MAPLE SUGAR. 



COLLECTION OF SAMPLES. 



Part of the samples were collected by the authors and part by the 

 official inspectors of the department from makers of maple products. 

 The authenticity of these samples can not then be doubted. 



PREPARATION OF SAMPLE. 



All chemical examinations were made on a sirup prepared by dis- 

 solving 100 grams of the maple sugar in at least 200 cc of water, and 

 boiling the solution down to a consistency of 65 per cent of solid 

 matter. When an undue amount of sediment rendered the solution 

 cloudy, it was boiled until the sirup consisted of about 30 per cent dry 

 matter, after which it was filtered and concentrated to the 65 per cent 

 basis. These solutions were kept at a temperature of 20° C. for two 

 days, during which time the sediment settled, leaving a clear liquid 

 for the determinations. 



The physical points ascertained were color of sugar, color of sirup, 

 and taste. The chemical examination consisted in the estimation 

 of sucrose, invert sugar, ash, lead number, and malic acid value, and 

 qualitative test for tannin. A moisture determination was made 

 on a few sugar samples. 



COLOR. 



Sugar. — The determination on sugar, at best only approximate, 

 was made by comparison with the Dutch standards of color. Eight- 

 een standard sugars, varying from the very dark brown grade of No. 

 8 to the slightly yellowish white of No. 25, are contained in square 

 glass bottles, which are filled and sealed by an association of sugar 

 brokers in Amsterdam, Holland. As originally prepared, this set of 

 colors was used by the Dutch to grade moist sugars coming from 

 their possessions in the East India Islands, Java, etc. New sets 

 identical in color with the first standards are prepared each year. 

 Although grain maple sugar could be very readily compared, it was 

 necessary to break up the cake or lump sugar and compare the average 

 color of the broken surface with the standards. In most cases this 

 color was practically that of the outside, but in some instances the 

 fracture was almost white. 



Sirup. — The set of standard colors employed in the grading of 

 maple-sap sirup 1 was used in this determination. 



TASTE. 



The sirups were tasted by two persons, who graded each sample 

 as good, poor, or rank. 



MOISTURE IN SIRUP. 



The Abbe heatable prism refractometer and the table of Geerlig 2 

 were used for this determination. 



1 U. S. Dept. Agr., Bur. Chem. Bui. 134, p. 15, pi. I. 



2 U. S. Dept. Agr., Bur. Chem. Cir. 43, p. 7; U. S. Dept. Agr., Bur. Chem. Bui. 122, p. 169; Jour. Amer. 

 Chem. Soc, 30 (1909), pp. 1443-51. 



