178 
CANDY FOR BEES 
Campanilla. 
The honey from the campanilla, in color 
and flavor, is equal to alfalfa or sage. The 
comb built during the campanilla flow is 
pearly white, and when melted it produces 
wax as white as tallow. 
CAMPECHE.— See Logwood. 
CANADA THISTLE (Cirsium arvense ). 
— Altho this very troublesome weed, 
naturalized from Europe, is condemned by 
agriculturists and is outlawed everywhere, 
it is a source of a small quantity of honey 
in parts of Canada. Like most pernicious 
.weeds it belongs to the family Compositae. 
The heads are small but very numerous, 
each head composed of about 100 rose-pur¬ 
ple tubular florets. The nectar is secreted 
so freely that it rises in the corolla tubes 
to a point where it can be reached by near¬ 
ly all insects. Honeybees gather both nec¬ 
tar and pollen. The honey is light colored, 
of very fine quality with a delightful flavor, 
and is fully equal to the best clover or 
basswood honey in the market. 
Canada thistles will live in a great va¬ 
riety of conditions, but they luxuriate in 
rich bottom lands where they take almost 
complete possession of the soil. It is a 
commercial asset to the beekeeper chiefly 
in those localities where it has become a 
pest to farmers who would gladly exter¬ 
minate it root and branch. Beekeepers 
should also do everything in their power 
to destroy it; but the Canada thistle is 
difficult to eradicate since it multiplies by 
underground, creeping rootstocks, a small 
fragment of which, if left in the soil, will 
give rise to a new plant. 
CANDIED HONEY.— See Granulated 
Honey. 
CANDY FOR BEES. —There is just one 
kind of candy that is used universally by 
beekeepers for queen-cages. While excel¬ 
lent for this purpose it should not be used 
as winter food unless in pans, where, if 
it becomes soft, it will not run down and 
kill the bees. 
It is none other than what is popularly 
called the “Good” candy, after I. R. Good 
of Nappanee, Ind., who introduced it into 
this country. It was, however, first made 
many years before by a German named 
Scholz. (See “Langstroth on the Honey¬ 
bee,” page 274, 1875 edition.) By Euro¬ 
peans it is, therefore, called the Scholz 
candy. 
HOW TO MAKE. 
It is made of a first quality of extracted 
honey or invert sugar and powdered sugar. 
If honey is used it should be of the best 
quality of table extracted honey from an 
apiai’y where there is no foul brood and, 
if possible, from a locality where there has 
never been any disease. The powdered 
sugar must have no starch in it. There are 
two kinds of frosting sugar—one with 
starch an<£ the other without. The latter 
should be used. While starch is not neces¬ 
sarily fatal to queen-cage candy, expert- 
