A STUDY OF SWEET POTATO VARIETIES. 27 



MuUihan (a strain of Nancy Hall). Vines vigorous, stems rathei' coarse. 

 Roots medium sized, fusiform in shape, smooth, regular. Color of skin, 

 warm bulf more or less suffused with light ochraceous salmon. Color of 

 flesh, straw color intermixed with flesh color. Peeling quality, good. Color 

 of cooked potato, cadmium yellow to capucine yellow (PI. II, flg. 6). Con- 

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

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



Nancy Hall. Vines medium in length, vigorous, 4 to 8 feet. Roots medium to 

 , large in size, fusiform in shape, veined or smooth and regular. Yields 

 heavy. Color of skin, warm buff, more or less suffused with light ochraceous 

 salmon. Color of flesh, straw color intermixed with flesh color. Peeling 

 quality, good. Color of cooked potato, cadmium yellow to capucine yellow 

 (PI. II, flg. 7). Consistency of freshly dug potato, firm. Consistency after 

 curing and storage, very soft. Tendency to darken, little. Canning quality, 

 good. 



Pierson. Vines large, vigorous, long creeping, 6 to 15 feet. Roots medium to very 

 large in size, fusiform and ovoid in shape, strongly ribbed and veined, very 

 rough. Yields heavy. Color of skin, cream buff. Color of flesh, colonial 

 buff to massicot yellow. Peeling quality, poor. Color of cooked potato, 

 apricot yellow to empire yellow (PI. II, fig. 8). Consistency of freshly 

 dug potatoes, medium firm to firm. Consistency after curing and storage, 

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



Porto Rico. Vines medium to long, 5 to 10 feet, stems coarse. 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 of flesh, 

 carrot red to flesh color, irregularly mixed with buff yellow. Peeling 

 quality, good. Color of cooked potato, orange (PI. II, fig. 9). Consist- 

 ency of freshly dug potatoes, firm to very flrm. Consistency after curing 

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

 good. 



Pumpkin " Yam." Vines moderately large growing, long, 6 to 12 feet. Roots 

 medium in size, fusiform in shape, mostly regular with few veins. Yields, 

 medium to heavy. Color of skin, pinkish cinnamon. Color of flesh, carrot 

 red to salmon color with irregular areas of ivory yellow. Peeling quality, 

 good. Color of cooked potato, orange (PI. II, fig. 10). Consistency of 

 rfreshly dug potatoes, firm to medium firm. Consistency after curing and 

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



Purple "Yam" ("Nigger Choker"). Vines long and vigorous, 5 to 16 feet. 

 Roots long cylindrical, regular or irregular in shape, medium to large in 

 size, smooth. Yields, medium heavy. Color of skin, neutral red. Color of 

 flesh, almost white with occasional magenta purple stains. Cortex, dull 

 magenta purple. Peeling quality, poor. Color of cooked potato, cream buff. 

 (PI. II, fig. 11). Consistency of freshly dug potatoes, very firm. Con- 

 sistency after curing and storage, firm. Tendencj'^ to darken, very pro- 

 nounced. Canning quality, poor. 



Red. Bermuda. Vines large and vigorous, long creeping, 6 to 12 feet. Roots 

 medium to large, short fusiform, globular, or ovoid in shape, irregular, and 

 strongly ribbed and veined. Yields heavy. Color of skin, irregular, 

 principally Indian lake with warm buff interspersed. Color of flesh, 

 cream. Peeling quality, fair. Color of cooked potato, empire yellow to 

 apricot yellow (PI. II, fig. 12). Consistency of freshly dug potatoes, firm. 

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

 pronounced. Canning quality, fair to good. 



