FACTORS INFLUENCING QUALITY. 



93 



FACTORS INFLUENCING THE CHARACTER OF THE FINAL 



PRODUCT. 



EFFECT OF THE BUN ON THE CHARACTER OF THE PRODUCT. 



As has been said, the last runs of sirup generally give a darker 

 colored sirup than the first ones. Some makers maintain, however, 

 that as light colored a sirup .can be made from the last runs of sap as 

 from the first. This is possible under some conditions, as Edson's 

 work shows that he obtained as light colored and mild flavored a 

 sirup by tapping at the end of the season, but with old holes and 

 under the usual manufacturing conditions the last sirup made is 

 generally darker. The claim is also made that the malate of lime 

 is more abundant during the last of the season, and this statement 

 seems to be borne out by the present investigation, as is shown by 

 the following tabulation: 



The composition and color of maple sirup as effected by runs.a 

 COMPARISON OF SIRUP MADE FROM FIRST AND MIDDLE RUNS OF SAP. 



COMPARISON OF SIRUP MADE FROM MIDDLE AND LAST RUNS OF SAP. 



n The sample placed on one line i. e., Nos. 6680 and 6675, Nos. 6695 and 6696, etc. are from the same 

 maker. 



