604 Bulletin 167 



Conclusions 41G 



Conclusions concerning green fluorescent organisms 597 



Container, Effect upon quality of sirup of the 372 



Container on bacterial flora, Influence of 343 



Contents, Table of r 323 



Controls, Analysis and discussion of 421 



Cultural features of Bacillus aceris 476, 484 



Cultural features of Bacillus parallelus 594 



Cultural features of green fluorescent organisms 528, 557 



Depreciation value of sirups 413 



Description of Bacillus parallelus 594 



Experiments, General plan of field 343 



Experiments in 1909, Inoculation 349-::.".'.' 



Experiments in 1910, Inoculation 359-380 



Experiments in 1911, Inoculation 380-390 



Failures, Analysis and discussion of sirups classed as 431 



Field experiments, General plan of 343 



Field experiments, Statistical summary of 391 



Fluorescent bacteria. Analysis and discussion of sirups inocu- 

 lated with and with spore-bearers 440 



Fluorescent bacteria occurring in maple sap, Green 521 



Fluorescent organisms, Conclusions concerning green 597 



Gray yeasts, Analysis and discussion of sirups inoculated with. . 435 



Green fluorescent bacteria occurring in maple sap 521 



Green fluorescent organisms, Comparative studies of 552 



Green fluorescent organisms, Conclusions concerning 597 



Green fluorescent organisms, Cultural features of .528, 557 



Green fluorescent organisms, Morphology of 527, 553 



Green fluorescent organisms, Physical and biochemical features 

 of 532. 



Green fluorescent organisms, Preliminary studies of 553 



Green molds, Analysis and discussion of sirups inoculated with 448 



Incubator controls. Analysis and discussion of 425 



Inert extraneous material, Influence of 415 



Inoculated and natural sour saps compared, Sirups from 112 



Inoculation experiments in 1909 349-359 



Inoculation experiments in 1910 359-380 



Inoculation experiments in 1911 380-390 



Insoluble ash content of maple sirup 463 



Invert sugar content of maple sirup 461 



Last run sap. sweet, Analysis and discussion of sirups classed as 444 



