10 BULLETIN 1021, U. S. DEPARTMENT OE AGRICULTURE. 



base). Roots yellow, tinged with salmon, fusiform to cylindrical in shape, 

 veined prominently and often slightly ribbed, the veins light yellow in color, 

 medium to large in size, season late. Flesh yellow to deep orange-yellow. 

 When baked, sweet to very sweet, very moist and soft in texture, flavor dis- 

 tinctly like squash. 

 The Pumpkin group contains the following varieties : 



(1) Pumpkin "yam." (Early Yellow, or Spanish "yam.") 



(2) Norton. 



(3) Dooley. 



(4) White Gilke. 



JERSEY GROUP. 



Vines low and slender to large in growth very short, 1 to 2i feet, or long, 

 6 to 15 feet; stems very slender to thick and coarse, green, hairy (especially 

 at the nodes) ; leaves shouldered to entire (both extremes may be found on the 

 same vine), green, sometimes a very slight tinge of purple may be found at the 

 juncture of the blade and the petiole especially in the Red Jersey section, 

 smooth or hairy on the upper surface of the blade, slightly hairy, or smooth 

 beneath; petiole green, hairy (especially at the lower end). Roots red or rus- 

 set yellow in color, usually very regular in shape, smooth or veined more or 

 less, short to long fusiform or even globular, small to large in size, season early 

 to late ; flesh light yellow to dark yellow. When baked, fairly sweet, usually 

 very dry and mealy, and quite firm in texture. 



The Jersey group contains the varieties usually found on the northern 

 markets. These may be divided into the following sections : 



(1) Roots red Red Jersey. 



(2) Roots russet yellow. 



Stems short and bushy Bush. 



Stems long. 



Stems medium to large Big-Stem Jersey. 



Stems slender Yellow Jersey. 



Varieties of the Red Jersey section have stems varying from slender to coarse, 

 often fasciated ; roots light russet, red, or dark red, medium in size, usually 

 fusiform or ovoid, sometimes globular in shape ; season medium to late ; flesh 

 golden brown. When baked, sweet, dry, and mealy ; quite firm in texture. 



The following varieties belong to the Red Jersey section : 



(1) Japan Brown. 



(2) Red Jersey. (Also called Connelly's Early Red, Early Red Caro- 



lina, Red Nansemond, and Van Ness Red.) 



The stems of the Bush section are very short, 1 to 2A feet, rather thick and 

 coarse, with very short internodes and crowded leaves, the internodes one- 

 third to one-half inch long; leaves hairy on the upper surface, but more shin- 

 ing than those of the Yellow Jersey section, usually entire or slightly shoul- 

 dered ; roots russet yellow, fusiform to ovoid in shape, medium in size, season 

 medium; flesh yellow. When baked, the flesh is fairly^ sweet, dry, and mealy, 

 quite firm in texture. 



The Bush section contains but one variety, the Vineland Bush. (Also called 

 Georgia Buck "yam" and Vineless Bunch Nansemond.) 



In the Big- Stem Jersey section the vines are moderately large growing, long, 

 6 to 12 feet; stems rather thick and coarse, often fasciated; leaves larger than 

 those of the Yellow Jersey section, strongly shouldered to entire. Roots russet 

 yellow, often strongly veined, but otherwise smooth and regular, usually fusi- 

 form in shape, but inclined to become ovoid, medium to large in size; season 

 medium, flesh light yellow. When baked, (he flesh is usually very dry and 

 mealy and quite firm in texture ; flavor chestnutlike. 



