Vorremmo sapere se ci date l’autorizzazione a scaricare, ed utilizzare per uso illustrativo, la foto by Dave Massey (http://lavendercreek.files.wordpress.com/2009/04/bee-collecting-pollen-copyright-dave-massey.jpg?w=500&h=388
presente sulla home-page del vs. sito, in occasione della manifestazione provinciale della Festa del Miele, organizzata dalla Provincia di Grosseto.

In attesa di una vs. cortese risposta Vi salutiamo.

Lanzi Guido.

The truth is, that there are many different methods of keeping bees. Some are geared towards maximum honey harvest, some are not. Some tend to consider the needs of the bee keeper, some more the needs of the bees. Some are designed around a complicated way of handling bees and materials, some tend to be more simple and cheap.

Warre’ bee keeping yields a lot less honey per hive. Around here, one could expect about 5 – 15 kg of honey per hive, while commercial or semi commercial bee keepers typically harvest between 25 and 40 kg. That would be with a hive system similar to Langstroth or Dadant in the US and France, Nationals in the UK and Zander and Deutsch-Normal in Germany.

They do that by keeping the bees from swarming in late spring, but also by harvesting twice a year, trying to get them up and running as early as possible in the year, feeding them up with sugar sirup in late summer and so on. For that the hives have to be openend often.

The busiest time for sifting throught the whole hive, pulling every single comb about every 7 to 10 days, is about 4 – 8 weeks in spring (in this here climate zone), when one would look for queen cells, which are then removed again and again, in the hope to keep a swarm from happening (which appearantly often works), so the bees stay together, don’t export bees and honey to form a new hive. That way they are in greater force to collect honey for the bee keeper.

When swarming time is over (around here about end of May, beginning of June), the bees are left alone more, unless one would do some serious queen raising or other tricks.

Beekeepers associations usually go with a system like that, so it’s not too strange that people like that would stand for that kind of system. And it certainly works.

With a Warre’ hive, it is possible to pull combs, but it’s more cumbersome. However, Warre’ bee keepers often let swarms happen, feeling that they get enough honey for themselves and their family anyway, and try to catch the swarms to form new hives. And leave the bees alone as much as possible, so they are not as stressed and thereby perhaps more robust and resistant.

But you can still pull combs in an emergency, such as a serious illness. In some jurisdictions, this is necessary, because the local bee inspector might require it, then. I hear this is the case in some areas of the US. I really wouldn’t know about the UK.

I currently would certainly open the hive in late summer, to check for mites, and to do a mite treatment if necesarry. This is something Warre’ didn’t have to deal with in his time, but we do. So …

But Warre’, in his book, talks a lot about splitting and mixing hives, feeding, rearing queens in a more natural way and so on. So Warre’ himself, while slightly favouring leaving the bees alone for the most part, did have and use methods that required opening of the hives.

It’s really a matter of taste, philosophy and purpose.

As for the truth, personally I do not really believe in one absolute truth. There are usually several truths for different people.

If there is still something unclear about this, don’t hesitate to ask further. While I am certainly no expert, I will answer, as far as I can.

Regards,
Peer

My mum always did this, and her mum before her. When I asked her years later why she’d stopped doing it she said that the beans had started to come out slimey, – same for my aunty – and a cousin who lived in Wales. (we’re in GB)

I have the John Seymour book where he says 1lb of salt to 3lb of beans and if they go bad you’ve not used enough salt – but – these ladies had been doing it for years, I’m sure they knew how much salt to use, all they could think was that the salt had somehow changed.

I am going to try it though – I’ve been looking for a big crock for ages – going to have to use plastic bucket (home brew type) and kosher or rock salt that has no iodide or other additives added.

My mother salted every runner bean she could lay hands on – She used plastic sweet bottles (except they were always glass in her day!) and kept the filled bottles in the cupboard under the stairs! I always supposed this was because they needed to be kept dark but it could have been because that was the only space for 3 or 4 large jars. The salt used was sold in blocks which had to be chopped up. The juice from the beans melted the salt and by the time they reached the top of the sweet jar, there was enough liquid to keep the beans covered.

The only criteria she had was that she wouldn’t dream of touching the beans if she was off colour or if it was “her time of the month”. The only time our beans spoiled was when she ignored this point. She certainly never blanched the beans before salting – I only remember her washing any that were actually soiled.

This salted bean discussion has really made me want to go out and get some done. Christmas dinner with salted beans – yummy.