282 THE POTATO 



amount of starch produced per acre from a good 

 crop of sweet potatoes is from one and one half 

 to four times as much as from corn, wheat, or Irish 

 potatoes per acre. 



"The variety most in demand for a table po- 

 tato is not necessarily the one best suited for the 

 manufacture of starch. In fact, we can say al- 

 most conclusively that it is not, as the variety con- 

 taining the largest percentage of starch is apt to be 

 dry and insipid. Then, too, for starch production 

 we want a prolific potato, and as a rule the heaviest 

 yields are not of the best quality for the table. 

 These are the most essential requirements: (1) 

 High starch content; (2) prolificness; (3) flesh 

 light, or white in color. The following come nearer 

 possessing these requirements than any we have 

 thus far examined: Providence, Southern Queen, 

 and Triumph. Further work may show that 

 there are other varieties better suited for this 

 work than any of those mentioned. 



"The machinery used in the station experiments 

 was similar to that used in making starch from 

 Irish potatoes. 



"Four varieties of potatoes were used 

 Southern Queen, Providence, Triumph, and Red 

 Nansemond. The first three were chosen for their 

 high starch content and light color, and one test 

 was made of Red Nansemond to see if the color 

 would interfere with successful starch making. 



"The results of experiments carried out for 

 two years in succession show the entire practi- 

 cability of the manufacture of starch from sweet 

 potatoes, but 'the data accumulated is yet insuf- 

 ficient to make any positive statement as to 

 whether engaging in this enterprise will prove a 

 paying investment.* 



