98 



cooking. There are more or less reliable indications 

 of quality when uncooked, and these were, to a great 

 extent, relied upon by purchasers of large quantities 

 in the markets until within the last few years ; but 

 since consumers have become more exacting on the 

 point, it is usual to cook a sample from bulk as being 

 the most satisfactory guide. The market method is to 

 take a sample from the railway truck, and either 

 steam it or boil it, a little stove being kept at hand 

 for the purpose. A strip of skin about half-an-inch 

 in width, and extending right round the potato, is 

 taken off. No other preparation is made. When 

 cooked, the potato should be free from any appearance 

 of wetness ; it should be throughout in a dry floury 

 condition, which, on slight pressure, should break to 

 pieces or be readily reduced to a coarse meal free 

 from hard lumps ; in colour it should be white, the 

 particles glistening as though they were' crystalline. 

 It is not sufficient that these characteristics are 

 obtainable immediately after cooking, the highest price 

 is not given unless it keeps white when cold. Many 

 potatoes when freshly cooked appear white, but 

 gradually assume a darker colour, and these do not 

 rank as first quality. 



Potatoes which are of a dark yellow when cooked, 

 or show any colouration whatever, are not so saleable 

 as those which are white and remain so, no matter 

 how good the flavour may be. Those which cook to 

 a black colour and are wet and clammy in consistency 

 rank as bad. In plentiful seasons these are almost 



