Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/515

 length of time. Maple sirup is best when freshly made, and if kept through the summer should be put in tins and tightly sealed while hot. In this condition it will keep its original flavor almost entirely, whereas if left in barrels or other ordinary receptacles its flavor is impaired. Maple sirup is also made by dissolving maple sugar as occasion may require, but this kind is not so highly prized as that made directly from the maple sap.

——(Photograph by H. W. Wiley.)

Analysis of Maple Sirup.—The average composition of ten samples of maple sirup of known purity is as follows:

Total solids,                                          70.50 percent Water,                                                 31.40    " Ash,                                                      .53    " Sucrose,                                               64.10    " Reducing sugar,                                          1.30    "

The study of the ash of maple sirup is an important point in connection with its purity. It is distinctly different from the ash of the sugar cane and