2 BULLETIN 466, U. S. DEPARTMENT OF AGEICULTIJEE. 



the solids precipitated by the concentration. United States Depart- 

 ment of Agriculture, Office of the Secretary, Food Inspection Deci- 

 sion 161, January 3, 1916, states that "Maple sugar, maple concrete, 

 is the solid product resulting from the evaporation of maple sap or 

 maple sirup. Maple sirup is sirup made by the evaporation of maple 

 sap or by the solution of maple concrete, and contains not more than 

 thirty-five per cent (35%) of water and weighs not less than eleven 

 (11) pounds to the gallon (231 cu. in.)." 



The maple sugar of commerce may be divided into soft or hard 

 sugar or into stirred sugar (sometimes called grain sugar), cake sugar, 

 and tub sugar. 



The terms hard sugar and soft sugar apply to the relative hardness 

 of the product ; a sugar is said to be hard when it is difficult to break 

 the cake and soft when the cake is easily broken. Hard sugar con- 

 tains less moisture than soft sugar and is produced by boiling to a 

 higher temperature; that is, by boiling it longer. Determinations 

 of moisture hi these two grades are given in tabular form on page 39. 



The terms stirred, cake, and tub sugar apply to the form in which 

 the finished product is placed upon the market. 



Stirred or grain sugar, sometimes called "crumb" sugar, derives 

 its name from the fact that it is concentrated to a rather high degree, 

 then stirred during cooling and crystallization. The finished product 

 resembles the ordinary commercial brown sugar, and as a rule is dry 

 and slightly lumpy. The color varies from off white to light brown, 

 although there are some dark varieties. It is not often found on the 

 open market, being made mostly for consumption in the farmer's 

 home. Certain sections of the country, however, as Pennsylvania, 

 produce a large quantity of then maple products in this form. 



Cake sugar, which may be either soft or hard, is so named because 

 it is molded in the form of cakes varying in size from the 1 -ounce 

 cakes of the fancy confectionery trade to those weighing several 

 pounds. The fancy cakes as a rule dissolve readily in the mouth, 

 while the hard cakes are not easily broken by the teeth and can be 

 shipped without cracking. The larger cakes are known as brick sugar. 

 The color varies from off white to black. Imported maple sugar is 

 usually very dark colored. The darker varieties are strong flavored 

 and have more or less taste of caramel. 



Tub sugar may be classed as a soft sugar. It gains its name from 

 the fact that the makers concentrate their sirup to the desired density, 

 cool slightly, and then run it into tubs of from 10 to 50 pounds 

 capacity, with an average of 25 pounds. These containers are gen- 

 erally wooden, although tin is sometimes used for fancy trade. 

 Much of the tub sugar is of a low grade and very dark. Often it is in 

 a "mushy" condition and drains badly. 



