358 EXPERIMENT STATION RECORD. 



The manuring- of swedes and potatoes, 1904, C. B. Jones (Armstrong Col., 

 Newcastle-upon-Tyne, Agr. Dept. Bui. 1, pp. 18). — Cooperative fertilizer experiments 

 with swedes and turnips were conducted to ascertain the fertilizer requirements of 

 the crops and of the different soils, to compare the value of barnyard manure and 

 commercial fertilizers and of basic slag and superphosphates, and to determine the 

 best application of commercial fertilizers to be made in combination with barnyard 

 manure. 



The best average results were obtained from the use of 1 cwt. of nitrate of soda, 

 % cwt. of sulphate of ammonia, 4 cwt. of superphosphate, 2| cwt. of slag, and | cwt. 

 of muriate of potash per acre. This application supplied 35 lbs. of nitrogen, 100 lbs. 

 of phosphoric acid, and 50 lbs. of potash. Superphosphate gave a slightly better 

 yield than basic slag, but was not quite so profitable, while a mixture of the two was 

 mi ire profitable than either applied alone. Barnyard manure was not as effective as 

 commercial fertilizers, and their use in combination was unsatisfactory. 



For potatoes potash was the most important element, and sulphate and muriate of 

 potash were generally more satisfactory than kainit. The results also indicated that 

 where commercial fertilizers alone are used a complete application, consisting of 1\ 

 cwt. of nitrate of soda, ■§- cwt. of sulphate of ammonia, 3 cwt. of superphosphate, and 

 1 cwt. of muriate of potash per acre, furnishing 40 lbs. each of nitrogen and phos- 

 phoric acid and 60 lbs. of potash, is to be recommended. Barnyard manure gave 

 better results this season than commercial fertilizers. The combined use of barnyard 

 manure and commercial fertilizers is considered profitable for potatoes, and an appli- 

 cation of 12 tons of barnyard manure, H cwt. of nitrate of soda, | cwt. of sulphate 

 of ammonia, 3 cwt. of superphosphate, and 1 cwt. of muriate of potash is suggested 

 for use. 



In a fertilizer test with mangels, reported by W. T. Lawrence, 1| cwt. of nitrate of 

 soda was more effective than an application of f cwt. of nitrate of soda, 1 cwt. of 

 superphosphate, and H cwt. of kainit, the money value of the two applications being 

 the same. 



Quality in potatoes, J. W. Gilmore (New York Cornell Sta. Bui. 230, pp. 501- 

 525, figs. 11, dgm. 1) . — This bulletin compares the estimates of quality in potatoes in 

 this country and Europe, and reports the results of investigations to determine the 

 principal factors influencing the flavor of potatoes and their mealiness when boiled. 

 Similar work in France, previously noted, is reviewed (E. S. R., 9, p. 263). 



It is pointed out that in the United States a tuber of a starchy flavor, white and 

 floury in color, and mealy when cooked is desired, while in France, as the published 

 data seemed to indicate, potatoes retaining their form, yellowish in color, and soggy 

 after boiling are preferred. The trade estimates of quality as based on size, surface 

 aspects and shapeliness, and variety considerations are explained. The market 

 calls for tubers ranging from 2 to 3 in. in length and weighing from 5 to 10 oz. 



In the North light yellow or whitish-skiimed tubers are often preferred, while in 

 many parts of the South a pink skin is liked best. Generally a more or less netted 

 skin with a corky appearance or touch is more desirable than a smooth and clear 

 skin. Tubers with deep eyes and otherwise uneven on the surface are avoided and 

 those of oval, flat-round, and elongated-oval shape selected. As potatoes are grown 

 principally for table consumption in the United States, it is suggested that meali- 

 ness in cooking, color, and flavor be considered as the chief factors in estimating the 

 quality. 



The results of 2 years' work indicate that good cooking quality in potatoes depends 

 largely upon (1) the daily range of soil and atmospheric temperature during the 

 growing period; (2) the degree of ripeness of the tuber when the plant dies; and (3) 

 the physical condition and type of the soil. The different parts of the tubers were 

 studied and the bearing of the internal and external characteristics upon the quality 

 is noted. It was found in boiling tubers of 4 different varieties that in 3 cases the 



