326 



Bulletin [()? 



Group 4. Inoculated with pink cocci 4 l!rt 



Table 20. Maple sirup. Inoculated with pink cocci 430 



Group 5. Failures 431 



Table 21. Maple sirup. Failures 432 



Group 6. Inoculated with red yeasts 4:!:; 



Table 22. Maple sirup. Inoculated with red yeasts 434 



Group 7. Inoculated with gray yeasts 435 



Table 23. Maple sirup. Inoculated with gray yeasts.... 43G 



Group 8. Inoculated with fluorescent bacteria 437 



Table 24. Maple sirup. Inoculated with fluorescent bac- 

 teria 438 



Group 9. Composites 440 



Table 25. Maple sirup. Composites 441 



Group 10. Inoculated with Bacillus aceris 442 



Table 26. Maple sirup. Inoculated with Bacillus aceris. . 443 



Group 11. Last run, sweet 444 



Table 27. Maple sirup. Last run, sweet 445 



Group 12. Inoculated with fluorescent and other organ- 

 isms and with spore-bearers 446 



Table 28. Maple sirup. Inoculated with fluorescent and 



other organisms and with spore-bearers 447 



Group 13. Inoculated with green molds 448 



Table 29. Maple sirup. Inoculated with green molds.... 449 



Group 14. Tin vs. wooden buckets 150 



Table 30. Maple sirup. Tin vs. wooden buckets 451 



Group 15. Inoculated with pink yeast; burned control.. 452 

 Table 31. Maple sirup. Inoculated with pink yeast; 



burned control 453 



Group 16. Last run, sour 454 



Table 32. Maple sirup. Last run, sour 455 



Group 17. Sour sap, kept 456 



Table 33. Maple sirup. Sour sap, kept 457 



Summary of averages secured on the sundry groups dis- 

 cussed 458 



Table 34. Average analyses of the maple sirup groups... 459 



Invert sugar content of maple sirup 461 



Table 35. Average invert sugar content of the different 

 groups and maximum and minimum in indi- 

 vidual samples 462 



Discussion of the total and insoluble ash and malic acid 



values 463 



