216 



Bulletin 230. 



analyses and tests, the authors draw the conclusion that the culinary 

 value of the potato is directly proportional to its total nitrogen con- 

 tent and inversely proportional to its richness in starch .$ 



Teade Estimates of Quality. 



There are trade estimates of quality in potatoes which have no 

 direct relation to the culinary or structural considerations. These 

 may be classed as size, surface aspects and shapeliness, and variety 

 considerations. 



^ 



Fig. 173. — Tuber showing lenlicels on the surface. All of such tubers examined have 



been of good quality.] 



Usually the trade does not call for potatoes of excessive size. 

 (Fig. 172.) Those ranging from two to three inches in length and 

 weighing from 5 to 10 ounces are most acceptable. If smaller 

 than this, for whole boiled or baked potatoes, they are non-uniform 

 in cooking qualities and do not look well when put upon the table. 

 If very large, full weight is not given when the tubers are measured 



J " Le valeur de la pomme de terre est directement proportionnelle k sa teneur 

 en mati^res azot^es totales et inversement proportionnelle k sa richesse en fecule." 

 Annales de la Science Agronomique, 2 ser. 1897, p. 290. 



