426 BOARD OF AGRICULTURE. 



will produce it. What is a good table potato ? It is desirable 

 that the color should be white, although that is not absolutely 

 demanded, and, other qualities being satisfactory, a colored skin 

 will be not acceptible, but excusable, provided the potato cooks 

 white. White is most desirable, but a colored skin and a slight 

 tinge of the exterior of the potato after the skin is removed, will 

 not condemn it. In shape it should be round or oblong, never 

 "prongy ;" smooth, eyes not deeply sunk, skin smooth, thick, and 

 tough, that it will not be easily rubbed off in handling, and may 

 be easily removed when cooked. Size uniform, medium to large. 

 When cooked it should be mealy, not too dry, nor should it on the 

 other hand be waxy, but just in that condition between the two 

 which renders it mealy, yet allows it to adhere together — fine 

 grained, compact, flavor pleasant, tliat is, it should have like pure 

 water, no striking characteristic of taste. It should be free from 

 all rank or strong flavor. It should cook readily, and completely 

 through without leaving a hard core. 



2. What, varieties shall we plant? ' 



The selection of varieties is an important matter to the producer 

 of potatoes, for not unfrequeutly profit or loss depends upon this 

 alone. It is best that but few varieties be planted by any one far- 

 mer, except by way of experiment, — say about three, — one very 

 early, for summer use ; another a little later, if you desire it, for 

 fall and early winter use ; and still another for spring and early 

 summer use. This becomes necessaxy from the fact that very early 

 potatoes are not generally the most productive, and hence are not 

 profitable for extensive culture, and the best kinds for fall and 

 early winter use are not the best for late spring and summer. 



It would be the height of egotism in me to select from this dis- 

 play of varieties before us one, two, or three kinds as the best for 

 general cultivation. In fact, no one kind is best for all. Soil and 

 situation must influence the decision. Some varieties produce 

 abundantly potatoes of the best quality on high, dry land, while 

 the product would not be at all satisfactory either in quantity or 

 quality if grown upon low, wet lands. Upon the high land the 

 potatoes will bo large, smooth, and handsome every waj', upon 

 the low land small, knobby, and every way imperfect. The Jack- 

 son and the Orono, which have given, and arc now giving so good 

 satisfaction in this section of the State, when planted upon my soil 

 produce scarcely any potatoes suitable for table use. Every one 

 then should experiment for himself. The experiments of a Vermont. 



