606 Bui.i.ktix 167 



Soui' maple sap, Number of micro-organisms in 339 



Sour sap. Sugar and sirup from 372 



Sour saps compared, Sirups from inoculated and natural 412 



Statistical data, Summary of 392-397,402-411 



Statistical summary of field experiments 391 



Summary of field experiments, Statistical 391 



Summary of physical and chemical data 473 



Summary of statistical data 392-397, 402-411 



Sweet, last run sap, Analysis and discussion of sirups classed as 444 



Sweet maple sap, Number of micro-organisms in 340 



Sirup quality as affected by container 372 



Sirup scoring, Method of 345 



Sirups, Depreciation value of 413 



Sirups from last run of sap 357, 379, ;js9, 415 



Sirups made from inoculated and from natural sour saps com- 

 pared H2 



Table of contents •••»•• 



■>_•! 



Tap-hole infection, Influence of 342 



Technical description of maple sap bacteria 475 



Tin buckets vs. wooden buckets 372 



Tin or in wooden buckets, Analysis and discussion of sirups 



from saps collectea in 45Q 



Total ash content of maple sirup pi- 

 Wooden or in tin buckets, Analysis and discussion of sirups from 



saps collected in 45Q 



Wooden vs. tin buckets 372 



Yeasts. Analysis and discussion of sirups inoculated with gray.. 135 



Yeasts, Analysis and discussion of sirups inoculated with red.. 433 



