FOOD INSPECTION. • 199 



& Kingsbury, Bangor, Maine." It contained 64.1 per cent solids 

 and was about one-eighth maple. 



7573. Purchased May 14, 1907 from Libby & Chipman, 574 

 Congress St., Portland. Selling price 25c. a bottle holding 24 

 ounces. It was branded "Champion Brand Maple Sirup. 50 

 per cent cane sirup, 50 per cent maple sirup from Waitsfield, 

 Vermont. C. A. Reed, Medford, Mass." The sirup carried 

 62.9 per cent solids and was about one-third maple. 



Sirup Adulterated With Other Sugars. 



7524. Purchased April 30, 1907 from Gallager Brothers, 271 

 State St., Bangor. Selling price 25c. a quart in a five gallon 

 can. Purported to be pure Vermont maple sugar. It had 69.8 

 per cent solids and was about one-sixth maple. 



7581. Purchased May 16, 1907 from E. M. Leighton, 243 

 Oxford St., Portland. Selling price 10c. a bottle holding 8 

 ounces. It was branded "Merrimac Brand Pure Vermont Sirup 

 packed only by Riverside Preserving Co., Lowell, Mass." The 

 sirup carried 67.3 solids and was about one-half maple. 



7600. Purchased May 29, 1907 from C. M. Penley, 62 Spring 

 St., Auburn. Selling price 20c. a bottle holding 17 ounces. It 

 was branded "This bottle is guaranteed to contain pure maple 

 sirup put up by W. A. Little & Co., Andrew Square, Boston, 

 Mass." The sirup carried 65.2 per cent solids and was about 

 one-eighth maple. 



RESULTS OF THE ANALYSES. 



The tables which follow give the results of the chemical 

 •examination of the samples of maple goods collected by the 

 inspector. On page 199 are given the results of the analyses 

 of maple sugars not found adulterated and the compound sugars 

 so branded. Tables on page 200 give the results of the exam- 

 ination of maple sugars adulterated with other sugars and all 

 sirups not found adulterated with other sugar including those 

 up to and those below the standards in solids. The table on 

 page 201 gives the results of the analyses of the maple com- 

 pound sirups both above and below the standard for solids and 

 also the analyses of the samples adulterated with other sugars. 



In the case of the maple sugars, the water varies from 4 to 

 nearly 14 per cent or in other words the dry matter runs from 



