SEED SELECTION 245 



c. When baked or boiled, the potato should be dry, mealy, 

 and floury, not wet or soggy. Nor should it have an 

 earthy flavor. 



d. A long, pointed, or irregular shape, in a variety not 

 naturally so, may indicate lack of vigor. Rounded or 

 oval tubers, too, are easier to handle, suffer less waste in 

 peeling, and are usually cleaner. 



e. Deep eyes cause waste in peeling. They also hold 

 moisture, which promotes decay. 



CULTIVATING POTATOES. 



When potatoes are cultivated as late as this, too many roots are likely 

 to be cut. 



/. The foliage should be ample. A thick, high leaf re- 

 sists unfavorable conditions of climate. 



g. Some markets prefer white potatoes ; some, red. The 

 farmer must follow the demand of his market. 



Ti. Neighborhood agreement is important. If the farmers 

 of a locality raise, in the main, the same variety, they will 

 find it easier to market the produce, and they will get a 

 better price for it. 



181. Seed selection is the second part of the grower's 

 work. Neither very large nor very small potatoes should 



