A STUDY OF SWEET POTATO VARIETIES. 29 



Yellow Jersey. Vines small, slender, long, 6 to 12 feet. Roots small to medium 

 in size, long or short fusiform to globular or ovoid in shape, smooth or 

 veined. Yields, medium to heavy. Color of sliin, cinnamon buff. Color of 

 flesh, colonial buff interspersed with salmon color. Peeling quality, fair. 

 Color of cooked potato, empire yellow to apricot yellow (PI. Ill, fig. 5). 

 Consistency after curing and storage, firm. Tendency to darken, little or 

 none. Canning quality, good. 



Yellow Strasburg'. Vines large and vigorous, long, creeping, 6 to 15 feet. 

 Roots medium to large in size, ovoid or globular in shape, fairly smooth and 

 regular or quite irz-egular. Yields, very heavy, heaviest of varieties under 

 study. Color of skin, cream buff. Color of flesh, uniformly massicot yellow, 

 Cortex. straAV yellow. Peeling quality, fair. Color of cooked potato, empire 

 j^ellow to apricot yellow (PI. Ill, fig. 6). Consistency of freshly dug pota- 

 toes, very firm. Consistency after curing and storage, firm. Tendency to 

 darken, little. Canning quality, good. 



Yellow " Yam." Vines low and slender, long creeping, 6 to 12 feet. Roots 

 medium in size, fusiform in shape, low veins, regular. Yields, medium to 

 heavy. Color of skin, cream buff. Color of flesh, nearly uniform ivory 

 yellow with occasional flecks of flesh color in the cortex. Peeling quality, 

 good. Color of cooked potato, apricot yellow to light orange yellow (PI. 

 Ill, fig. 7). Consistency of freshly dug potatoes, firm. Consistency after 

 curing and storage, medium soft. Tendency to darken, little. Canning 

 quality, fair. 



No. 10412. Vines vigorous, long, spreading. Roots medium to very large, 

 somewhat ribbed, fairly smooth. Yields, medium to heavy. Color of skiu, 

 dark vinaceous. Color of flesh, imiform straw yellow. Peeling quality, 

 fair. Color of cooked potato, empire yellow to apricot j^ellow (PI. Ill, 

 fig. 8). Consistency of freshly dug potatoes, firm. Consistency after curing 

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

 quality, fair. 



No. 10650. Vines vigorous, long, spreading. Roots medium to very large, 

 fusiform to globular in shape, ribbed, and irregular. Yields, medium heavy. 

 Color of skin, dark vinaceous to slightly lighter shade, irregular. Color 

 of flesh, uniform straw yellow\ Peeling quality, good. Color of cooked 

 potato, empire yellow to apricot j'ellow (PI. Ill, fig. 9). Consistency of 

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

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



No. 11284. Vines vigorous, long, spreading. Roots medium to large in size, 

 irregular, ribbed. Yields light. Color of skin, dark vinaceous. Color of 

 flesh, fairly uniform straw yellow. Peeling quality, fair. Color of cooked 

 potato, empire yellow (PI. Ill, flg. 10). Consistency of freshly dug 

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

 Tendency to darken, pronounced. Canning quality, fair. 



No. 11285. Vines vigorous, spreading. Roots medium to very large, irregular, 

 ribbed. Yields, medium heavy. Color of skin, cream color. Color of 

 flesh, straw yellow. Peeling quality, fair. Color of cooked potato, empire 

 yellow to apricot yellow (PI. Ill, fig. 11). Consistency of freshly dug 

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

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



No. 12686. Vines medium vigorous, long, low, spreading. Roots medium to 

 large, irregular, ribbed. Yields, medium heavy. Color of skin, dark 

 vinaceous to slightly lighter shade, irregular. Color of flesh, uniform straw 

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



