While it is true that the sugar product of the state has improved greatly within the past few years, it is also true that there is considerable of the product at the present time that does not show the improvements that have been noted. It is one of the rules of the Vermont Maple Sugar Makers’ Association that no member shall use the label of the association on goods of an inferior quality, and a member who does so use it is liable to be expelled from its membership; therefore, it is well to insist upon packages bearing this label, and customers are requested to report to the secretary of the society any case of receiving poor goods bearing this label. While it is the first object of the association to improve the quality of maple products, and increase the quantity now produced, which can easily be doubled, it recognizes as of the utmost importance that it should place before the consumers the knowledge which shall enable them to secure pure goods instead of an imitation product. The fact that there is more of the spurious than of the genuine sold at the present time shows that there is chance for abundant work in that direction, and the officers of the association will always be glad to aid customers in placing their orders when requested so to do, as far as practicable, a medium of information between producer and customer in which it is hoped that each will receive an advantage. Maple goods as put up in Vermont, are in three general classes. 1. The syrup or maple honey is put up and sealed in air-tight tin cans or in glass, the usual form being the gallon tin can either round or oblong and the syrup in these cans should weigh eleven pounds net to the gallon or about eleven and three-fourths pounds including can. Pure syrup varies to quite an extent in color. The first run of sap usually produces syrup of a lighter color than is produced later in the season. The color also depends upon the method used in collecting the sap and boiling it and, other things being equal, the less time that is allowed between the production of the sap and its conversion into syrup or sugar the whiter will be the product. Were it possible to convert sap to sugar without any lapse of time or exposure to the air the product would be perfectly white. There has been a suspicion among people who are familiar with Vermont maple products of the last generation that the present goods were not pure because so much whiter than formerly, but the change is due entirely to the improved and more rapid methods of manufacture. [Illustration: WELL LOCATED MAPLE SUGAR CAMP IN SOUTHEASTERN VERMONT.] PURE MAPLE SUGAR.