10 



average has been calculated from all of these with the exception 

 of the figures for the percentage of water, polarization at 20 and 87, 

 and invert sugar, for which only a few determinations were given 

 and no averages were determined. 



Summary of compiled determinations on pure maple sugar products. 

 [Calculated on original substance.] 



In a great many cases the analyses did not include a determina- 

 tion of moisture, so that the figures could not be calculated to a dry 

 basis, as should be done by the food chemist, only such analyses 

 being perfectly comparable. The following figures were taken from 

 the Vermont Experiment Station report in 1905 and so calculated: 



Determination on pure maple products (Jones). 

 [Calculated to dry substance.] 



Maple sugar. 



Maple sirup. 



a Winton, loc. cit. 

 CANADIAN MAPLE PRODUCTS. 



There is imported into this country some maple goods, mostly 

 sugar, from Canada. Usually this sugar is hard, dark-colored, and 

 strong in flavor. It can stand considerable dilution with sugar, and 

 still have a fairly strong maple taste, and it is for that reason that it 

 is sought by blenders of maple goods. This does not compose the 

 total importation, but the greater portion is of this class of goods. 



[Cir. 40] 



