it, and so can I, if we have any common sense.

Also in the matter of flavor, you and I can tell what we like and what
we don't like. And I think there are those two limitations. We can't do
this scientifically, because the human factor is here. But after all,
it's humans that eat them and produce them for eating! And I rather, in
the schedules last year, brought up objections to it. I didn't say I
objected, and, of course, I don't now.

Mr. Chase: I'd like to just say this, and I am going to call on my good
friend, J. C. McDaniel here, for agreement. A long time ago we prepared,
did we not, various judging systems?

Mr. McDaniel: Yes.

Mr. Chase: We found that--you can correct me if this is wrong--by
manipulating five points for flavor and five points given for color we
could change the position of a variety of a list a great deal, and we
also found that the points given for color were not related to
inherently bad color but simply the result of poor handling, which also
affects flavor. This is my reason for eliminating color and flavor from
the schedule: it is _not_ to get away from the mild-flavored,
pretty-colored kernels.

President Davidson: Mr. Chairman, I must say that I am inclined to agree
with Mr. Stoke, for this reason: Even though color and flavor are very
frequently the result of poor handling, we all know that we will say
that the Stabler has the characteristic that is distinctive of quickly
coloring up and quickly becoming rancid as distinguished from the
Thomas, which does not. Now, those things are inherent in the two
varieties, I think, and I don't think this committee should ignore
altogether the matter of color and flavor, although I do think, perhaps,
not so much weight might be given to those two qualities as had been
given to them in the past. But they certainly decidedly influence the
marketability for kernels from the point of view of home consumption. I
think there is no question about that. I should be inclined to agree
with Mr. Stoke, that those two qualities should not be ignored by the
committee.

Dr. MacDaniels: I think the point would be to ignore them in their
simply not being objective; you can't weigh or measure them. There is a
motion properly seconded before the house. Are there further remarks?

Mr. Weber: Wouldn't there be just a certain amount of trial and error
connected with it, and as you go along you will either add to or take
off, and then you will get a correct syst