THE SWEET POTATO. 37 



Wiesner (Rolistoffe I, under Batatas edulis) 

 states that the yellow varieties are richest in starch. 



In Arkansas Report, 1890, p. 125, Professor Teller, 

 the station chemist, reports the analyses of ten 

 varieties of sweet potatoes. Below are given here 

 only the water-contents, starch, cane-sugar and 

 glucose : 



Water. Starch. Cane Sugar. Glucose. 



Per cent. Per cent. I'er cent. Per cent. 



Shanghai or California Yam 65.35 20.84 C.94 1.41 



Red Nanseniond 71.80 14.52 G.43 1.85 



Red Bermuda G9.7G 1G.34 3.60 1.83 



Southern Queen 70.00 17.98 6.13 1.15 



Yellow Yam 71.13 16.64 5.19 1.25 



Poplar Spanish 58.87 19.45 6.08 2.41 



Early Nanseniond 75.66 9.79 5.41 1.63 



Early Jersey 75.65 11.39 5.68 1.04 



South Carolina Bulletins 28 (1897) and 63 (1901) 

 are devoted almost entirely to the sweet potato as a 

 starch producer. Mr. Shiver, assistant chemist of 

 the station, conducted thorough and elaborate experi- 

 ments, which cannot be given here in detail. The 

 experiments were made in order to determine to 

 what extent the starch contents change on storing, 

 and what effect the method of storing has on this 

 change. The paper is well worth reading. The 

 results which interest us are the following : 



Analyses of Original Samples Which Had Stood 

 FOR Some Months After Harvesting. 



Water. Starch. 



1894 Per cent. Per cent. 



Spanish' 55.9.3 29.58 



Southern Queen 59.70 25.67 



Yams 60.37 22.30 



Poor Land 67.62 16.93 



