64 



The Bulletin 



MAPLE SmUP SUBSTITUTES 



DEFINITIONS AND STANDARDS. 



Sirup is the sound product made by purifying and evaporating the 

 juice of a sugar-producing plant without removing any of the sugar. 



Maple sirup is sirup made by the evaporation of maple sap or by the 

 solution of maple concrete, and contains not more than 32 per cent of 

 water and not less than 0.45 per cent of maple sirup ash. 



Before the food laws were passed and enforced these blended sirups 

 were labeled and sold as maple sirups. The tendency now is to misbrand 



RESULTS OF THE EXAMINATION OP 



3IILK AND CREAM 



DEFINITIONS AND STANDARDS. 



Milk is the fresh, clean, lacteal secretion obtained by the complete 

 milking of one or more healthy cows properly fed and kept, excluding 

 that obtained within fifteen days before and ten days after calving, and 

 contains not less than eight and one-half (8.5) per cent of solids not fat, 

 and not less than three and one-quarter (3.25) per cent of milk fat. 



Blended milk is milk modified in its composition so as to have a defi- 

 nite and stated percentage of one or more of its constituents. 



