I n i J-: x •'.".. 



Last run sap, Si nip from . . . I II". 



Last run sour kept sap, Analysis aid discussion of sirup mad-' 



from >^f 156 



Last run, sour sap, Analysis and discussion of sirup made from 15 1 



Malic acid values of maple sirup 163 



Maple sap bacteria, Technical description of 17". 



Micro-organisms in maple sap, Number of 



Micro-organisms in sour maple sap, Number of 



Micro-organisms in sweet maple sap, Number of 



Micro-organisms to spoiled maple sap, Relation of 



Morphological characters of Bacillus parallelus 



Morphology of Bacillus aceris I 



Morphology of pink cocci 



Morphology of green fluorescent organisms ~<~l~, 553 



Natural sour saps and inoculated saps compared, Syrups from.. 412 



1909, Inoculation experiments in 3 19-359 



1910, Inoculation experiments in 359-380 



1911, Inoculation experiments in 380-390 



Non-fluorescent bacteria, Analysis and discussion of sirups in- 

 oculated with 127 



Occurrence in maple sap of green fluorescent bacteria 521 



Physical and biochemical features of Bacillus aceris 177, 19 I 



Physical and biochemical features of Bacillus parallelus 594 



Physical and biochemical features of green fluorescent organ- 

 isms r, ::l\ 576 



Physical and biochemical features of pink cocci 519 



Physical and chemical data as to inoculated sap sirups 419-17 ! 



Physical and chemical data, Summary of 17'. 



Pink cocci, Analysis and discussion of sirups inoculated with... 129 



Pink cocci, Cultural characters 517 



Pink cocci, Morphology 516 



Pink cocci of maple sap 516 



Pink yeast, Analysis and discussion of sirup inoculated with... 1 -"■ i! 



Preliminary studies of green fluorescent organisms 553 



Ps. fluorescens. Characterization of 12 strains of 598 



Quality of sirup as affected by container 372 



Red yeasts, Analysis and discussion of sirups inoculated with.. 133 



Remedial measures 117 



Scoring, Method of sirup '■' 15 



Septic conditions, Bacterial content of sap obtained under :: 11 



Sour last run sap, Analysis and discussion of sirup made from. 152 



