THE POTATO 209 



ripened and stored. When the potato plant ex- 

 periences drought, the development of the tuber is 

 stopped. Moisture following this starts a second 

 growth, generally watery and waxy — and to the 

 detriment of the part developed before the dry time. 

 A good potato is firm and crisp, with tissues sound 

 and plump and cells well filled with starch. This 

 cooks evenly and is both nutritious and deUcious. 



Flavor in potatoes is receiving more attention 

 than ever before. The flavor of the tuber is sup- 

 posed to depend on the mineral matter, citric acid 

 and other substances dissolved in the juice. 

 Flavor is influenced both by variety and the con- 

 ditions under which the plant is grown. 



There is as much difference in the flat and taste- 

 less or bitter and biting flavor of the potato of low 

 quality and the rich, nutty flavor of the better 

 sorts as there is between rancid and good butter. 



Potatoes sell in hotels and dining cars at from 

 5 to 75 cents an order, and a tuber of one pound 

 weight or a little less is an ideal order. There 

 should never be any trouble in selling potatoes 

 at approximately this size for one cent each. This 

 would be 60 cents a bushel, or $1 a hundred, a 

 good price if it could be assured. 



In every local territory some grower or set of 

 growers should be able to work up a good trade 

 with hotels and restaurants. If a superior prod- 

 uct can be furnished regularly, the caterer will 

 be glad to give prominence to the name of the 

 farm on which the potato is produced, or to the 

 variety and locality, thereby helping the individual 

 grower and locality and the whole industry. 



Buyers for dining-car service on American rail- 

 roads were among the first to make cooking tests 

 of the crop before purchasing. 



