Micro-organisms of M mm, Sap tOI 



these samples should be attributed to the fluorescent group of 

 bacteria. The average color was 5.4, flavor 2, and seme 827; 

 average depreciation, color 1.8, flavor 0.7, and score 87. 



Eleven samples were reserved as controls. Part of these 

 were held in the cold during the incubation period and undoubt- 

 edly underwent slight depreciation. The average color was 3.8, 

 flavor 1.4, and score 911. 



Nine samples were made from last run sap obtained from 

 tap-holes which had become sour, that is from which cloudy sap 

 was running. The average color was 11, flavor 4.8, and score 

 397 ; average depreciation from the first run control of the same 

 reason, color 6.9, flavor 3.1, and score 490. 



Nine samples were made from last run material obtained 

 from the same trees and at the same time as the nine samples 

 mentioned in the preceding paragraph, but from fresh tap-holes. 

 It is important to notice that the first three samples of this char- 

 acter which were made in 1909 possessed a flavor equal to that 

 of the first run control, and that two of these same sirups were 

 superior in color to their control. In the remaining six instances, 

 however, the product of the two succeeding seasons, the sirups 

 possessed the characteristic buddy flavor and were uniformly 3 

 grades inferior to the controls. The average color was 5, flavor 

 3.7, and score 636; average depreciation from first run control 

 of the same season, color 0.8, flavor 2, and score 243. 



If the nine samples of sirups obtained from the sour sap of 

 the last run arc compared with the nine samples obtained from 

 the sweet sap of the last run, it is seen that the average deprecia- 

 tion from souring is 6.1 in color, 1.1 in flavor, and 239 in score. 



One sirup was made from sap caught in tin buckets under 

 cleanly conditions, and one was made from sap obtained the 

 following days from the same tree but caught in wooden 

 buckets. This latter sample showed a depreciation of 6 points 

 in color, 3 in flavor, and 400 in score. 



In addition to the groups mentioned above one sirup origin- 

 ally intended for a control was burned so that it was necessary to 

 eliminate it from the comparison. The tabulated results follow: 



