THE POTATO 315 



Z. Dealers^ Scale, External Examination 



{ Too large 2 



Size 20 ] Too Small 12 



( Not even ........ 6 



Shape 10 10 



( Not bright 10 



Appearance 60 1 Dirty 10 



( Scabby or wormy 40 



Q-.T4.,, in j Unsound 5 



uahty 10 JB^.^^1^ ^^ ^p^^^^ ^ 



100 

 IL Final Purchasers' Scale, Knife Examination 



Smoothness 5 



Pares thin 10 



Flesh white 5 



Sound and not hollow 5 



Cortical layer thick 10 



Centres small and not watery 15 



50 



///. Consumers* Scale, Table Quality 



Quickness of cooking 5 



Potatoes cook alike 10 



Mealiness 20 



Whiteness 5 



Grain (mashed) 5 



Flavor 5 



50 



Four potatoes for cooking test of same total bulk 

 for each lot shall be put into white pots of same 

 shape and size, covered at same time with boiling 

 water, kept boiling evenly until done. Set one 

 potato aside until cold. If it then crumbles on 

 cutting as for rewarming, deduct 1 to 5 points on 

 mealiness. Drain and season alike the three po- 

 tatoes on each lot with same quantity of salted 



