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lated sugar in a double boiler until it is brittle when dropped in cold water. It is then taken off and stirred and poured into flat dishes to harden, from which it can be taken as a cake and placed on top of the frame at the centre of the hive. Some pour the candy into the wooden butter-trays and after it hardens invert the tray over the middle of the brood-nest. Some, instead of caking it thus, mould it in a brood-frame by holding the frame flat on a table or board covered with oil paper and pouring the candy in; it thus hardens fast to the frame, and may be put directly in the brood-nest. The famous Good candy, so called because it was invented by Mr. Good, although the excellence of the product would have given it that name anyway, is made by taking extracted honey, and heating it until it is quite thin, but not allowed to boil, and mixing into it confectioner's sugar until the spoon can no longer stir it; then the mixture is taken out, and placed on a board and more sugar kneaded into it until it is of firm consistency. In hot weather more sugar is needed than in the winter. In making this candy skill is evinced in getting it as soft as possible, and yet stiff enough so that it will not flow. Only the best honey is used for this; and if the confectioner's sugar seems impure, then granulated sugar should be pounded in a mortar or rolled under a rolling-pin until fine and used instead. The confectioner's sugar may be tested by putting a little in a glass of water and noting if there is a sediment.