II 



One sample produced by boiling about two quarts of sap in a 

 large glass beaker until it was thick syrup, without addition of 

 sap and without skimming, had little more color than the sap 

 from which it had been made. This sap was from covered 

 buckets and was thoroughly strained through cloth before boil- 

 ing. 



Sap filtered through quartz sand produced a syrup in no way 

 superior to the preceding, while one filtered through bone 

 black lost almost entirely the characteristic maple flavor. 



Sap mixed with rainwater gave a syrup objectionably dark 

 colored. 



To produce a light colored and fine flavored syrup requires 

 that the sap be kept as free as possible from all impurities and 

 throughly strained ; that it be reduced to syrup witfi the least 

 manipulations possible, taking care in every part of the process 

 that neither sap nor syrup comes in contact with surfaces that 

 may in any way injure their quality. 



COMPOSITION OF MAPLE SYRUP. 1892. 



