1. Discoloration of potatoes after cooking as related to their composition

   • Selma L. Bandemer
   • P. J. Schaible
   • E. J. Wheeler

   OriginalPaper Pages: 1 - 6

2. Association of specific gravity with dry-matter content and weight of Irish potato tubers

   • E. L. LeClerg

   OriginalPaper Pages: 6 - 9

3. The use of ethylene chlorohydrin for breaking the rest period of large quantities of potatoes

   • W. F. Porter
   • G. W. Simpson

   OriginalPaper Pages: 9 - 14

4. Sectional notes

   • Frank E Garrett
   • M. A. Lindsay
   • Chas D. Gaines

   Announcement Pages: 14 - 26

5. Report of the thirtieth annual meeting of the potato association of America

   Report Pages: 26 - 34