SOME NOTES ON MAPLE SYRUP AND 



SUGAR 



BY A. H. WOOD AND F. W. MORSE 



In 1892 and 1893, some work was done in making maple 

 syrup, but as has been said with regard to sap-flow, the seasons 

 are short and often capricious, necessitating many repetitions of 

 results before laws can be definitely laid down. 



The spring of 1892 was a peculiar one, because after the sap 

 had flowed for a period of about two weeks, warm weather en- 

 sued which caused the buds to start and stopped the bleeding ; 

 and at the end of ten days, the temperature fell, a succession of 

 cold nights occurred, growth was checked and the flow of sap 

 was renewed. The syrups of this second period were scarcely 

 different in composition from those of the first period, except 

 the very earliest. 



Experiments in letting sap stand for several days before boil- 

 ing, filtering sap, and rapid and slow evaporation had no decis- 

 ive effect on the composition of the syrup. 



The syrups from soft maples were somewhat inferior to those 

 from rock maples both in color and flavor. 



Delay in boiling sap did not seem to affect the color of the 

 syrup, but injured its flavor. Sap that was kept five days and 

 then boiled gave one of the lightest colored samples produced. 



The rapidity of boiling had little influence on the color, 

 samples of syrup from saps that we allowed to slowly simmer 

 away, being as light colored as those from similar saps boiled 

 rapidly. 



The lightest colored samples were produced by boiling a 

 quantity of sap until finished, without addition of fresh sap. 



