THE PRINCIPAL GROUPS 



261 



The Principal Groups. Stuart x divides potatoes into the fol- 

 lowing principal groups : 



1. Cobbler: Roundish,; creamy white (Fig. 101). 



2. Triumph : Roundish ; creamy white to red. 



3. Early Michigan : Oblong or long-flattened ; white or creamy 

 white. 



4. Rose : Roundish, elongated-flattened or spindle-shape ; flesh- 

 colored or pink (Fig. 103). 



FIG. 10L FIG. 102. 



FIG. 101. Variety, Irish cobbler, representing the early, round, white-skinned type. 

 FIG. 102. Rural New Yorker, representing the oval-flattened type, of whiter-skinned 

 potatoes with blue sprouts. Above specimen is ideal market shape (^ natural size) . 



5. Early Ohio: Round, oblong or ovoid; flesh-colored to light 

 pink, with russet dots. 



6. Hebron: Elongated, sometimes flattened; creamy white, 

 often mottled with pink. 



7. Burbank: Long; white, or creamy; also both smooth and 

 russet varieties. 



8. Green Mountain: Oblong, broad, flattened; dull creamy or 

 light russet. 



1 Stuart, William : United States Department of Agriculture, Bulletin 

 176. 



