372 
FREDERICK J. PRITCHARD 
paper, texture refers chiefly to thickness and pHabiUty, a thin blade 
easily folded denoting fine texture. 
Contrary to expectation, fine leaf texture was found to be corre- 
lated with large roots. Ordinarily this would signify a greater quantity 
of sugar but a lower percentage, which is hardly substantiated by the 
present table although the difference in percentage is slightly in excess 
of three times the probable error of the difference. 
Three types of leaf margin were compared; undulate, sinuate, and 
curly. The curliness was confined to the outer portion of the leaf, at 
and near the margin. The relative efficiency of the types for pro- 
ducing sugar is shown in table XIII. 
The data show no difference in the value of these types. The 
plants having a sinuated border produced the least sugar, but this 
was due to the small size of their roots. 
From a knowledge of correlations between the various parts of an 
individual, we should expect to find large petioles correlated with 
large roots and hence with a large quantity but low percentage of 
sugar. The relationship of petiole dimension to sugar content is 
shown in table XIV. 
There is apparently no preference in petiole dimension with re- 
spect to percentage of sugar when due allowance is made for differ- 
ences in root weights (cf. fig. i). The total sugar, however, increases 
with the size of the petiole, which is especially marked in connection 
with breadth. 
The groove in the upper surface of the leaf stalk was divided into 
three grades on the basis of depth and a summary, table XV, was 
made of their relationships to percentage and quantity of sugar in 
the root. 
As both size of root and quantity of sugar vary with the depth of 
groove in the petiole without any dimunition in percentage of sugar, 
this character appears to have an important bearing on yield. 
Synthetic Types 
By aid of the foregoing data, three different types of sugar beets, 
designated respectively by the letters A, B and C, have been formed 
by combining in A characters correlated with relatively low sugar 
production and in B and C characters correlated with both a large 
quantity and a relatively high percentage of sugar. Type A was 
