A STUDY OF SWEET POTATO VARIETIES. 29 
Yellow Jersey. Vines small, slender, long, 6 to 12 feet. Roots small to medium 
in size, long or short fusiform to globular or ovoid in shape, smooth or 
veined. Yields, medium to heavy. Color of skin, cinnamon buff. Color of 
flesh, colonial buff interspersed with salmon color. Peeling quality, fair. 
Color of cooked potato, empire yellow to apricot yellow (PI. Ill, fig. 5). 
Consistency after curing and storage, firm. Tendency to darken, little or 
none. Canning quality, good. 
Yellow Strasburg. Vines large and vigorous, long, creeping, 6 to 15 feet. 
Roots medium to large in size, ovoid or globular in shape, fairly smooth and 
regular or quite irregular. Yields, very heavy, heaviest of varieties under 
study. Color of skin, cream buff. Color of flesh, uniformly massicot yellow, 
Cortex, straw yellow. Peeling quality, fair. Color of cooked potato, empire 
yellow to apricot yellow (PL III, fig. 6). Consistency of freshly dug pota- 
toes, very firm. Consistency after curing and storage, firm. Tendency to 
darken-, little. Canning quality, good. 
Yellow " Yam." Vines low and slender, long creeping, 6 to 12 feet. Roots 
medium in size, fusiform in shape, low veins, regular. Yields, medium to 
heavy. Color of skin, cream buff. Color of flesh, nearly uniform ivory 
yellow with occasional flecks of flesh color in the cortex. Peeling quality, 
good. Color of cooked potato, apricot yellow to light orange yellow (PI. 
Ill, fig. 7). Consistency of freshly dug potatoes, firm. Consistency after 
curing and storage, medium soft. Tendency to darken, little. Canning 
quality, fair. 
No. 10412. Vines vigorous, long, spreading. Roots medium to very large, 
somewhat ribbed, fairly smooth. Yields, medium to heavy. Color of skin, 
dark vinaceous. Color of flesh, uniform straw yellow. Peeling quality, 
fair. Color of cooked potato, empire- yellow to apricot yellow (PI. Ill, 
fig. 8). Consistency of freshly dug potatoes, firm. Consistency after curing 
and storage, medium firm. Tendency to darken, very pronounced. Canning 
quality, fair. 
No. 10650. Vines vigorous, long, spreading. » Roots medium to very large, 
fusiform to globular in shape, ribbed, and irregular. Yields, medium heavy. 
Color of skin, dark vinaceous to slightly lighter shade, irregular. Color 
of flesh, uniform straw yellow. Peeling quality, good. Color of cooked 
potato, empire yellow to apricot yellow (PI. Ill, fig. 9). Consistency of 
freshly dug potatoes, firm. Consistency after curing and storage, medium 
firm. Tendency to darken, pronounced. Canning quality, fair. 
No. 11284. Vines vigorous, long, spreading. Roots medium to large in size, 
irregular, ribbed. Yields light. Color of skin, dark vinaceous. Color of 
flesh, fairly uniform straw yellow. Peeling quality, fair. Color of cooked 
potato, empire yellow (PI. III. fig. 10). Consistency of freshly dug 
potatoes, firm. Consistency after curing and storage, medium firm. 
Tendency to darken, pronounced. Canning quality, fair. 
No. 11285. Vines vigorous, spreading. Roots medium to very large, irregular, 
ribbed. Yields, medium heavy. Color of skin, cream color. Color of 
flesh, straw yellow. Peeling quality, fair. Color of cooked potato, empire 
yellow to apricot yellow (PL III, fig. 11). Consistency of freshly dug 
potatoes, firm to medium firm. Consistency after curing and storage, 
medium soft. Tendency to darken, pronounced. Canning quality, poor. 
No. 12686. Vines medium vigorous, long, low, spreading. Roots medium to 
large, irregular, ribbed. Yields, medium heavy. Color of skin, dark 
vinaceous to slightly lighter shade, irregular. Color of flesh, uniform straw 
yellow. Peeling quality, fair. Color of cooked potato, empire yellow to 
