154 Southern Oardener^s Practical Manual 



The following statement shows the loss by rotting of 

 the same varieties used for evaporation: 



No. pounds No. pounds 



Name of Variety stored in sound in 



November March 



Pumpkin Yam 199.6 151.6 



Hanover Yam 284.0 265.1 



Extra-Early Caroline 96.0 86.5 



Red Nose 188.6 



Nansemond (from Richmond) 172.3 155.1 



Bunch Yam , 115.8 



Georgia Sugar Yam 161.6 34.2 



Vineland Bunch Yam 86.0 19.5 



Jersey Big Stem 307.3 165.0 



Pierson Yam 278.3 158.5 



Jersey Red 211.7 148.5 



Nansemond (New Jersey) 200.6 111.3 



Horton Yam 196.0 95.7 



The evaporated potatoes show the following per- 

 centages according to analysis, kindly made by the 

 Chemical Department of Clemson College: 



Air -dry product from the evaporator: Moisture, 3.42 

 per cent; crude ash, 2.48 per cent; crude protein, 5.06 

 per cent; crude fat, 0.80 per cent; crude fiber, 2.08 per 

 cent; nitrogen -free extract, 86.16 per cent. 



To prevent hardening of the product, it should be 

 packed in close boxes as soon as practicable after re- 

 moval from the hot room. 



PREPARATION FOR USE 



Soak the slices in warm water for an hour, and 

 prepare as dressed or candied potatoes. The desiccated 



