JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
322 
[ October 6, 1881. 
New York for purposes of adulteration, is by its nature precluded 
from being mixed with any good granulated cane or beet sugar. 
The main difference between the various grades of domestic sugar 
is thus not so much a question of adulteration as of their degree 
of refinement. Whether the source of the saccharine matter be 
sugarcane or beetroot, the resulting sugar in its purity is chemi¬ 
cally and in appearance the same, and known as cane sugar. 
But grades vary according to the amount of organic matter; un- 
crystallisable grape sugar, mineral salts, and water remaining as 
a result of imperfect refinement, and in some cases of the lime 
used in one stage of the process but not thoroughly removed 
There can be no doubt, therefore, that the more highly refined 
sugars, white, dry, crystalline, and giving a perfectly clear solu¬ 
tion, though costing a little more, are the best and cheapest in the 
end. Among these grades I find that known as “ Dutch crushed ” 
to be generally the best value for the money, and I am strengthened 
in this conclusion by finding it most generally preferred by our 
large confectioners and preserve-makers. The lower the grade of 
sugar the more water and organic matter must be paid for, until 
we reach a grade containing so much molasses as to be positively 
destructive to the bees. 
Having selected our sugar we come to the method of preparing 
it for the food of bees. Given in its dry state, bees will readily 
take it if water be supplied by its side ; but this method of feeding 
has three disadvantages—the bees are very apt to waste it by 
carrying the dry grains outside the hive ; the process is slow and 
necessitates a long-continued agitation among the bees; and there 
is frequently a loss from the solution afterwards crystallising in 
the cells. Boiling is therefore resorted to as a means of reducing 
the sugar as near as may be to the nature and consistency of 
natural honey. A few facts and figures relative to sugar-boiling 
may not, therefore, be out of place. 
By placing a quantity of crushed sugar with a little water in a 
brass or tinned kettle over a brisk fire we note the following dis¬ 
tinctive changes which the application of heat will cause it to 
assume. First, the lumps break up and dissolve, forming a simple 
syrup. By increasing the heat till the syrup boils the liquid of 
course becomes more and more dense, until it reaches a point 
where not enough water remains to hold the sugar in perfect 
solution. If it bo now set aside and allowed to cool gradually, 
the excess of sugar will deposit itself in clear crystals on the sides 
and bottom of the vessel, and we shall have what is usually known 
as rock candy. If, instead of setting it aside, we continue the 
boiling, nearly all the water will soon evaporate, and the sugar 
will manifest a tendency to assume a granular condition, espe¬ 
cially upon the sides of the vessel. A few degrees of heat beyond 
this point, and we have the sugar in a melted form of a thick 
pasty consistency, but clear and transparent still. A spoon dipped 
into the mass will leave a thread behind it on its withdrawal, and 
if the portion removed be plunged into cold water it will at once 
become hard and brittle as a pipe stem. It has now reached that 
condition where the confectioner, by a few simple manipulations, 
can produce very many changes in its appearance, and it is from 
sugar in this state that the greater number of our rocks and 
candies are produced. Very little more heat will burn the mass, 
resulting in the formation of caramel, which is little better than 
poison to bees. T'his takes place at a heat of about 260°. 
If bee candy is wanted the vessel is removed from the fire when 
the liquid on trial on a spoon in cold water is viscid enough to 
leave a thread on the finger. Stirring is continued till the mass 
begins to set, when it is poured into paper moulds laid in plates 
or trays. For liquid food it must not be allowed to boil so long, 
else it will granulate on cooling. Three pounds of sugar will 
make five pounds of syrup as thick as it is possible to make it, 
and prevent crystallisation. But if cream of tartar or vinegar be 
added while the syrup is on the fire it will so hasten the change 
into uncrvstallisable sugar that even a greater consistency may be 
attained. There is, however, no need for supplying bees with 
syrup thicker than newly gathered honey. I therefore prepare 
my syrup as follows for winter food. To 15 lbs. of white crushed 
sugar I add 6 lbs. of water and half a teaspoonful cream of tartar, 
or a wineglass of vinegar, boil briskly for five minutes or till the 
whole loses 1 lb. by evaporation, and use when nearly cold. The 
syrup is then as nearly as possible like newly gathered honey, 
and is very quickly sealed over by the bees.— William Raitt, 
Blairgowrie. 
TRADE CATALOGUES RECEIVED. 
J. Cheal & Sons, Crawley, Sussex .—Catalogue of Trees and Shrubs. 
Francis & Arthur Dickson & Sons, The Upton Nurseries, Chester. 
—Catalogue of Select Roses. 
Cranston Nursery & Seed Company, Hereford .—Catalogue of Roses. 
Louis Van Houtte, Ghent, Belgium .—Catalogue of Azaleas, Camel¬ 
lias, and Rhododendrons. 
*** All correspondence should be directed either to “The Editor” 
or to “The Publisher.” Letters addressed to Dr. Hogg or 
members of the staff often remain unopened unavoidably. We 
request that no one will write privately to any of our correspon¬ 
dents, as doing so subjects them to unjustifiable trouble and 
expense. 
Correspondents should not mix up on the same sheet questions relat¬ 
ing to Gardening and those on Poultry and Bee subjects, and 
should never send more than two or three questions at once. All 
articles intended for insertion should be written on one side of 
the paper only. We cannot reply to questions through the post, 
and we do not undertake to return rejected communications. 
Address (G. S). —If you write to Mr. W. Level, Weaverthorpe, York, he 
will, we think, give you the information you require. 
Books (II. Reid). —There is no work arranged in the mauner you refer to in 
your letter, nor would such a work give general satisfaction. You will find 
more practical information on gardening generally, including annual, peren¬ 
nial, and florists’ flowers, in our “ Garden Manual ” than could be given in any 
such catalogue you suggest. The “ Garden Manual ” cau be had from this office 
in return for 1 j. 9 d. in postage stamps. 
Heating by Gas (A. (?.).—You have sent a letter to the address we gave 
you to which you have omitted to attach your name. If you make good the 
deficiency your letter will be attended to. 
Late Rose3 (/>. <7).—As your trees are so few you might easily protect 
them by making a rough framework and covering with canvas or some other 
material during inclement weather and frosty nights, the framework being 
sufficiently high to prevent the canvas resting on the blooms or buds. 
Continental Nurserymen (A Market Gardener).— You will find the 
addresses of all the leading continental nurserymen in the “ Horticultural Direc¬ 
tory ” that will shortly be published. When you are established as a nurseryman 
your own name and address can be added if you send us the necessary informa¬ 
tion ; in all probability, however, this will not be in time fur the next edition 
unless you become established quickly. 
Gros Colman Grape (T. C .).—Gros Colman is the name by which it was 
introduced, and it is under that name that it first appeared in M. A. Leroy’s 
catalogue of 1860. It seems to have travelled westward from the East, for in the 
catalogue of Jacquemet-Bonnefont of Annonay for 1858 it is mentioned bv the 
name of Gros Colmar. In that of De Bavay in 1852 it is called Gros Colman, 
and this is the earliest record we can find of it in nurserymen's lists. The rule is 
to regard the first names of fruits as correct, and if the name of Gros Colmar 
can be found recorded previously to 1852 that name may then be regarded as 
the correct one. 
Figs Not Ripening {R. G .).—The trees are overburdened with fruit, and 
the temperature is not sufficient to ripen the crop. Twelve-inch pots are a suit¬ 
able size for trees in pots, but if more root space is required we should pot the 
trees as soon as the second crop is ripe. The fruits will certainly not ripen in 
a house having no artificial heat, but will probably fall, and would be better 
removed at once, as they only weaken the trees and prevent the ripening of the 
wood, upon which a full first crop mainly depends. If the trees were placed in 
a house with a temperature of 60 J to 65° artificially and air admitted constantly 
they would probably ripen the second crop. 
Heating Fernery (/. IF.).—As no pipes for heating can be admitted into 
the house you will derive more satisfaction by growing hardy Ferns, of which 
there aie so many attractive forms, than attempting the culture of tender 
species. The dry- hear of a stove would injure the slender fronds of these, and 
render the plants unsightly. We are unable to recommend any stove that 
would answer your expectations, but if any of our readers have found a stove 
satisfactory for heating a fernery we shall be glad to hear from them. 
Potato Awards (O. M.). —We are obliged by your letter. As was stated 
in our report of the Potato Show the new varieties were not adjudicated upon 
on the day of the Show, and if you refer to page 285 of our last issue you will 
find the reason of the necessary delay in publishing the awards. Four varieties 
are there named as having been tested and certificated by the Judges. 
Grapes for Christmas {Inquirer). —Lady Downe’s is the best-flavoured 
late Grape, and started early is in good condition at Christmas. Gros Colman 
is also good at the same time grown in heat. The Vine is a strong grower, and 
one taking up less room, and good is West’s St. Peter’s. The best w hite Grape 
is the Muscat of Alexandria. Trebbiano and White Tokay are also late Grapes- 
of fair quality. So far as we can understand your wants we think they would 
be best met by growing fewer varieties, say Lady Downe's and Muscat of Alex¬ 
andria ; but on this question you must judge for yourself. 
Nurserymen’s Yearly Tenancy (An Anxiout One).— Your question is 
not sufficiently clear for the case to be understood. If there is no special agree¬ 
ment to the contrary a nurseryman, like any other tenant, must h ive a written 
notice of six months to give up possession of his holding, the six months termi¬ 
nating at the time at which he took possession. Thus, if be took possession at 
Michaelmas, and did not receive notice to quit until June, he could not be dis¬ 
turbed until Michaelmas in the following year; but if, on the contrary, he 
received a proper notice fully six mouths before Michaelmas he would have to 
leave at the time stated in that notice. 
Paint for Greenhouse (F. C.). —For the inside of the house there is 
certainly no better paint than that made of the best whitelead, and we doubt if 
any paint can surpass it for outside work, though some prefer the anti-corrosion 
