UORTICULTUllE. 



SPECIFIC GRAVITY, SUGAR CONTENT, AND 

 BOILING-POINT OF 3IAPL.E SUGAR. 



(Cooke and Hills.) 



" The per cents of sugar given are calculated for a fairly 

 good syrup. The relative values in the last column are 

 based on these per cents, but will be nearly the same for 

 all except the poorest of syrups. The relative value is 

 made use of as follows: A weight of ii pounds per gallon, 

 and 35° Baume is taken as the standard; dividing the 

 weight of the syrup by ii gives the number of standard 

 gallons; multiplying the price that is to be paid for ii- 

 pound syrup by the relative value figure, and dividing by 

 loo, gives the price to be paid per standard gallon. 



''Example : If 75 cents a gallon is to be paid for ii-pound 



