MAPLE SUGAR. 41 
TABLE XXVII.—Dry substance equivalent to temperature corrected immersion refrac- 
tometer readings (20 grams to 100 cc).} 
Refrac- Refrac- Refrac- Refrac- 
tometer Drvisub- tometer Dry sub tometer DyauP. tometer pry Sab 
reading.? ae reading.2 ° reading.? : reading. 2 7 
26. Per cent. OR Per cent. || 33 Per cent. 210% Per cent. 
74.0 77.35 79.0 3. 70 84.0 90. 05 89.0 96. 35 
75.0 78. 60 80.0 84, 95 85.0 91.30 90.0 97.60 
76.0 79.90 81.0 86. 25 86.0 92. 60 91.0 98. 85 
77.0 81.15 82.0 87.50 87.0 93.85 92.0 100. 00 
78.9 82. 40 83.0 88. 75 88.0 95.10 
1 Stanek, Zeit. Zuckerind, BGhmen, 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. 
TaBLeE XX VIII— Moisture content of sugar by drying and by refractometer. 
Sample No. Drying. eee 
Per cent. Per cent. 
ia! 1. 40 
EE NSP ey ee Ber ch ee ee Fe alae & wih aiciaie Minis misfis aes mye. d eibyarapeleyaye ae 5 
Fine o abode aR aS ae EB OGHAOS AS SAAS CSCI PRS es aoa ie tes een Nie te tates let aia ny . 62 65 
UooossdeassSoSh SeROe SESS He RAMEE eas amet er et mean a uy anipn] AU arse tee emu nel Nena gnai 2 2.32 2. 40 
Leo ap ansocS ope SUSE BOOS OU OGR, MISE se WAR sales, beat i AEE eens) 1-5 2 lA Re Ne Ate dn ei 85 90 
Sy oe 8 ei ys ware Hem shoe ied oss ope besiniere peer = see= 1,96 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. 
