HARVESTING AND MARKETING 



running to each eye. This is called the internal medullary 

 layer and consists chiefly of water. In the analysis of a po- 

 tato with few eyes, it is found that it has much better food 

 value, as it is largely indicated by starch content, and the 

 part containing the most starch is near the surface. This 

 is called the cortical layer. Thus, we would conclude that the 

 potato with few eyes would not only be less waste, and be 

 more palatable, but would contain more food material. 



In propagating and breeding my new potatoes I have 

 always been most careful to select those that are smooth 

 and with fewest eyes, and, consequently, have the best in 

 food value. 



Unfortunately, the average grower has paid little atten- 

 tion to the production of the good quality potato, but has 

 grown them with as little expense as possible, regardless of 

 the palatability, not once thinking of the expense of ship- 

 ment of these culls, and, on account of the absence of starch, 

 the short time in which they remain free from decay. The 

 consumption of such potatoes is small, because of the un- 

 palatability. However, they are called potatoes, and are 

 used as an article of diet. 



If sixty per cent of the average run of potatoes were 

 sent to market and about forty per cent kept to feed stock, 

 the grower would gain more by those sent to market, be- 

 cause of the higher price, besides having the forty per cent 

 to feed stock. 



In my experience in handling graded stock, I have al- 

 ways received from fifty to seventy-five cents more per hun- 

 dred than most potato growers, and have always found an 

 ever-ready market for such graded stock. 



I generally grade in two grades, but, if I only have one 

 grade for market, that is always the best. When the dealer 

 may depend on the grade there is always a ready market. 



