THE APIAET. jgg 



FEEDING BEES. 



Feeding bees differs materially from feed'ng other livestock. It is 

 not absolutely necessary to feed at all, unless when stores fail in winter 

 or early spring. Then no liquid food should be used. If no frames of 

 sealed honey are on hand to give a needy colony, candy is the next best 

 food for this season of the year. Sticks of plain white or clear sugar 

 candy, thurst down between the combs, among the bees, before their 

 honey is quite exhausted, will greatly lengthen out their stores. A half 

 pound mtay be given at a time. It is cheap food, as a pound will last 

 from four to six weeks. If a colony alive' the previous day is found 

 when most of the bees are apparently dead, they can usually be revived 

 by sprinkling them with warm diluted sweets, and letting the nive stand 

 a few hours in a warm room. They should then be given frames of 

 honey or else fed. Box honey placed directly on the frames and cover- 

 ed well with woolen material will be appropriated in the coldest weather 

 and save the colony. 



It is always best to see that each hive has in the fall, sufficient stores 

 for wintering, varying from twenty to thirty-five pounds of honey, ac. 

 cording to climate or mode of wintering. Rather more honey is con- 

 sumed on the summer stands, than if wintered in the cellar. It is well 

 to set away some full combs of the dark and least salable honey in the 

 summer to give to weak stocks in the fall. But if this has been omitted, 

 they should be fed sufficient stores for winter, before it gets too cold. A 

 syrup made of two parts by measure of A sugar, and one of water; fed 

 warm in the cap each evening will be carried down very rapidly. Feed 

 as fast as possible, to prevent too much breeding, and to prevent rob- 

 bing. Feed regularly until the necessary amount is given. Stop the 

 holes in the caps whilst feeding, especially if honey is used. Contract the 

 entrance, and be careful not to drop honey or syrup about the hive, as 



