26 BULLETIN 1041, U. S. DEPAETMEK'T OF AGRICULTUEE. 



of flesh, carrot red to flesh color, irregularly mixed with buff yellow. Peel- 

 ing quality, good. Color of cooked potato, orange (PI. I, fig. 13). Con- 

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

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



Gold Skin. Vines medium to long, slender, 6 to 10 feet. Roots, small to medium, 

 fusiform ia shape, smooth and regular. Yields, medium to heavy. Color 

 of skin, ochraceous buff. Color of flesh, salmon buff with streaks of straw 

 yellow. Cortex, maize yellow. Peeling quality, good. Color of cooked 

 potato, deep chrome (PI. I, fig. 14). Consistency of freshly dug potatoes, 

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

 to darken, little or none. Canning quality, very good. 



Gros Grandia. Vines short to vineless, li to 3 feet, stems very coarse. Roots 

 cylindrical, veins slightly raised. Yields, light to medium. Color of skin, 

 light Corinthian red to dark vinaceous. Color of flesh, almost white. 

 Peeling quality, good. Color of cooked potato, cream (PI. I, fig. 15). 

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

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

 poor. 



Haiti. Vines quite vigorous, spreading. Roots medium to very large in size, 

 irregular, grooved. Yields, medium to heavy. Color of skin, deep hel- 

 lebore red. Color of flesh, ivory yellow with traces of flesh color. PeeUng: 

 quality, good. Color of cooked potato, empire yellow to apricot yellow 

 (PL II, fig. 1). Consistency of freshly dug potatoes, firm. Consistency 

 after curing and storage, medium firm. Tendency to darken, little. Can- 

 ning qualitj% fair. 



Improved Big Stem ( same as Big-Stem Jersey ) . Vines medium vigorous, long, 

 low trailing. Roots medium in size, fusiform in shape. Yields, mediii.m 

 heavy. Color of skin, cinnamon buff. Color of flesh, amber yellow to straw 

 yeUow, mottled with flesh color. Somewhat variable. Peeling quality,, 

 poor. Color of cooked potato, empire yellow to apricot yellow (PL II, fig. 

 2). Consistency of freshly dug potatoes, very firm. Consistency after 

 curing and storage, firm. Tendency to darken, pronounced. Canning 

 quality, fair to good. 



Japanese " Yam." Vines vigorous, medium long. Roots elongated, cylindrical, 

 irregular. Yields, medium heavy. Color of skin, deep hellebore red to neu- 

 tral red. Color of flesh, fairly uniform ivory yellow. Peeling quality, good. 

 Color of cooked potato, amber yellow (PL II, fig. 3). Consistency of freshly 

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

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



Key West. Vines medium to long, 4 to 10 feet, stems coarse. Roots medium to- 

 large, medium to long, cylindrical in shape. Yields, medium to heavy. 

 Color of skin, buff pink, slightly deeper around the eyes. Color of flesh, 

 straw yellow. Peeling quality, fair. Color of cooked potato, apricot yeUow 

 to empire yellow (PI. II, fig. 4). Consistency of freshly dug potatoes, 

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

 darken, pronounced. Canning quality, fair. 



Miles (a strain of Southern Queen). Vines vigorous, rather coarse. Roots 

 medium sized, fusiform iu shape, smooth and regular. Yields heavy. 

 Color of skin, massicot yellow. Color of flesh, massicot yellow grading to 

 nearly white. Peeling qualit>% poor. Color of cooked potato, empire yel- 

 low to apricot yellow (PL II, flg. 5). Consistency of freshly dug potatoes, 

 firm to medium firm. Consistency after curing and storage, soft. Ten- 

 dency to darken, pronounced. Canning quality, fair. 



