MAPLE SUGAR. 4 
COLLECTION OF SAMPLES. 
Part of the samples were collected by the authors and part by the 
official inspectors of the department from makers of maple products. 
The authenticity of these samples can not then be doubted. 
PREPARATION OF SAMPLE. 
All chemical examinations were made on a sirup prepared by dis- 
solving 100 grams of the maple sugar in at least 200 cc of water, and 
boiling the solution down to a consistency of 65 per cent of solid 
matter. When an undue amount of sediment rendered the solution 
cloudy, it was boiled until the sirup consisted of about 30 per cent dry 
matter, after which it was filtered and concentrated to the 65 per cent 
basis. These solutions were kept at a temperature of 20°C. for two 
days, during which time the sediment settled, leaving a clear liquid 
for the determinations. 
The physical points ascertained were color of sugar, color of sirup, 
and taste. The chemical examination consisted in the estimation 
of sucrose, invert sugar, ash, lead number, and malic acid value, and 
qualitative test for tannin. A moisture determination was made 
on a few sugar samples. 
COLOR. 
Sugar.—The determination on sugar, at best only approximate, 
was made by comparison with the Dutch standards of color. Eight- 
een standard sugars, varying from the very dark brown grade of No. 
8 to the slightly yellowish white of No. 25, are contained in square 
glass bottles, which are filled and sealed by an association of sugar 
brokers in Amsterdam, Holland. As originally prepared, this set of 
colors was used by the Dutch to grade moist sugars coming from 
their possessions in the East India Islands, Java, etc. New sets 
identical in color with the first standards are prepared each year. 
Although grain maple sugar could be very readily compared, it was 
necessary to break up the cake or lump sugar and compare the average 
color of the broken surface with the standards. In most cases this 
color was practically that of the outside, but in some instances the 
fracture was almost white. 
Sirup.—The set of standard colors employed in the grading of 
maple-sap sirup ' was used in this determination. 
TASTE. 
The sirups were tasted by two persons, who graded each sample 
as good, poor, or rank. 
MOISTURE IN SIRUP. 
The Abbé heatable prism refractometer and the table of Geerlig ? 
were used for this determination. 
1U.S8. Dept. Agr., Bur. Chem. Bul. 134, p. 15, pl. 1. 
2U.S. Dept. Agr., Bur. Chem. Cir. 48, p. 7; U. S. Dept. Agr., Bur. Chem. Bul. 122, p. 169; Jour. Amer, 
Chem. Soc., 30 (1909), pp. 1443-51. 
