96 



AGRICULTUKE. 



SPECIFIC GRAVITY, SUGAR CONTENT, AND 

 BOILING-POINT OF MAPLE SIRUP. 



(Cooke and Hills.) 



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

 good sirup. 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 sirups. The relative value is 

 made use of as follows: A weight of 11 pounds per gallon, 

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

 weight of the sirup by 11 gives the number of standard 

 gallons; multiplying the price that is to be paid for 11- 

 pound sirup by the relative value figure, and dividing by 

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



"£xamp/e ; If 7$ cents a gallon is to be paid for ii-pound 



