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,transcriber's notes3                   
,the scans on which this e-book was     
based have been generously made         
available by the ,internet ,archive4    
,the original text has been preserved   
for this e-book1 including       7minor7
 inconsistencies 7for example1          
right-hand v4 right hand74              
,the footnote has been moved to directly
 underneath the section it     refers   
to4                                     
,transcription used in this e-text3     
italics in the original are             
presented here between underscores1 as  
in text2 small capitals      in the     
original document are presented here as 
,,all ,,capitals4                       
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---------------------------     ,apiary 
,inspection4  ,bulletin ,no4 #g;,a4     
,the ,commonwealth of ,massachusetts4   
,,state ,,board ,,of ,,agriculture4     
,,soft ,,candy ,,for ,,bees4  ,,by ,,dr4

 ,,burton ,n4 ,,gates4   ,,from ,,the   
,,sixty-,,first ,,annual ,,report ,,of  
,,the ,,state ,,board ,,of              
,,agriculture4  ,illustration  ,,boston3
  ,,wright  ,,potter ,,printing ,,co41  
,,state ,,printers1  #cb ,,derne        
,,street4  #aiad4     ,,approved ,,by   
,,the ,,state ,,board ,,of              
,,publication4     ,,soft ,,candy ,,for 
,,bees4       ,,the ,,so-,,called       
,,fuller ,,candy ,,for ,,queen ,,cages1 
,,transportation ,,of     ,,combless    
,,colonies1 ,,stimulative ,,and         
,,general ,,feeding4  ,the well-informed
 beekeeper has learned that it is unwise
 and hazardous to feed under any        
circumstances honey in any form1 even   
though it be from his own apiary4 ,there
 have been many sad and general         
infections with bee diseases by such    
unguarded feeding4 ,thus it has become  
almost an axiom1 ,feed no honey4        
,consequently1 substitutes have         
necessarily been adopted and among these
 are sugar syrups of various dilutions  

and compositions2 hard candy1 which is  
virtually a taffy2 and recently1 the    
so-called ,fuller candy1 which is a soft
 fondant1 not dissimilar to the fondant 
of chocolate creams4  ,for several years
 ,mr4 ,fuller of ,blackstone1 ,mass41 as
 well as others1 has been experimenting 
with this modified ,english candy1 which
 should not harden beyond usefulness4   
,beekeepers of ,massachusetts and       
elsewhere about the country have found  
it advantageous to use this as a        
substitute for honey or syrup4 ,so      
numerous are the inquiries and          
satisfactory the results1 that it seems 
desirable to prepare information in     
printed form4  ,the soft candy has      
numerous advantages and possibilities4  
,it is found to be a most satisfactory  
stimulative feed2 a food for bees in    
transit1 either full colonies on combs1 
in combless packages1 or for queens in  
mailing cages4 ,it is also found        
satisfactory and advantageous as winter 
stores4 ,colonies have been observed to 

leave natural stores for the candy4     
,this has occurred in colonies out of   
doors or in the cellar during winter1 as
 well as with colonies which are flying4
 ,some of the advantages of the candy   
are the ease with which it is handled or
 supplied2 the fact that it may be made 
up in quantities and stored until needed
 for use2 its failure to excite robbing2
 the ability to provision colonies with 
known amounts or weights2 and its       
freedom from bee disease infection4 ,it 
is furthermore found to be economical1  
there being no waste by evaporation or  
spilling1 as is the case with liquid    
feeds4 ,it is proving exceedingly       
practical in all feeding purposes and   
methods4  ,the candy may be made in any 
degree of hardness or softness1         
according to the preference of the      
individual or the needs of the season4  
,as is inferred above1 it may be made   
and stored for months and even years if 
properly handled4 ,it may be molded in  
pulp1 or wooden pie-plates1 shallow tins

 or specially constructed feeders 7see  
,figs4 #a and #b71 division-board       
feeders1 overhead or super feeders1 or  
boards may be nailed to the side of a   
frame and the candy poured and molded   
within the frame1 allowing this to be   
hung in the hive adjacent to the        
cluster4 ,with the candy may be mixed   
pollen substitutes1 but these are as yet
 in the experimental stage1 and their   
efficiency or satisfactoriness is       
uncertain4  ,the latest formula or      
recipe for the cream1 or soft candy1    
fondant1 which is practically a         
confectioner's recipe1 is as follows3-- 
#ab pounds granulated sugar4            
#a-a_/b pounds liquid glucose4#a        
#a-a_/d quarts water 7equals #dj ounces1
 which equals #e cupfuls74      #a_/d   
teaspoonful 7about7 cream of tartar1    
added when the     temperature reaches  
about #bcj deg4 ,f4 or #aaj deg4 ,c4    
,boil to #bch deg4 ,f4 or #aad4d deg4   
,c4    #a ,granular or crystal glucose  
may be used1 mixing it with the   usual 

amount of water4 ,it may be desirable to
 modify the amount of   glucose4  ,the  
measurements should be accurate4  ,a    
wooden paddle whittled about a foot     
long1 with a #b-;inch blade1 is found to
 be superior to a spoon in stirring or  
beating the candy4  ,a confectioner's   
thermometer is an advantage4 ,those     
experienced in making maple sugar may   
dispense with the thermometer1 although 
more accurate results are obtained by   
using it4  ,illustration3 ,,fig4        
#a4--,these are the usual and convenient
 types of candy box or feeder4 ,the     
right-hand one is placed as it would    
appear on the top of the frames4 ,notice
 that one end is slightly elevated4 ,to 
its left is a box of candy1 which is    
darker1 being made with ,coffee ,a      
sugar2 the glass side of this faces out1
 as also in the upper box4 ,the box at  
the extreme left shows the surface of   
white candy1 made with granulated sugar2
 it also shows the projection which     
tilts the box4 ,upon it is a pie plate  

filled with the candy1 which may be     
inverted upon the frames4 7,author's    
illustration47  ,illustration3 ,,fig4   
#b4--,molds in the form of              
division-board feeders 7left-hand mold  
filled with candy2 right hand1 empty74  
,the lower frames are the standard      
,langstroth dimensions2 the upper are   
,benton nuclei frames4 ,the central box 
shows the position of a feeder on top of
 the frames4 7,author's illustration47  
,as soon as the sugar has begun to      
dissolve1 prior to boiling1 the spoon or
 paddle used in stirring should be      
removed from the kettle4 ,the candy     
should not be stirred while cooking2 to 
do it will cause a coarse grain4 ,remove
 from the stove and cool to #abe        
deg4-#acj deg4 ,f4 7or #ea4f deg4-#ed4d 
deg4 ,c471 when the specified boiling   
point has been reached4 ,while cooling1 
in order to equalize the temperature1   
the mass may be stirred2 or preferably1 
when cooled to the specified degree1 it 
should be stirred until it commences to 

grain4 ,mr4 ,fuller's directions are to 
stir vigorously until the mass appears  
in color and consistency like boiled    
starch or paste4 ,at once pour into     
molds or feeders and cool4  ,fine-grain 
,fondant for ,queen ,cages4--,another   
way to cool the candy is to prepare a   
marble slab #b or #c feet square with   
bars of square iron1 making a form4 ,the
 candy may be poured upon the marble1   
and with broad putty knives1 similar to 
those used by paper hangers1 the mass   
may be beaten or worked upon the marble4
 ,experience teaches that this1 which is
 virtually a confectioner's method1     
produces a finer grain and usually a    
whiter fondant than when stirred in the 
kettle4 ,this is the process in         
preparing candy for use in queen mailing
 cages1 or the transportation of bees4  
,by it1 a firmer consistency is usually 
obtained4  ,as a warning or explanation 
it may be said that the higher the      
temperature at which the candy is boiled
 the harder it will become2             

consequently1 by varying the boiling    
point at which the candy is removed from
 the stove1 the hardness or softness of 
the product may be governed4            
,furthermore1 as is the experience of   
confection makers1 candy should be      
boiled to one or two degrees higher on  
cloudy or humid days than on a clear1   
dry day4 ,by means of a thermometer and 
a little experience1 these features are 
readily learned4  ,storing the          
,candy4--,the fondant is best stored in 
earthen crocks1 either as a mass or in  
the feeders4 ,these preserve the normal 
moisture4 ,over the mass should be      
placed a sheet of paraffin paper upon   
which is a moist cloth or towel4 ,the   
crock should be covered4 ,queen-cage    
candy should always be kept in this way 
in order to preserve its consistency4   
,similarly1 candy molded in feeders may 
be stored in large crocks or tins4      
,remaking the ,candy4--,if at any time  
the candy hardens from any cause1 either
 in making1 storage or in use1 it may be

 softened by the application of a few   
drops of water4 ,furthermore1 it may be 
removed from the molds and recooked to  
the desired consistency4 ,to recook1 add
 a small amount of water and boil as    
before4  ,illustration3 ,,fig4          
#c4--,when the bees of a strong colony  
eat up the candy almost entirely1 they  
not infrequently build combs1 and have  
been known even to rear brood1 in the   
box4 ,this shows 7upper part of the     
picture1 in corners7 the remaining candy
 upon which the bees were still at work1
 also having attached combs to the      
glass4 ,some beekeepers have removed    
such a box of combs and brood1 starting 
there from a new colony4 ,in order to   
get the correct relation of the picture1
 hold it directly above your head4 ,the 
combs will then appear pendulous from   
the glass1 and in their correct         
position1 as if lifted off from the tops
 of the frames4