THE POTATO 315 



/. Dealers' Scale. External Examination 



( Too large ....... 2 



Size 20 1 Too Small ........ 12 



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



Shape 10 ........... 10 



( Not bright . . ...... 10 



Appearance 60 < Dirty ......... 10 



( Scabby or wormy ..... 40 



10 j Unsound ........ 5 



. 1 Brittle or spongy . ..... 5 



100 

 //. Final Purchasers 9 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 9 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 



