■; > i ' ■:
icsiwi-* '
''i^^HK
iiifii-
^^VBRIM^^
/
W
/'/ON U^"^
K
Class (a.3.^,...'7..3.
Number... J/'^. 3.
|
Volume.... Source |
.1... |
^^' |
Zj |
|
Received |
|||
|
Cost.. . |
|||
|
Accession |
No |
. i4- |
i 0 1 |
h 6 "] ./ ^ ^T-nr-^
Shipment ID
vm
■w/
/o-p
% . Item #s
^^iiiOh^mii^
This bound volume contains more than
NEW HAMPSHIRE
AGRICULTURAL
i
xPERiMENT Station
I
BULLETIN No. 1.
ENSILAGE
-A-IPiaiXj, 18 8 8.
K
0
This I oneil
Dividf
Bull
I
>•.,
Bulletin 25
riarch, 1895
NEW HAMPSHIRE COLLEGE
AGRICULTURAL EXPERLVIENT STATION
THE COMPOSITION OF iMAPLE SAP
BY F. W. MORSE AND A. H. WOOD
NEW HAMPSHIRE COLLEGE
OF
AGRICULTURE AND THE MECHANIC ARTS
DURHAM, N. H,
NEW HAMPSHIRE COLLEGE
OF
AGRICULTURE AND THE MECHANIC ARTS
Durham, N. H.
BOARD OF CONTROL
Hon. Geo. A. Wason, Chairman, New Boston. Pres. Chas. S. Murkland, ex-officio, Durham. Charles W. Stone, A. M., Secretary, Andover. Hon. John G. Tallant, Pembroke. Henry W. Keyes, A. M., Haverhill.
THE STATION COUNCIL
President Chas. S. Murkland, Acting Director. Henry E. Alvord, C. E., Agriculturist. Chas. H. Pettee, A. M., C. E., Meteorologist. Fred W. Morse, B. S., Chemist. Herbert H. Lamson, M. D., Bacteriologist. Clarence M. Weed, D. Sc, Entotnologist.
assistants
Edward P. Stone, B. S., Assistant Chemist.
Fred D. Fuller, B. S., Assistant Chemist.
RuEL S. Alden, B. S., Farm Superintendent.
Richard Fitzgerald, Clerk.
The Bulletins of this Station are sent to any resident of New Hampshire upon application.
INTRODUCTION.
During the sugar seasons of 1892, 1S93, and 1894, Professors Wood and Morse conducted investigations of problems con- nected with the maple sugar industry. Owing to the brief period in which maple sap flows freely, it has been impossible to make as complete studies in one season as are necessary for accurate knowedge of the subject, and as seasons also vary, sci- entific conclusions cannot be drawn from the results of two or three years' experiments. Therefore the following pages con- tain facts which have been observed, but from which few gener- alities may be deduced.
While the cane, beet, and sorghum have been extensively investigated and many figures recorded, the results of studies of maple sap, thus far published, are few in number. The theories and observations unsupported by details, are, however, very numerous, and the results stated in the succeeding articles will a^ree with some and contradict others.
The work has been arranged, for convenience, >under appro- priate heads.
THE COMPOSITION OF MAPLE SAP
F. W. MORSE AND A. H. WOOD
Note. Professor Wood resigned his position on the Station Staff, No- vember I, 1S94.
All work upon maple sap hitherto published, so far as the writer is aware, is recorded in Bulletin 5, Division of Chemistry, United States Department of Agriculture. The results now mentioned are in several cases closely accordant with those in the work mentioned, and are of value on that account.
In the sixth annual report of this station, a detailed descrip- tion of these investigations has just been published, therefore in this bulletin only the most noteworthy results will be given.
The variation in percentage of sugar has been found to be wide, and some trees have yielded sap which was hardly worth evaporating. Trees with many branches, and exposed to the full effect of the sun, have been found to give the richest saps, and trees with small tops in a thick grove, or much shaded, have given the poorest sap. The amount of sugar in the sap has not depended upon variety of maple, since soft maples have yielded both as high percentages of sugar, and as low as rock maples.
The sap toward the close of the season has shown neither as much sugar, nor as much solids as at the beginning of the sea- son. This change has not taken place at a uniform rate, but instead there have been fluctuations up and down.
VARIATION IN SAP FROM DIFFERENT TREES, MARCH 31, 1892.
Description of Tree. Sa^ifchal-ose.
A. Rock maple, with smaril top, in a grove-. 1 .30
(S Rock maple, witti medium top, in a grove beside cart path... 2.30
E. Rock maple, with large, wide top, surrounded by tall, youngj
pines 2.80
L. Rock maple, large pasture shade tree , 5.60
F. Soft maple, with many small branches, in open ground 4.00
G. Soft maple, with wide-spread top, surrounded by pines i 2.50
VARIATIONS IN SAP FROM DIFFERENT TREES. 1893.
|
Description of tree. |
Date. |
Saccha- rose. |
Total Solids. |
|
|
2. |
White maple, situated in a group of maple and hicliories; tall, with medium top |
March 22 25 30 April 13 |
2.80 2.20 2.90 2.80 |
3.00 |
|
4. |
Rock maple, near the above tree and .sim- ilar in size and form. Tapped in two places. Average of results given for popVi (iatf^ |
March 22 25 " 30 April 1 " 16 |
3.40 3.25 2.88 2.75 2.45 |
1 3.01 |
|
2.72 |
||||
|
6. |
White maple, shade tree by road side, medium size, many branches, well de- |
March 22 25 " 27 " 30 April 1 |
4.90 3.30 3.40 2.90 3.00 |
5.04 3.61 |
|
3.37 3.21 |
||||
|
7. |
Rock maple, shade tree by road .side, taller and larger than 9, but similarly |
March 22 25 27 30 April 1 |
3.20 2.80 3.10 2.90 2.90 |
|
|
9. |
Rock maple, shade tree by road side. About the same size as 10. |
March 22 25 27 " 30 April 13 16 20 |
4.00 3.40 4.00 3.40 2.50 2.21 2.35 |
4.17 3.65 2.40 |
The variation in composition of sap from different sides of a tree, lias not been found to be wide nor constant. Two trees showed a decidedly higher percentage of sugar from the north side, one tree gave the advantage to the south side, while a fourth tree gave nearly equal percentages to both north and south sides.
COMPOSITION OF SAP FROM DIFFERENT SIDES OF A TREE, 1892 and 1893.
|
Description of Tree. |
Date. |
Saccharose. |
Total Solids. |
|
|
1892 |
||||
|
b. Rock maple, in a grove, N. W. side. |
Mar. |
27 |
2.25 |
2.66 |
|
tall with small top. S. W. side. |
(( |
27 |
1.95 |
2.12 |
|
1893 |
||||
|
2. White maple, in a group of N. side. |
Mar. |
'25 |
1.70 |
|
|
trees, tall with medium |
" |
30 |
2.60 |
|
|
top. |
Apr. |
13 |
2.20 |
|
|
S. side. |
||||
|
Mar. it |
25 30 |
2.20 2.90 |
||
|
Apr. |
13 |
2.80 |
||
|
4. Rock maple, near (4.) and |
Mar. |
22 |
3.40 |
|
|
similar in size and form. N. side. |
" |
25 |
3.40 |
|
|
a |
30 |
2.75 |
3.01 |
|
|
Apr. |
1 |
2.80 |
||
|
»* |
16 |
2.51 |
2.79 |
|
|
Average. |
2.97 |
|||
|
Mar. |
22" |
3!40 |
||
|
It |
25 |
3.10 |
||
|
S. side. |
" |
30 |
3.00 |
|
|
Apr. |
1 |
2.70 |
3.01 |
|
|
(( |
16 |
2.39 |
2.64 |
|
|
Average. |
2.92 |
|||
|
12. Rock maple, in an open N. .side. |
Apr. |
8 |
2.80 |
|
|
field, branches low and |
• ' |
10 |
2.95 |
|
|
wide-spread. |
||||
|
S. side. |
Apr. |
8 |
2.40 |
|
|
tt |
10 |
2.35 |
- |
|
|
. E. side. |
Apr. |
8 10 |
2.60 2.60 |
|
|
W. side. |
Apr. |
8 |
2.20 |
It has been claimed that the outer wood of the maple yields a richer sap than the inner wood. To test the correctness of this opinion, tree 13 was tapped with two holes as near together as possible ; one hole being bored diagonally in order to keep near the bark, and the other bored toward the centre of the tree. Each hole was bored to the same depth on the bit. The result of this experiment was contrary to the above claim. Trees 8
and 10, which had been Howing since March 22 from holes i}{ inches deep, were then bored to a depth of 2^ inches in the same holes on April g. Samples of sap from each tree were taken before and after the increase in depth of holes. The results were the same as with tree 13, and furthermore, the percentages of sugar continued to remain higher for the balance of the sea- son than they were before the experiment.
On April 20 two more trees, 0 and/, were tapped by boring a hole of large diameter to the depth of i^ inches and then con- tinuing with one of small diameter to an additional depth of 2 inches. The sap was collected from the outer and inner wood by means of a double spout consisting of one tube within an- other. The results this time agreed with the above claim.
In 1894, two trees, r and s, were tapped in a similar manner, with the exception that the outer hole was carried to a depth of 2^ inches, and the inner hole 2^-^ inches fiu'ther. Again the results agreed with the claim.
VAKIATION IN COMPOSITION OF SAP FROM OUTER AND INNER
WOOD. 1893.
Description of Tree.
Date.
I Per cent. Saccha- rose.
Total Solids.
Tree 8. Rock maple shade-tree by road side.] Tapped first on March 22 to a depth of 1', inches.] On April 9, after collecting' the flow of sap, the^ hole was extended to the depth of 2^ inches
Hole bored deeper.
Tree 10. Rock maple shade-tree by road side. Tapped in the same manner as 8, and on the same dates
Hole bored deeper.
Tree 13. Larg'e rock maple in an open field. Tapped with two holes near together. Hole bored diagonally, keeping near the bark
Hole bored toward centre, 4 Inches in depth
Mar. 22 " 25
" 27
" 30
Apr. 1
9
9 " 13
" 16 " 20
Mar. 25 " 27 30 1 9
9 13 16 20
Apr.
3.20 2.90 3.20 2. 60 2.50 1.65
2.05 2.06 2.03 1.98
4.00 4.60 3.30 3.50 3.45
3.75 3.73 3.68 3.72
2.85 3.00
3.52
2.86 1.81
2.34
2.23 2.18
4.96 4.10 4.37
4.23 4.16
VARIATION IN COMPOSITION OF SAP FROM OUTER AND INNER
WOOD. 1893-1894.
|
1 |
Date. |
Outer Wood. |
Inner Wood. |
|
Description of Tree. |
1883. |
«-^^ solids. |
Saccha- Solids. |
o. Large rock maple in an open field. Tapped by boring' a hole 1" in diameter and Ik" deep, and continuing the tapping with a h" hole, 2" in depth
p. Small rock maple growing in a wood. Tapped as above
r. Tall maple in a group of trees in open field; 12" in diameter. Tapped with hole 13-16" diam- eter and 2J" depth, continued by a hole 6-16 ' diameter and 2|" depth
. Rock maple in grove on south slope of a low hill. Diameter about 12"
|
Apr. |
1 20 |
|
t< |
20 |
|
a |
25 |
|
a |
26 |
|
1894. |
|
|
Mar |
13 |
|
(( |
17 |
|
tt |
22 |
|
i( |
30 |
|
Mar. |
17 |
|
it |
22 |
|
a |
31 |
2.45
2.08 2.00 2.10
2.66 2.64 2.58 2.55
1.99 1.86 1.93
2.53
2.25 2.17 2.30
2.81 2.80 2.74 2.65
2.07 1.91 1.98
1.98
1.92 1.85 1.75
1.90 2.36 2.05 1.86
1.48 1.45 1.51
2.13 1.93 1.94
2.04 2.45 2.13 1.95
1.54 1.56 1.59
The variations in richness of sap due to the manner of tap- ping, have not yet been found sufficiently wide to justify any method which will lessen the flow of sap. By comparing the variations in composition with those of sap-flow given in Bulle- tin 24, it will be noticed that the methods giving the richest saps yielded the least in quantity.
SOME NOTES ON MAPLE SYRUP AND
SUGAR
BY A. H. WOOD AND F. W. MORSE
In 1892 and 1893, some work was done in making maple syrup, but as has been said with regard to sap-flow, the seasons are short and often capricious, necessitating many repetitions of results before laws can be definitely laid down.
The spring of 1892 was a peculiar one, because after the sap had flowed for a period of about two weeks, warm weather en- sued which caused the buds to start and stopped the bleeding ; and at the end of ten days, the temperature fell, a succession of cold nights occurred, growth was checked and the flow of sap was renewed. The syrups of this second period were scarcely different in composition from those of the first period, except the very earliest.
Experiments in letting sap stand for several days before boil- ing, filtering sap, and rapid and slow evaporation had no decis- ive effect on the composition of the syrup.
The syrups from soft maples were somewhat inferior to those from rock maples both in color and flavor.
Delay in boiling sap did not seem to affect the color of the syrup, but injured its flavor. Sap that was kept five days and then boiled gave one of the lightest colored samples produced.
The rapidity of boiling had little influence on the color, samples of syrup from saps that we allowed to slowly simmer away, being as light colored as those from similar saps boiled rapidly.
The lightest colored samples were produced by boiling a quantity of sap until finished, without addition of fresh sap.
II
One sample produced by boiling about two quarts of sap in a large glass beaker until it was thick syrup, without addition of sap and without skimming, had little more color than the sap from which it had been made. This sap was from covered buckets and was thoroughly strained through cloth before boil- ing- Sap filtered through quartz sand produced a syrup in no way
superior to the preceding, while one filtered through bone black lost almost entirely the characteristic maple flavor.
Sap mixed with rainwater gave a syrup objectionably dark colored.
To produce a light colored and fine flavored syrup requires that the sap be kept as free as possible from all impurities and throughly strained ; that it be reduced to syrup with the least manipulations possible, taking care in every part of the process that neither sap nor syrup comes in contact with surfaces that may in any way injure their quality.
COMPOSITION OF MAPLE SYEUP. 1892.
Description of Sample.
Saccha- rose.
Solids Reducing ftoiias Sugars.
Ash.
Purity.
1. 2.
4.
8.
9. 10. 16. 17. 24,
5. 21. 20.
7. 11.
13. 14. 17. 18.
19.
22.
First run, March 26
t( *' *'
One week later, April 2
li tt tt i(
Just before warm period, April 4
4t tl it tt tt
Just after warm period, April 14
tt tt tt tt
Late run, April 27
White maple, April 2
" April 16
April 18
Run April 1. Boiled at 221° F, " Evaporated at low
temperature 3 days, then boiled
Same as 11, after standing 4 days
Same as 7, after standing 5 days
Run April 14. Boiled at 217° F. .
'• Filtered through
bone black and then boiled
Run April 14. Filtered through
quartz sand and then boiled
Run April 14. Boiled at 215° F. .
|
69.6 |
71.0 |
|
70.2 |
71.5 |
|
65.8 |
68.4 |
|
41.0 |
43.9 |
|
66.0 |
70.3 |
|
66.4 |
70.4 |
|
62.2 |
65.8 |
|
60.1 |
64.9 |
|
57.9 |
62.7 |
|
68.9 |
70.8 |
|
48.2 |
50.1 |
|
47.8 |
47.8 |
|
67.5 |
|
|
56.4 |
|
|
58.1 |
|
|
65.7 |
|
|
60.1 |
|
|
63.1 |
|
|
56.6 |
|
|
43.6 |
0.22 0.23 0.14 0.13 0.14
0.18 0.27 0.14 0.13 0.12
0.19
0.09 0.15 0.23 0.18
0.25
0.15 0.18
0.57 0.68 1.10 0.46 1.15
1.04 1.15 1.67 0.60 0.60 0.59
98.02 98.17 96.18 93.40 93.87 94.32 94.54 92.62 92.34 97.31 96.20 96.56
I 2
COMPOSITION OF MAPLE SYRUP. 1893.
|
Syrup. |
Date. |
Sac- cha- rose. |
Total Solids. |
Reducing Sugars. |
Ash. |
Specific Gravity. |
Purity. |
|
0. White maple 13. Rock maple |
Mar. 25 " 25 " 30 " 30 Apr, 10 " 10 |
65.4 61.8 58.5 58.2 57.2 61.9 |
68.0 67.2 62 8 |
0.225 0.200 |
0.407 0.670 |
1.3289 1.3270 1.3081 1.3135 1.3079 1.3371 |
96.18 91.96 93.15 91.49 90.65 90.36 |
|
14. Rock maple. Soured .sap 15. Rock maple. Boiled with fre- quent addition of cold sap 16. From .same trees as 15. Boiled without adding fresh sap |
63.6 63.1 68.5 |
0..540 0.070 0.216 |
0.720 |
As a preliminary to the investigation of problems connected with the maple sugar industry, several samples of sugar were obtained from various sources and analyzed in order to gain some knowledge of the composition of the article.
COMPOSITION OF MAPLE SUGAR. 1891.
Sample.
Saccha- rose.
Solids.
Reducing Sugars.
Ash.
Purity.
1. Dry sugar
3. Dry sugar, very light color.
4. Dry sugar, very light color.
5. Dry sugar, very dark color.
6. Dry sugar
7. Dry sugar
11. Dry sugar, very light color.
2. Cake sugar, last run
8. Cake sugar, soft
9. Cake sugar, medium
10. Cake sugar, hard
|
93.3 |
98.3 |
|
87.3 |
95.4 |
|
90.5 |
96.7 |
|
85.2 |
96.4 |
|
88.1 |
95.5 |
|
91.7 |
95.6 |
|
93.7 |
98.6 |
|
76.8 |
91.0 |
|
83.6 |
88.6 |
|
85.9 |
90.3 |
|
86.0 |
92.3 |
|
0.63 |
0.99 |
94.9 |
|
2.69 |
1.11 |
91.5 |
|
0.92 |
1.19 |
93.6 |
|
4.51 |
1.16 |
88.4 |
|
2.76 |
0.91 |
92.2 |
|
1.16 |
0.88 |
95.9 95.0 |
|
7.03 |
1.23 |
84.4 |
|
0.92 |
94.3 |
|
|
1.04 |
95.1 |
|
|
0.88 |
93.2 |
13
•
The dry sugars contained more solids than cake sugars but the purity co-efificient was as high in one form as in the other. Dark sugars contained less saccharose and more reducing sugars than light sugars and had a much lower purity coefficient.
In 1892 a few samples were prepared under different condi- tions, and the analytical results are given below.
COMPOSITION OF MAPLE SUGAR. 1892.
|
Sample. |
Finishing Temperature. |
Saccharose. |
Solids. |
Purity. |
|
1. Early run. Very light, soft fine grain .' 2. Early run. Light, coarse grain. . 3. Early run. Clarified. Golden, Tiled inm 2'rain |
230° F. 235° F. 240° F. 240° F. 240° F. 240° F. 240° F. |
82.9 85.9 84.8 85.6 91.5 82.7 83.9 58.1 |
84.9 88.6 88.0 88.5 94.8 88.0 89.5 89.0 |
97.6 96.9 96.3 |
|
4. Early run. Clarified and stirred. Finer and lighter than 3 5. Early run. Clarified and stirred until cold. Fine 6. Late run. Clarified. Burned slightly; dark. . . '. 7. Late run. Clarified and stirred. Burned; lighter than 6 8. Syrup had fermented and become clip'Vitiv acid |
96.7 96.5 93.9 93.7 65.3 |
|||
Clarifying the syrup and stirring it while boiling improved the color, and the stirring increased the amount of sugar and solids. Numbers 6 and 7, prepared in the same manner as 3 and 4, but from a later flow of sap, yielded the same percentage of solids, but considerably less sugar and burned slightly. This result is similiar to results obtained at the Vermont Experiment Station. (Bulletin 26.)
?
o
U ■vl
This bound volume contains more than one item.
Divide here for \ T " ^T
Bulletin 26
riarch, 1895
NEW HAMPSHIRE COLLEGE
AGRICULTURAL EXPERIMENT STATION
ANALYSES OF FERTILIZERS AND WOOD
ASHES
BY FRED. W. nORSE
EXPEKIMENT STATION BUILDING
NEW HAMPSHIRE COLLEGE
OF
AGRICULTURE AND THE MECHANIC ARTS
DURHAM, N. H.
II
1il
|
r^ 1 |
:|| |
MBM^
mmi
IHii
5||||fi|{ffi|Ji|iii[:
iiitiiHi-
1!
m
■Mi.
'iif?
mitm
• > ■. J ; s t "- '• i ■■
W
mm
m
m
iitiiif!
lliiliii I
■:iii Ijii m
.'iKfi'
mi
'HtiHHlir
MM'
%
1