346 Bulletin 167 



Six grades of flavor were recognized, the last two of which 

 were reserved for material possessing the characteristic flavor 

 known to experienced sugar makers as "buddy.'' The term 

 '"buddy" as employed in this bulletin should be understood to 

 designate that peculiar flavor which occurs only in sirup made 

 from late run sap drawn after the buds have begun to open. 

 Much of the material popularly spoken of as "buddy" does not 

 possess this distinctive character, which is difficult to describe 

 but is instantly recognized by one who has become familiar with 

 it. 



Number 1 sirups possess a very high degree of excellency. 

 X umber 2 sirups are also excellent but are slightly inferior 

 to number 1. 



X umber 3 sirups possess the characteristic maple flavor 

 but, in addition, there is present an unpleasant taste which de- 

 tracts from their value. 



Number 4 sirups lack maple flavor, possess an unpleasant 

 foreign taste to a marked degree, and are to be regarded as of 

 very poor quality. 



Number 5 applies to sirups which possess the "buddy" flavor 

 but are otherwise excellent. 



Number 6 sirups combine the "buddy" flavor with the other 

 foreign flavors previously mentioned. 



Sirups of grades 5 and 6 can be marketed only with diffi- 

 culty, and cannot be added to higher grade sirups even in small 

 amounts without rendering the entire mixture undesirable for 

 table purposes. Number 4 sirup does not find a ready market 

 for domestic use unless mixed with higher grade goods. 



The sirups were also graded carefully according to color. 

 The method employed for color determination is that suggested 

 by Bryan. The colors consist of a series of twenty standards 

 for the preparation of which Bryan gives the following direc- 

 tions. 1 



•U. S. Dvpt. Agr., Bu. Chem., Bui. 134, p. 15 (1911). 



