26 BULLETIN 1041, U. S. DEPARTMENT OE AGRICULTURE. 
of flesh, carrot red to flesh color, irregularly mixed with buff yellow. Peel- 
ing quality, good. Color of cooked potato, orange (PL I, fig. 13). Con- 
sistency of freshly dug potato, very firm. Consistency after curing and 
storage, very soft. Tendency to darken, little. Canning quality, very good. 
Gold Skin. Vines medium to long, slender, 6 to 10 feet. Roots, small to medium, 
fusiform in shape, smooth and regular. Yields, medium to heavy. Color 
of skin, ochraceous buff. Color of flesh, salmon buff with streaks of straw 
yeUow. Cortex, maize yellow. Peeling quality, good. Color of cooked 
potato, deep chrome (PI. I, fig. 14). Consistency of freshly dug potatoes, 
very firm. Consistency after curing and storage, medium firm. Tendency 
to darken, little or none. Canning quality, very good. 
Gros Grandia. Vines short to vineless, 1| to 3 feet, stems very coarse. Roots 
cylindrical, veins slightly raised. Yields, light to medium. Color of skin, 
light Corinthian red to dark vinaceous. Color of flesh, almost white. 
Peeling quality, good. Color of cooked potato, cream (PL I, fig. 15). 
Consistency of freshly dug potatoes, firm. Consistency after curing and 
storage, medium firm. Tendency to darken, pronounced. Canning quality, 
poor. 
Haiti. Vines quite vigorous, spreading. Roots medium to very large in size, 
irregular, grooved. Yields, medium to heavy. Color of skin, deep hel- 
lebore red. : Color of flesh, ivory yellow with traces of flesh color. Peeling 
quality, good. Color of cooked potato, empire yellow to apricot yellow 
(PL II, fig. 1). Consistency of freshly dug potatoes, firm. Consistency 
after curing and storage, medium firm. Tendency to darken, little. Can- 
ning quality, fair. 
Improved Big Stem (same as Big-Stem Jersey). Vines medium vigorous, long, 
low trailing. Roots medium in size, fusiform in shape. Yields, medium 
heavy. Color of skin, cinnamon buff. Color of flesh, amber yellow to straw 
yellow, mottled with flesh color. Somewhat variable. Peeling quality, 
poor. Color of cooked potato, empire yellow to apricot yellow (PL II, fig. 
2). Consistency of freshly dug potatoes, very firm. Consistency after 
curing and storage, firm. Tendency to darken, pronounced. Canning 
quality, fair to good. 
Japanese " Yam." Vines vigorous, medium long. Roots elongated, cylindrical, 
irregular. Yields, medium heavy. Color of skin, deep hellebore red to neu- 
tral red. Color of flesh, fairly uniform ivory yellow. Peeling quality, good. 
Color of cooked potato, amber yellow (PL II, fig. 3). Consistency of freshly 
dug potato, firm to medium firm. Consistency after curing and storage, soft. 
Tendency to darken, pronounced. Canning quality, poor to fair. 
Key West. Vines medium to long, 4 to 10 feet, stems coarse. Roots medium to 
large, medium to long, cylindrical in shape. Yields, medium to heavy. 
Color of skin, buff pink, slightly deeper around the eyes. Color of flesh, 
straw yellow. Peeling quality, fair. Color of cooked potato, apricot yellow 
to empire yellow (PL II, fig. 4). Consistency of freshly dug potatoes, 
medium firm. Consistency after curing and storage, soft. Tendency to 
darken, pronounced. Canning quality, fair. 
Miles (a strain of Southern Queen). Vines vigorous, rather coarse. Roots 
medium sized, fusiform in shape, smooth and regular. Yields heavy. 
Color of skin, massicot yellow. Color of flesh, massicot yellow grading to 
nearly white. Peeling quality, poor. Color of cooked potato, empire yel- 
low to apricot yellow (PL II, fig. 5). Consistency of freshly dug potatoes, 
firm to medium firm. Consistency after curing and storage, soft. Ten- 
dency to darken, pronounced. Canning quality, fair. 
