A STUDY OF SWEET POTATO VARIETIES. 25 
Creola. Vines vigorous, long to very long, 8 to 20 feet. Roots medium to large 
in size, oblong to fusiform in shape, regular and smooth. Yields, medium 
heavy. Color of skin, flesh color to salmon color. Color of flesh, uniformly 
straw yellow. Peeling quality, good. Color of cooked potato, apricot 
yellow to empire yellow (PI. I, fig. 6). Consistency of freshly dug 
potatoes, medium firm. Consistency after curing and storage, very soft. 
Tendency to darken, little. Canning quality, fair. 
Dahomey. Vines medium to long, 6 to 10 feet. Roots long cylindrical in shape. 
Yields, medium heavy. Color of skin, neutral red. Color of flesh, mar- 
guerite yellow. Peeling quality, poor. Color of cooked potato, straw 
yellow (PI. I, fig. 7). Consistency of freshly dug potatoes, firm. Con- 
sistency after curing and storage, medium firm. Tendency to darken, 
pronounced. Canning quality, fair. 
Dooley. Vines long to very long, 10 to 15 feet. Roots large in circumference, 
short fusiform in shape. Yields, heavy. Color of skin, light ochraceous 
buff with cream-buff veins. Color of flesh, flesh color interspersed with 
straw yellow. Cortex, ochraceous salmon. Peeling quality, good. Color 
of cooked potato, orange (PI. I, fig. 8). Consistency of freshly dug 
potato, firm to medium firm. Consistency after curing and storage, soft to 
very soft. Tendency to darken, little. Canning quality, good. 
Early Carolina (a strain of Yellow Jersey). Vines medium long trailing. 
Roots medium in size, fusiform in shape, regular*. Yields, medium heavy. 
Color of skin, cinnamon buff. Color of flesh, colonial buff with considerable 
salmon color especially prominent near the cortex. Peeling quality, good. 
Color of cooked potato, empire yellow to apricot yellow (PI. I, tig. 9). 
Consistency of freshly dug potato, firm. Consistency after curing and 
storage, medium firm. Tendency to darken, pronounced. Canning quality, 
fair. 
Early Red Carolina (probably same as Red Jersey). Vines medium long, low 
trailing. Roots medium to small, fusiform to globoid in shape, smooth and 
regular. Yields, medium heavy. Color of skin, deep Corinthian red. Color 
of flesh, massicot yellow, with small areas of flesh color. Somewhat 
variable. Peeling quality, rather poor. Color of cooked potato, apricot 
yellow to empire yellow (PI. I, fig. 10). Consistency of freshly dug 
potato, very firm. Consistency after curing and storage, firm. Tendency 
to darken, little. Canning quality, good. 
^Florida. Vines large, vigorous, medium in length, 4 to 9 feet. Roots medium 
in size, long fusiform in shape, fairly smooth and regular. Yields, medium 
heavy. Peeling quality, poor. Color of cooked potato, buff yellow (PL I, 
fig. 11). Consistency of freshly dug potatoes, firm. Consistency after cur- 
ing and storage, medium firm. Tendency to darken, pronounced. Canning 
quality, poor. 
General Grant. Vines medium to large, vigorous, medium in length, 4 to 10 
feet. Roots medium in size, short fusiform to long fusiform in shape, 
smooth and regular. Yields, light to medium. Color of skin, cream buff 
frequently mottled with pale cinnamon pink. Color of flesh, flesh to straw 
yellow grading to almost white, mottled with pale cinnamon pink. Peeling 
quality, poor. Color of cooked potato, buff yellow (PI. I, fig. 12). Con- 
sistency of freshly dug potato, firm. Consistency after curing and storage, 
medium firm. Tendency to darken, pronounced. Canning quality, poor. 
Golden Beauty ( same as Porto Rico ) . Vines vigorous, medium long, spreading. 
Roots medium to large in size, fusiform to globular and irregular in shape, 
smooth. Yields, heavy. Color of skin, flesh color to Japan rose. Color 
