Potatoes 201 



of them are staple articles of food in North America, and the 

 white potato is an article of extensive international commerce. 

 Every day in practically every family in this country finds on 

 the table potatoes of one kind or the other and prepared in 

 many different ways. To grow and handle these crops is one 

 of the primary requirements of the American farmer. The 

 two species of potatoes require very different culture and 

 handling, to which we may now give attention. 



WHITE POTATOES 



108. Distribution of production. Europe is first in white- 

 potato production, supplying about 90 per cent of the total 

 crop of the world. North America comes next, with about 

 7 per cent. Asia, Australia, South America, and Africa fol- 

 low, each with less than 1 per cent. Germany and Russia 

 produce about half the world's crop. In the United States, 

 according to the 1910 census, the chief producing states in 

 the order of production are New York, Pennsylvania, Maine, 

 Michigan, and Ohio. 



109. Yields. The average acre-yield of white potatoes 

 in the United States is about eighty-five to ninety bushels ; 

 that of Germany is two hundred bushels and of France one 

 hundred thirtj^- three bushels. The highest recorded yield 

 in the United States is 974.8 bushels. From a comparison of 

 these figures, it is readily seen that improvement in white- 

 potato production in the United States is very possible. 



110. Climate and soils. The white potato does best in 

 the cooler parts of the temperate zone. The nights should be 

 cool, the days warm and sunshiny, and the growing season free 

 from frost. In the United States the climatic conditions in 

 the Northeastern States are well suited to potatoes. However, 

 some very good yields are secured in the South. 



White potatoes are grown successfully on many kinds of 

 soils. They do best, however, on loose, well drained, fertile, 

 sandy loams. On loose soils the crop is easy to plant, culti- 



