ACKNOWLEDGMENTS 



The authors acknowledge the technical assistance of M. C. Audsley, H. G. 

 Lento, A. J. Menna, T. S. Michener, J. Naghski, W. L. Porter, E. E. Stinson, and 

 J. C. Underwood of the Eastern Regional Research Center, Agricultural Research 

 Service; and F. E. Winch, Jr., Cornell University; the research work of J. W. Marvin 

 and his associates at the University of Vermont; P. W. Robbins and R. N. Costilow 

 and their students at the Michigan State University; and John Hacskaylo and 

 James Callander, Ohio State Experiment Station; the cooperation of Lloyd M. 

 Sipple, Bainbridge, N.Y., in developing and testing new equipment and procedures; 

 and the facilities and equipment made available by the following maple sirup 

 producers and equipment manufacturers; John Zimmerman, George Keim, Rey- 

 nolds Sugar Bush, A. C. Lamb and Sons, Grimm Evaporator Company, Vermont 

 Evaporator Company, George Soule Company, Gary Maple Sugar Company, and 

 General Foods Corporation. The authors express their thanks for the assistance, 

 support, and encouragement given in the preparation of this handbook by the 

 National Maple Syrup Council, P. A Wells, C. F. Woodward, and Mrs. PhyUis K 

 Davis. 



Trade names are used in this handbook solely to provide specific information. 

 Mention of a trade name does not constitute a guarantee or warranty of the 

 product by the U.S. Department of Agriculture or an endorsement by the 

 Department over other products not mentioned 



