OFFICIAL INSPECTIONS 59. 35 



the separation from raw sugar is still rich enough to warrant a 

 second boiling, yielding what is called "second molasses." This 

 may be again reboiled yielding a ''third molasses." Obviously 

 the first molasses more nearly resembles sirup than either of 

 the other two. The third molasses is so dark in color that it is 

 not used as food for man except as it has glucose added to it. 

 It is utilized" for making rum and for feeding stock, and also 

 for food of man by adding glucose. The first molasses has a 

 sweeter taste and better flavor than the other two. Most of the 

 molasses of commerce is second molasses. 



STANDARDS AND DEFINITIONS. 



While, as explained above, the distinction between sirup, 

 molasses, and refiners sirup, is not sharply marked, the follow- 

 ing definitions are in force in Maine for these and allied 

 products : 



Sirup is the sound product made by purifying and evaporating the 

 juice of a sugar-producing plant wlithout removing any of the sugar. 



Sugar sirup is the product made by dissolving sugar to the consistency 

 of a sirup and contains not more than thirty^five (35) per cent of water. 



Sugar-cane sirup is sirup made by the evaporation of the juice o'f the 

 sugar-cane or by the solution of sugar-cane concrete, and contains not 

 more than thirty-five (35) per cent of water and not more than two and 

 five-tenths (2.5) per cent of ash. 



Sorghum sirup is sirup made by the evaporation of sorghum juice or 

 by the solution of sorghum concrete, and contaims not more than thirty- 

 five (35) per cent of water and not more than two and five-<tenths (2.5) 

 per cent of ash. 



Maple sirup is sirup ^made by the evaporation of maple sap or by the 

 soilution of maple concrete and contains not more than thirty- five (35) 

 per cent of water and not less than forty-five hundredths (0.45) per cent 

 of maple simp ash. 



Massecuite, melada, mush sugar, and concrete are products made by 

 evaporating the purified juice of a sugar-producing plant, or a solution 

 of sugar, to a solid or semi-solid consistence, and in which the sugar 

 chiefly exists in a crystalline state. 



Molasses is the product left after separating' the sugar from masse- 

 cuite, melada, mush sugar, or concrete, and contains not more than 

 twenty-five (25) per cent of water and not more than five (5) per cent 

 of ash. 



Refiners' sirup, treacle, is the residual liquid product obtained in the 

 process of refining raw sugars and contains not more than twenty-five 

 (25) per cent of water and not more than eight (8) per cent of ash. 



