Food fm- Skipping. 203 



These bottles are not satisfactory, and so our queen breeders 

 have discovered a moist candy which makes them unnecessary. 



VIALLON CANDY. 



This candy, suggested by Paul L. Viallon, keeps moist for 

 a week or more. To make it, we take twelve ounces of powder- 

 ed white sugar, four ounces of brown sugar, one tablespoonful of 

 flour, and two of honey. Stir these well, adding enough 

 water to make a stiff batter, then -boil for a moment, and 

 longer if we added too much water, after which we stir till it 

 begins to thicken, when we turn it into the cage. The cage 

 (Fig. 88) should be long enough to receive two half-inch au- 



Peet Cage. 



ger holes in the wood and at the end, which should be cut 

 half way through the block, so near the chamber as to cut 

 away an opening large enough for the bees to get at the food. 

 The candy should be turned into these holes. The wire gauze 

 should cover these' holes, as well as the chamber for the bees. 



THE GOOD CANDY. 



This consists of granulated sugar moistened with extracted 

 honey. We are indebted to Mr. I. R. Good for this cheap 

 and excellent food. The only caution required is to get it 

 just moist enough to keep it soft and not so moist that it wiU 

 drip at all. The end of the cage (Fig. 88) to contain 

 this should extend one and one-half inches beyond the cham- 

 ber made for the bees. Through this end, lengthwise not 

 crosswise, bore one or two three-eighth inch holes. Fill these 

 with the candy, and insert a wooden cork into the holes at the 

 end of .the cage. The fault with this candy is that it crum- 

 bles, as the honey is sipped from it, or evaporates. With the 



