THE SWEET POTATO. 39 



Invert Total 



November, 1893. Water.^ ^uga.^ ^Sugar.^ 



Bunch Yam 70.83 2.14 3.74 



Early Bunch Yam 73.26 2.66 4.60 



Vineless 66.06 4.16 6.41 



Nansemond 71.81 3.33 5.00 



Red Nose 77.59 3.27 5.20 



Brazilian Yam 67.23 2.52 5.26 



Negro Choker 68.23 2.84 7.69 



Tennessee 65.83 2.19 2.77 



Southern Queen 61.58 5.10 9.20 



Red Bermuda 75.81 2.77 5.26 



Early Golden 74.70 3.00 6.75 



Peabodv 79.04 3.35 6.41 



Delaware 78.26 2.08 5.00 



Barbadoes 75.44 2.92 6.98 



Norton 66.69 4.67 11.90 



Pumpkin 69.19 3.76 8.07 



Although this table does not give the starch con- 

 tents, it is plain that in some varieties examined, 

 as for instance the Peabodv, where water and 

 sugar alone make 85.45 per cent., after allowance 

 is made for liber, proteids, and fats, there is not 

 much left for the starch contents ; while in the Ten- 

 nessee Yam, where water and sugar together make 

 only 68.60 per cent., there may be a very high per- 

 centage of starch. 



All of these analyses were made with sweet pota- 

 toes at harvest time, and they are sufficient to show 

 that the varieties differ so markedly in starch con- 

 tents that it is of the utmost importance to choose 

 the variety carefully if sweet potatoes are to be 

 raised for starch production. It is obvious that a 

 reliable definition of the varieties is absolutely neces- 

 sary before one can begin such a systematic selection. 



What effect climatic conditions have upon the 

 yield in starch has never been accurately deter- 

 mined. 



