66 BULLETIN 1370, U. S. DEPARTMENT OF AGRICULTURE 
Following its receipt in barrels, the sirup is first graded, such 
properties as color, flavor, density, occurrence or absence of fer- 
mentation, and presence or absence of an excessive quantity of dregs 
or sediment in the sirup being used to determine the grade. The 
best-quality sirup is separated from second-grade sirup in this way. 
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Fic. 18.—Flocr plan of sirup-canning plant using invertase inversion. This plant has a capacity 
of 5, 000 gallons per 10-hour day. 
The second-grade sirup may be sold under a different label or it may 
be converted at the plant into a better product (p. 39). 
The second step is to empty the sirup from the barrels, arranged 
on a dumping skid, so that it flows by gravity into a receiving tank 
below. From here it is pumped into one of the large mixing tanks, 
each of which is provided with a motor-driven stirrer and steam coils 
suitable for heating the sirup rapidly. When received, the sirup 
