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 1 2 3 
 
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HHii 
 
 LABORATORY 
 
 OF THB 
 
 DEPARTMENT OF TRADE AND COMMERCE 
 
 OTTAWA, CANADA 
 
 BULLETIN No. 4l5 
 
 MAPLE SUGAR 
 
 50566-1 
 
NOTES AND COMMENTS. 
 
 Under this heading, u occasion arises, the BuDetins iasned by this Department 
 will contain, as an appendix, such comment as may seen necessary or advisable upon 
 matters rdating to the work of the Department in connection with the administration 
 of the Adulteration Act, the Fertilijsers Act, the Feeding Stuffs Act or the Proprietary 
 Medicines Act. 
 
 It frequently happens that correspondents aak information regarding the aboTe 
 Acta, of such nature that the matter in question possesses general interest, and 
 comment upon it would prove acceptable and useful to others than the immediate 
 quebtioner. In such cases the reply may find a place in these columns. For con- 
 venioice of reference these notes will be numbered in series. 
 
 A. McGlIX, 
 
 •'lie/ itMlyit. 
 
"pppl" 
 
 USE OF SACCHARIN. 
 
 Note. 10. 
 
 Ottawa, September 19, 1918. 
 
 Consequent npon order No. 60 of the Canada Food Board, published on the, 5th 
 inst in the Canada Gatette, the use of sugar is greatly restricted and the manufac- 
 ture of products characterised by their *-vreetnesa are to this ext«it handicapped. 
 
 Mauy requests to use saccharin have been received and the following concessions 
 are made for the period under which order No. 80 w!l> he enforced: 
 
 Saccharin may be used as a sweetener to make up the deficiency of supra' (regarded 
 as a sweetener only), provided that declaration of the presence of saccharin is made. 
 
 The value of pure saccharin (anecharin puriss) -in relation to BU^r may be taHen 
 as 500 to 1 ; in other words, I pound saccharin is equal in sweetness to 500 pounds of 
 sugar. Commercial saccharin is usually standardized to a strength of 300; that is, 
 1 pound of commercial saccharin is equal in sweetness to 300 pounds of sugar. Sine 
 some manufacturers standardize saccharin to other strengths, it is necessary for the 
 user to acquaint himself with the exact nature of the a'ticle employed by him. 
 
 Saccharin must not be employed without declaration of its presence; this is 
 necessary for two reasons: in the first place saccharin possesses no food value and the 
 nutritive value of an article in which saccharin replaces sugar is leseened to the 
 extent to which sugar is absent; in the second place while saccharin is regarded as 
 practically harmless in the case of healthy persona and in quantities not exceeding 
 0-3 gram per day (4-65 grains) it is certain that many 'individuals cannot use 
 saccharin without injury; for this reason the presence of saccharin must be noted so 
 that physicians may be properly advised. 
 
 A. McGILL. 
 
 Chief Analyst. 
 
 CUBRANTS. 
 
 Note 11. 
 
 Ottawa, September 19, 1918. 
 
 the currant of commerce gets its name by a corruption of the word Corinth. 
 The port of Corinth, Greece, was originally the point from which these goods were 
 shipped. They are produced in the Ionian Islands. 
 
 This currant is really a small variety of the grape; and is not a currant at all in 
 the sense in which we apply this term to the red, black and white currants of our 
 ^mrdens. 
 
 If this same variety of grape were grown elsewhere than in the Ionian Islands, 
 would it be proper to name it a currant? Under ordinary ronditinns of trade, I 
 believe that no objection would be taken tfl such action, provided that the. name of the 
 locality where it was grown preceded the word. Thus, this (ibiio when grown in 
 California might be called Califomian Currai '», thus distingui ".liiiK hntween the small 
 variety of grape, and the normal Califomian grape, wh-.n is of much lamror size. 
 T/ong and world wide usage has sanctioned the term Currant, as applied to the same 
 fruit from Greece. Speaking academically it should never have be^n <'alled Currant. 
 hut it is too late now to quarrel with the name. 
 
 Actual currants from Greece are, owing ix> nstrictions upon shipping, scarcely to 
 ho found on our markets: and the small quantities nvailablo command an abnormally 
 high price, not becatis© of their intrinsic excellence, hut because of temporary scarcity. 
 The California product has actual value; hut if offered under a name which properly 
 identifies it as a California Seedless Raisin, it comes into competition with other 
 seedless raisins, and must be sold at their price, which I understand is about 16 cents 
 per poond By oS^rinf it, however, w a Currant, and thus implying that it has a 
 
I 
 
 I 
 
 i 
 I 
 
 i 
 
 I 
 
 foreign (twiwatlantic) origin, it beooniM poaaible to Moura th« price of EoropMB 
 Currants for it; which price a, under war conditions, approximately double that of 
 see<i]esH raisins. 
 
 While, therefore, it may be argued that this article is specifically the same as the 
 European Currants, the labelling it 88 a Currant, especially when the fnct that it 
 comw from California is not made known. «Dat)les a fraud to bo perpetrated and this 
 constitutei odultoration under Section 3, (<f) of the Act. 
 
 If it \'P true that the small California raisinn above referred to, are not the average 
 fruitage of Vitis, but are the culls from siftinp out the larger and more valuable seedless 
 raisins, the character of the fraud, as such, is intensified. 
 
 Seedless raiKins from California must be labelled such; or if the small variety 
 be offered as Currantt, they must be labelled as California Curmnts. 
 
 A. McGILL. 
 
 Chief Analyit. 
 
 
 USE OF THE WORD "MAPLE" IN LABELLING. 
 
 Note 12. 
 
 , Ottawa, September 20, 1»1S. 
 
 An Amendment to the Adulteration Act of April 15, 1916, enacts as follows (Sec. 
 29A, 3) : 
 
 " The word ' maple ' »liall not be used, either alone or in combination with 
 any other word or words, or letter or letters, on the label or other mark, illus- 
 tration or device on a package containing any article of food, or on any article 
 of food itself, which is not pure maple sugar or pure maple syrup, and any 
 article of food labelled or marked in violation of this lubsection shall bo deemed 
 to bo adulterated within the moaning of this Act." 
 The staple forms in which the maple orchard products come upon the market, ore • 
 syrup and sugar ; and the evident intention of the above amendment is to prevent jther 
 syrups or sugars being fraudulently substituted for maple products. 
 
 To some extent, maple products appear in less concentrated form than pugar, and 
 tliese articles are frequently described as maple creui.i, maple butter or maple cheese; 
 where the modifying words, cream, butter and cheese refer to consistentT^ only, and 
 are not intended to declare the actual prsence of cream, butter or cheese. SucL articles 
 will be regarded as adulterated if they are not wholly the product of maple sap. 
 
 If articles described as maple cream, maple butter or maple cheese are held to be 
 compounds, containing actual cream, butter or cheese, this claim must appear upon the 
 label, and the amount of cream, butter or cheese respectivdy must also be plainly 
 declared upon the label; the maple syrup or sugar entering into tlie composition of 
 the article must be genuine maple syrup or sugar respectively; and no other syrup or 
 sugar than genuine maple syrup or sugar may be present. Otherwise they will be held 
 to violate the, above quoted section of the Act. 
 
 When pure maple syrup or sugar is employed to give flavour to confectionery 
 (candy, cakes, etc.) it becomes necessary to use the word maple, just as when lemon, 
 peppermint, vanilla, or other flavour is present it becomes necessary to u.se these words 
 as adjectives. This use of the word maple is held not to contravene the regulation 
 above quoted. Candies, cakes, etc., are necessarily composite articles, and everybody 
 understands quite well, that they are not intended to displace maple products, because 
 they are flavoured with maple, but rather thnt they are forms in which a market for 
 maple products is created. It is however to be noted that only genuine maple tyrup 
 or sugar may be employed as fl§VQurinjf material iij caeee where maple flavonr is 
 
 pl#i»e4 for )irf^oj»wy, . „ „,r T 
 
 A- MoOILL. 
 
 Chief dndtjitt, 
 
Koto 18. 
 
 8£PABAt£D MILK. 
 
 Ottawa, Scptomiwr S9, IMS. 
 
 OorrMpoadence on file in thia offiok tbowi that muqr pcnona an unaoqiuinttd 
 with the euot meaning of the t«nn ttparoM mUk. 
 
 When milk ia allowed to stand at net iior a longer or ihorter period (19 to S4 
 hours) at ordinary teaqwrature, a more or lesa «>0vl«te reparation at the milk fat 
 from the non-fat component* take* place. The L being lighter than the remaii^ 
 of the milk, riaea to the surface, and may be removed with a spoon or perforated ladle. 
 This portion, so ranoved, is known as creatn. and consists essentially of the milk fat, 
 with more or leas of the other constituenU of the milk, the amount of these dq^ending 
 upon the care exercised in skimming, and the length of time allowed for the oreem to 
 rise to the surface. 
 
 ' The remaining portion of the milk, after removal of the cream, u known aa 
 akimvud mWe, or tkim mtUr. It contains the casein, milk sugar (lactose) and othir 
 components of whole milk, except so far as theae have beoi removud with the ereem. 
 It is a valuable food material The process of removing cream above daacribad, is that 
 which obtains in most of the smaller dainea; and it obtained univwsally, until a 
 machine known as a itponUor was invented. 
 
 This machine is now very widely used and i$* effects the separation of the oraem 
 from the milk by centrifugal force. The process is essentially a skimming of the milk 
 by machinery instewl of by hand. The residual milk after separation of the cream is 
 skimmed milk; but to distinguish it from milk skimmed in the ordinary way, it may 
 be described as maehine chimmed, or $eparat»d mUk. 
 
 There are certain charactwistic differences between the two forms of skim milk 
 which may be pointed out as follows: 
 
 Band $k%mm*d mUk has necessarily stood for several hours after being draw fwan 
 the cow. It ia uaudiy kwt at a low temperature during thia period (about 60* Pah.) 
 because tlw cream rises better at thia temperature, and less souring of U»e milk ocouie. 
 Keverthdeas increase of acidity, due to conversion of milk sugar into lactic amd, 
 always takea place; and may develop to such an extent that the skim milk tastea sour. 
 If this increase in soumeaa goes beyond a certain limit, the casnn of the milk will 
 coagulate and the ddm milk win thi<iei.(hippered milk). In order to retain desirable 
 sweetness in the skim milk, the cream is usually removed before all the fat of the "iilk 
 has risen. Henc^ hand skimmed milk generaUy reUins a portion of tlie mitt fat. 
 
 Maehine sfctrntnei mflfc. or so-called ttpamttd mOk, is prepared by He -use of « 
 separator; and it is not uecessary to allow any appreciable time to elapse ' tween mill 
 ing and removing the cream by the machine. Hence, the acidity natr' to the milk, 
 is not notaWy increased, and the skim milk is, to all intent, as sweet as fresh mift. 
 
 Althougft by varying the rate of speed at which the Separator is wknked, it »• 
 possible to leave more or leas of the fat in the separated milk, this is not usually done^ 
 and would be considered bad business. As a rule the fat is more completdy removed 
 by the machine, than is practicable by hand skimming; and the separated milk is, to 
 this extent, inferior in food value, to hand skimmed milk. It has. however, the poe"'- 
 hle advantage of cleanliness and sweetness; and as the use of the Separator, especially 
 the larger si«ee, is commonly practised by well organiied and equipped fartories, it » 
 fair to assume that trreat care is exercised in maintaining a high sUndard of punty, 
 both as regards the machine itself, and the raw milk. 
 
 A. VoOILL, 
 
 Chief Attalv't- 
 
 50556—2 
 
LABORATORY 
 or Tn 
 
 DEPARTMENT OF TRADE AND COMMERCE 
 
 OTTAWA. CANADA 
 
 BULLETIN No. 415 
 
 MAPLE SUGAR 
 
 I 
 
 P. 0. T. CHara, E»q^ 
 
 Deputy Hmistcr of Trade and Commerce, 
 OtUwa, Ont 
 
 Ottawa, October 29, WIS. 
 
 Sir, — I beg to Imiid you with this a report on 137 sample* purchased as Maple 
 Sugar by our inspectors in April and May of this year. 
 
 The production of Maple Sugar constitutes an industry of considorable importance 
 to Canada, and in some localities becomes a highly important source of revenue, since 
 it is naturally a farm product, aud made at a time of the year when farmers are 
 not otherwise busy. The maple bush is at the same time a source of domestic fuel and 
 of marketable sugar and syrup, and frequently occupies rocky ground that could not 
 be otherwise developed to profit. The fact that its revenue production comes in early 
 spring, at a time of the year when money is needed, and when little farm produce of 
 other sorts is available, helps to make this source of income important to the small 
 farmer. It will readily be understood that any unwarrantable interference with the 
 industry, making it unprofitaUe, constitutes a temptation to the farmer to cut down 
 his trees and sell them as fire wood at present hi^ prices of fueL Such destruction 
 of our maple orchards, would be a national calamity. The hard maple is a slow 
 growing tree, and orchards could not readily be replaced; indeed it is unlikely that 
 they would ever bo replaced. 
 
 Becognizing the importance of this industry, the Dq>artnient of the Government 
 charged with the administration of the Adulteration Act, has sought to safeguard the 
 producers of maple products through the Act named. Extensive investigation of the 
 subject was undertaken in 1011, and results are published in Bulletin No. 998 of this 
 series. Carefully written standards for Maple Sugar and Maple Syrup were published 
 by Order in Council of 27th October, 1911 (G. 994), and have since been appended as 
 a Sixth Schedule to the Adulteration Act (Bevision of 12th June, 1914). 
 
 The necessity for special standardization of maple sugar becomes apparent when 
 we remomber that the sugar contained in solution in maple sap is specifically identical 
 with that of tie cane and tht? beet; the peculiarities which give maple sugar its 
 distinctive value are therefore due to material which is not sugar, and which may 
 easily, by appropriate treatment, be removed from the article (which then beccmtes 
 •imply a pure sucrose) or which may. with equal ease, be added to cane or beet sugar, 
 
■n^i9"!^M>iinpMii9i> 
 
 ^wHm^ipiiMMipipni^ 
 
 mmmm* 
 
 
 - 7 
 
 thwby oluiicinc tlMw lut into mmterUl c1«k1, rMmbling m.ple .uK.r. and ••p«bi« 
 of Gomlnt into oompetition with mapl« ..igar on tlw market. The chawoterintir „on- 
 !?^n""i!f^T . 'T* ** ■" •^'"'ittlly "»"''« acid in com! ination with l;in«. and 
 !«™!i„« !1" \ to that. .nb.tanoet that .. aple nu^ar ow« iu ^culiar fla»o»r and it. 
 
 fi^ that it » mada diraotly and by rery aimpla matboda. from maple aap. Th« pro- 
 
 ^J J? u"!!!!ll" *• °*" ""*'•' ""* •'• •"»» •"••"'1«J to "«^«. from the 
 T fk. ^ *•"*• noB.«igar aubetancM which were aaaociated with it in the aap. 
 in tbianapect the mannfaetnre of maple lurar diffora marV-dly from that ot 
 
 i» .«LV*^ r^ unpleawnt flwotir. well known fo any one who h« wn aivcalW 
 
 flnithed iwoduet ia to be deaired. The amount of the*- -vrgenera ia variable- and th«. 
 importance of the atudy puWi.hed i . Bulletin No. -Vto ti.^ n^?S'of fi,i^ 
 
 U*al m.n.ma below which limits a .ample could -.inty^leTTar^ adu t- 
 
 ated. The report referred to containa the reault -k Jone upon 466 wmX of 
 
 map^ayrup obuined direoUy from producer-, ace. .,.i„l w."h TlLtioT7Zt 
 
 ♦ 
 
 MAPLE SUGAR. 
 
 "Maple augar ia tlu> acid product reaulting from the evaporation of maple .nn 
 or of maple .yrup. and contain, not more than tea (10) ^r cZ of ZZ It" 
 
 ma1Sr'!!?tr ^'^ T**"^"^- ^"••^»' '"'« ^' ««'» «>' "C^ckoned o^S drJ 
 ni^nt a. 2lV"."/ "^'^ "'""'"tod in auch a way a. to aiaure the eartha beS 
 
 It may be esplamed th; hUe the worit -qwrted in BuUetin 228. waa nerformed 
 upon «.mpl« of nrape ay . it had reference io the ,ugar ^nl^t of tTj« 
 
 t t?^ T'F ':^f "^ *JT «'"««»'«to<l form of mfple sugaT 
 Both before JS^i, the date «f the above mentioned atudy, and since that time 
 many ''-^red. jrf -^ple. of maple .ugar (and .yrup) have Ln exam^eJ in tt:: 
 labor « and tt i-W expenance gained justifie. me in saying that our atan- 
 
 miJe'Jllt^frrrx^:^' ""'*""" " ''"'"'"*' -^ •"^'•' •'^ •-'»'• ^-^^ 
 
 . -i.'"'*J*"Tuf .°/ -^^ '"• '«"^''«"' n'*' troe- Many .ample, of maple up are of .uch 
 a character that the.r content of the congener, to which maple .ugar ow« ita T. 
 ^nct.ve value. « fa, above the minimum limit fixed by law. ToTgar n^dr f^ 
 y^.^ ^v'"' ""f'^tod. .t^may be po..ible to add cane .ugar. having anothw 
 
 gener. m the fin.shod product below legal Umits. Ba«»d upon thi. fact there >. found 
 on our markets a large amount of ao^aUed maple augar. which ia not maple augar 
 *° A l^lT^' V' " .•"'**"« «»* °«P'e »«Sr«' 'ith cane sugar from other aoumH.. 
 And the difference in pnce between maple nigar and other sugar ia such at apparoitly 
 to make the dncrAed aophntication a profitable busineN. The Adulteration Act 
 waa reviMd m June. 1914, by addition of action 29A, a. follow. :— 
 
8 
 
 "29A. No person shall manufacture for sale, keep for sale, or offer or expose 
 for sale, as maple sugar any sugar which is not pure maple sugar, nor aa maple syrup 
 any syrup which is not pure maple syrup, and any maple sugar or maple syrup which 
 it not up to the standard prescribed by the Sixth Schedule to this Act or, if such 
 standard is changed by the Governor in Council, to such standard as the Governor in 
 Oouncil may from time to time prescribe, shall be deemed to be adulterated within 
 the meaning of this Act. 
 
 "2. The word 'maple' shall not be used either alone or in combination with 
 any other word or words on the label or other mark, illustration or device on a pack- 
 age containing any article of food or on any article of food itself which is or which 
 resembles maple sugar or maple syrup, and no package containing any article of food 
 or a:^ article of food itself, whiich is not pure maple sugar or pure maple syrup, ahall 
 be labelled or marked in such a manner as ia likely to make persons believe it is maple 
 sugar or maple syrup which is not pure maple sugar or pure maple syrup, and any 
 article of food labelled or marked in violation of this subsection shall be deemed to 
 bo adulterated within the meaning of this Act ' 
 
 This section was again revised in April, 1915, and now reads as follows:— 
 
 " 29A. No person shall manufacture for sale, keep for sale, offer or expose for 
 sale, or sell, any article of food resembling or being an imitation of maple sugar or 
 maple syrup, or which is composed partly of maple sugar or maple syrup, and which is 
 not pure maple sugar or pure maple syrup. 
 
 " 2. Any maple sugar or maple syrup which is not up to the standard prescribed 
 by Ihe sixth schedule to this Act, or, if such standard is changed by the Governor 
 in Council, to such standard as the Governor in Council may from time to time 
 prescribe, shall be deemed to be adulterated within the meaning of this Act. 
 
 «3 The word 'maple' shall not be used, eithor alone or in combination with 
 any other word or words, or letter or letters, on the .abel or other mark, illustratiori 
 or device on a package containing any article of food, or on any article of food itself, 
 which is not pure maple sugar or pure maple syrup, and any article of food labelled 
 9r marked in violation of this subsection shall be deemed to be adulterated wiithin the 
 
 meaning of this Act." x it w j ~< 
 
 It will be noted that this amendment has especial reference to the kind oi 
 
 manipulation just mentioned. , . 
 
 The results of the present investigation may be thus iummamed:— 
 
 Genuine maple sugar 6® samj^es. 
 
 Adulterated maple sugar °* „ 
 
 Meet legal requirements '' 
 
 Total 137 " 
 
 The following table gives details in the case of .adultOTated samples. 
 
BULLETIN No. 415— MAPLE SUGAR— TABLE I. 
 
 it 
 
 * 
 
 a 
 
 ■a. 
 S 
 
 6 
 
 2 
 
 Name and Addrens 
 of Vendor. 
 
 Nune and Addn m of Manufactiirpr 
 or Furnisher, aa given by the Venilor. 
 
 Manufacturer. 
 
 Fumiiiher. 
 
 Nature 
 
 of 
 
 Adultomtion. 
 
 Mar. 
 
 April 
 May 
 
 April 
 
 1018. 
 
 April 19 
 
 « » 
 
 2 
 
 15 
 
 25 
 
 25 
 
 2.5 
 
 t> 
 
 16 
 
 S 
 
 4 
 
 7 
 
 y 
 .. 1(1 
 
 .. 10 
 ., 10 
 .. 10 
 
 11 
 
 May 7 
 
 .. 7 
 !> 
 
 u II 
 
 .. 11 
 
 u 11 
 
 24 
 24 
 25 
 2S 
 30 
 1 
 1 
 •1 
 
 April 
 
 May 
 
 83401 K. R. Harri* t Son, Wnlf- 
 viUe/N.8. 
 
 H3«n Banid Bim„ Ltd., Halifax, 
 N.S. 
 
 84417 Canada Maple Kxchangv 
 Ltd., Montreal. 
 
 80664 D. A. Roe & Co , Carleton 
 Place, Ont. 
 
 80867 Wm. MctJauhey, Pem- 
 broke, Ont. 
 
 80G68 J. Wolfe, Pembroke, Ont. . 
 
 80670 M. 8 Klar, Pembroke, Ont 
 
 805854c. H. Hitchcock, Smith's 
 
 Falls, Ont. 
 W. A. Hunter i, Sons, 
 
 Pnobroke, Ont. 
 McGref(or« Ltd., Ottawa, 
 
 Ont. 
 N. Dean Jb Son, Renfrew, 
 
 Ont. 
 Wm Hamilton ft Hon, 
 
 Chesterville, Ont. 
 Geo. Boyle, Belleville, Ont 
 
 80602 
 806S1 
 80638 
 80649 
 79M75 
 7»978 
 79979 
 79980 
 79981 
 79982 
 84186 
 84187 
 84188 
 841'.i2 
 84193 
 84194 
 84111 
 84112 
 841f3 
 84114 
 
 Maples Ltd , Tor- 
 onto, Ont 
 
 Vendors 
 
 Maplee Ltd., Tur- 
 ontn, Ont. 
 
 Montreal Biscuit 
 Co., Montreal. 
 
 W. Burnet, Cobourg, Ont 
 Hooey & 8on, Cobourg, Ont 
 
 F. H. Brown, Port Hope, 
 
 Ont 
 Chas. Hutchings, Port 
 
 Hope, Ont 
 •}. A. Pringle, Peterboro, 
 
 Ont. 
 A. T. O. Robinson, Toronto, 
 
 Ont 
 J. L Jackson, Toronto, Ont. 
 
 W. J. DiUoo, Toronto, Ont. 
 
 W. J. Nichol, Toronto, Ont 
 
 A. E. BnUock,Toronto,Ont 
 
 D. Milne, Toconto, Ont... 
 
 C. A. Robins, Dnnnville, 
 
 Ont 
 Dnnnvilla Arcade, Dunn- 
 
 ville, Ont 
 C. VV. V ahey, Bridgebarg, 
 
 Out 
 A. Many, WelUnd, Out. . . 
 
 84115 W. H. Martin. Niagara 
 
 Falls South, Ont 
 84118 Oaraer Bros., St CatbM<- Maples Ltd., Tor 
 
 inea, Ont <nito. 
 
 84117IJ. Polar. St- Catharine*, 
 
 Ont 
 S4118[J. S. a^ytf, Tboioid, Out 
 
 Veaton ft Suns, 
 
 port, N..S. 
 Mfn. 
 
 Maple* Ltd., Tor- 
 onto, Ont. 
 
 Maples Ltd., Tor 
 onto, Ont. 
 
 Canada Maple E« 
 change, Montreal. 
 
 Maples Ltd., Tor 
 onto, Ont 
 
 Small's Ltd., Mont- 
 real. 
 
 Maple* Ltd., Tor- 
 onto, Ont 
 
 Maple* Ltd., Tor- 
 onto. 
 
 Hants- 
 
 Glucote and 
 foreign sugsr. 
 
 N. Kouri, Ottawa, Ont. 
 
 Foreign sugar. 
 
 Gluoiise and 
 foreign sugar. 
 
 H. N. Bate ft Sons, Ltd. 
 Ottawa, Ont 
 
 a. Robertson ft Son, 
 Kingston, Ont. 
 
 Eby Blain, Ltd., Toronto, 
 On*. 
 
 Armstrong ft >'affard, 
 Toronto. Ont 
 
 Perkins Ince ft Co., Tor- 
 onto, Ont. 
 
 Armstong ft Paffard, 
 Toronto, vOr.t 
 
 Mfra 
 
 Chas. Kishor. 
 
 Eby Blain Ltd., Tor- 
 onto, Ont. 
 
 .Towph Prager, Toionto, 
 Ont 
 
 Canada Brokeri^te Ltd., 
 Toronto, Ont 
 
 M. Woolnonsh % Co., 
 Niagara Falls, Ont 
 
 W. H. Merriman ft Ca, 
 St Catharine*, Ont 
 
 M. WoolDough ft Ca, 
 Niagara FaUs, Ont. 
 
 ChM* ^D«., St, gutiiw 
 
 Foreign sugar . 
 
 Glucoae and 
 foreign tugar. 
 
 Olncoaeand 
 foreign sugar. / 
 
 Hiii 
 
10 
 
 BULLETIN No. 415— MAPLE SUGAR— TABLE I. 
 
 ■■i 
 
 e 
 
 3 
 
 a. 
 
 i 
 
 Namo and Addreaa 
 of Vendor. 
 
 'Sunf «nd Addreiw of Mannfactnnr 
 or Fumi»her. m fti'-'-n by tlie VBndor. 
 
 Manufacturpr. 
 
 1918. 
 
 May 2 
 
 April 1 
 
 1 
 
 1 
 
 2 
 
 2 
 
 3 
 
 A 
 
 5 
 
 n 10 
 
 .. 19 
 
 .. 17 
 
 " .17 
 
 .. 18 
 
 .. 3S 
 
 .. 25 
 
 May 17 
 
 " 17 
 
 u V 
 
 » 30 
 
 April 22 
 
 ,. 18 
 
 u 18 
 
 .. 18 
 
 .. 18 
 
 .. 19 
 
 .. 24 
 
 .. 25 
 
 .. 2.5 
 
 M 26 
 
 84119 
 
 81241 
 
 81243 
 
 81244 
 
 81246 
 
 81!»48 
 
 81251 
 
 812fi(> 
 
 812D: 
 
 81272 
 
 81274 
 
 79486 
 
 79437 
 
 79441 
 
 79M2 
 
 79449 
 
 79794 
 
 ■9795 
 
 79796 
 
 83027 
 
 81841 
 
 62912 
 
 52913 
 
 62914 
 
 52915 
 
 62916 
 62917 
 52918 
 r>2!<19 
 62920 
 
 . '{. McNeill, Diindoa, 
 
 Ont. 
 W. .T. Straclian. fJIencoe, 
 
 Ont. 
 J. A. Mcliachlan, Glpnoof, 
 
 Ont. 
 W. .1. .lelly, Olencoe, Ont.. 
 
 .1. P. Uogers i Co., St. 
 
 Marv», f>nt. 
 D. L. (Jibb, St. MarjM, Ont 
 
 \V. .1. McCnIlv, Stratford, 
 
 Ont. 
 Egan Bros., St. Thomao, 
 
 Ont. 
 B. .Charlton, St. Thoma», 
 
 Ont. 
 .T. \V. ElBley, Essex, Ont. . 
 
 .1. A. Smith, WoodaUwk, 
 
 Ont. 
 0. O. Boyer, Haileybiiry, 
 
 Ont. 
 A. ,1. Carron, Uaileybury, 
 
 Ont. 
 Victor Oblin, Cobalt, Ont 
 
 Chriatakos ft Kyazakox, 
 
 Sudbury, Ont. 
 Sam. Bi.tii, North Bay. 
 
 Ont. 
 S. Myers ft Co., Winnipeg. 
 
 Man. 
 X, Battaglio, Winnipeg. 
 
 Man. 
 S. Fa8cianu,Winnipeg,Man. 
 
 Canada MaiJe Ex- 
 change, Montreal. 
 
 Vnrnisher. 
 
 Nature 
 
 of 
 
 Adulteration. 
 
 Mai'eii, Ltd., Tor- 
 onto, Ont. 
 
 Canada Syrup Ex- 
 change, Montreal 
 
 Maples, Ltd., Tor- 
 onto, Ont. 
 
 Canada Maple Ex- 
 change, Montreal. 
 
 Maples, Ltd., T>r- 
 onto, Ont. 
 
 Bristol, Sonierville Co., 
 Hamilton, Ont. 
 
 Miwre Fruit'Co., Lrndon, 
 Ont. 
 
 R. Adams ft (To., Lon- 
 don, Ont. 
 
 T. B. Esoott ft Co., Lon 
 don. Ont. 
 
 McLaren's, Toronto, Ont. 
 
 A. M. Smith ft C<j., 
 
 London, Ont; 
 M c L a u K h I a n, Owen 
 
 Simnd, Ont. 
 Masuret ft f'o., London, 
 
 Ont. 
 
 Foreign augar. 
 
 Glueoae and 
 foreign sugar. 
 
 Foreign sugar. 
 
 Glucose and 
 foreign sugar. 
 
 A. M. Smith ft Co., Lon- 
 don, Ont. 
 
 H. P. Eckardt ft ' 
 Toronto, Ont. 
 
 H. P. Eckardi ft Co., 
 
 Toronto, Ont. 
 Chas. Keckin & Sod, 
 
 Cobalt, Ont. 
 Gamble ft Robinson, 
 
 Sudkurr, Ont. 
 Small's Ltd., Montreal. 
 
 Dingle ft Stewart, 
 Winnipeg, Man. 
 
 M.tcdonald, Crawford,Ltd., 
 Swift Current, Sask. 
 
 F. Fawlev. North Battle- 
 ford, Saik. 
 
 T. E. Morrow, Calgary, 
 Aita. 
 
 West End (Jrocery, Calgary, 
 Alta. 
 
 Alex. McIKmald, Calgary, 
 Alta. 
 
 Woolard's Gnwery, Cal- 
 gary, Alta. 
 
 The .John Irwin Co., Ltd., 
 
 Calgary, Alta. 
 J. H. Morris ft Ctv, F,d- 
 
 monton. Alta. 
 Montgomory Bros., Wet 
 
 askiwin, Alta. 
 Atioussafy ft Murray, Wet 
 
 askiwin, Alta. 
 (Taetx-Comett Drug and 
 
 Book Co., Ked Deer, Alta. 
 
 Majiles, Ltd., Tor- 
 onto. 
 
 Small's, Ltd., Mon- 
 treal. 
 
 .Maples, Ltd., Tor 
 onto, Ont 
 
 .vlaples, Ltd., Tor 
 onto, Ofit. 
 
 Maples. Ltd.. Tor 
 onto, Ont. 
 
 Ha/.lewo<Kl ft Co., Ltd., 
 
 Winnipeg, Mai.. 
 Mfra 
 
 McDonald, Chapman, 
 
 Ltd., Winnipeg, Man, 
 Black's Grocery, Calgary, 
 
 Alta. 
 Louis Petrie Co., Ltd., 
 
 Calgary, Alta. 
 Acne Fruit Co.. Calgary, 
 
 Alta. 
 Campliell, Wilson ft 
 
 Home, Ltd., Winni 
 
 peg, Man. 
 .Simington Co., Ltd. 
 
 Winnipeg, Man. 
 Plankbtt ft Savagb, Ed 
 
 montou, Alta. 
 
 Royal Fniit Co., Rdnion 
 
 ton, Alta. 
 Macdonald, Cooiier Ca, 
 
 Edmonton. 
 
 I 
 
n 
 
 Five (5) BampI«B contain oane Kogax onlj m fon»ign matariaL - Fifty-Mran (57) 
 ■aniplwi contain glucose, as well aa cane sugar. 
 
 Six (6) samples I have not described as genuine, although they meet legal laquiiV' 
 ments, and must be regarded as legally genuine. It does not follow that thay axe 
 actually so. As a matter of fact, the analytical numbers are decidedly suspicions; and 
 a comparaison with the figures found for undoubtedly genuine samples will make this 
 evident 
 
 All of tLe samples foimd adulterated were sold to our inspectors as Maple Sugar 
 (one sampiti aa maple sugar bon-bons). It is quite evident that the retidl vendor 
 understood them to be maple sugar, or meant that the purchaser should so understand 
 them. The mauufaeturers assert, at least in some instances, that theae articlea were 
 not furnished by them as maple sugar, but under some other name. However, this 
 may be. I find that many ic/oices from wholesalers describe the material as maple 
 bugar, thereby apparently justi^ng its sale at retail as such. Even if sold by another 
 name the article is illegal, as violating the requirements of Section 29A, reviaioa of 
 1916. 
 
 Maple Sugar at Flavouring. 
 
 I do not understand Section SOA of the Adulteration Act as intended to-interfere 
 with the employment of maple sugar as a flavouring materiaL When, howeveir, maple 
 sugar is so used, the Act is sufficiently clear in requiring that the artidle^ aa offered 
 for sale, must be of such character, ind so described, as to Make it impossible that it 
 sho->ld be taken for maple sugar or maple syrup. - 
 
 Cakes for example, may bo coated with an icing having maple flavour, and layered 
 cukes may have maple flavoured sweetening between tho layers. Candies of many 
 kinds, may contain the flavour of maple, although the candy mass may conaist of 
 chocolate, gum or other substances. To interpret the Act otherwise than I have done^ 
 w^uld be to close an important market to the maple sugar producer, and would inflict 
 an ungrateful hardship upon those who are fond of sweet meats. But it must, of 
 course, be understood, that the maple sugar used for flavouring purposes, is genuine 
 maple sugar; and this alone Ehould be obtainable in Canadian markets. 
 
 The work herein recorded has been done entirely by Mr. A. Valin of this staff; and 
 I can vouch for the intelligence and care with which the investigation has been con- 
 ducted. Mr. Valin has an experience in connection with maple products dating from 
 the publication of Bulletin No. 102 in 1906. 
 
 I beg to recommend publication of this report aa Bulletin No. 41S. 
 
 I have the honour to be. Sir. 
 
 Your obedient aerrant, 
 
 A.McaiLL, 
 
 ■PBOIAX. XOTB. 
 
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 ateaaa mt a iaat oaae. 
 
 A. iK«e. -z.. 
 
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