Food given in autumn should contain less water than that given in the spring. The reason for this needs but slight consideration. In springtime when the days become increasingly warmer, and the temperature of the hive increases with the growth of the population, the bees need thinner food. The increasing heat of the hive would ripen thick nectar or syrup too quickly and give the bees extra work in collecting water with which to thin the food for the brood. In autumn, however, the tendency is to a falling temperature, and, though brood may be reared, the temperature of the external atmosphere will keep that in the hive down to the normal. _Syrup for autumn feeding_ made according to the following formula will be found to meet all requirements:-- Cane Sugar 10 lb. Water 5 pints Salt 1 oz. Vinegar 1 tablespoonful When feeding bees for the winter all supers of frames should be removed from the hives, otherwise the bees are liable to form two clusters, and it is generally the case in such an event that one of these falls a prey to cold when severe weather comes. The supers above the brood-chambers should be removed before feeding is commenced. If one is placed under the brood-chamber to give additional air-space the frames must be removed therefrom. =Winter Feeding.=--If in winter the bees should be short of food, a cake of candy may be put in the hive, placing it on pieces of wood resting on the frames. The candy may be made in various ways. If some is required at short notice it may be obtained by mixing some castor sugar with a little thin honey into a stiff paste. If time will allow of the honey being heated so much the better, for the candy will then keep in good condition for some time. A candy used by many bee-keepers for winter feeding is made by boiling 5 lb. of cane sugar in a quart of water for about 15 or 20 minutes. After the sugar has dissolved and the scum has been removed, the mixture should be allowed to boil briskly without stirring. In order to ascertain when it has boiled sufficiently, a little should be taken in a spoon and dropped into a cup of cold water. Should it form into a soft ball on the bottom of the cup it is ready for "dishing up"; if it mixes with the water, the boiling must be continued. It should be poured from the saucepan into a tin or enamelled pan to cool. As soon as it is cool enough for one to bear one's finger in it, it should be stirred until it is resolved into a stiff paste. The stirring breaks up the coarse grains of sugar and thereby makes the candy more acceptable to the bees. Should the mixture, on testing, prove brittle or stringy it is evidence of over-boiling, and more water must be added until it boils to the proper consistency.