MAPLE SUGAR. 



41 



Table XXVII. — Dry substance equivalent to temperature corrected immersion refrac- 

 tometer readings (20 grams to 100 cc). 1 



Refrac- 

 tometer 

 reading. 2 



Dry sub- 

 stance. 



Refrac- 

 tometer 

 reading. 2 



Dry sub- 

 stance. 



Refrac- 

 tometer 

 reading. 2 



Dry sub- 

 stance. 



Refrac- 

 toineter 

 reading. 2 



Dry sub- 

 stance. 



°C. 

 74.0 

 75.0 

 70.0 

 77.0 

 78.0 



Per cent. 

 77.35 

 78.60 

 79.90 

 81.15 

 82.40 



"C. 

 79.0 

 80.0 

 81.0 

 82.0 

 83.0 



Per cent. 

 83.70 

 84.95 

 86.25 

 87.50 

 88.75 



°C. 

 84.0 

 85.0 

 86.0 

 87.0 

 88.0 



Per cent. 

 90.05 

 91. 30 

 92.00 

 93.85 

 95.10 



"C. 

 89.0 

 90.0 

 91.0 

 92.0 



Per cent. 

 90.35 

 97.60 

 98.85 

 100.00 



1 Stanek, Zeit. Zuckerind, Bohmen, 35 (1911), p. 187. 2 Tenths of readings may be interpolated. 



Subtracting the percentage of dry substance from 100 gives the 

 percentage of moisture. 



To illustrate the manner of using the tables, 20 grams of sugar 

 made up at 15.5° C. gave a reading of 90.15. The correction for 

 15.5° C. is 0.58, which subtracted from 90.15 gives 89.57. The dry 

 substance for 89.0 is 96.35 per cent and for 90.0 it is 97.60 per cent, 

 a difference of 1.25 per cent. Fifty-seven hundredths of 1.25 is 

 0.71, which added to 96.35 gives 97.06, the percentage of dry sub- 

 stance, or a moisture content of 2.94 per cent. 



Table XXVIII shows that the results by this method approached 

 very nearly the results of the usual drying method. 



Table XXVIII — Moisture content of sugar by drying and by refractometer. 



Sample No. 



Drying. 



Refracto- 

 meter. 



1 ,... 



Per cent. 

 1.35 



.62 

 2.32 



.85 

 1.96 



Per cent. 

 1.40 



2 



.65 



3 



2.40 



4 



.90 



6. 



2.09 







MAPLE CREAM, HONEY, AND WAX. 



Among the numerous products made from maple sap may be 

 mentioned maple cream (or maple butter), maple honey, and maple 

 wax. 



Maple cream is produced by boiling the sirup to a density slightly 

 heavier than that for a soft sugar and suddenly cooling the product, 

 stirring all the time with a large spoon or paddle. This beating and 

 cooling tends to produce microscopic crystals of sugar which give 

 the product a creamy appearance and do not separate out on stand- 

 ing if the proper density is maintained. An early run of sirup is 

 not the best for this product, as some inversion of the sucrose is 

 necessary to obtain the best results. This product has been called 

 maple butter in some sections and is frequently prepared by farmers. 



