THE POTATO AND THE POMATO 
While he is working with all these factors 
in view, and gradually bringing the potatoes 
under test up to the standard he has set for 
each, he is perhaps more deeply interested in 
the production of a better flavored potato than 
in almost any of the other features, important 
though they are. He holds that it is highly 
important in the production of a new fruit or 
vegetable to make it preéminently palatable, 
for, in the last analysis, it is palatability that 
decides the permanence of any new food. If 
palatability be eliminated as a factor, then 
mankind is prone to consider the food,—no 
matter what its form or character,—a medi- 
cine, to be taken because it produces certain 
necessary results. He has long been working, 
and with satisfactory results, to breed more 
sugar into the potato as one element of pala- 
tability so that when cooked it will present a 
far more satisfactory flavor. Several of the 
new varieties now under test have already 
shown a delightful advance in this respect over 
older varieties. The question of size is also 
important, and Mr. Burbank is giving to the 
potatoes uniformity so that they will be more 
satisfactory for shipping. The old-fashioned 
ot 
