chemical analysis show it, the ash from dried and burned maple sugar being greater than that from dried and burned cane sugar in that it, having not been recrystallized, still contains other chemical constituents of the sap. These no doubt contain the ingredients which go to make up the delectable flavor, and those not yet isolated elements which help make the Vermonters the big-hearted, big-souled people that they are. Yet the rich golden brown color which most maple sugar has is not a quality of the sugar itself, but due to impurities, harmless but unnecessary. They come from tiny flecks of bark which fall into the sap or from careless boiling. Before the sap gets to the can in the Grimes sugar house it has been strained seven times. The iron kettle sugar of the old days was sometimes almost black. Care in the handling will give a syrup that is almost as colorless as water and a sugar that is nearly white. Hence color in the final product by no means indicates purity, though it may in no sense indicate adulteration. The best syrup is a clear, viscous, pale straw-colored liquor, and the sugar itself need not be much if any darker.
