Investigation into the nutritive values of the rod, white, yellow, and violet varieties of potatoes shows that tlio violet-fleshed potatoes stand highest.
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https://paperspast.natlib.govt.nz/newspapers/GIST19090722.2.39.3
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Gisborne Times, Volume XXVII, Issue 2560, 22 July 1909, Page 5
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22Page 5 Advertisements Column 3 Gisborne Times, Volume XXVII, Issue 2560, 22 July 1909, Page 5
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