48 



Cooking Quality of Potatoes. 



[APRIL 



by the Edinburgh and East of Scotland Agricultural College. 

 In this latter case samples were taken to the College laboratory 

 and cooked by a combination of boiling and steaming. All the 

 varieties received exactly the same treatment, and those from 

 each centre were dealt with at the same time. After being 

 cooked, with numbers attached, they were set out on a table and 

 judged by several persons acting independently. Marks were 

 awarded as follows : — 



Appearance — Dry, white, mealy, and glistening ... ... lo 



Texture — Firm, and free from soapiness in the centre ... lo 

 Flavour — Taste pleasant, and free from peculiar flavours ... lo 



The results of this test varied somewhat. The potatoes from 

 some of the centres were found to be of better quality than those 

 from others, and the order of merit was not always exactly the 

 same. For instance. Factor and Pink Blossom were superior -to 

 Up-to-Date at some of the centres, but at others no superiority 

 C9uld be detected ; and it even happened in one or two cases 

 that Up-to-Date was placed a mark or two above either of these 

 two varieties. But, excepting slight variations such as these, 

 the relative position was approximately the same at each centre, 

 and no difficulty has been experienced in grouping the varieties 

 in the following order of merit : — 



ExceUeiit — Langworthy. 



Very good — Twentieth Century, White Blossom, British Queen. 

 Good — Pink Blossom, Factor, Up-to-Date, King Edward VII. 

 Fair — Goodfellow. ' 



Inferior — Evergood, Empire Kidney, Empress Queen, Royal 

 Kidney. 



The varieties classed as inferior need little consideration. 

 They were far from being sa*:isfactory in appearance, all were 

 Wet and soapy in the heart, none were good, and some were 

 decidedly bad as regards flavour. Moreover, although they are 

 all new varieties that have been boomed a good deal, none of 

 them have turned out good croppers excepting Evergood, which 

 has given very variable results — the yield being extremely high 

 at some centres and very low at others. 



Goodfellow is the only variety classed fair. This is a round 

 potato that presents a uniform attractive sample. It is a good 



