72 



THE POTATO 



13. Trueness to type. It is essential that the seed 

 be as represented. As none but an expert can 



tell the different 

 varieties apart, 

 seed should be 

 obtained from a 

 reliable grower 

 or a responsible 

 seedsman. 

 I. Cooking quality 

 and flavor are two of 

 the faclors which 

 determine culinar)' 

 value. The)' are 

 distind:. Cooking 

 quality is recognized 

 in a boiled potato by- 

 mealiness or soggi- 

 ness. This appears 



P— Envelope, or Periderm, consisting of an tO depend UpOn tne 

 inner and outer layer. />./,- Pigment layer, phj'siological StrUC- 

 where coloring-matter of the skin is found. r 4.1 4. u j 



£.C— External Cortical, or Cambium layer, ture Ot tllC tUDCr, aUQ 

 usually poor in starch. /.C— Internal Cor- js UOt neCCSSarily COU- 

 tical, or Cambium layer, rich in starch. E.M n j -.i 1 • 1 



-External Medullary layer, rich in starch, nefted With chcmiCal 

 /.Vl/— Internal Medullary layer, or pith, or composition (FigS. 

 water-core, poor in starch. . Aft 



The objectionable features of this tuber are IOi 19)' ^ pOtatO 

 large pith area and lack of uniformity in sllOwillg UnifomiitV 

 cellular structure. Each layer is readily rec- ... j- . -u i- c 



ognized, and each one variesin the amount of m the distribution Ot 



time required for cooking; hence, it is of poor starch in the VaxioUS 

 cooking quality. (Compare with Fig. 19.) , , 



^^ -^ layers may be con- 



sidered to be of better quality than one not showing 

 this uniformity. Iiinnature potatoes tend to be soggy 



FIG. 18 — SECTION OF A POTATO OF 

 POOR COOKING QUALITY 



