IMPROVEMENT OF THE POTATO 



FIG. 7. a. SECTION NEAR THE VASCULAR BUNDLES SHOWING PORTION OF EXTERNAL 



MEDULLARY LAYER, b. SECTION OF INTERAL MEDULLARY LAYER. 



It is quite evident then that potatoes having as far as possible 

 a homogeneous flesh and containing as large an amount as possible 

 of cortical and outer medullary layers in proportion to inner medul- 

 lary layer, should be of the finest quality. f 



This has been shown to be a fact in experiments with fifteen 

 American varieties even though cooked after having been split* in 

 half, which is manifestly a disadvantage. 



FIG. 8. CROSS SECTIONS OF POTATO CF GOOD QUALITY. LARGE CORTICAL AND EXTER- 

 NAL MEDULLARY LAYERS, AND SMALL OR FINELY DIVIDED INTERNAL MEDULLARY 

 LAYER. 



*In a number of these tests the halvs of the potatoes were fastened together again before 

 cooking, in order to make the test as near as possible like ordinary practice. The judgment 

 of the quality was made by two different persons. The tubers were known only by number. 



