22 BEE-KEEPJNG IN WAR-TIME 



*^ 



The correct recipes for making the foods described are as 

 follows : 



Spring and summer food— Autumn food— 



5 lb. white cane sugar. 5 lb. white cane sugar. ** 



3| pints water. 2| pints water. 



I oz. vinegar. i oz. vinegar. 



I oz. salt. i oz. salt. 



Put the ingredients in a saucepan and place it over the 

 fire, stir continually until all the sugar is dissolved, when it 

 is ready for use. It is important to remember that white 

 cane sugar and not brown sugar must be used. If the latter 

 or beet sugar is used it will cause death through dysentery.^ 



To make Bee Candy. — In a clean pan put 3 lb. of best 

 white cane sugar and half a pint of water, together with as 

 much cream of tartar as can be heaped on a sixpenny- piece. 

 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 two minutes, then 

 remove from the fire, and stand the pan in another vessel 

 containing cold water until the syrup begins to cloud, then 

 stir well until it reaches the consistency of porridge, when 

 it can be poured into glass-topped boxes, or into saucers lined 

 with paper, so that it can be lifted out in a block with the 

 paper adhering ; this can be put over the feed hole with the 

 paper uppermost, but is not so convenient as the boxes with 

 a glass top. The latter are easily made by glazing one side 

 of a section. When set, the candy should not be hard, but 

 a moist solid mass which can easily be cut into with the 

 finger nail. 



Candy given in January should have about a quarter of a 

 pound of Symington's pea flour mixed with the above quan- 

 tity. This should be lightly sprinkled in when stirring during 

 the cooling process. 



To medicate any of the above foods when dealing with 

 Foul Brood, add to each pound of sugar as much naphthol 

 beta as can be heaped on a threepenny-bit. Dissolve this 

 in methylated spirit, whisky, or sweet spirit of nitre, and add 

 to the food when cool. 



