X CONTENTS 



CHAPTER VI 



PAGES 



Considerations of Seed 51-69 



Source of Seed, 51; Management of Seed Previ- 

 ous to Planting, 53; Sprouting Potatoes, 54; 

 Sprouting Trays, 60; Whole vs. Cut Sets, 60; 

 Time to Cut, 61; Size of Seed, 61; Amount of 

 Seed per Acre, 63; Relative Value of Bud and 

 Stem Ends and the Middle of the Tuber, 66; 

 Viability, 66. 



CHAPTER VII 

 Varieties 70-90 



Selecting a Variety, 70; Cooking Quality and 

 Flavor, 70, 72; Yield, 70, 74; Ability to Resist 

 Disease, 71, 76; Color of Skin and Tuber, 71, 76; 

 Nature of the Skin, 71, 78; The Shape, 71, 78; 

 Depth and Frequency of Eyes, 71, 79; Time of 

 Maturity, 71, 79: The Haulm, 71, 80; The Leaf, 

 71, 81; The Vigor of the Variety, 71, 82; Second 

 Growth, 71, 85; Trueness to Type, 72, 85; Test- 

 ing Varieties, 86; The Relationship of Variety 

 to Soil, 87; The Most Popular Varieties, 87. 



CHAPTER VIII 



Pl^ANTING 91-104 



Distance Apart, 91; Depth of Planting, 93; Influ- 

 ence of Depth of Planting on the Depth at Which 

 Tubers Form, 94; Influence of Depth on Quality, 

 96; Date of Planting, 96; Influence of Late and 

 Early Planting, 97; Methods of Planting, 97. 



CHAPTER IX 

 Management of the Growing Crop. . 105-110 



Cultivation, 105; Systems of Culture, 106; Hills, 

 106; Drills, 106; Level Culture, 107; Method of 

 Cultivation and Tools Used, 107; Mulching, no. 



