Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1895-06-27
Best Variety Of Potatoes.
IPlainheld Sun.l


If the varieties of potatoes could be
put into classes or groups, it would help
us to answer this question, for the varie
ties of potatoes are almost beyond
enumeration I believe this can be
done in part, although no closely drawn
line can be made to separate these
classes, and just where a particular
variety would 60 would at times puzzle
almost anyone, and probably lead to
difference of opinion.
Of the older kinds, and those with
which we have but little to do at pres
ent, the Peachblow might be called
type, but so far it has produced no sue
cessor of any permanent value. Another
potato dating back within the memory
of those who are not very old is the
Early Rose. Differing from the Peach
blow, it has been the ancestor of
family of potatoes whose name is legion,
and it can be said of them that, almost
without exception, they have been of
great value.
been going through the sediments cata-
logues of the last ten years, making
notes and cutting scraps, and | have
been struck with the fact that SO many
of our most valuable and best known
potatoes are descended from the Early
Rose. That potato itself is one of our
best kinds When the descendants of
the Early Rose resemble the parent in
form, even with a change of color and
season, they are almost always good
yielders. When they are bred toward
the round form they seem to gain a
quality at the expense Of productive
ness. Another class of potatoes which
have white russell skin are round in
form and slightly hattened, with the
eyes shallow and not large, are usually
of the best quality. | think that the
Snowflake is perhaps one OF the best
known of this type, which does not
have large number. Another class of
white potatoes are round in form as the
Snowflake, but have smooth skin, with
large prominent eyes and not tiattened.
l think the Peerless would represent
this class as we'll as any, and as class
they are heavy yielders, but not always
of the best quality. In fact, l think
that some of the very poorest quality of
potatoes are IN this class.
Now, these four classes of potatoes do
not by any means take in all the varie-
ties of potatoes, but those grown largely
for the yielding habit and table quail
ties. I think they will include some of
the most valuable ones. Then we can
take these classes and put some of the
older ones with them, and Ill this way
judge of the newer ones.
Of the Peachblow class I know of
none today that will compare with our
later kinds. Improved Peachblows have
been produced by the score, but know
of none that will yield we'll, or that mar
kets call for. The Early Rose class of
potatoes are in the lead, and think
will continue so for many years. Those
which resemble it in color, as the Pearl
of Savoy, Early Vermont, Clarke No. /,
Late Rose, and many newer and per-
haps better kinds, are all valuable.
Those that are round in form but same
in color have better table qualities, but
are not as good yielders, such as the
Early Ohios, Ohio Junior, etc. The
Early Rose type of potato is standard
in nearly all the markets Of our coun-
try, and | do not think it wise TO try TO
change it unless good reasons can be
found.
Of the Snowflake class but little can
be said. l remember having an expert
ence with the Charles Downing potato,
when it would not yield, but belonged
to this class.
Of the Peerless class it may be said
that they will outyield almost any
others The markets do not call for
round, white potato, and justly, too, as
they are apt to be of poor quality.
The Rural New York No. 2 seems to
belong in this class, and is of fair quality
and good yielder, although it does not
make large growth of top.
| E. c. GREEN.