THOUSAND ANSWERS 
35 
stir two or three times as much sugar, and let it cook until a bit of 
it dropped into cold water appears brittle; then pour it out into 
greased dishes so as to make cakes half an inch to an inch in 
thickness. These cakes may be laid on top of the frames and then 
covered up any way to keep snug and close, so the bees will go up 
to them; for if too cold the bees will not leave the cluster to reach 
them, and starve with abundance in the hive. Then promise 
yourself you’ll not be caught that way again, but will have plenty 
of combs of sealed honey each fall to meet any emergency. 
Q. How can I make queen-candy for introducing cages? 
A. Heat a little extracted honey (don’t burn it), and stir into 
it some powdered sugar. Keep adding all the sugar you can until 
you have a stiff dough. Even after you seem to have it quite stiff 
Fig. 9. "Campanula Blanca” and a sealed frame of its honey. 
“The famous honey of Cuba” 
you can still knead in more sugar. Then let it stand a day or so, 
and very likely you can knead in a little more sugar. No danger of 
getting it too thick. You will notice that no definite quantities 
are given, but you will use several times as much sugar as honey. 
At a rough guess I should say that if you begin with one spoonful 
of honey you will have five spoonfuls of candy. Of course, if at 
any time you should get in too much sugar, you can add honey. 
It is not really necessary to heat the honey, only it hurries up the 
work a little. Government regulations require that honey used in 
candy for mailing cages be first boiled in a covered vessel, to kill 
germs of bee diseases. 
Q. Why is it that hard sugar candy is used as winter feed while 
