees to require it. How utterly inconsistent, to add wear 

 and tear, when the whole energy of our workers should be 

 reserved for the storage of this last crop ! And how very, 

 injudicious to crowd the queen out at the very time we require 

 ■one that will still -further extend the brood nest in preparation 

 for the good time near at hand. 



• Moreover, it is a fact that no amount of false reasoning 

 ■can gainsay, that where heavy feeding is done just before 

 supering, especially in Spring, the greater portion of the syrup 



