FOOD. 41 



them in a more condensed form, less evaporation is necessary, 

 it having to be brought to a certain consistency before the bees 

 will seal it over. They will also labour under considerable 

 disadvantage in doing so at this season, the temperature being 

 much lower than at the time of honey gathering, so that, in 

 order to keep up the necessary warmth, their physical capa- 

 bilities are impaired, which at this time ought to be of the 

 strongest that they may survive the rigours of the winter. 



71. Becipe for Syrup in Autumn. — Take 51b. of the 

 best loaf or granulated sugar, and place it in a preserving pan ; 

 add to this 2| pints of water, put the pan upon the fire, and 

 stir. As soon as the sugar is quite dissolved, the syrup is done. 

 No boiling is required, as this frequently causes the syrup to 

 crystalise. 



72. Recipe for Syrup in Spring. — To every pound of 

 loaf or granulated sugar add ^ pint of water, and treat as above. 



Both the above syrups can also be made by pouring boiling 

 water upon the sugar and stirring until dissolved. 



73. UEedicated Syrup and Candy.— Procure some naph- 

 thol beta (3 Naphthol) from the chemist, dissolve this in 

 spirits of wine (about a tablespoonful to a scruple is sufficient) 

 by agitating it in a bottle. While the syrup is still hot, btir the 

 solution in at the rate of I drachm naphthol beta (apothecaries' 

 weight) to 2olb. of sugar. Candy is medicated in the same 

 manner and in the same proportion. 



74. Dry Sugar. — This is sometimes used in place of candy. 

 Porto Rico is the description to use. 



75. Candy. — The present make of candy, quite different from 

 the barley sugar sort of old,- has almost supplemented dry- 

 sugar feeding. This food, if carefully made as we describe 

 in every particular, will be found to be a very fine-grained 

 mass of sugar, far superior to raw sugar, and one 

 upon which the bees will feed ravenously. When cold 

 it must be so soft as to be readily scraped with the finger-nail, 

 and if a piece is placed in the mouth it should dissolve 

 almost instantly ; these conditions must be arrived at if 

 it is to be of the greatest service to the apiarist and his 

 bees. The recipe is as follows : Put into a preserving-pan of 

 either copper or enamel ware (copper is better) lolb. of granulated 

 sugar and a teaspoonful of cream of tartar, and upon this 

 pour if pints of cold water ; put the pan upon a brisk fire and 

 stir occasionally to prevent burning. When the sugar commences 

 to froth up, watch that it does not froth over the sides of the 

 pan : if there is a likelihood of its doing so, remove it from the 

 fire for a few seconds, then replace it. Presently it will 



