30 BULLETIN 1041, U. S. DEPARTMENT OF AGRICULTURE. 
apricot yellow (PI. Ill, fig. 12). Consistency of freshly dug potatoes, 
firm to medium firm. Consistency after curing and storage, soft. Tendency 
to darken, pronounced. Canning quality, fair. 
No. 39833. Vines vigorous, stalky, somewhat bunchy. Roots medium to very 
large in size, elongated, irregular. Yields, medium heavy. Color of skin, 
light buff. Color of flesh, baryta yellow. Peeling quality, good. Color of 
cooked potato, empire yellow (PI. Ill, fig. 13). Consistency of freshly 
dug potatoes, firm to medium firm. Consistency after curing and storage, 
soft. Tendency to darken, very pronounced. Camiing quality, fair. 
No. 49711. Vines vigorous, spreading. Roots medium to large, fusiform in 
shape, smooth. Yields, medium heavy. Peeling quality, fair. Color of 
skin, light buff. Color of flesh, baryta yellow. Color of cooked potato, 
empire yellow to apricot yellow (PL III, fig. 14). Consistency of freshly 
dug potatoes, firm to medium firm. Consistency after curing and storage, 
medium firm. Tendency to darken, pronounced. Canning quality, fair. 
SUMMARY. 
(1) In the comparative tests of the canning qualities of sweet- 
potato varieties and strains grown at the Arlington Experimental 
Farm the Gold Skin was awarded first place for two consecutive 
seasons by the committee judging the quality of the product. Of the 
other varieties the Yellow Jersey, Early Red Carolina, and Big- 
Stem Jersey represent the best of the dry firm types; the Dooley, 
Porto Eico, Nancy Hall, Mullihan, and Vineless Pumpkin " yam " 
the deep-colored moist group; and the Belmont, Miles, and Yellow 
Strasburg the lighter fleshed medium moist type. 
(2) In determining the value of any variety for canning pur- 
poses there are many things to be considered, such as size, shape, ease 
of peeling, and yield per acre. Several varieties- that are satisfactory 
on these points vary greatly in firmness, color, sweetness, and flavor. 
The final choice depends upon what is desired in the finished product. 
The Porto Eico, Dooley, and Vineless Pumpkin " Yam " are deep- 
colored sweet varieties, but they have a tendency to become very 
soft in storage. The Triumph, Miles, and Southern Queen are light 
colored, but become soft to medium soft in storage. The Big-Stem 
Jersey, Early Eed Carolina, and Yellow Jersey are intermediate in 
color and yield the firmest product of any of the varieties. Almost 
every combination of qualities is found in some variety. 
Certain changes take place after digging which alter greatly the 
firmness, flavor, and sweetness of the canned product. The varieties 
differ in the degree of change in each of these characters. This be- 
havior greatly aids in choosing the type of product that the market 
demands. The home canner will find something desirable whatever 
may be his particular preference. 
(3) In these tests material from each of the varieties has been 
canned as nearly whole as possible and also after passing through a 
food grinder in order to obtain a uniform product. The ground ma- 
