SCORE CARD FOR POTATOES Continued 



3. Skin. Skin should be firm, clean, bright, and 

 clear, uniform in color. A white skin, other 

 things being equal, is preferable. 



4. Soundness. Potatoes should be free from scab, 

 rot, sunburn and bruises, also from damages due 

 to bad handling. They should not be hollow. 



III. WILL THEY COOK WELL AND ECONOMICALLY? 



1. Mealiness when boiled and- baked. Potatoes 

 which are immature, large and coarse, or with a 

 thin papery skin, and also those grown in heavy 

 wet clay soils are liable to be soggy. 



2. Color when Cooked. They should have uniform, 

 white color throughout and should not turn 

 yellow or dark upon handling. Potatoes should 

 be free from brown or blackish spots, and from 

 dark or reddish streaks, especially near the stem 

 and under the eyes. 



3. Evenness in Cooking. The different potatoes 

 and the parts of each potato should cook quickly 

 and uniformly. Potatoes which are hard and 

 watery when cooked, or those having hard water 

 spots, or with a tendency to be yellow will cook 

 unevenly. 



4. Flavor. They should have a sweet, pleasing 

 taste. Sunburned, sprouted, immature potatoes, 

 or those which have been exposed to the light 

 will have an undesirable flavor. 



5. Eyes. Deep or sunken eyes, and those pro- 

 truding in clusters are objectionable, and cause a 

 large loss in preparation for cooking. 



IV. Do THEY SHOW BREEDING? 



1. Trueness to Type. Indicated by the uniformity 

 in size, shape, color and other characteristics of 

 the tubers. 



2. Freedom from Mixture. A mixture of varieties 

 is objectionable, because of difference in manner 

 of growth, time of ripening and in keeping and 

 storing qualities. 



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