24 BULLETIN 1041, U. S. DEPARTMENT OF AGRICULTURE. 
soft,"' " soft,'' and " very soft." An idea of the values attached to 
these grades may be gained by taking the product of the freshly 
dug Big-Stem Jersey as " very firm " and that of the cured and 
stored Xancy Hall as " very soft." 
The " peeling quality M indicates the relative ease with which the 
cooked potatoes are peeled by hand. 
The quality of the canned product is graded as i; very good," 
* ; good." * ; fair." i; poor," and ;> very poor." which terms are self- 
explanatory. The canning quality ascribed to the varieties and 
strains is based upon the results of comparative canning tests and 
quality judging for three seasons. 
Certain potatoes in the list bear numbers only. These are unnamed 
strains under study at the Arlington Experimental Farm which were 
canned along with the named varieties. 
DESCRIPTIVE LIST. 
Ballinger's Pride (a strain of Southern Queen). Vines large and vigorous, 
long. 6 to 12 feet. Roots medium to large in size, fusiform, smooth, and 
regular. Yields, medium heavy. Color of skin, cream color. Color of flesh. 
massicot yellow to ivory yellow. Peeling quality, poor. Color of cooked 
potato, empire yellow to apricot yellow (PI. I. fig. 1). Consistency of 
freshly dug potatoes, firm. Consistency after curing and storage, very soft. 
Tendency to darken, pronounced. Canning quality, fair. 
Belmont. Vines low, long trailing. Roots medium in size, fusiform in shape, 
smooth. Color of skin, cream buff, frequently mottled with pinkish buff. 
Color of flesh, uniform ivory yellow. Cortex splashed with flesh color. 
Peeling quality, fair to good. Color of cooked potato, apricot yellow (PI. I, 
rig. 2). Consistency of freshly dug potato, firm. Consistency after curing 
and storage, medium soft. Tendency to darken, rather pronounced. Can- 
ning quality, poor to fair. 
Big-Stem Jersey. Vines moderately large growing, long, 6 to 12 feet. Roots- 
small to large in size, long fusiform in shape, smooth or veined, regular. 
Yields, medium heavy. Color of skin, cinnamon buff. Color of flesh, amber 
yellow to straw yellow, mottled with flesh color. Peeling quality, fair to 
poor. Color of cooked potato, deep chrome to apricot yellow (PI. I, fig. 3). 
Consistency of freshly dug potato, very firm. Consistency after curing and 
storage, firm. Tendency to darken, little. Canning quality, good. 
Catawba White (a strain of Southern Queen). Vines large and vigorous, long, 
6 to 12 feet. Roots medium to large in size, fusiform, globoid or ovoid in 
shape, smooth and regular. Yields, light to medium. Color of skin, cream 
buff. Color of flesh, ivory yellow. Peeling quality, fair. Color of cooked 
potato, apricot yellow to light orange yellow (PI. I. fig. 4). Consistency of 
freshly dug potato, firm. Consistency after curing and storage, medium 
soft. Tendency to darken, pronounced. Canning quality, fair. 
Catawba Yellow (a strain of Southern Queen). Vines large and vigorous, long. 
6 to 12 feet. Roots medium to large in size, fusiform, globular or ovoid 
in shape, smooth and regular. Yields, light. Color of skin, cream buff. 
Color o. J flesh, fairly uniform ivory yellow. Peeling quality, fair. Color of 
cooked potato, empire yellow (PL I. fig. 5). Consistency of freshly dug 
potato, firm. Consistency after curing and storage, medium firm. Tend- 
ency to darken, pronounced. Canning quality, fair. 
