. British bee journal & bee-keepers adviser. Bees. THE Srifeh m. BEE-KEEPERS' RECORD AND ADVISER. No. 462. Vol. XIX. N. S. 70.] APRIL 30, 1891. [Published Weekly. editorial, Ifartxag, $t. PURE CANE SUGAR. Questions on the subject of sugar for feeding bees are constantly being asked by correspondents in the Journal, who fre- quently send on samples for our opinion. The majority of these—at least eighty per cent.—are beetroot sugar, and quite unfit for bee-food. If bee-keepers were content to buy only the very best refined beet sugars there would not be the same objection, although we consid
. British bee journal & bee-keepers adviser. Bees. THE Srifeh m. BEE-KEEPERS' RECORD AND ADVISER. No. 462. Vol. XIX. N. S. 70.] APRIL 30, 1891. [Published Weekly. editorial, Ifartxag, $t. PURE CANE SUGAR. Questions on the subject of sugar for feeding bees are constantly being asked by correspondents in the Journal, who fre- quently send on samples for our opinion. The majority of these—at least eighty per cent.—are beetroot sugar, and quite unfit for bee-food. If bee-keepers were content to buy only the very best refined beet sugars there would not be the same objection, although we consider even these inferior to pure cane. Consumers in these days do not understand that the difficulty in getting pure cane sugar lies in the fact that beet sugar is cheaper, and can be sold at a greater profit than pure cane ; consequently it has almost driven the latter out of the market. Sugar may be divided into two main classes of raw and refined, the latter being, of course, chiefly prepared from the former, though white sugar is now sometimes made direct from the cane or beetroot. Both the manufacture and refining are intricate chemical processes, into which there is no occasion for us to enter; the important thing, so far as bee-feeding is concerned, is to get a sugar which is, as far as possible, free from any chemicals or their results, as well as from the dyes which are freely used to make sugar bright yellow or snow-white. Now it is not generally known that it is most difficult to purify beet sugar in such a manner as to get rid of all the potash salts. It is the presence of these salts that makes beet sugar so liable to fermentation, and causes the complaint that preserves do not keep so well as they used to. Cane sugar is free from these salts, hence its freedom from fermentation. Beet sugar can be re- cognised by its persistent disagreeable odour, which it is most difficult to eliminate. Much of the beet sugar is also artificially coloured ; for instance, Demerar
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