The dry sugars contained more solids than cake sugars but 

 the purity co-efficient was as high in one form as in the other. 

 Dark sugars contained less saccharose and more reducing 

 sugars than light sugars and had a much lower purity coefficient. 



In 1892 a few samples were prepared under different condi- 

 tions, and the analytical results are given below. 



COMPOSITION OF MAPLE SUGAR. 1892. 



Clarifying the syrup and stirring it while boiling improved the 

 color, and the stirring increased the amount of sugar and solids. 

 Numbers 6 and 7, prepared in the same manner as 3 and 4, but 

 from a later flow of sap, yielded the same percentage of solids, 

 but considerably less sugar and burned slightly. This result is 

 similiar to results obtained at the Vermont Experiment Station.' 

 (Bulletin 26.) 



