14 MAPLE-SAP SIKUP. 



eastern New York, Herman Lind; Massachusetts, Maine, and New 

 Hampshire, G. H. Adams; and Vermont and Canada, C. E. Holton. 

 Maple sirup is also made in Illinois, Wisconsin, Minnesota, and Iowa, 

 but its manufacture was not thought to be sufficiently extensive to 

 call for investigation. 



The inspectors were asked to describe the camp and its condition, 

 the kind of trees, methods of collecting the sap, and the method of 

 manufacture. They were to collect samples of maple sirup and 

 sugar from different runs, if possible, and to be present at its manu- 

 facture whenever practicable. Reports on each sample were to be 

 made in full. About 500 samples of maple sirup were collected in 

 this way and 200 samples of maple sugar. The latter were stored 

 for examination at a later date. 



METHODS OF ANALYSIS AND EXAMINATION. 



Analyses were begun on the sirups as soon as they were received 

 and with the help of G. M. Bartlett, of the Boston Food and Drug 

 Inspection Laboratory; R. S. Hiltner, of the Denver Laboratory; 

 A. V. H. Mory, of the Kansas City Laboratory; T. F. Pappe, of the 

 Galveston Laboratory; S. H. Ross, of the Omaha Laboratory; F. G. 

 Smith, of the St. Paul Laboratory; and G. C. Spencer, C. P. Wilson, 

 P. B. Dunbar, and A. L. Davison, of the Washington office, the 

 analytical work was pushed as rapidly as possible. While awaiting 

 analysis the sirup samples were kept in cold storage at 40 F. 



Many of the samples contained varying amounts of crystallized 

 sucrose when received and quite a number showed considerable 

 sediment, due in part to the fact that some of the samples were taken 

 before cleansing or filtering and some after, and also to the settling 

 of the flocculent sediment and to the natural deposition of the malate 

 of lime on standing. In order to prepare the crystallized samples 

 for analysis the sirup was poured off, water added to dissolve the 

 crystals of sugar, the solution was added to the sirup, and the mix- 

 ture boiled down to a solid content of about 65 per cent, a note being 

 made when this was done. Analyses were made only on the clear 

 sirups. All samples showing a sediment were decanted, and if this 

 proved insufficient, they were filtered. This should be done in all 

 examinations of maple sirup, as the separated material is no longer 

 a part of the maple sirup. 



The analytical examination of the samples was preceded by a 

 physical examination. The general appearance was noted, whether 

 crystallization had taken place or not, whether the sirup was bright 

 or cloudy, the amount of sediment, and the color of the sirup. The 

 analytical methods used were those prescribed in Circular 40 of the 

 Bureau of Chemistry, with a few modifications. In brief they are 

 as follows: 



