ogether till the nut was cracked
and the pressure required was noted. This measures the thinness of the
shell or more properly the strength of the shell, the weakest shell of
course being the one that takes the least pressure to crack. This
pressure was measured in kilograms for by doing so it was possible to
utilize some stock apparatus. After the pressure required to crack has
been noted a reference to the table below will tell the number of points
to be awarded. We will take for an example the the same nut as taken to
illustrate weight e. g. the Lutz black walnut whose average cracking
pressure is 312kg and which therefore would be awarded 2 points for
thinness of shell. In this connection it should be stated that this
table would seem not to be made out on the plan followed heretofore by
taking the thinnest shelled nut of which we know, the Alley, as the low
limit of the table. While the Alley black walnut takes the least
cracking pressure of any we know which we can identify as from a
particular tree, one black walnut was cracked which I believe came from
the Ten Eyck tree which had a cracking pressure below 80kg and hence the
table was made of sufficient extent to include this. It is my intention
to get additional Ten Eyck nuts this year and check the matter up.

BLACK WALNUTS--THINNESS OF SHELL

Weight required to crack: Thinnest, Alley 110kg; thickest, Triplett
348kg.

Weight in kg. Points

50 and less than 80 10
80 and less than 110 9
110 and less than 140 8

170 and less than 200 6
200 and less than 230 5
230 and less than 260 4
260 and less than 290 3
290 and less than 320 2
320 and less than 350 1
350 and less than 380 0

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|Transcribers note: point 7 was missing in the original.|
+-------------------------------------------------------+

CRACKING QUALITY: This characteristic is perhaps the one which
seems to most people the most difficult to measure, but, while it was
some time before methods of measuring it did occur to anyone, its
measurement is effected very easily. In cracking nuts a part of the
kernel will usually drop right out, some times it is a large part,
occasionally all, and sometimes it is but a small portion. A perfect
cracker is one where the entire kernel drops out after cracking. This
would have 100% cracking quality. When 4/5 of the