Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-01-25
THE PERFECT POTATO.
What Il II: Where IL IL! who
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We think tho time has come to do
something to increase the yield Of table
size potatoes, and especially to improve
the quality. There are plenty Of large,
smooth and tne-looking potatoes In the
market. hat when they are baked or
boiled. they are not mealy.-not what
would be called first class potatoes
In Aroostook County. growers have
found that increasing the amount of
fertilizer will greatly increase the Yield,
but that many of the potatoes will be
TOO large for the market. TO reduce the
size, they do not reduce the amount OF
fertilizer used. but to get the fun bene-
fit of the heavy applications drumming
from l5N to 100 pounds per acre. they
seed more heavily. that is. plant S to
. inches apart In the drills which are
.. to 70 inches apart. In this way. they
Sun gei very large and profitable yields
900 to 10 bushels per. acre. bat also
get potatoes that are neither too large
nor TOO small for market purposes. But
this is not the whole OF II. Quality NUS
he considered. The potato that Will com
maid the best price in the future must
BE- smooth and fair without and mealy
and pure Within" and of good flavor.
To produce that kind OF potato. of
table size. The Rowker Company offers
prizes to the amount of $50 for the
larees; yield OF best quality. table size
POTATOES. grown exclusively on the Bow
kcr StockbridGc Manure. using not less
than loo pounds per acre, any variety
Of seed and any method OF cultiva ton
Tho awards Will be made on scale
of l.an points. tentatively divided as fol-
lows: SO points for the largest total
yield by weight 200 points for quality
including FER cent. Of starch. cooking
qualities and flavor: 200 points for size
Probably nothing below 8 ounces nor
ahove 10 ounces will be included All
above and below will be excluded from
the total weight of the crop; 80 points
for shape (snoothress and farness)
and 81 points will he allowed II the crop
is sprayed with Bowker's Pyrox to keep
off insects and blight. II Is known that
the starch OF the potato is elaborated IN
tho leaf of the plant and that II this is
KEEP, green and vigorous, not only will
there be more tubers. but they will carry
a higher percentage Of starch. Pyrox
helps to do this
1t is suggested by Director Brooks, Of
the Mass Experiment Station. that a
chemical test for starch will indicate
the quality of the potato-high starch.
high quality. II that Is so. three things
can he determined accurately: The to-
tai yield of the crop ny weight at har-
vest time. the proportion Of table size
by weight. and finally. the quality of
the potato by chemical test for starch.
Therefore, the only things which will
be left to the Judgment OF the committee
will he the appearance OF the potato and
It's flavor when cooked,
| The above points will no doubt be
sub-divided for various features Now
We would like suggestions from potato
grow ers, buyers and users. touching the
division Of points. also as to table size,
Is 8 ounces too small and 10 ounces too
large" What should be tho limits? We
shall also appreciate suggestions from,
scientific men who have had occasion
to test potatoes for starch. and to OBJ
serve their cooking qualities as related
TO that test. As will be seen. we arc
seeking to obtain the best possible rules
for determining the awards and there.
fore all suggestions will be very welcome
and carefully considered.
HOWKER FERTILIZER co.
40 Chatham st.. Boston Mass