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diff --git a/37295.txt b/37295.txt new file mode 100644 index 0000000..5baeecc --- /dev/null +++ b/37295.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: 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. Gates + +*** END OF THIS PROJECT GUTENBERG EBOOK SOFT CANDY FOR BEES *** + +***** This file should be named 37295.txt or 37295.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 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) + + +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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