MAPLE SUGAR. Ad 
DISCUSSION OF RESULTS. 
COLOR. 
Sugar.—The color of a maple sugar, although not necessarily an 
indication of its quality, is influenced by the crystallization and by 
the dryness of the sugar. Very dark maple sirup, if free from sedi- 
ment, when boiled down nearly to dryness and stirred gives a very 
light-colored sugar. If this sugar is powdered, the color and appear- 
ance are similar to those of the ordinary powdered cane sugar, although 
it possesses a maple flavor. Such sugar can also be produced with 
greater ease from a light-colored sirup. The color of the sugars varies 
from 8, the darkest, to 21, the lightest, the average of the indi- 
vidual States showing slight variations from 12 to 15. No compari- 
son has been made between the Canadian and the United States 
samples. : 7 
Sirup.—The average color of the United States sugar-sirup samples 
is 11, which is three points darker than that of the sap sirups. Table 
XI shows the average color of the sugar sirups as well as that of the 
sap sirups for the several States. 
TABLE XI.—Average color of sugar sirup and sap sirup, by States. 
Sugar Sap Sugar Sap 
miata: sirup sirup.! State. sirup. sirup.! 
im@iana es atest sayie cis. Se 10+ TOA Emile NO WeyOr ke iit ser ere cs ooacelstere = 10 7 
MEMO So BAS ee tetas Ree Aa am 11 Sa2 ell! OHiOsee ee iscles ae ecio ges 10 8 
Mimylandeenioccn mecceee secs 11 (2) pRennsyilvaniasesccceseassaas 11 8 
Massachusetts .-)ja- 0. 2a. 9 Gell. Vermont Noahs 5 San 5 ll 9 
Michigan = tek eee ees oo. Aas cee 11 SiS WieSt VALI Asses See eerie 12 9 
New Hampshire. -............- 10 8 cll) United: States <.cece hs sacs so] 11 8+ 
1U.8S. Dept Agr., Bur. Chem. Bul. 134... 2 No sample. 
In only one State, Indiana, is the color of the sap sirup equal to the 
sugar sirup, there being in all others a difference of at least two 
points. 
TASTE. 
The flavor of a maple product is an indescribable property. It 
is usually possible for a person with an acute sense of taste to differ- 
entiate between sap sirup and sugar sirup after a very few trials. 
SUCROSE. 
The average percentage of sucrose in the sugars when reduced to 
the dry basis is 91.89, with extremes of 98.62 and 57.04. About 
55 of the 283 samples from the United States molded in storage 
before analysis and in a few cases started to ferment. If the ana- 
lytical results on these had been excluded, the average percentage of 
sucrose would be 94.36 instead of 91.89. For sap sirups the average 
figure for sucrose when calculated to dry basis is 95.18 per cent. 
