A STUDY OF SWEET POTATO VARIETIES. 11 



that the potatoes processed intermittently in boiling water were per- 

 haps slightly superior. The differences, however, were too slight to 

 warrant the use of the more time-consuming and inconvenient in- 

 termittent treatment. 



On November 26 a series of cans of these potatoes was opened 

 before a committee of judges composed of representatives from the 

 States Relations Service of the United States Department of Agri- 

 culture, the Research Laboratory of the National Canners' Associa- 

 tion, and the Office of Horticultural and Pomological Investiga- 

 tions of the Bureau of Plant Industry, United States Department of 

 Agriculture. In passing judgment upon these samples the committee 

 was requested to consider the following points : 



(1) Appearance, noting degree of color, brightness of material (or darkening 

 if present), and general attractiveness of the product, having in mind tlie point 

 of Yiew of the housewife. 



(2) Quality, noting the consistency, vphether firm or soft, moist or dry, etc., 

 the grain or texture of the product, presence of fiber, etc. 



(3) Taste, noting the degree of sweetness, caramelization if evident, and 

 distinctive flavors. 



While individual opinions differed somewhat as to the qualities 

 of the various samples, first place was unanimously awarded to the 

 Gold Skin. Others that received favorable comment were Dooley, 

 Porto Rico, Mullihan, Big-Stem Jersey, Yellow Jersey, Belmont, 

 Yellow Strasburg, Early Red Carolina, Vineless Pumpkin " Yam," 

 Dahomey, Pumpkin " Yam," and Southern Queen. 



It should be remembered that this exhibit took into account only 

 the quality of the canned product without regard to other important 

 considerations. From the standpoint of the practical canner several 

 matters in addition to the quality of the canned product must be 

 taken into account, such as the yield per acre from any particular 

 variety, the size and shape of the potatoes, and their ease of peeling. 



As was to be expected, this test showed great differences in the 

 firmness of the canned product. Some varieties, such as the Early 

 Red Carolina and Big-Stem Jersey, were quite firm, while the Nancy 

 Hall, Porto Rico, and some others were very soft. All degrees of 

 firmness were represented among the varieties. This makes it ap- 

 parent that, even with the cured and stored potatoes, by the selection 

 of the proper varieties one may obtain a relatively dry firm pack 

 or a moist one as desired, thus meeting all market demands. 



Surplus stocks of these canned varieties were stored for com- 

 parison with later packs and to determine the keeping quality of the 

 product. 



Farther on in the text will be found a descriptive list of the 

 varieties and strains of sweet potatoes used in these studies, and under 

 each will be given a brief summary of the nature of the raw potatoes, 



