36 8ee-Keeping Simplified for the 



Candy. — Have a clean pan, for preference a brass preserving 

 one, into which put 31bs. 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. 



XIII.— WAX EXTRACTING. 



Many shillings are wasted by the bee-keeper neglecting to 

 save old combs and scrapings from the hives. These should be 

 carefully kept in an air-t*glit box until a 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 nmch 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 culd 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. 



