180 
CANE SUGAR 
slightly longer than a candy made of an 
invert sugar. It probably contains some 
food elements also that are essential to 
long shipments. For many years the only 
queen-cage candy known was made from, 
honey; but as the latter might convey bee 
disease to a new locality, an invert sugar 
candy is recommended for general ship¬ 
ments, using honey only for long dis¬ 
tances and for valuable queens. 
HARD CANDY FOR WINTER AND SPRING 
feeding; how to make it. 
Into a dish of hot water on the stove is 
slowly poured granulated sugar, which 
should be stirred constantly. The syrup 
should be very thick and the sugar all dis¬ 
solved before boiling commences. If this 
precaution is not observed, some of the un¬ 
dissolved sugar is likely to burn, injuring 
the flavor of the candy and almost surely 
causing trouble with the bees later. If 
one has a candy thermometer, lie should 
watch the temperature, and not let it go 
above 275 to 280 degrees P. Tests should 
frequently be made by dropping a very lit¬ 
tle of the syrup into cold water (about 50 
to 55 degrees F.). When the boiling has 
continued long enough the drop of candy, 
having been cooled in tbe water, should be 
hard and brittle when taken out; but when 
placed in the mouth it should soften slight¬ 
ly, and become tough. When this time lias 
arrived, the syrup should immediately be 
1 mured on to paraffined or waxed paper on 
a table. The table should be perfectly 
level, and around the outside of the paper 
should be placed wooden sticks V 4 inch 
high to confine the syrup and prevent it 
from running off. When the candy is 
nearly hard, it may be creased or cut with 
a heavy knife so that it can be broken up 
into right-sized squares when hard. 
The color of the candy when cold should 
be about that of light basswood honey. If 
it is darkened very much, it is scorched and 
unfit for the bees. To prevent the scorch¬ 
ing, the fire toward the last should be re¬ 
duced so that the syrup will boil but 
slowly. 
When the candy is first made, it is hard 
and glassy, and perfectly transparent; but 
after it stands for a little time it becomes 
somewhat watery and crystalline; but this 
is all the better so far as the bees are con¬ 
cerned, for they are enabled to take it more 
easily. 
The thin cakes of candy being only Y 4 
inch thick may be placed over the frames 
and under the regular cover, and in this 
way a colony may be saved that would 
otherwise be lost. The feeding of syrup, 
especially in the spring, is apt to cause 
great excitement and possibly robbing, and 
for this reason the candy is safer as it is 
taken slowly. 
Caution .—Whoever makes the candy 
should clearly understand that if the mix¬ 
ture is scorched, even the slightest, it will 
make unfit food for spring or winter feed¬ 
ing. When the syrup is cooked nearly 
enough, there is great danger of burning, 
and it is then that the greatest care should 
be exercised. 
CANE SUGAR. —This is the common 
name applied to the sugar-sucrose. Sucrose 
is made from the sugar cane and also from 
the sugar beet. When derived from the 
beet it should go under the name of beet 
sugar. Sucrose is found in pure honey in 
amounts varying from nothing up to 8 per 
cent. Only in a very few cases has pure 
honey been found which showed the higher 
figures. The standards for pure honey al¬ 
low 8 per cent to be present. New boney 
generally contains more sucrose than old 
honey. There are present in honey before 
heating some enzymes (unorganized fer¬ 
ments) which have the power to invert the 
sucrose. Hence on aging, if heat has not 
been applied to kill this action, the per 
cent of sucrose decreases. Sucrose on 
hydrolysis or inversion forms equal parts 
of dextrose and levulose, these latter being 
the predominant sugars of honey. See 
Sugar; Invert Sugar; also Honey, 
Analysis of. 
CANS FOR HONEY.— See Extracted 
Honey. 
CARNIOLANS. —See Races of Bees. 
CARPENTER BEES. — See Solitary 
Bees. 
CARPET GRASS (Lippia nodiflora). 
—Two other vernacular names are fog- 
fruit and mat grass-—a prostrate, creep¬ 
ing, herbaceous perennial, only a few 
inches high, which forms dense mats in 
