A STUDY OF SWEET POTATO VARIETIES. 25 



Creola. Vines vigorous, long to very long, 8 to 20 feet. Roots medium to large 

 in size, oblong to fusiform in shape, regular and smooth. Yields, medium 

 heavy. Color of skin, flesh color to salmon color. Color of flesh, uniformly 

 straw yellow. Peeling quality, good. Color of cooked potato, apricot 

 yellow to empire yellow (PL I, fig. 6). Consistency of freshly dug 

 potatoes, medium firm. Consistency after curing and storage, very soft. 

 Tendency to darken, little. Canning quality, fair. 



Dahomey. Vines medium to long, 6 to 10 feet. Roots long cylindrical in shape. 

 Yields, medium heavy. Color of skin, neutral red. Color of flesh, mar- 

 guerite yellow. Peeling quality, poor. Color of cooked potato, straw 

 yellow (PL I, fig. 7). Consistency of freshly dug potatoes, firm. Con- 

 sistency after curing and storage, medium firm. Tendency to darken, 

 pronounced. Canning quality, fair. 



Dooley. Vines long to very long, 10 to 15 feet. Roots large in circumference, 

 short fusiform in shape. Yields, heavy. Color of skin, light ochraceous 

 buff with cream-buff veins. Color of flesh, flesh color interspersed with 

 straw yellow. Cortex, ochraceous salmon. I'celing quality, good. Color 

 of cooked potato, orange (PL I, fig. 8). Consistency of freshly dug 

 potato, firm to medium firm. Consistency after curing and storage, soft to 

 very soft. Tendency to darken, little. Canning quality, good. 



Early Carolina (a strain of Yellow .Jersey). Vines medium long trailing. 

 Roots medium in size, fusiform in shape, regular. Y^ields, medium heavy. 

 Color of skin, cinnamon l)uff. Color of flesh, colonial buff with considerable 

 salmon color especially prominent near the cortex. Peeling quality, good. 

 Color of cooked potato, empire yellow to apricot yellow (PL I, tig. 9). 

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

 storage, medium firm. Tendency to darken, pronounced. Canning quality, 

 fair. 



Early Eed Carolina (probably same as Red .Jersey). Vhies medium long, low 

 trailing. Roots medium to small, fusiform to globoid in shape, smooth and 

 regular. Yields, medium heavy. Color of skin, deep Corinthian red. Color 

 of flesh, massicot yellow, with small areas of flesh color. Somewhat 

 variable. Peeling quality, rather poor. Color of cooked potato, apricot 

 yellow to empire yellow (PL I, fig. 10). Consistency of freshly dug 

 potato, very firm. Consistency after curing and storage, firm. Tendency 

 to darken, little. Canning quality, good. 



Elorida. Vines large, vigorous, medium in length, 4 to 9 feet. Roots medium 

 in size, long fusiform in shape, fairly smooth and regular. Yields, medium 

 heavy. Peeling quality, poor. Color of cooked potato, buff yellow (PL I, 

 fig. 11). Consistency of freshly dug potatoes, firm. Consistency after cur- 

 ing and storage, medium firm. Tendency to darken, pronounced. Canning 

 quality, poor. 



General Grant. Vines medium to large, vigorous, medium in length, 4 to 10 

 feet. Roots medium in size, short fusiform to long fusiform in shape, 

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

 frequently mottled with pale cinnamon pink. Color of flesh, flesh to straw 

 yellow grading to almost white, mottled with pale cinnamon pink. Peeling 

 quality, poor. Color of cooked potato, buff yellow (PL I, fig. 12). Con- 

 sistency of freshly dug potato, firm. Consistency after curing and storage, 

 medium firm. Tendency to darken, pronounced. Canning quality, poor. 



Golden Beauty (same as Porto Rico). Vines vigorous, medium long, spreading. 

 Roots medium to large in size, fusiform to globular and irregular in shape, 

 smooth. Yields, heavy. Color of skin, flesh color to Japan rose. Color 



