318 SCHOOL AND HOME GARDENING 



Counts 



3. Soundness. — The sample should be perfectly sound and free 



from any indications of hollow center. For shipping pur- 

 poses the skin of the sample should be tough, since thin- 

 skinned varieties suffer extremely in handling. Thinness 



of skin is frequently the result of immaturity 12 



Freedom from Hollow Center, 5. Toughness of Skin, 7. 



4. Vitality. — It is highly desirable that the sample be strong in 



its vitality. This is indicated by the vigorous appearance 

 of the eyes. The frequency of eyes is indicative of the pro- 

 lificacy of the variety 13 



Strength of Eyes, 8. Frequency of Eyes, 5. 



6. Cooking Qualities. — The most desirable color of the cooked 

 potato is snowy white. It should be of mealy texture and 

 should have a desirable mild flavor. Some varieties have a 

 strong offensive taste. The cooked potato should be dry 



and starchy rather than wet and soggy 30 



Without cooking, desirable quality is indicated by dryness 



of the cut tuber, even texture, absence of pith or core and 



whiteness. 



Color, 6. Texture, 8. Flavor, 8. Dryness, 8. 



Rule for Scoring. — Deduct J4 point for every tuber ( in a sample 

 of ten) badly off in size, uniformity, shape, etc. The ap- 

 pearance of any indication of scab, rot, or bruise in all 

 cases disqualifies a sample of potatoes for show or seed 

 purposes. 



Total 100 



Cooking Test for Potatoes. — ^Wlien several samples are 

 to be compared in their cooking qualities about four potatoes 

 of the same total bulk are used. They should be as nearly 

 uniform in shape and size as possible. Boil them in white 

 pots of the same shape and size, and start the boiling at the 

 same time. Boil them alike and evenly until done. One 

 potato of each lot is then laid aside to cool to test re-warming 

 qualities. 



The eating qualities are tested with the other three potatoes 

 of the sample. Drain, peel and season them with the same 

 amount of salted cream. They should be mashed exactly alike 



