THE POTATO 



13. Trueness to type. It is essential that the seed 

 be as represented. As none but an expert can 

 p tell the different 



varieties apart, 

 seed should be 

 obtained from a 

 reliable grower 

 or a responsible 

 seedsman. 

 I. Cooking quality 

 and flavor are two of 

 the factors which 

 determine culinary 

 value. They are 

 distinct. Cooking 

 quality is recognized 

 in a boiled potato by 

 mealiness or soggi- 



FIG. l8 SECTION OF A POTATO OF ^v, . 



POOR COOKING QUALITY 



P-Envelope, or Periderm, consisting of an to depend Upon the 

 inner and outer layer. P.L- Pigment layer, physiological StrUC- 

 where coloring-matter of the skin is found. 



.C-External Cortical, or Cambium layer, ture OI the tuber, and 

 usually poor in starch. /.C-Internal Cor- is not necessarily COn- 

 tical.or Cambium layer, rich in starch. EM . . 



-External Medullary layer, rich in starch. neCted With Chemical 

 /.^/-Internal Medullary layer, or pith, or composition (FigS. 

 water-core, poor in starch. ' . . 



The objectionable features of this tuber are 1, 1 9)- A potato 

 large pith area and lack of uniformity in showing Uniformity 

 cellular structure. Each layer is readily rec- . . 



ognized, and each one varies in the amount of m the distribution OI 

 time required for cooking; hence, it is of poor starch in the VanOUS 

 cooking quality. (Com pare with Fig. 19.) 



layers may be con- 

 sidered to be of better quality than one not showing 

 this uniformity. Immature potatoes tend to be soggy 



