FOOD INSPECTION. 189 



Without exception the largest yields of sap and sugar are 

 derived from the tissues nearest the bark. The yields from the 

 deeper tissues gradually decreases as the depth increases. This 

 is also true of the percentage composition of the sap. Four- 

 fifths of the sugar can be obtained from a boring 3 inches deep. 



Taps on the south side of the tree give slightly more sap and 

 sugar than those on the north side. With the yield of an entire 

 season, there seems to be practically little differences in the yield 

 from different sides of the tree. 



The larger the hole, the more sap and sugar. It is unwise 

 to so wound the tree that the hole will not heal over in two or 

 three seasons. It is recommended that the hole be made with 

 from a ^ to a ^ inch sharp bit and not more than 3 inches in 

 depth. 



The sap from the customary tap height of 4 feet is greater in 

 quantity and better in quality than that from the ground level 

 or at 14 feet above the ground. 



Holes in the same vertical line of tissues effect each other, 

 even at distances of several feet. Hence taps should be made 

 around the tree rather than up and down the trunk. 



STANDARDS FOR MAPLE SUGAR AND SIRUP. 



The standards adopted and fixed for sugar and sugar products 

 are given on page 239, Bulletin 135 of this Station and as 

 amended in Miscellaneous Publication 259 (M. F. D. R. 10). 



The standards or sugar and sugar products as fixed were 

 adopted from those made by the U. S. Secretary of Agriculture. 

 In fixing the standards for sirups they were made as concen- 

 trated as possible without crystallation of sucrose. The higher 

 the percentages of reducing sugars, gums, ash, etc., the farther 

 such concentration can be carried. With pure cane sugar, about 

 35 per cent water is required to prevent crystallization. With 

 cane and sorghum sirups, the evaporation may be carried to 30 

 per cent water without danger of crystallization. With maple 

 sirup the danger of crystallization comes between these and the 

 moisture content was fixed at 32 per cent. Under the defini- 

 tions and standards adopted by the U. S. Secretary of Agricul- 

 ture, if an article were branded maple sugar sirup iUwould need 

 to carry only 65 per cent of solids, while if branded maple sirup 

 it would need to carry 68 per cent solids. While it is desirable 



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