181 



Comparison in yield and starch content of the five best Commercial, SvalSf and 

 Common Swedish potato sorts. Average from field trials at Svalof, 1906-1910 inclusive. 



As will be seen in the above table the sort 1189, produced from the 

 crossing Athene X Clio, is excelled in yield only by Geheimrath Thiel. The 

 latter, however, is not a cooking potato but is used chiefly in the manufacture 

 of starch so is of little interest in this connection. 



Photo by L. H. N. 



FIG. LX. Two best pedigree potato sorts thus far (1910) produced at Svalof. 

 selected from No. 349 which in turn was taken from Eldorada. 



Both were 



In the breeding of potato sorts for cooking purposes great importance 



Cooking 



is attached to the following points: taste, mealiness, size, form, depth of n ua iiti es 

 eye, fineness of skin, color of skin and flesh. Last but not least keeping 

 quality is regarded as of very great importance. On the basis of these con- 

 siderations many sorts which have stood high in yield are compelled to occupy 

 a lower place. 



