232 NEBRASKA STATE HORTICULTURAL SOCIETY. 



No. 19. Magnum Pinkeye, estimated yield 182 bushels per acre, is 

 an irregular, branched potato, with large, not very deep eyes that are 

 sometimes pink, and a smooth skin. The tubers were mostly hollow. 

 Five large ones cooked in thirty-six minutes. They were watery, 

 coarse grained, and of poor quality. 



No. 20. Rural Blush, estimated yield 180 bushels per acre, is a 

 long, broad potato with uneven surface, large, deep eyes, and abruptly 

 rounded or flattened ends. Tubers mostly hollow. Flesh, pink tinted 

 around the eyes. Three large ones cooked in forty-three minutes. 

 They were mealy, and of good quality. The plant is a strong grower, 

 remaining green till killed by frost. The tubers are very fine looking, 

 nearly all marketable. 



Besides these there were a couple of seedlings that were very prom- 

 ising. Both are of the peachblow type. They are: 



No. 21. Perfect Peachblow, estimated yield 128 bushels per acre, is 

 medium sized, flattened, oval, with smooth skin, and shallow pink 

 eyes, so few in number as to be almost eyeless. The ends are abruptly 

 flattened so as to make the outline almost rectangular. Six medium 

 potatoes cooked in thirty-four minutes. The flesh is yellowish, cooks 

 mealy, and is of fine quality. 



No. 22. Spanish Marx, estimated yield, seventy-eight bushels per 

 acre, is an elongated, flattened, oval potato. The skin is pink or light 

 red, blotched and banded with white. The ends are evenly rounded 

 and the eyes are numerous and deep. Four large tubers cooked in 

 forty-three minutes. When cooked they were bright yellowish, of 

 fairly good quality. They are very fine looking, and though quite 

 late, are worthy of a more extended trial. They were tried in Custer 

 county by Mr. E. S. Spooner, near Sargent. He reports a yield of 

 fifteen and one-fourth pounds from ten hills, which is better than we 

 had at the station. They were also tried by Mr. Hermance, of Lan- 

 caster county, and he reports very favorably as regards both quality 

 and yield. 



The best cooking potatoes of those tried were : — 



Rural New Yorker No. 2, Delaware, Pierson's Eureka, and Jones 

 Prizetaker. 



As I said before, potatoes to be salable must be of good quality, 

 look well and yield well. A man may successfully dispose of a crop 

 of large, smooth, coarse grained, and watery potatoes one year, but 



