190 Canadian Forestry Journal. 



In the vicinity of Moncton in New Brunswick, serious fires 

 occurred at tlie same time, and there has probably been con- 

 siderable loss of standing timber. Mill property was in great dan- 

 ger and it required the exertions of a large number of men to 

 keep the fire in check. Farm buildings were destroyed in several 

 cases. In Moncton the fire brigade was kept in readiness as 

 the burning leaves and twigs were falling in the town, but for- 

 tunately its services were not required. The dry season resulted 

 in a great many hres, most of which probably did not reach large 

 dimensions. 



Reports from British Columbia arc to the effect that there 

 were large and destructive fires along the coast from Alaska, 

 southward, particularly along the White Pass and Yukon Rail- 

 way, where they are ascribed to fires carelessly left by campers, 

 and on Vancouver Island. 



A despatch from Rossland, of the 4th September, gives a 

 description of what is stated to be the most extensive and des- 

 tructive forest fire since the founding of the town. It swept a 

 distance of six miles, and its path was a mile wide. It destroyed 

 the standing timber on over 5,000 acres, and it is stated that 

 32,000,000 feet of timber was burned. The property of several 

 mining companies was threatened and in some cases partially 

 destroyed. 



On the question of adulteration of maple sugar, Mr. Madden 

 gave the following testimony before a Committee of the House 

 of Representatives of the United States, which we leave to 

 the discretion of our readers to accept or reject:— 



"Now we have found by experience — not by chemical an- 

 alysis, but by experience — that the maple sugar made from the 

 sap of the maple tree in Ohio is not so strong as the maple sugar 

 made from the sap of the maple tree in Vermont, and that 

 the maple sugar made from the sap of the maple tree in Vermont 

 is not so strong in flavor as that which is made in Canada, in 

 Quebec Province, because it seems that the colder the climate 

 the stronger in flavor the maple sap is. 



"Now, we buy these various sugars and reduce them to a 

 liquor to make maple syrup, and I will give you my word, 

 gentleman, if we take a Canadian sugar, which is the highest 

 priced maple sugar we have, it being worth at the present time 

 12 cents a pound, while Vermont is w^orth only 8 cents a pound 

 — I give you my word that if we make a liquor by melting that 

 Canadian sugar, without the addition of sugar to reduce the 

 strength of the flavor, it is so strong you could not use it." 



