THE POTATO. 65 



The tubers are of an oblong form, and remarkably large ; 

 specimens having been produced measuring ten inches in 

 length. Eyes numerous, but not deeply set ; skin white and 

 smooth ; flesh white when cooked, mealy, and of fair quality. 



It is a healthy variety, and not easily affected by disease ; 

 but belongs to that class of late field potatoes, the foliage of 

 which does not in ordinary seasons decay until injured by 

 frost, and the tubers of which generally require to be kept some 

 time before they are fit for using to the greatest advantage. 



Plant about one foot and a half hi^h, slender, Taylor's For- 

 ty-fold. Law. 

 and spreading in habit ; foliage light green ; FORTY-FOLD. 



flowers rarely produced ; tubers oval, much flattened, and of 

 medium size ; skin rough, and of a dull reddish color. 



This variety is dry and starchy, well flavored, and suffers 

 comparatively little from disease. It is also productive, and 

 a good early sort for the garden ; but not well adapted for 

 field culture, or for cultivation for agricultural purposes. 



Plant quite low and dwarf, decaying with the Tolou. 



season ; flowers lilac-purple, large and handsome, generally 

 abortive ; tubers of medium size, roundish, of a pink or red- 

 dish color ; flesh yellow, dry, but not of so mild a flavor as 

 many of the more recent kinds. Moderately productive. 

 Introduced. 



A fair and good-sized, but poor variety. Vermont 



J ' White, 



grown to a considerable extent in the northern 



and more interior portions of New England. Color white 

 outside ; but the flesh, when cooked, is yellow, soft, not dry, 

 and strong flavored. 



It is a strong grower, and quite productive, but rots badly, 

 and commands only a low price in the market, on account 

 of its inferior quality. Not recommended for cultivation. 

 6* 



