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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/37295-8.txt b/37295-8.txt new file mode 100644 index 0000000..baec138 --- /dev/null +++ b/37295-8.txt @@ -0,0 +1,609 @@ +The Project Gutenberg EBook of Soft Candy for Bees, by Dr. Burton N. Gates + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Soft Candy for Bees + +Author: Dr. Burton N. Gates + +Release Date: September 2, 2011 [EBook #37295] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK SOFT CANDY FOR BEES *** + + + + +Produced by David Edwards, Harry Lamé and the Online +Distributed Proofreading Team at http://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive) + + + + + + + + + + +-------------------------------------------------------------------+ + | Transcriber's notes: | + | | + | The scans on which this e-book was based have been generously made| + | available by the Internet Archive. | + | | + | The original text has been preserved for this e-book, including | + | (minor) inconsistencies (for example, right-hand v. right hand). | + | | + | The footnote has been moved to directly underneath the section it | + | refers to. | + | | + | Transcription used in this e-text: italics in the original are | + | presented here between underscores, as in _text_; small capitals | + | in the original document are presented here as ALL CAPITALS. | + +-------------------------------------------------------------------+ + + + + +Apiary Inspection. + +Bulletin No. 7A. + +The Commonwealth of Massachusetts. + +STATE BOARD OF AGRICULTURE. + + +SOFT CANDY FOR BEES. + +BY DR. BURTON N. GATES. + + +FROM THE SIXTY-FIRST ANNUAL REPORT OF THE STATE BOARD OF AGRICULTURE. + +[Illustration] + +BOSTON: + +WRIGHT & POTTER PRINTING CO., STATE PRINTERS, + +32 DERNE STREET. + +1914. + + + + +APPROVED BY + +THE STATE BOARD OF PUBLICATION. + + + + +SOFT CANDY FOR BEES. + + + THE SO-CALLED "FULLER CANDY" FOR QUEEN CAGES, TRANSPORTATION OF + COMBLESS COLONIES, STIMULATIVE AND GENERAL FEEDING. + +The well-informed beekeeper has learned that it is unwise and hazardous +to feed under any circumstances honey in any form, even though it be +from his own apiary. There have been many sad and general infections +with bee diseases by such unguarded feeding. Thus it has become almost +an axiom, "Feed no honey." Consequently, substitutes have necessarily +been adopted and among these are sugar syrups of various dilutions and +compositions; "hard candy," which is virtually a taffy; and recently, +the so-called "Fuller candy," which is a soft fondant, not dissimilar to +the fondant of chocolate creams. + +For several years Mr. Fuller of Blackstone, Mass., as well as others, +has been experimenting with this modified English candy, which should +not harden beyond usefulness. Beekeepers of Massachusetts and elsewhere +about the country have found it advantageous to use this as a substitute +for honey or syrup. So numerous are the inquiries and satisfactory the +results, that it seems desirable to prepare information in printed form. + +The soft candy has numerous advantages and possibilities. It is found +to be a most satisfactory stimulative feed; a food for bees in transit, +either full colonies on combs, in combless packages, or for queens in +mailing cages. It is also found satisfactory and advantageous as winter +stores. Colonies have been observed to leave natural stores for the +candy. This has occurred in colonies out of doors or in the cellar +during winter, as well as with colonies which are flying. Some of the +advantages of the candy are the ease with which it is handled or +supplied; the fact that it may be made up in quantities and stored until +needed for use; its failure to excite robbing; the ability to provision +colonies with known amounts or weights; and its freedom from bee disease +infection. It is furthermore found to be economical, there being no +waste by evaporation or spilling, as is the case with liquid feeds. It +is proving exceedingly practical in all feeding purposes and methods. + +The candy may be made in any degree of hardness or softness, according +to the preference of the individual or the needs of the season. As is +inferred above, it may be made and stored for months and even years if +properly handled. It may be molded in pulp, or wooden pie-plates, +shallow tins or specially constructed feeders (see Figs. 1 and 2), +"division-board feeders," overhead or super feeders, or boards may be +nailed to the side of a frame and the candy poured and molded within the +frame, allowing this to be hung in the hive adjacent to the cluster. +With the candy may be mixed pollen substitutes, but these are as yet in +the experimental stage, and their efficiency or satisfactoriness is +uncertain. + +The latest formula or recipe for the cream, or soft candy, fondant, +which is practically a confectioner's recipe, is as follows:-- + + 12 pounds granulated sugar. + + 1½ pounds liquid glucose.[1] + + 1¼ quarts water (equals 40 ounces, which equals 5 cupfuls). + + ¼ teaspoonful (about) cream of tartar, added when the + temperature reaches about 230° F. or 110° C. + + Boil to 238° F. or 114.4° C. + + [1] Granular or crystal glucose may be used, mixing it with the + usual amount of water. It may be desirable to modify the amount of + glucose. + +The measurements should be accurate. + +A wooden paddle whittled about a foot long, with a 2-inch blade, is +found to be superior to a spoon in stirring or beating the candy. + +A confectioner's thermometer is an advantage. Those experienced in +making maple sugar may dispense with the thermometer, although more +accurate results are obtained by using it. + +[Illustration: FIG. 1.--These are the usual and convenient types of +candy box or feeder. The right-hand one is placed as it would appear on +the top of the frames. Notice that one end is slightly elevated. To its +left is a box of candy, which is darker, being made with "Coffee A" +sugar; the glass side of this faces out, as also in the upper box. The +box at the extreme left shows the surface of white candy, made with +granulated sugar; it also shows the projection which tilts the box. Upon +it is a pie plate filled with the candy, which may be inverted upon the +frames. (Author's illustration.)] + +[Illustration: FIG. 2.--Molds in the form of division-board feeders +(left-hand mold filled with candy; right hand, empty). The lower frames +are the standard Langstroth dimensions; the upper are Benton nuclei +frames. The central box shows the position of a feeder on top of the +frames. (Author's illustration.)] + +As soon as the sugar has begun to dissolve, _prior to boiling_, the +spoon or paddle used in stirring should be removed from the kettle. _The +candy should not be stirred while cooking_; to do it will cause a coarse +grain. Remove from the stove and cool to 125°-130° F. (or 51.6°-54.4° +C.), when the specified boiling point has been reached. While cooling, +in order to equalize the temperature, the mass may be stirred; or +preferably, when cooled to the specified degree, it should be stirred +until it commences to grain. Mr. Fuller's directions are to stir +vigorously until the mass appears in color and consistency like boiled +starch or paste. At once pour into molds or feeders and cool. + +_Fine-grain Fondant for Queen Cages._--Another way to cool the candy is +to prepare a marble slab 2 or 3 feet square with bars of square iron, +making a form. The candy may be poured upon the marble, and with broad +putty knives, similar to those used by paper hangers, the mass may be +beaten or worked upon the marble. Experience teaches that this, which is +virtually a confectioner's method, produces a finer grain and usually a +whiter fondant than when stirred in the kettle. This is the process in +preparing candy for use in queen mailing cages, or the transportation of +bees. By it, a firmer consistency is usually obtained. + +As a warning or explanation it may be said that the higher the +temperature at which the candy is boiled the harder it will become; +consequently, by varying the boiling point at which the candy is removed +from the stove, the hardness or softness of the product may be governed. +Furthermore, as is the experience of confection makers, candy should be +boiled to one or two degrees higher on cloudy or humid days than on a +clear, dry day. By means of a thermometer and a little experience, these +features are readily learned. + +_Storing the Candy._--The fondant is best stored in earthen crocks, +either as a mass or in the feeders. These preserve the normal moisture. +Over the mass should be placed a sheet of paraffin paper upon which is a +moist cloth or towel. The crock should be covered. Queen-cage candy +should always be kept in this way in order to preserve its consistency. +Similarly, candy molded in feeders may be stored in large crocks or +tins. + +_Remaking the Candy._--If at any time the candy hardens from any cause, +either in making, storage or in use, it may be softened by the +application of a few drops of water. Furthermore, it may be removed from +the molds and recooked to the desired consistency. To recook, add a +small amount of water and boil as before. + +[Illustration: FIG. 3.--When the bees of a strong colony eat up the +candy almost entirely, they not infrequently build combs, and have been +known even to rear brood, in the box. This shows (upper part of the +picture, in corners) the remaining candy upon which the bees were still +at work, also having attached combs to the glass. Some beekeepers have +removed such a box of combs and brood, starting there from a new colony. +In order to get the correct relation of the picture, hold it directly +above your head. The combs will then appear pendulous from the glass, +and in their correct position, as if lifted off from the tops of the +frames.] + + + + + +End of Project Gutenberg's Soft Candy for Bees, by Dr. Burton N. Gates + +*** END OF THIS PROJECT GUTENBERG EBOOK SOFT CANDY FOR BEES *** + +***** This file should be named 37295-8.txt or 37295-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/7/2/9/37295/ + +Produced by David Edwards, Harry Lamé and the Online +Distributed Proofreading Team at http://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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Gates. + </title> + <style type="text/css"> + + .blockquot {margin-left: 10%; margin-right: 10%;} + body {margin-left: 10%; margin-right: 10%;} + .caption {font-size: .8em; text-align: justify; margin: auto 2em;} + .center {text-align: center;} + .figcenter {margin: 1em auto; text-align: center;} + .fnanchor {vertical-align: top; font-size: .7em; text-decoration: none;} + .footnote {margin-left: 5%; margin-right: 10%; font-size: .8em;} + .footnote .label {position: absolute; right: 87%; text-align: right; font-size: .8em;} + .fsize80 {font-size: .8em;} + .fsize125 {font-size: 1.25em;} + h1,h2 {text-align: center; clear: both;} + hr {width: 33%; margin-top: 2em; margin-bottom: 2em; margin-left: auto; margin-right: auto; clear: both;} + hr.c05 {width: 5%;} + hr.c25 {width: 25%;} + .left {text-align: left;} + .oldtype {font-family: "Old English Text MT",fantasy,sans-serif;} + p {margin-top: .75em; text-align: justify; margin-bottom: .75em;} + .pagenum {position: absolute; left: 92%; font-size: smaller; text-align: right; color: gray;} + .right {text-align: right;} + .smcap {font-variant: small-caps;} + .tnbox {border: solid 2px; background: #999966; margin: 1em 20%; padding: 1em;} + + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of Soft Candy for Bees, by Dr. Burton N. Gates + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Soft Candy for Bees + +Author: Dr. Burton N. Gates + +Release Date: September 2, 2011 [EBook #37295] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK SOFT CANDY FOR BEES *** + + + + +Produced by David Edwards, Harry Lamé and the Online +Distributed Proofreading Team at http://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive) + + + + + + +</pre> + + +<div style="margin-left: 20%; margin-right: 20%;"> +<div style="border-bottom: double;"> +<p class="left" style="margin-bottom: 0;"><b>Apiary Inspection.</b></p> +<p class="right" style="margin-top: -1.5em;"><b>Bulletin No. 7A.</b></p> +</div> + +<p class="center oldtype fsize125">The Commonwealth of Massachusetts.</p> + +<p class="center">STATE BOARD OF AGRICULTURE.</p> + +<hr class="c05" /> + +<h1>SOFT CANDY FOR BEES.</h1> + +<hr class="c05" style="margin-bottom: 0;" /> +<p class="center" style="margin: 0;"><span class="smcap">By Dr. Burton N. Gates.</span></p> +<hr class="c05" style="margin-top: 0;" /> + +<p class="center"><span class="smcap fsize80">From the Sixty-first Annual Report of the State +Board of Agriculture.</span></p> + +<div class="figcenter" style="margin-top: 2em; margin-bottom: 2em;"> +<img src="images/title.png" alt="Publisher's Logo" title="ENSE PETIT PLACIDAM SVB LIBERTATE QVIETEM" width="125" height="161" /> +</div> + +<p class="center">BOSTON:<br /> +WRIGHT & POTTER PRINTING CO., STATE PRINTERS,<br /> +32 DERNE STREET.<br /> +1914.</p> + +<hr class="c25" /> + +<p class="center"><span class="smcap">Approved by<br /> +The State Board of Publication.</span></p> + +<hr class="c25" /> +</div> + +<p class='pagenum'><a name="Page_3" id="Page_3">[3]</a></p> + +<h2>SOFT CANDY FOR BEES.</h2> + +<hr class="c05" /> + +<div class="blockquot"><p><span class="smcap">The So-called “Fuller Candy” for Queen Cages, +Transportation of Combless Colonies, Stimulative +and General Feeding.</span></p></div> + +<p>The well-informed beekeeper has learned that it is unwise +and hazardous to feed under any circumstances honey in any +form, even though it be from his own apiary. There have +been many sad and general infections with bee diseases by +such unguarded feeding. Thus it has become almost an +axiom, “Feed no honey.” Consequently, substitutes have +necessarily been adopted and among these are sugar syrups +of various dilutions and compositions; “hard candy,” which +is virtually a taffy; and recently, the so-called “Fuller +candy,” which is a soft fondant, not dissimilar to the fondant +of chocolate creams.</p> + +<p>For several years Mr. Fuller of Blackstone, Mass., as well +as others, has been experimenting with this modified English +candy, which should not harden beyond usefulness. Beekeepers +of Massachusetts and elsewhere about the country +have found it advantageous to use this as a substitute for +honey or syrup. So numerous are the inquiries and satisfactory +the results, that it seems desirable to prepare information +in printed form.</p> + +<p>The soft candy has numerous advantages and possibilities. +It is found to be a most satisfactory stimulative feed; a food +for bees in transit, either full colonies on combs, in combless +packages, or for queens in mailing cages. It is also found +satisfactory and advantageous as winter stores. Colonies have +been observed to leave natural stores for the candy. This +has occurred in colonies out of doors or in the cellar during +winter, as well as with colonies which are flying. Some of +<span class='pagenum'><a name="Page_4" id="Page_4">[4]</a></span>the advantages of the candy are the ease with which it is +handled or supplied; the fact that it may be made up in +quantities and stored until needed for use; its failure to +excite robbing; the ability to provision colonies with known +amounts or weights; and its freedom from bee disease infection. +It is furthermore found to be economical, there being +no waste by evaporation or spilling, as is the case with liquid +feeds. It is proving exceedingly practical in all feeding purposes +and methods.</p> + +<p>The candy may be made in any degree of hardness or softness, +according to the preference of the individual or the +needs of the season. As is inferred above, it may be made +and stored for months and even years if properly handled. +It may be molded in pulp, or wooden pie-plates, shallow tins +or specially constructed feeders (see Figs. 1 and 2), “division-board +feeders,” overhead or super feeders, or boards may +be nailed to the side of a frame and the candy poured and +molded within the frame, allowing this to be hung in the hive +adjacent to the cluster. With the candy may be mixed pollen +substitutes, but these are as yet in the experimental stage, +and their efficiency or satisfactoriness is uncertain.</p> + +<p>The latest formula or recipe for the cream, or soft candy, +fondant, which is practically a confectioner’s recipe, is as +follows:—</p> + +<div class="blockquot"><p>12 pounds granulated sugar.</p> + +<p>1½ pounds liquid glucose.<a name="FNanchor_1_1" id="FNanchor_1_1"></a><a href="#Footnote_1_1" class="fnanchor">[1]</a></p> + +<p>1¼ quarts water (equals 40 ounces, which equals 5 cupfuls).</p> + +<p>¼ teaspoonful (about) cream of tartar, added when the temperature +reaches about 230° F. or 110° C.</p> + +<p>Boil to 238° F. or 114.4° C.</p></div> + +<div class="footnote"><p><a name="Footnote_1_1" id="Footnote_1_1"></a><a href="#FNanchor_1_1"><span +class="label">[1]</span></a> Granular or crystal glucose may be used, mixing it with the usual amount of water. It +may be desirable to modify the amount of glucose.</p></div> + +<p>The measurements should be accurate.</p> + +<p>A wooden paddle whittled about a foot long, with a 2-inch +blade, is found to be superior to a spoon in stirring or beating +the candy.</p> + +<p>A confectioner’s thermometer is an advantage. Those experienced +in making maple sugar may dispense with the +thermometer, although more accurate results are obtained by +using it.</p> + +<div class="figcenter" style="width: 400px;"> +<img src="images/illo1.jpg" alt="Feeders or Candy Boxes" width="400" height="263" /> +<p class="caption"><span class="smcap">Fig.</span> 1.—These are the usual and convenient types of candy box or feeder. The right-hand +one is placed as it would appear on the top of the frames. Notice that one end +is slightly elevated. To its left is a box of candy, which is darker, being made with +“Coffee A” sugar; the glass side of this faces out, as also in the upper box. The box +at the extreme left shows the surface of white candy, made with granulated sugar; +it also shows the projection which tilts the box. Upon it is a pie plate filled with the +candy, which may be inverted upon the frames. (Author’s illustration.)</p> +</div> + +<div class="figcenter" style="width: 400px;"> +<img src="images/illo2.jpg" alt="Feeders and molds" width="400" height="296" /> +<p class="caption"><span class="smcap">Fig.</span> 2.—Molds in the form of division-board feeders (left-hand mold filled with candy; +right hand, empty). The lower frames are the standard Langstroth dimensions; the +upper are Benton nuclei frames. The central box shows the position of a feeder +on top of the frames. (Author’s illustration.)</p> +</div> + +<p><span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span>As soon as the sugar has begun to dissolve, <i>prior to boiling</i>, +the spoon or paddle used in stirring should be removed +from the kettle. <i>The candy should not be stirred while cooking</i>; +to do it will cause a coarse grain. Remove from the +stove and cool to 125°-130° F. (or 51.6°-54.4° C.), when +the specified boiling point has been reached. While cooling, +in order to equalize the temperature, the mass may be +stirred; or preferably, when cooled to the specified degree, +it should be stirred until it commences to grain. Mr. Fuller’s +directions are to stir vigorously until the mass appears +in color and consistency like boiled starch or paste. At once +pour into molds or feeders and cool.</p> + +<p><i>Fine-grain Fondant for Queen Cages.</i>—Another way to +cool the candy is to prepare a marble slab 2 or 3 feet square +with bars of square iron, making a form. The candy may +be poured upon the marble, and with broad putty knives, +similar to those used by paper hangers, the mass may be +beaten or worked upon the marble. Experience teaches that +this, which is virtually a confectioner’s method, produces a +finer grain and usually a whiter fondant than when stirred +in the kettle. This is the process in preparing candy for +use in queen mailing cages, or the transportation of bees. +By it, a firmer consistency is usually obtained.</p> + +<p>As a warning or explanation it may be said that the higher +the temperature at which the candy is boiled the harder it +will become; consequently, by varying the boiling point at +which the candy is removed from the stove, the hardness or +softness of the product may be governed. Furthermore, as +is the experience of confection makers, candy should be +boiled to one or two degrees higher on cloudy or humid days +than on a clear, dry day. By means of a thermometer and +a little experience, these features are readily learned.</p> + +<p><i>Storing the Candy.</i>—The fondant is best stored in +earthen crocks, either as a mass or in the feeders. These +preserve the normal moisture. Over the mass should be +placed a sheet of paraffin paper upon which is a moist cloth +or towel. The crock should be covered. Queen-cage candy +should always be kept in this way in order to preserve its<span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span> +consistency. Similarly, candy molded in feeders may be +stored in large crocks or tins.</p> + +<p><i>Remaking the Candy.</i>—If at any time the candy hardens +from any cause, either in making, storage or in use, it may +be softened by the application of a few drops of water. +Furthermore, it may be removed from the molds and recooked +to the desired consistency. To recook, add a small +amount of water and boil as before.</p> + +<div class="figcenter" style="width: 400px;"> +<img src="images/illo3.jpg" alt="Combs in Feeding Box" width="400" height="321" /> +<p class="caption"><span class="smcap">Fig.</span> 3.—When the bees of a +strong colony eat up the candy almost entirely, they not infrequently +build combs, and have been known even to rear brood, in the box. This shows (upper part of the +picture, in corners) the remaining candy upon which the bees were still at work, also having attached +combs to the glass. Some beekeepers have removed such a box of combs and brood, starting there from +a new colony. In order to get the correct relation of the picture, hold it directly above your +head. The combs will then appear pendulous from the glass, and in their correct position, as if lifted +off from the tops of the frames.</p> +</div> + +<div class="tnbox"> +<p class="center" style="margin-bottom: 1.5em;"><b>Transcriber's notes:</b></p> +<p>The scans on which this e-book was based have been generously made available by the Internet Archive.</p> +<p>The original text has been preserved for this e-book, including inconsistencies.</p> +<p>The footnote has been moved to directly underneath the section it refers to.</p> +</div> + + + + + + + + +<pre> + + + + + +End of Project Gutenberg's Soft Candy for Bees, by Dr. Burton N. 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Gates + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Soft Candy for Bees + +Author: Dr. Burton N. Gates + +Release Date: September 2, 2011 [EBook #37295] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK SOFT CANDY FOR BEES *** + + + + +Produced by David Edwards, Harry Lame and the Online +Distributed Proofreading Team at http://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive) + + + + + + + + + + +-------------------------------------------------------------------+ + | Transcriber's notes: | + | | + | The scans on which this e-book was based have been generously made| + | available by the Internet Archive. | + | | + | The original text has been preserved for this e-book, including | + | (minor) inconsistencies (for example, right-hand v. right hand). | + | | + | The footnote has been moved to directly underneath the section it | + | refers to. | + | | + | Transcription used in this e-text: italics in the original are | + | presented here between underscores, as in _text_; small capitals | + | in the original document are presented here as ALL CAPITALS. | + +-------------------------------------------------------------------+ + + + + +Apiary Inspection. + +Bulletin No. 7A. + +The Commonwealth of Massachusetts. + +STATE BOARD OF AGRICULTURE. + + +SOFT CANDY FOR BEES. + +BY DR. BURTON N. GATES. + + +FROM THE SIXTY-FIRST ANNUAL REPORT OF THE STATE BOARD OF AGRICULTURE. + +[Illustration] + +BOSTON: + +WRIGHT & POTTER PRINTING CO., STATE PRINTERS, + +32 DERNE STREET. + +1914. + + + + +APPROVED BY + +THE STATE BOARD OF PUBLICATION. + + + + +SOFT CANDY FOR BEES. + + + THE SO-CALLED "FULLER CANDY" FOR QUEEN CAGES, TRANSPORTATION OF + COMBLESS COLONIES, STIMULATIVE AND GENERAL FEEDING. + +The well-informed beekeeper has learned that it is unwise and hazardous +to feed under any circumstances honey in any form, even though it be +from his own apiary. There have been many sad and general infections +with bee diseases by such unguarded feeding. Thus it has become almost +an axiom, "Feed no honey." Consequently, substitutes have necessarily +been adopted and among these are sugar syrups of various dilutions and +compositions; "hard candy," which is virtually a taffy; and recently, +the so-called "Fuller candy," which is a soft fondant, not dissimilar to +the fondant of chocolate creams. + +For several years Mr. Fuller of Blackstone, Mass., as well as others, +has been experimenting with this modified English candy, which should +not harden beyond usefulness. Beekeepers of Massachusetts and elsewhere +about the country have found it advantageous to use this as a substitute +for honey or syrup. So numerous are the inquiries and satisfactory the +results, that it seems desirable to prepare information in printed form. + +The soft candy has numerous advantages and possibilities. It is found +to be a most satisfactory stimulative feed; a food for bees in transit, +either full colonies on combs, in combless packages, or for queens in +mailing cages. It is also found satisfactory and advantageous as winter +stores. Colonies have been observed to leave natural stores for the +candy. This has occurred in colonies out of doors or in the cellar +during winter, as well as with colonies which are flying. Some of the +advantages of the candy are the ease with which it is handled or +supplied; the fact that it may be made up in quantities and stored until +needed for use; its failure to excite robbing; the ability to provision +colonies with known amounts or weights; and its freedom from bee disease +infection. It is furthermore found to be economical, there being no +waste by evaporation or spilling, as is the case with liquid feeds. It +is proving exceedingly practical in all feeding purposes and methods. + +The candy may be made in any degree of hardness or softness, according +to the preference of the individual or the needs of the season. As is +inferred above, it may be made and stored for months and even years if +properly handled. It may be molded in pulp, or wooden pie-plates, +shallow tins or specially constructed feeders (see Figs. 1 and 2), +"division-board feeders," overhead or super feeders, or boards may be +nailed to the side of a frame and the candy poured and molded within the +frame, allowing this to be hung in the hive adjacent to the cluster. +With the candy may be mixed pollen substitutes, but these are as yet in +the experimental stage, and their efficiency or satisfactoriness is +uncertain. + +The latest formula or recipe for the cream, or soft candy, fondant, +which is practically a confectioner's recipe, is as follows:-- + + 12 pounds granulated sugar. + + 1-1/2 pounds liquid glucose.[1] + + 1-1/4 quarts water (equals 40 ounces, which equals 5 cupfuls). + + 1/4 teaspoonful (about) cream of tartar, added when the + temperature reaches about 230 deg. F. or 110 deg. C. + + Boil to 238 deg. F. or 114.4 deg. C. + + [1] Granular or crystal glucose may be used, mixing it with the + usual amount of water. It may be desirable to modify the amount of + glucose. + +The measurements should be accurate. + +A wooden paddle whittled about a foot long, with a 2-inch blade, is +found to be superior to a spoon in stirring or beating the candy. + +A confectioner's thermometer is an advantage. Those experienced in +making maple sugar may dispense with the thermometer, although more +accurate results are obtained by using it. + +[Illustration: FIG. 1.--These are the usual and convenient types of +candy box or feeder. The right-hand one is placed as it would appear on +the top of the frames. Notice that one end is slightly elevated. To its +left is a box of candy, which is darker, being made with "Coffee A" +sugar; the glass side of this faces out, as also in the upper box. The +box at the extreme left shows the surface of white candy, made with +granulated sugar; it also shows the projection which tilts the box. Upon +it is a pie plate filled with the candy, which may be inverted upon the +frames. (Author's illustration.)] + +[Illustration: FIG. 2.--Molds in the form of division-board feeders +(left-hand mold filled with candy; right hand, empty). The lower frames +are the standard Langstroth dimensions; the upper are Benton nuclei +frames. The central box shows the position of a feeder on top of the +frames. (Author's illustration.)] + +As soon as the sugar has begun to dissolve, _prior to boiling_, the +spoon or paddle used in stirring should be removed from the kettle. _The +candy should not be stirred while cooking_; to do it will cause a coarse +grain. Remove from the stove and cool to 125 deg.-130 deg. F. (or 51.6 deg.-54.4 deg. +C.), when the specified boiling point has been reached. While cooling, +in order to equalize the temperature, the mass may be stirred; or +preferably, when cooled to the specified degree, it should be stirred +until it commences to grain. Mr. Fuller's directions are to stir +vigorously until the mass appears in color and consistency like boiled +starch or paste. At once pour into molds or feeders and cool. + +_Fine-grain Fondant for Queen Cages._--Another way to cool the candy is +to prepare a marble slab 2 or 3 feet square with bars of square iron, +making a form. The candy may be poured upon the marble, and with broad +putty knives, similar to those used by paper hangers, the mass may be +beaten or worked upon the marble. Experience teaches that this, which is +virtually a confectioner's method, produces a finer grain and usually a +whiter fondant than when stirred in the kettle. This is the process in +preparing candy for use in queen mailing cages, or the transportation of +bees. By it, a firmer consistency is usually obtained. + +As a warning or explanation it may be said that the higher the +temperature at which the candy is boiled the harder it will become; +consequently, by varying the boiling point at which the candy is removed +from the stove, the hardness or softness of the product may be governed. +Furthermore, as is the experience of confection makers, candy should be +boiled to one or two degrees higher on cloudy or humid days than on a +clear, dry day. By means of a thermometer and a little experience, these +features are readily learned. + +_Storing the Candy._--The fondant is best stored in earthen crocks, +either as a mass or in the feeders. These preserve the normal moisture. +Over the mass should be placed a sheet of paraffin paper upon which is a +moist cloth or towel. The crock should be covered. Queen-cage candy +should always be kept in this way in order to preserve its consistency. +Similarly, candy molded in feeders may be stored in large crocks or +tins. + +_Remaking the Candy._--If at any time the candy hardens from any cause, +either in making, storage or in use, it may be softened by the +application of a few drops of water. Furthermore, it may be removed from +the molds and recooked to the desired consistency. To recook, add a +small amount of water and boil as before. + +[Illustration: FIG. 3.--When the bees of a strong colony eat up the +candy almost entirely, they not infrequently build combs, and have been +known even to rear brood, in the box. This shows (upper part of the +picture, in corners) the remaining candy upon which the bees were still +at work, also having attached combs to the glass. Some beekeepers have +removed such a box of combs and brood, starting there from a new colony. +In order to get the correct relation of the picture, hold it directly +above your head. The combs will then appear pendulous from the glass, +and in their correct position, as if lifted off from the tops of the +frames.] + + + + + +End of Project Gutenberg's Soft Candy for Bees, by Dr. Burton N. 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