442 Bulletin 167 



The moisture content of the four samples in this group is 

 low, indicating a greater density than is called for in standard 

 sirup. It averaged 30.10% with extremes varying less than 



4%- 



The average sucrose content was 66.57%. 



The invert sugar ranges well within the limits for average 

 sirup, the high figure of 2.76% in No. 19, as has hitherto been 

 pointed out, being occasioned by the activity of a gray yeast 

 which in this and other instances exerted a pronounced invert- 

 ing action on the sucrose. 



The total ash is below standard in No. 119, the insoluble 

 ash is low in Nos. 116 and 119, and the malic acid value just 

 under the limit in Nos. 118 and 119. 



Group 10. Inoculated with Bacillus accris (new specie^ 1. 

 This organism causes a distinct type of stringiness in maple sap. 

 Tt produces acid, inverts sucrose and forms gas. Fortunately 

 for the sugar maker it does not appear to be very common in 

 the sugar orchards. It exerts a most injurious effect on the 

 flavor, two of the three samples inoculated scoring 4 and the 

 other, 3. The color, while showing a depreciation from the con- 

 trol, does not appear to be affected to any great extent, for all 

 three samples would have been commercially classed No. 1 in 

 this particular. All the sirups had a cloudy appearance and the 

 precipitated niter and other impurities settled out with difficulty. 

 Previous to boiling the sap was quite stringy, but the resulting 

 sirups were not especially viscid. 





