40 MASSACHUSETTS AGRICULTURE. 



White or Chenango of olden time. For a standard of shape, 

 a medium between the standard oblong and round varieties 

 is most desirable, as there is the least waste in the paring of 

 potatoes of this form, while a larger proportion of the smaller 

 ones will be marketable. Here let me remark that I have 

 noticed that oblong |)otatoes that are usually equally large at 

 each end, oftentimes under unpropitious circumstances, grow 

 smaller in the middle than at the ends, which makes any 

 potato unmarketable. Another fact noted is, that any variety 

 that tapers to a small and rather projecting point where the 

 stem is attached, is apt to sport in its form, and is unreliable 

 as a cropper. Another fact is, that while all varieties of 

 potatoes that have had their growth stopped by drought 

 before maturity make the remainder of their growth when 

 they start anew after a rain by additions which farmers 

 designate by the word "prongy," some varieties are far more 

 inclined this way than others. In size, while it is absolutely 

 necessary that they shall average as large as the average of 

 accepted standards, it is also necessary that the large ones 

 shall not be excessively large, and the small ones not more 

 numerous than those of the average of received standards. 

 The color of the skin is much a matter of fashion. When 

 the Early Rose first came before ihe public, many prominent 

 dealers said it would not be accepted, as the public wanted a 

 white-skinned potato, after the style of the Orono. Now, I 

 have a letter of inquiry for a potato equally good as a white 

 variety, cultivated by an extensive grower, but with a change 

 of the color of the skin to red, as the Early Rose has trained 

 the public to red as the standard of color. Of the eyes, an 

 unusual number, and especially an unusual depth, is undesir- 

 able, from the greater difficulty and greater waste to the 

 housewife when peeling for the table. The color of the flesh 

 should be the most snowy white, except it may be when 

 designed for a Southern market, where I understand the 

 general preference is for a yellowish fleshed potato of a waxy 

 structure. 



Hollowness at the centre, except in overgrown specimens, 

 should be a fatal fact. Good keeping properties demand that 

 they should not acquire bitterness with age, the capacity to 

 keep free from sprouting, other conditions being equal, turn- 



