Summary
The Mohawk variety of potatoes (U. S. D. A. Seedling 46,000) originated in Maine from a cross between Green Mountain and Katahdin. Since 1935 it has been tested for yield and quality under various sets of environmental conditions. Results have been promising in New York, especially in sections favorable for Green Mountain and Houma. Mohawk combines the high market quality of Katahdin with the high baking quality of Green Mountain. It produces high yields of mealy fleshed, regularly shaped, somewhat elongated, tubers. It is resistant to mild mosaic and moderately resistant to tip burn, flea-beetle injury, and hopperburn. Its tubers, so far, have not shown net necrosis. It is offered to the trade in New York State as a high quality baking variety.
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Paper No. 251 of the Department of Vegetable Crops, Cornell University.
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Hardenburg, E.V., Stevenson, F.J. Mohawk: A new baking potato. Am. J. Pot Res 20, 79–86 (1943). https://doi.org/10.1007/BF02889497
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DOI: https://doi.org/10.1007/BF02889497