Micro-organisms of" Maple Sap 325 



Sugar and sirup from sour sap :!77 



Sirup from last run sap in 1910 :'.7'.t 



Inoculation experiments in 1911 3N0 



Series 10: Sirups 89 to 9G 381 



Series 11: Sirups 97 to 104 383 



Series 12 : Sirups 1 05 to 11 2 385 



Series 13: Sirups 113 to 120 386 



Sirups from last run sap in 1911 :'.s<i 



Statistical summary of field experiments 391 



Table 9. Tabular summary of statistical data 392-397 



Discussion of related sirups in groups 398 



Table 10. Statistical tables showing related samples in 



juxtaposition 102-409 



Table 11. Summary of averages of related groups in 



order of score 410- 1 1 I 



Comparison of sirups made from inoculated sap and from 



natural sour sap 412 



Discussion of depreciation values 413 



Table 12. Order of average depreciation in color 413 



Table 13. Order of average depreciation in flavor 414 



Table 14. Order of average depreciation in score 415 



Discussion of last run sirups 415 



Influence of inert extraneous material 415 



Conclusions 416 



Remedial measures 417 



Part II. Discussion of Physical and Chemical Data Secured on 

 Maple Sirups Obtained from Saps Inoculated with 



Micro-organisms 419-474 



Introduction 419 



Table 15. Moisture contents of sirup samples 420 



Explanation of physical and chemical data shown in tables 



16 to 34 421 



Group 1. Controls 1l>1 



Table 16. Maple sirup. Controls 422 



Table 17. Minimum ash and malic acid values for pure 



maple sirup 423 



Group 2. Incubator controls 425 



Table IS. Maple sirup. Incubator controls 426 



Group 3. Inoculated with non-fluorescent bacteria 427 



Table 19. Maple sirup. Inoculated with non-fluorescent 



bacteria Us 



