POTATOES 



165 



Experiments have shown that cutting the tubers into quarters 

 will give larger crop yields (Fig. 86). 



Saving Seed Potatoes. When seed potatoes are very 

 expensive, as is often the case at planting time, there ig a 

 strong temptation to cut the pieces very small with only one 

 or two " eyes " or buds on each piece. 



As the buds are abundant and strong at one end, and 

 scarce and weak at the other, it is often best to cut off the 



~ ^ eye end for planting and 

 use the remainder for 



iHH HkH cooking (Fig. 86a). 



Much is saved and a 

 better stand is secured 

 in the field. Large tu- 

 bers may be cut into 

 pieces, of about two 

 ounces each. 

 Varieties. Irish pota- 

 toes vary in color of 

 skin and flesh, texture of 

 flesh, depth of eyes, 

 smoothness of skin, 

 shape, size, earliness, 

 keeping qualities, cooking qualities, and in other ways. 

 As to time required to mature the crop, growers com- 

 monly classify the varieties as early, medium, and late. 

 The early varieties are most desirable for summer market 

 and are not so good for storing as the others. They are sold 

 as soon as harvested so as to obtain the best prices. Good 

 early varieties are Early Rose, Peachblow, Early Ohio, Red 

 Triumph, White Triumph, and Irish Cobbler. 



Later varieties yield more than the early ones and are 

 usually left in the ground until thoroughly matured. They 

 will, therefore, keep better hi storage. 



Green Mountain and American Giant are heavy yielding 

 varieties of the medium season. 



Fip. 86. Seed potatoes may be sprouted 

 in bright sunlight before planting. Vigorous 

 green sprouts will thus be developed. These 

 will greatly strengthen the growth after 

 planting. 



