CONTENTS. 



Page. 



Introduction 7 



Origin and nature of maple sirup 7 



Manufacturing processes 8 



Conditions influencing color and flavor 10 



Collection of samples 13 



Methods of analysis and examination 14 



Color determination 15 



Moisture 16 



Polarization 16 



Invert sugar 16 



Ash determinations 16 



Lead number 17 



Malic-acid value 18 



Tannin 18 



Tabulation of descriptive data and results of examination 19 



Discussion of manufacturing data 50 



Camp data 50 



Evaporation of sap 52 



Sap houses 52 



Three kinds of evaporating apparatus 53 



Cleansing and straining 54 



Canning, storage, and sale 58 



Discussion of physical and chemical data 59 



Color 59 



Flavor 60 



Moisture content 60 



Sucrose 63 



Invert sugar 63 



Undetermined matter 65 



Polarizations 65 



Tannin bodies 66 



The ash '. 66 



Tabulation of moisture-free data 67 



Total ash 77 



Soluble and insoluble ash 79 



Alkalinity of soluble and insoluble ash 81 



Mineral composition of maple ash 82 



General discussion 82 



Methods of analysis 83 



Analytical results 84 



Discussion of tabulated data 87 



Lead number 89 



Malic-acid value 91 



5 



