Micro-organisms oe Maple Sap 1-25 



GROUP 2. Incubator controls. The saps from which these 

 sirups were made were kept during the incubation period, gen- 

 erally not over 3 days, hefore being concentrated. They were 

 in many cases probably slightly contaminated from natural 

 sources and should, therefore, be considered only as of ordi- 

 nary quality. Sample 43 remained clear for 2 days, hut showed 

 a milk)- hacterial growth the third day hefore boiling. No. 65 

 likewise soured early and made a sirup of poor quality. All the 

 samples graded well as to color and in only two cases was the 

 flavor considered medium or poor. 



