qtrs., 25 halves
16 Soaked 16.8 27.1 28.2 100 -0.8 94.3 Soaked as above, 1
shr., 5 bnd.
qtrs., 16 halves
4 Dry 16.2 23.6 26.4 98 -3.5 82.9 7 shr., 10 bnd.
qtrs., 15 halves
5 Dry 17.1 23.6 25.0 93 -3.0 83.1 1 empty, 6 shr., 5
bnd. qtrs., 10
halves
18 Dry 17.0 25.3 26.6 97 -2.0 88.6 4 shr., 6 bnd.
qtrs., 8 halves
19 Dry 16.3 21.5 23.7 85 -4.5 75.1 3 empty, 3 shr., 9
bnd. qtrs., 8
halves
3 Dry 15.4 24.7 27.0 97 -3.0 85.0 6 shr., 8 bnd.
qtrs., 5 halves
7 Dry 16.0 25.7 25.7 94 -3.5 86.1 7 shr., 6 halves,
end reversed in
cracking
22 Dry 17.4 24.1 25.8 94 -2.5 85.4 5 shr., 8 bnd.
qtrs.
---------------------------------------------------------------------------

TABLE 4

Variation in score of replicate samples of 3 varieties of Black Walnuts
tested by different operators and of same varieties from different
sources

Wt. 1 % kernel %
nut 1st kernel Quarters
Variety Source grams crack total number Score
------------------------------------------------------------------------
Operator 1
Thomas--Weber, Ind. 20.4 20.8 24.2 75 81.6
Thomas--Jones, Pa. 14.6 28.8 30.3 95 96.8
Thomas--Baum, Pa. 14.3 25.6 27.0 100 89.0
Thomas--Worton, Md. 16.4 28.2 30.8 94 97.6
Average 16.4 25.8 28.1 91.0 91.2

Operator 2
Thomas--Weber, Ind. 22.0 22.2 23.8 47 83.0
Thomas--Jones, Pa. 17.5 26.7 31.4 55