ACniCl'LTrilAL AI'IMIOIMIIATION BIM^ 1024. 'I'yd 



Mr. Paine. No; we do not coiuloinn it citlior. btit wi» «lo not think 

 it is mvossary. 



Mr. IU(HAN'\x. You hnvo seen it donr, hav<« youi 



Mr. Pain'K. Yes; I nm tlionm^lily familiar with it. 



Mr. Hi'CHA.NAN. You know that it gives the sirup a beautiful 

 color i 



Mr. Pai.ne. Yes. IJut a great nuuiy people do not like the flavor, 

 and 1 <lo not think the chances are vor}' great for extending the 

 market for sulphured sirup. 



Mr. lirciiANA.N. Then it would cost $25, ()()() to make mw of these 

 mi.xing plants. What do you do ^ In standardizing the sirup, do 

 you hoil it again < 



Mr. I'atne. It is only lu'cessary to hoil it a little to hruig it to the 

 pn»per ilensity, in case the density is not constant when (h'livered at 

 the plant. But the princioal object is this, to mix the sirun on a 

 sudicientlv large scale so tliat vou get a uniform product wnich is 

 constant In flavor and color. Vou see, by mixing on a large scale, 

 you e(jualize all tlutse dilferences in the sirup, as made by the large 

 number of individual producers on a small scale. The cost of the 

 plant is much less than $2o,()()0. I was referring to the capital 

 rentiinMl. 



Mr. Bi'CHAXAX. Can you not preserve the sirup from solidifying 

 into sugar or prevent fermentation without all this standardization 

 that you speak of i 



Mr. Paine. This process that we have developed, which is in use 

 in a great many mills at the present time for preventing crystalliza- 

 tion, can be used, if desired, at the mill where the sirup is made. 



Mr. Bi'CHANAN. You say "for preventing crystallization." How 

 about fermentation i Tliat is more important than crystallization. 



Mr. Paine. We prevent fermentation indirectly by making the 

 sirup thick. The thick sirup will not ferment as readily as thin 

 sirup, but the thick sirup would crystallize almost solid if it were 

 not treated by this method. 



Mr. BiTiiANAX. But you prevent the sirup sourincj by making it 

 thick, and then adopt a metnod to prevent crystallizing into sugar i 



Mr. Paine. That is the point. 



Mr. Skinner. That is accomplished by the use of invertase. This 

 thick simp would crystallize. 



Mr. BucHAXAX. I know that; I used to make sirup. 



Mr. Skinner. This is a method for preventing that. 



Mr. BiciiANAX. I see. What do you get this invertase from and 

 where do you ^et it ? 



Mr. Paixe. We make it from beer yeast, a by-product of manid"ac- 

 ture of near beer. 



Mr. BrciiANAN. A man could not have that thing in stock, coidd 

 he ff [Laughter.] 



Mr. Anderson. Is there anvthing further on this i 



Mr. Paine. I want to explain why the invertase is iLsed at the 

 central plant. This is because we are going to assemble all this 

 sirup there, anyhow, to mix and can it, and that is the cheapest place 

 to use the process. 



Mr. Anderson. How large a production area will a plant of this 

 size take care of i 



Mr. Paixe. It is a question of transportation costs. 



