24 BULLETIN 1041, r. S, DEPAETMEXT OF AGPJCULTUEE. 



soft," " soft," and " very soft." An idea of the values attached to 

 these grades may be gained b}^ taking the product of the freshly 

 dug Big-Stem Jersey as " very firm " and that of the cured and 

 stored Nancy Hall as " very soft." 



The " peeling quality " indicates the relative ease with which the 

 cooked potatoes are peeled by hand. 



The quality of the canned product is graded as " very good," 

 " good," " fair," " poor," and " very poor," which terms are self- 

 explanatory. The canning quality ascribed to the varieties and 

 strains is based upon the results of comparative canning tests and 

 quality judging for three seasons. 



Certain potatoes in the list bear numbers only. These are unnamed 

 strains under study at the Arlington Experimental Farm which were 

 canned along with the named varieties. 



DESCRIPTIVE LIST. 



Balliiiger's Pride (a strain of S«nitlieni Queen). Vines large and vig^orons, 

 long, 6 to 12 feet. Roots medium to large in size, fusiform, smooth, and 

 regular. Yields, medium heaA^y. Color of skin, cream color. Color of flesh, 

 massicot yellow to ivory yellow. Peeling quality, poor. Color of cooked 

 potato, empire yellow to apricot yellow (PI. I, fig. 1). Consistency of 

 freshly dug potatoes, firm. Consistency after curing and storage, very soft. 

 Tendency to darken, pronounced. Canning quality, fair. 



Belmont. Vines low, long trailing. Roots medium in size, fusiform in shape, 

 smooth. Color of skin, cream buff, frequently mottled with pinkish buff. 

 Color of flesh, uniform ivory yellow. Cortex splashed with flesh color. 

 Peeling quality, fair to good. Color of cooked potato, apricot yellow (PI. I,, 

 fig. 2). Consistency of freshly dug potato, firm. Consistency after curing 

 and storage, medium soft. Tendency to darken, rather pronounced. Can- 

 ning quality, poor to fair. 



Big-Stem Jersey. Vines moderately large growing, long, 6 to 12 feet. Roots 

 small to large in size, long fusiform in shape, smooth or veined, regular. 

 Yields, medium heavy. Color of skin, cinnamon buff. Color of flesh, amber 

 yeliov/ to straw yellow, mottled with flesh color. Peeling quality, fair to 

 poor. Color of cooked potato, deep chrome to apricot yellow (PL I, fig. 3). 

 Consistency of freshly dug potato, very firm. Consistency after curing and 

 storage, firm. Tendency to darken, little. Canning quality, good. 



Catawba White (a strain of Southern Queen). Vines large and vigorous, long, 

 6 to 12 feet. Roots medium to large in size, fusiform, globoid or ovoid in 

 shape, smooth and regular. Yields, light to medium. Color of skin, cream 

 buff. Color of flesh, ivory yellow. Peeling quality, fair. Color of cooked 

 potato, apricot yellow to light orange yellow (PI. I, fig. 4). Consistency of 

 freshly dug potato, firm. Consistency after curing and storage, medium 

 soft. Tendency to darken, pronounced. Canning quality, fair. 



Catawba Yellow (a strain of Southern Queen). Vines large and vigorous, long, 

 6 to 12 feet. Roots medium to large in size, fusiform, globular or ovoid 

 in shape, smooth and regular. Yields, light. Color of skin, cream buff. 

 Color of flesh, fairly uniform ivory yellow. Peeling quality, fair. Color of 

 cooked potato, empire yellow (PI. I, fig. 5). Consistency of freshly dug 

 potato, firm. Consistency after curing and storage, medium fii-m. Tend- 

 ency to darken, pronounced. Canning quality, fair. 



