kernel drops out after
cracking and the remaining 1/5 can be extracted only by recracking or
by picking out, the nut is said to have 80% cracking quality. In other
words, the cracking quality is the ratio of the weight of the kernel
which drops out after cracking to the entire kernel. The operations of
determining cracking quality in practice are first, selecting five
average nuts; second, cracking them and weighing the part of the kernels
which drop out after cracking; third, extracting the balance of the
kernels and getting the weight of all the kernels; fourth, dividing the
weight of the part of the kernels which drop out after cracking by the
total weight of the kernels, and the result is the cracking quality.
After an examination of the figures of a large number of nuts, the table
below was made up from which the number of points to be awarded for any
given cracking quality is readily obtained. Taking the Lutz black walnut
as an example again we find that the weight of the kernels which dropped
out after cracking was 24 grams while the total weight of kernels was
32.5 grams which gives a cracking quality of 73.8% which would be
awarded 13 points for cracking quality.

BLACK WALNUTS--CRACKING QUALITY

Percentage of kernel that drops out after cracking.
Highest, Alley[4], 100%; Lowest, Butler, 22.9%.

Cracking Quality. Points.
100% 20
96% and all higher percentages under 100% 19
92% and all higher percentages under 96% 18
88% and all higher percentages under 92% 17
84% and all higher percentages under 88% 16
80% and all higher percentages under 84% 15
76% and all higher percentages under 80% 14
72% and all higher percentages under 76% 13
68% and all higher percentages under 72% 12
64% and all higher percentages under 68% 11
60% and all higher percentages under 64% 10
56% and all higher percentages under 60% 9
52% and all higher percentages under 56% 8
48% and all higher percentages under 52% 7
44% and all higher percentages under 48% 6
40% and all higher percentages under 44% 5
36% and all higher percentages under 40% 4
32% and all higher percentages under 36% 3
28% and all higher percentages under 32% 2
24% and all higher percentages under 28% 1
20% and all higher percentages under 24% 0

COLOR OF KERNEL: This is determined in the