Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1912-01-26
THE PERFECT POTATO.
What Is II? Where Is II? Who has TT

What Is It? Where Is It7 Who has lt7
We think the time has come to do
something to increase the yield of table
size potatoes, and especially improve the
quality. There are plenty of large,
smooth and fine-looking potatoes in the
market, but 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 fer
tilizer 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 full bene-
fit of the heavy applications drumming
from 1900 to 1000 pounds per acre. they
seed more heavily; that is, plant to
10 inches apart in the drills which are 80
to SO inches apart. In this way, they
still get very large and profitable yields
, 900 to $50 bushels per acre. but also get
potatoes that are neither too large nor
too small for market purposes. But this
| Is not the whole of 1t. Quality must be
| considered. The potato that will COM
mand 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 ia
BILE size, the Bowker company offers
prizes to the amount of $500 for the
largest yield of best quality. table size
| potatoes, grown exclusively on the Bow
ker Stockbridge manure, using not less
than 1000 pounds per acre, any variety
of seed and any method of cultivation.
The awards will be made on a scale
of 1000 points, tentatively divided as fol-
lows: 500 points for the largest total yield
by weight 200 points for quality, includ-
ing per cent of starch, cooking qualities
and flavor; 200 points for size. Probably
nothing below five ounces nor above II
uyi1l hA aA n ara6
below will be excluded from the tota
weight of the crop: so points for shape
(smoothness and fairness) and 80 points
will be allowed If the crop is sprayed
with Bowker's Pyrox to keep off insects
and blight. 1t is known that the starch
of the potato is elaborated in the lea
of the plant and that If this is KEEP
green and vigorous. not only will there
J be more tubers, but they will carry {
} higher percentage of starch. Pyrox helps
to do this.
1t is suggested by Director Brooks o.
the Massachusetts experiment station
that chemical test for starch will In
, dictate the quality of the potato-higl
starch, high quality. If that Is so
, three things can be determined accu
rately the total yield of the crop by
weight at harvest time, proportion o
table size by weight, and finally. thu
/ quality of the potato by chemical ties
| which will be left to the judgment o
the committee will be the appearance
of the potato and its flavor when cook
, ed.
The above points will no doubt b.
sub-divided for various features. Nov
we would like suggestions from potato
8 growers, buyers and users touching
the division OF points. also as to tabl
size Is Ave ounces too small and 1
| ounces too large? What should be thu
> limits? We shall also appreciate sugges
lions from scientific men who have MAJ
occasion to test potatoes for starcl
and to observe their cooking quail
ties as related to that test. AS will b.
seen We are seeking to obtain the bes
possible rules for determining tn
awards and therefore all suggestions viii
be very welcome and carefully consid
cred.
BOWKER FERTILIZER CO.,
43 Chatham ST., Boston, Mass