852 Bulletin 167 



The inoculated saps promptly developed a cloudy appearance 

 and showed all the characteristics of so-called sour sap of the 

 late runs. (See Plate V). The details of the various samples 

 follow : 



i. Number 1 was a control used to determine the influ- 

 ence of long boiling- upon the quality of the product. The sap 

 was held between three and four days at a temperature only 

 slightly above freezing. At the end of that time it appeared to 

 be as fresh and sweet as when brought from the woods. It was 

 evaporated to sirup over so slow a fire that six hours were re- 

 quired to concentrate the 16 quarts of sap which constituted the 

 sample. Calculated to a dry matter basis, the sirup contained 

 96.84$ sucrose and 1.07$ invert sugar. The color was 7, flavor 

 1, and grade 850; depreciation from control. (No. 6) color 1. 

 flavor o, and score 25. 



2. Number 2 was inoculated with fluorescent organism 

 XXXIIP. It developed a cloudy appearance with the greenish 

 cast characteristic of the so-called g"reen sap. The sirup con- 

 tained 96.79$ sucrose and 1-55% invert sugar. The color was 

 14. flavor 4, and score 425; depreciation from control, color 8, 

 flavor 3, and score 450. 



3. Number 3 was inoculated with fluorescent organism 

 XXXVI. It developed the characteristic green type of sour- 

 ing. The sirup contained 96.73% sucrose and 2.09$ invert 

 sugar. The color was 11, flavor 2, and score 700; depreciation 

 from control, color 5. flavor 1, and score 175. 



4. Number 4 was inoculated with fluorescent organism 

 L, and developed a green type of souring. The sirup contained 

 96.54$ sucrose and 1.56% invert sugar. Tbe color was 9, 

 flavor 2, and score 750; depreciation from control, color 3, flavor 

 1 , and score 125. 



5. Number 5 was inoculated with fluorescent organism 

 LIII. It developed typical green souring. Tbe sirup contained 



1 See Part III c. pages 521 to 599 for a description of the members 

 11! the fluorescent group employed in this and subsequent samples, finni- 

 maries of statistical data occur on pages 550-551, 598-599, 



