868 Bulletin 167 



49. Number 49 was a control evaporated immediately after 

 gathering. A bacteriological analysis showed a count of only 100 

 organisms per cc. The reaction was 1% N/100 acid. The sirup 

 contained 96.51% sucrose and 0.42% invert sugar. The color 

 was 2, flavor 1, and score 975. This sirup was considered the 

 best specimen obtained during the entire period covered by the 

 work. 



50. Number 50 was inoculated with pink coccus XLIX. 

 Deep clouding resulted and the coccus was recovered in prac- 

 tically pure culture. The plates showed a count of 1,950,000 

 organisms per cc. The reaction was 8% N/100 acid. The sirup 

 contained 93.83% sucrose and 2.20' '< invert sugar. The color 

 was 6, flavor 2 1 , and score 800; depreciation from control, color 

 4, flavor i 1 and score 175. 



51. Number 51 was inoculated with pink coccus CVI. The 

 sap became deeply clouded. The organism was recovered, the 

 plates showing a count of 4,225,000 per cc. with the introduced 

 species in predominance. The reaction was 3.5% N/100 acid. 

 The sirup contained 97.30% sucrose and 0.65% invert sugar. 

 The color was 4, flavor 2, and score 875 ; depreciation from con- 

 trol, color 2, flavor 1, and score 100. 



52. Number 52 was inoculated with gray yeast CLXII. 

 A milky white clouding developed. The organism was recovered 

 in mixed culture. The plates showed a count of 1,275,000 

 colonies per cc. About 30,000 of these were characteristic of 

 the introduced organism, while most of the others were bac- 

 terial colonies characteristic of the subtilis group. The sirup 

 contained 96.84% sucrose and 1.21% invert sugar. The color 

 was 5, flavor 2, and score 850; depreciation from control, color 

 3, flavor 1, and score 125. 



53. Number 53 was inoculated with gray yeast CLXXI. 

 A milky type of souring developed. The organism was recovered 

 in association with bacteria of the subtilis and fluorescent groups. 

 The plates showed a count of 630,000 organisms per cc. The 

 reaction was 6% N/100 acid. The sirup contained 92.13% 



