418 Bulletin 167 



with bacteria and other organisms, so that in addition to the 

 coloring matter carried in the refuse itself, agents are introduced 

 which further discolor the product through their vital activities. 



The practice of storing sap is one to be avoided whenever 

 possible. Modern evaporators not only make long periods of 

 boiling unnecessary, but they make it possible to concentrate the 

 runs day by day as they occur. They are doubtless important 

 factors contributing to the improved quality of evaporator sirup 

 as compared with that produced by older methods. When storage 

 is resorted to, the temperature of the tank should be kept as low 

 as possible, because the lower the temperature the slower the 

 micro-organic development. Holders should be located without 

 rather than within the boiling house, where the heat of the pans 

 will not influence their temperature. 



The evidence obtained indicates that the sugar-maker cannot 

 expect to produce a high quality of sirup at the close of the season 

 in average years , because there is no known means by which the 

 physiologically induced "buddy" flavor may be avoided. So long 

 as the depreciation is caused solely by bacteria, cleanly methods 

 will enable the producer to maintain a high standard of excellency 

 in his product ; but if the physiological activity of the tree begins 

 to be manifest, the producer will find himself unable to manufac- 

 ture an article of high excellency as regards flavor. The light 

 color can be maintained indefinitely, but the "buddy" flavor is 

 so objectionable that the market value of the sirup is insufficient 

 to render its production profitable. 



