New Hampshire and neighboring 

 states. Hence, the future for the 

 Ontario potato seems especially 

 bright, since much land in New 

 Hampshire has been so limed in re- 

 cent years as to require a scab-re- 

 sistant variety. 



Pawnee, a smooth, white-skinned 

 potato from Colorado, has shown 

 considerable promise as a mid-sea- 

 son variety to take the place of Irish 

 Cobbler. While the Pawnee is not 

 bred for disease-resistance of any 

 sort, it does have the ability to yield 

 well, particularly in the southern 

 portion of the state. Pawnee has 

 smoothness which gives it exception- 

 ally good market appearance, and a 

 high percentage of the tubers are 

 marketable. 



Essex is another promising new 

 variety which shows great promise. 

 It has resistance to late blight, as 

 well as a high yielding ability. For 

 the past three years, Essex has out- 

 yielded all other varieties in our 

 tests. Tuber unit stock of both 

 Pawnee and Essex are being pro- 

 duced at Colebrook. 



Many other varieties are being 

 tested for yield and are being grown 

 in a tuber block at Colebrook. 

 Among these are the Kennebec, a 

 new blight-resistant variety from 

 Maine; B76-43, a variety which gave 

 an exceptionally high yield at Dur- 

 ham in 1948, and others. When it 

 develops with certainty that one of 

 them will give superior performance 

 in this state, it will be released im- 

 mediately to certified seed producers 

 and thus become available to com- 

 mercial growers. 



P. T. Blood 

 F. S. Prince 



Hoiv Do You Like Your Potato 

 Chips? Rapid expansion in the 

 potato-chip industry in the large 

 cities of New England has given 

 New Hampshire potato growers a 

 definite market for potatoes for this 



purpose. Kennebec, a new variety 

 from Maine, and produced in New 

 Hampshire for the first time last 

 year, made the most satisfactory 

 chips from the standpoint of both 

 color and flavor. Mohawk, a rela- 

 tively new variety, ran a close second 

 in both color and taste. These two 

 varieties were ranked excellent in 

 our chipping tests. 



Other varieties that cooked into 

 good marketable chips were Ontario, 

 Madison, B76-43, and Ashworth. It 

 is interesting to note that none of 

 these six varieties, which ranked 

 high in chip quality, represent the 

 commonly grown varieties, although 

 Katahdin, Chippewa and Cobbler 

 made chips of relatively satisfactory 

 quality. 



Chip manufacturers like a potato 

 which will fry into light-colored 

 chips. The color which develops at 

 normal chip-frying temperatures is 

 directly proportional to the amount 

 of reducing sugars in the potato. 

 Some varieties at any storage tem- 

 perature have more reducing sugars 

 than others, although storage tem- 

 peratures during the season un- 

 doubtedly have their influence on the 

 amount of these sugars present. It 

 is for this reason, however, that 

 Essex, Green Mountain, and a few 

 other varieties do not fry into chips 

 which are in favor with present 

 market demands. 



P. T. Blood 



Perennial Red Clover Now a Pos- 

 sibility. It has been recognized for a 

 long time that there are many per- 

 ennial forms of red clover, although 

 farmers usually consider it to be a 

 biennial plant. During the past dec- 

 ade, workers at the University of 

 New Hampshire have been making 

 selections of red clover specimens 

 from old mowings, choosing seed or 

 other parent material from plants 

 that apparently have lived for more 

 than two years. These selections have 



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