ity of
the shell full and shattered on cracking.

In Table 6 are given the results of 54 tests of 38 selections or clones.
In general it appears that the score is a fair indication of the worth
of the sample. Low scores are related mostly to low per cent first crack
and to the presence of empty nuts or shrivelled kernels in the sample.
It is evident also that if a sample is too dry with many varieties a low
score will result. Just what soaking treatment is most expedient is not
too clear. Soaking 12 hours and drying 24 proved to be a satisfactory
practice. The method followed by Mr. Stoke of soaking for 5 minutes and
keeping the sample in a wet burlap sack for 24 hours is all right but is
cumbersome if many samples are to be tested. Soaking one hour and
holding 24 hours in a closed container like a coffee can give good
results but percentage should be figured on dry weight and kernels
should be air dried for 24 hours before weighing.

One weakness in the schedule is that it tends to give a small nut an
advantage if the per cent kernel obtained in first crack is high. Thus a
sample of the Mintle grown in Iowa which weighed but 13.6 grams per nut
and total per cent kernel of 32 scored 101.1 points chiefly because the
per cent first crack was 31.5. The same variety grown at Ithaca weighing
13.7 grams per nut but with 23.9 per cent first crack and 24.3 total
scored 83.8. Possibly a penalty could be taken for nuts weighing less
than 18 grams. On the other hand a large nut like the Grundy weighing
about 23 grams would have a 10 point score advantage over Mintle and
this may be enough for this character.

The six samples of Thomas grown on different trees in Ithaca, N.Y. in
1942 show great variation in score as has been the case in other years.
Poor scores are related to shrunken kernels and such samples come from
trees that are making poor growth because of poor soil conditions and
competition with weeds. Also shriveled kernels are the result of
defoliation by early frosts which may be very local and affect some
trees and not others.

TABLE 6

Tests and Scores of Black Walnut Varieties from Various Sources. 25 nut
samples unless otherwise indicated. All scores figured on basis of 25 nuts.

KEY: A - *Treatment
D--Dry
S--Soaked
No.--Hours dried or soaked
B - Wt. 1 nut grams
C - % kernel 1st crack
D - % kernel total
E - Quarters number
F - Penalty
G