. The Canadian field-naturalist. April, 1919] The Canadian Field-Naturalist with the exception of such as were feeding on the sugar, led one to suspect that the sugar might be related to the manna of commerce, obtained from several species of ash (Fraxinus) as an exudate wh]ch assumes the form of flakes or fragments. When specimens were received, however, in the summer of 1914, it was seen that none of the pre- viously recorded sugars corresponded with the pe- and pending the results of the analysis which was then being carried out by Dr. F. T. Shutt, Dominion Chemisi:, at Ottawa. APPEARANCE O
. The Canadian field-naturalist. April, 1919] The Canadian Field-Naturalist with the exception of such as were feeding on the sugar, led one to suspect that the sugar might be related to the manna of commerce, obtained from several species of ash (Fraxinus) as an exudate wh]ch assumes the form of flakes or fragments. When specimens were received, however, in the summer of 1914, it was seen that none of the pre- viously recorded sugars corresponded with the pe- and pending the results of the analysis which was then being carried out by Dr. F. T. Shutt, Dominion Chemisi:, at Ottawa. APPEARANCE OF THE SUGAR. The sugar appears as white masses varying in size from '/4 of an inch to I J/2 or 2 inches in diam- eter. The smaller masses are formed like white drops at the tips of single leaves, occasionally two or three. Brancli of Douglas fir laden with white masses of .sugar. (From B. C. Hot. Office Rep., 1914). culiar masses formed by Douglas fir. A careful search for information as to its chemical analysis revealed nothing to show that even its occurrence was known. On account of its interest and novelty at the time, the photograph in the Botanical Office Report was supplied to record its occurrence and illustrate the phenomenon, pending an investigation into the circumstances under which it was formed. leaf-tips are inbedded in larger drops, while the largest masses are usually scattered irregularly over the leaves and branchlets. The sugar tastes decidedly sweet, passing tempor- arily into a pasty consistency during dissolution in one's 'h; it is completely soluble. When col- lected it IS quite hard and dry, with no tendency to be sticky. A slight rain is sufficient to dissolve the. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Ottawa Field-Naturalists' Club. Ottawa, The Ottawa-Field-Naturalist
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Keywords: ., bookauthorottawafieldnaturalist, bookcentury1900, bookdecade1910
