POTATOES 229 



Many restaurants and hotels desire the 

 large type of potato for French fried po- 

 tatoes and other purposes. The medium sorts 

 are used by the clubs and hotels for indi- 

 vidual baked potaoes or boiled potatoes. 

 The small potatoes are used for mashed po- 

 tatoes mostly, and in some cases in stews 

 and other ways. A high price is often ob- 

 tained where a grower goes to the expense 

 and trouble of grading the potatoes as men- 

 tioned here. Care and attention is given to 

 the proper cleaning of the potatoes by han- 

 dling them enough to cause the dry soil to 

 drop away. 



Many times the medium potatoes, if prop- 

 erly selected through a series of years, can 

 be sold as seed stock, returning from 15 to 

 25 cents or more above the market price. 

 Those who have tried muck-grown potatoes 

 for seed in upland soils find that they gave 

 a stronger vine and a heavier yield than the 

 upland-grown seed planted in upland soil. 



Yield and Cost. The yield of potatoes on 

 muck is generally large, being from 250 to 

 400 bushels. The cost of producing them is 

 slightly less than upland costs, being from 

 $85 to $100 an acre. Potatoes for seed bring 

 about $i a bushel and for market, 50 to 65 



