A STUDY OF SWEET POTATO VARIETIES. 27 
Mullihan (a strain of Nancy Hall). Vines vigorous, stems rather coarse. 
Roots medium sized, fusiform in shape, smooth, regular. Color of skin, 
warm buff more or less suffused with light ochraceous salmon. Color of 
flesh, straw color intermixed with flesh color. Peeling quality, good. Color 
of cooked potato, cadmium yellow to capucine yellow (PI. II, fig. 6). Con- 
sistency of freshly dug potato, firm. Consistency after curing and storage, 
soft. Tendency to darken, little. Canning quality, good. 
Nancy Hall. Vines medium in length, vigorous, 4 to 8 feet. Roots medium to 
large in size, fusiform in shape, veined or smooth and regular. Yields 
heavy. Color of skin, warm buff, more or less suffused with light ochraceous 
salmon. Color of flesh, straw color intermixed with flesh color. Peeling 
quality, good. Color of cooked potato, cadmium yellow to capucine yellow 
(PI. II, fig. 7). Consistency of freshly dug potato, firm. Consistency after 
curing and storage, very soft. Tendency to darken, little: Canning quality, 
good. 
Pierson. Vines large, vigorous, long creeping, 6 to 15 feet. Roots medium to very 
large in size, fusiform and ovoid in shape, strongly ribbed and veined, very 
rough. Yields heavy. Color of skin, cream buff. Color of flesh, colonial 
buff to massicot yellow. Peeling quality, poor. Color of cooked potato, 
apricot yellow to empire yellow (PI. II, fig. 8). Consistency of freshly 
dug potatoes, medium firm to firm. Consistency after curing and storage, 
medium firm. Tendency to darken, pronounced. Canning quality, poor. 
Porto Rico. Vines medium to long, 5 to 10 feet, stems coarse. Roots medium 
to large in size, fusiform to globular and irregular in shape, smooth. 
Yields hea*vy. .Color of skin, flesh color to Japan rose. Color of flesh, 
carrot red to flesh color, irregularly mixed with buff yellow. Peeling 
quality, good. Color of cooked potato, orange (PI. II, fig. 9). Consist- 
ency of freshly dug potatoes, firm to very firm. Consistency after curing 
and storage, very soft. Tendency to darken, little. Canning quality, very 
good. 
Pumpkin " Yam." Vines moderately large growing, long, 6 to 12 feet. Roots 
medium in size, fusiform in shape, mostly regular with few veins. Yields, 
medium to heavy. Color of skin, pinkish cinnamon. Color of flesh, carrot 
red to salmon color with irregular areas of ivory yellow. Peeling quality, 
good. Color of cooked potato, orange (PI. II, fig. 10). Consistency of 
freshly dug potatoes, firm to medium firm. Consistency after curing and 
storage, very soft. Tendency to darken, little. Canning quality, good. 
Purple "Yam" ("Nigger Choker"). Vines long and vigorous, 5 to 16 feet. 
Roots long cylindrical, regular or irregular in shape, medium to large in 
size, smooth. Yields, medium heavy. Color of skin, neutral red. Color of 
flesh, almost white with occasional magenta purple stains. Cortex, dull 
magenta purple. Peeling quality, poor. Color of cooked potato, cream buff. 
(PI. II, fig. 11). Consistency of freshly dug potatoes, very firm. Con- 
sistency after curing and storage, firm. Tendency to darken, very pro- 
nounced. Canning quality, poor. 
Red Bermuda. Vines large and vigorous, long creeping, 6 to 12 feet. Roots 
medium to large, short fusiform, globular, or ovoid in shape, irregular, and 
strongly ribbed and veined. Yields heavy. Color of skin, irregular, 
principally Indian lake with warm buff interspersed. Color of fleshy 
cream. Peeling quality, fair. Color of cooked potato, empire yellow to 
apricot yellow (PI. II, fig. 12). Consistency of freshly dug potatoes, firm. 
Consistency after curing and storage, medium firm. Tendency to darken,, 
pronounced. Canning quality, fair to good. 
