448 



EXPERIMENT STATION RECORD. 



age of sucrose and that the ghicose content of sweet potatoes is not subject to great 

 variations. Tliese roots were stored November 28 and an analysis made January 7 

 showed an average decrease of about 19.8 per cent of the starch originally present. 

 This rapid loss of starch is attributed to storing the roots in a damp condition. The 

 sucrose content showed an increase from 4.f 5 to 8.87 per cent for the same period of 

 time. The Hanover yam preserved its starch content better than any other variety, 

 being followed closely by the Georgia Buck varieties. 



During the author's absence this work was continued by C. C. McDonell, with 4 

 varieties: The Pumpkin yam, Bunch yam, Georgia sugar yam, and Tennessee yam. 

 The results of analyses made on different dates are given l)elow: 



Analyses of several varieties of sweet potatoes stored for different lengths of time. 



The average content of starch decreased from 16.27 per cent to 10.92 per cent during 

 storing, while the average percentage of sucrose increased from 5.21 to 11.31 during 

 the same period of time. It was further ol)serveil in these different experiments that 

 the sweet potato loses very little water while in storage. The results of work along 

 this same line conducted at the Texas Station and previously reported (E. S. R., 7, 

 p. 684) are reproduced for comparison. 



For the purpose of detei'mining the relative value of different methods of storing, 

 roots of the Georgia Buck variety were stored in a covered building, in straw, sand, 

 cotton-seed hulls and cotton seed, and in the ordinary way in piles covered with 

 straw, cornstalks, dirt, and a shelter of boards. According to an analysis of a large 

 composite samj^le, the roots on November 28, before storing, contained 75.35 per cent 

 of water, 13. 13 per cent of starch, 0. 77 per cent of glucose, and 4. 31 per cent of sucrose. 

 The results of analysis after storing are given below: 



Analyses of siveet potatoes .stored by different methods. 



Method of storing. 



In straw, covered house 



In sand, covered house 



In cotton-seed hulls, covered house 



In cotton seed, covered house 



In usual way (straw, cornstalks, 

 etc.) 



January 7, 1899. 



Water. Starch 



Per ct. 

 73.59 

 74.32 

 72.81 

 71.46 



69. 52 



Glu- 

 cose. 



Per ct. 

 7.20 

 11.59 

 12. 99 

 11.86 



13.51 



Per ct. 

 3.46 

 1.23 

 1.41 

 2.30 



1.74 



Su- 

 crose. 



Per ct. 

 7.51 

 6.71 

 6.02 

 6.59 



7.66 



March 1, 1899. 



Water. Starch 



73.97 

 71.26 

 69.68 



75.80 



9.07 

 15. 82 

 15.68 



Glu- 



Su- 

 crose. 



Per ct. ; Per ct. 



1.33 7.98 



.68 .5.12 



.55 6.01 



The method of storing largely influenced the changes in composition. The best 

 results were ol)tained with the use of cotton-seed hulls, dry sand, and cotton seed, in 

 the f)rder named. Storing in straw is not' considered advisable. 



Climatic studies ■with -wheat, oats, and corn, E. F. L.\dd (Xorili Dakotn Sta. 

 Bui. 47, pp. 704-7J0). — In 1899 Fife wheat was sown on April 25 and 27 and May 5 

 and 15. The numb*'r of days, the ]Huul)er of hours of sunshine, and the number of 

 heat imits required to mature the crops were observed and recorded. The results 



