White Chenango.
Chenango. Mercer, of New York.
An old and familiar variety; at one period almost everywhere known, and generally acknowledged as the best of all varieties. As a potato for early planting, whether for family use or for the market, it was a general favorite; but, within a few years past, it has not only greatly deteriorated in quality and productiveness, but has been peculiarly liable to disease and premature decay of the plants. When well grown, the tubers are of good size, rather long, slightly flattened, and comparatively smooth; eyes slightly sunk; color white, with blotches of purple,—before cooking, somewhat purple under the skin; flesh, when cooked, often stained with pale purple; in its crude state, zoned with bright purple. Quality good; dry, mealy, and well flavored.
The variety is considerably affected by the soil in which it may be cultivated; in some localities, being much more colored than in others. It is now rapidly giving place to new seedling varieties, quite as good in quality, and more healthy and productive.
White Cups.
Tubers long and flattened, somewhat irregular; eyes deeply sunk; skin yellowish; flesh white.
It is a very handsome variety, of Maine origin, but is only moderately productive. It is also of ordinary quality, rots easily, and will probably never become popular.
White Mountain.
Tubers large, long, white, smooth, uniformly fair and perfect. Appears to be nearly identical with the St. Helena and Laplander. It is very productive, and a good agricultural variety; but, for table use, can be considered only of second quality.
Worcester Seedling.