A Study of Quality in Potatoes. 217 



in the crate. Then, too, in preparation for cooking, the large tubers 

 have to be cut in order that they may be uniformly cooked before 

 the small ones are overdone. There is slightly more waste also in 

 paring. The surface aspects and general shapeliness of the tubers 

 are perhaps the greatest considerations of the discriminating con- 

 sumers. In northern latitudes potatoes with light yellow or whitish 

 skin are in preference so far as color is concerned, while in many of 

 the southern states the pink-skinned tubers are liked better. So 

 far as we are able to determine, the pink-skinned varieties are in 

 general quite as good in quality from a culinary point of view as those 

 of light or yellowish color. The blue and dark tubers are not desir- 

 able for table use except for salads and garnishings. Excepting the 

 potatoes put on the market as earlies, those having a more or less 

 netted skin, or those whose skin has a corky appearance or touch, 

 are usually preferred to the smooth and clear-skinned tubers. This 

 appearance or touch is, in some instances, a variety characteristic, 

 but in general it indicates a degree of maturity or development 

 which promises good cooking quality. On the other hand, the 

 potatoes of smooth and clear skin are oftentimes excessively watery 

 or immature. The presence of lenticels is not objectionable, for 

 they usually indicate normal growth and development in a healthy 

 environment. (Fig. 173.) Potatoes with numerous and deep eyes 

 are also objectionable because they may carry much dirt, and the 

 labor, time and waste in preparing them for cooking are much 

 greater than is the case with potatoes of even surface. 



The same objections of time, labor and waste bear upon potatoes 

 of non-uniform or irregular shape. Tubers having deep notches 

 and quick curves in their surface are usually avoided, while those of 

 oval, fiat-round and elongated-oval shape are most desirable. 



Quality in potatoes, from both the culinary and trade points of 

 view, varies to a limited extent in different varieties ; but as a general 

 rule, a knowledge of variety characteristics is possessed only by those 

 who have given the question some study. However, it is a matter 

 of common observation that some varieties resist rot in storage 

 better than others and some deteriorate in cooking quality after 

 going into storage. Undesirable flavors or colors are developed 

 and sometimes the tendency to break down into a mealy condition 

 upon boiling diminishes. In spite of all these distinguishing features, 

 it is very difficult to separate individual tubers or varieties of poor 

 quality from those of good quality upon a superficial examination. 

 It is very seldom that a person can go into the storage room and 

 select the varieties of desirable quality from the undesirable with 

 any great degree of certainty. 



