354 Bulletin 167 



7. Number 7 was inoculated with fluorescent organism 

 L\ I. It developed typical green souring. The sirup contained 

 96.16% sucrose and 1.64% invert -sugar. The color was 10, 

 flavor 2, and score 750; depreciation from control, color 4, flavor 



1, and score 150. 



8. Number 8 was inoculated with fluorescent organism 5. 

 A typical green sour sap developed. The sirup contained 97.14' < 

 sucrose and 1.15$ invert sugar. The color was 10, flavor 2, 

 and score 725; depreciation from control, color 4, flavor 1, and 

 score 150. 



9. Number 9 was inoculated with non-fluorescent organism 

 XNVf. It developed a milk}' type of souring. The sirup con- 

 tained 95.61% sucrose and 0.78% invert sugar. The color was 

 5, flavor 2, and score 850. The color was 1 point higher than 

 the control, with a depreciation in flavor of I, and in total score 

 of 25. 



to. Number 10 was inoculated with non-fluorescent organ- 

 ism XXX. It developed a very pronounced milky type of sour- 

 ing, accompanied by an unpleasant odor. The sirup contained 

 95.80', sucrose and o.j~'< invert sugar. The color was 6. 

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



2, and score 125. 



ir. Number it was inoculated with Bacillus acrris, strain 

 LXXXYTI, obtained from stringy sap. The sample developed 

 a deep milky color and a yeasty odor and became stringy. The 

 reaction was 170% N/100 acid. The vapor evolved during the 

 concentration was extremely unpleasant, and was sufficiently 

 noticeable to attract the attention of a sugar maker who was 

 passing the house where the field laboratory was established. 

 Although he was entirely unaware of the nature of the experi- 

 ments, the steam borne to him through an open window elicited 

 ilk' remark, "It smells like the last of sugaring.'* The sirup con- 

 tained 96.12% sucrose and 1.72', invert sugar. The color was 

 7, flavor 4, and score 600; depreciation from control, color 1. 

 flavor 3, and score 275. 



