The Teton potato: A new variety resistant to ring rot

Summary

Teton has shown a high degree of resistance to ring rot over a period of years in Wyoming and Maine. It is not immune from the disease. It produced satisfactory yields in tests in both Wyoming and Maine. In cooking tests made in cooperation with the Home Economics Department of Wyoming Experiment Station, Laramie, Teton was superior to Triumph and Irish Cobbler when baked. When boiled, Teton was superior to Triumph but slightly inferior to Irish Cobbler. Tests for dry-matter content in Maine showed Teton to be lower in this respect than Green Mountain and Mohawk but high enough to indicate good cooking quality.

If ordinary sanitary precautions are adhered to, Teton should be valuable in districts where ring rot is a serious menace to potato production.