STARCH CROPS 



nil 



The Record variety leads in regard to starch content. Next follow 

 in order of importance : Bohm's Erfolg, Jubel, Silesia, Up to date and Im- 

 perator. For yield of starch per nnit of area the first place is taken by Bohm's 

 Erfolg followed by Silesia, Jubel, Record, Imperator and Up to Date. 



Among the 3 different sizes of tubers (large, medium, small) of the 

 same variety, the maximum difference in the starch content was 5.3 % (Up 

 to Date) and the minimum 0.7 % (Record). The starch content of the 

 small tubers was much below that of the large. On the other hand, the 

 difference beween the starch content of the large tubers and that of the 

 medium was small (these particulars are combined in a table). 



In order to ascertain the cooking qualities, the following method was 

 used : After marking all the varieties with a pin, some tubers of similar shape 

 were put into a pot, covered with cold water and slowly cooked on an elec- 

 tric stove, the w^ater not reaching the boiling point until 2 % hours had ex- 

 pired. During boiling the potatoes were tested at intervals by means of 

 an iron wire 2 mm. in diameter. They were regarded as cooked when the 

 iron wire passed through 2 tubers at once under a slight pressure, and when, 

 on being cut open they showed all the properties of normally cooked po- 

 tatoes. The roasting quality was determined as follows : 5 equal tubers 

 of each kind marked were placed in an oven heated to loo*^ C, the tempe- 

 rature of which was afterwards raised during one hour to 1500 C. and kept at 

 this until the end of the tests ; the potatoes taken out from the oven were 

 regarded as thoroughly roasted when the iron wire passed through the tuber 

 easil}^ and divided it into two halves, the latter then showing all the 

 properties of a well roasted potato. 



Table II. — Cooking Qualities of the Different Varieties. 



