14- BULLETIN 1055, U. S. DEPARTMENT OF AGRICULTURE. 
by their general appearance and shape. The different weights of the 
tubers were recorded in grams. While the standard temperature of 
the fat was 210° C. and endeavor was made to raise the temperature 
of the oil to that point for each test, there were variations, especially 
when different frying media were being experimented with. Provi- 
sion was made in one column, therefore, for keeping a record of the 
temperature at which each lot was cooked. 
SCORE CARD USED IN POTATO-CHIP TESTS. 
Warleiynien sn 2 St uae coe Bera saps seca ease ce eee ae! A. CeéssionuN O32 8S eco ee eee 
GOWN Sas ee ee ees Oe ee eee reer Picked ess. Sree rt Shippede=- s-essee 
Stoned seas en nee Uae eee pei me ONE gD ive Sot OK ee ore oe Diabet Ser ee Outset 
Mesteie as se es eee Potatovehips se Bayi Sona Cali unrraeyeeeee e e Date sj... ss eee 
Tubers. | Weight. 
| 6 Tem- | Cook-| Ease | aN 
pera- | ing of aD Crisp-| Fla- | Total 
< Dege : hee | tare one cook- ron fe an score 
Num- | a joe iced | = POL ta min-| ing ri 5). 10). | (380). 
ber. |Sape abt peeled. | Peeled-| raw. | Chips-| (>) | utes). (10). | ©): 
. | 
e iret See cae] are ell ea 
| ' 
2 Tce Se ape (ea emia ate = [5 oo P| eae Se neeee [eae ake | ie el 
Ss eg tne A) (ek ae ete | gee Tu el ec SMa I eb eee dd Ah eo ih a is cent eee ae 
Mie HHO dese ee oes Sr acres ER ee Er a a eee a 
ROMA KS Sse ae bs Se Specs ee AES as Be NE Sc ore aaa io Se a ee re ee ra we ee 
wee cree eee cee eee ee ee ee ee ee ee ee ee ee ee ee He HR ee ee ee ee ee ee et et et ee et et ee te et et te mee et ee ee ee ee eee 
ee aa 
Fase of cooking was given 10 points out of a possible total score of 
30, the rating being necessarily left to the judgment of the person 
who conducted the tests. It was based on the general behavior of the 
potatoes in the hot fat, the length of time a lot of given quantity took 
to fry, and the uniformity with which the slices colored and became 
crisp. The other three subdivisons of the score were marked by the 
three judges who tested all the potatoes. Under “Appearance” (5 
points) the ideal was a clear, yellowish brown, flat chip. “ Crisp- 
ness” (5 points) was marked high when the chips were dry and 
crisp, greasiness or unevenness in cooking lowering the score. Flavor 
(5 points) was, of course, largely a matter of individual preference. 
With fresh bland oil there is no heavy, greasy flavor to obscure the 
variations in the different potatoes. 
COMPARATIVE ADAPTABILITY OF VARIETIES FOR MAKING 
CHIPS. 
The total scores given the different seedlings from which potato 
chips were made during 1915, 1916, and 1917, were averaged when 
several tests were made. S 22723 ranked highest, with an average 
