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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.)

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