As lockdown eased, a team of beekeepers (Enid Brown, Margaret Thomas and Jo Ramsay) removed a massive colony of bees from a cavity at a dwelling in Lethangie. A stethoscope was used to locate the exact position of the bees. A handheld circular saw and a hive tool helped to remove the plasterboard so that the bees and comb could be reached. The bee comb was placed into a nuc box, the bees were hoovered up and all of the comb was removed … a very sticky job. The bees are now doing well in their new location.
The Dunfermline and Fife beekeepers attended the annual Kinross Agricultural Show on Saturday 13th August 2016. We arrived on the Friday morning to set up our marquee but were met by strong and blustery winds which made it impossible to set up the stall and safely leave it overnight. However, the forecast for show-day was good and we were not disappointed when we returned early on the Saturday morning. Our dedicated team under Enid’s direction soon set to and we had everything in place with 2 well stocked observation hives. The show was a great success with many visitors to our stall. We were kept busy all day answering enquiries and explaining the work of the Fife and West Fife associations. The 2 observation hives attracted a lot of interest and a model comb set up as a jigsaw with parts to represent what is seen on the comb was a favourite with visiting children and their parents. At the end of the show we were delighted to be presented with a certificate and bottle of wine for the ‘best small trade stand’ exhibit.
Thanks to Enid for supplying all the materials and observation hives and to our helpers Liz, Sheila, John, Jeff, Janice, Kay and Bob. ……………..
John E Durkacz
Check out the Scottish Beekeeper web site on Swarm Information
Makes about 16 squares
85g/3oz soft light brown sugar
50g/2oz raisins or sultanas
340g/12oz rolled oats
1⁄2 tsp baking powder
1⁄2 tsp ground ginger
1⁄2 tsp ground cinnamon
2 medium bananas – peeled and mashed
- Set the oven to 180C/350F/Gas4
- Melt the butter, sugar and honey together over a low heat. Add the mashed bananas.
- Mix the oats, dried fruit, baking powder and spices together.
- Combine the butter mixture with the oat mixture and mix well.
- Spoon in to a greased tin approx. 23x23cm/9×9”, level with the back of a spoon.
- Bake for 20-25min, or until the top is golden brown.
- Remove from the oven, cool for 10 min, then cut into squares. Allow to continue cooling in the tin until completely cold.