THE POTATO. 63 



quantities into the principal seaports of the United States. 

 It is of excellent quality, and by some preferred to all others, 

 especially for baking ; for which purpose, on account of its 

 size and remarkable form, it seems peculiarly adapted. It 

 is moderately productive, and succeeds well if seed is pro- 

 cured every year or two from the East ; but, if otherwise, 

 it soon deteriorates, even under good cultivation. 



Size above medium ; form long, broadest, and somewhat 

 flattened, at the stem-end, and tapering towards the opposite 

 extremity, which is often more or less sharply pointed. It 

 is also frequently bent, or curved ; whence the name u Cow- 

 horn," in some localities. Skin smooth ; eyes not depressed ; 

 color dark-blue outside, white within when cooked. Not 

 remarkably hardy, and requires a full season for its com- 

 plete perfection. Unless where well known its color is ob- 

 jectionable ; and it is generally less salable than the white- 

 skinned varieties. 



A large, white, roundish, English Potato, not Quarry, 

 unlike the variety universally known and cultivated many 

 years since in this country as the Orange Potato. 



Plant vigorous, and of strong, stocky habit ; flowers pur- 

 ple, generally abortive ; flesh yellowish-white, of fair quality 

 for table use. A hardy, productive sort, which might be 

 profitably grown for marketing and for agricultural pur- 

 poses. The plants survive till frost. Not early. 



Tubers very large, in form much resembling Kohan. 

 the Jenny Liud, the full-developed specimens being long, 

 and the smaller or immature tubers nearly round ; eyes 

 numerous and deep-set ; color yellowish-white, with clouds 

 or patches of pink or rose ; flesh greenish-white when 

 cooked, yellowish, watery, and strong flavored. The plant 

 is strong and vigorous, and continues its growth till destroyed 

 by frost. The flowers are generally abortive. 



