444 Bulletin 167 



all the saps were decidedly acid after inoculation with this or- 

 ganism, would serve to explain the high invert sugar content. 

 The ash and malic acid value figures are all well above the 

 Vermont standard. 



Group ii. Last run, sweet. These samples were secured 

 late in each of three sugar seasons, 3 in 1909, 1 in 1910 and 5 in 

 191 1. The trees were freshly tapped and clean spouts and pails 

 used. The sap appeared bright and clear and, with one excep- 

 tion, was boiled down immediately after collection. Hence the 

 conditions under which these saps were secured may be deemed 

 to be beyond criticism. 



The three samples taken in 1909 displayed exceptionally 

 fine flavor and color, all grading 1 in flavor and 3. 7, and 5 in 

 color and scoring 950. 850 and 900 respectively (pages 357-358). 

 The single sample secured in 1910 and the five obtained in 191 1. 

 however, while being extremely light colored, had a pronounced 

 "buddy" flavor, which renders a sirup particularly obnoxious 

 for food purposes. As maple sirup is usually purchased for 

 its flavor rather than for its sweetening properties, sirup which 

 is thus affected is desired by neither manufacturer, dealer, nor 

 the purchasing public. 



"Buddy'' sirup is secured only when a freeze occurs after 

 the true sugar season has ended and a few warm days have 

 started the development of the leaf buds. Sap will run on suit- 

 able days following such freezes, and if the trees are retapped 

 and clean utensils used, the grade of goods now being considered 

 will be secured. Should the old tap-holes, spouts and buckets 

 be used, the material will possess a mixture of "buddy" and 

 other objectionable flavors, due to the contamination of the 

 spouts and pails 1 . This latter condition will be again referred 

 to in table 32 on page 455 and in the appended discussion. 



'In this connection note the statements made on pages 379 and 417 

 concerning "buddy" flavor and its probable origin, as well as the state- 

 ment immediately succeeding table 27 on page 446. 



