134 THE POTATO. 



Messrs. Sutton and Sous, had, however, been working 

 steadily for long years before the boom occurred in experi- 

 menting with the crossing and intercrossing of the potato, 

 with a view to obtaining free cropping, high flavoured, and 

 disease-resisting properties. And to-day we have as the 

 result of their labours many really fine varieties of potatoes 

 for field and garden culture. It is true, some of the earlier 

 reared progeny have not, in the long vista of years, re- 

 mained quite up to the standard of perfection they first 

 possessed, but that is inevitable after many years of cul- 

 ture. In later times, Mr. A. Findlay has come to the 

 rescue, and given us, as the result of patient toil and much 

 skill, newer sorts that we hope may keep up the succes- 

 sion of really good varieties, if not materially improve 

 upon the older ones. It is, perhaps, Mr. Findlay 's misfor- 

 tune that the varieties he has given us should have been 

 so unwisely boomed before a good opportunity had been 

 afforded of thoroughly testing fcheir, merits, so as to demon- 

 strate that they were really a distinct improvement upon 

 existing kinds, and worthy of the exceptional value set 

 upon them. Still, we know Mr. Findlay to be a conscien- 

 tious, painstaking worker in this particular domain, whidi 

 he has allocated to himself, and hence we look forward to 

 the time when the present hysterical boom will be over, to 

 see much real and lasting good coming from the varie- 

 ties he and other genuine raisers are now giving forth to 

 the world. 



The Chief Aim in View. The chief aim in view 

 in the rearing of new varieties by crossing is, or should 

 be, to obtain an improvement on existing sorts now in com- 

 merce. We want primarily varieties that are capable of 

 resisting the fell disease which has wrought such havoc 

 among potato crops in this country. At the same time, we 

 want varieties that will yield well, be of hardy constitu- 

 tion, and above all, possess good flavour. We do not want 

 varieties of handsome form, so that they will " sell " in 

 more senses than one, but sorts that, while presentable 



