ams per nut. The
score of these two samples was 85.0 and 85.4 respectively apparently
because there were no empty nuts in either sample.

The results of tests on 18 of these replicate samples of Ohio are given
in Table 3. The nuts were apparently a uniform lot. The kernels while of
good quality were in most cases not quite plump and did not fill the
cavities of the shell tightly. This doubtless accounts for the large
number of quarters recovered. The kernels on the whole were plumper than
with the variety Snyder reported in Table 2 and there were fewer empty
nuts. Of the samples that were not soaked the variation of 4.3 per cent
in the per cent first crack is of the same order as variation of 3.6 per
cent for total per cent kernel and indicates uniform cracking technique.

The data in Table 3 gives evidence of the effect of treatments before
cracking. The first nine samples marked with an asterisk were held for
several weeks in a damp cellar and have an average test score of 86.6.
The last seven samples were held in a dry but unheated room for a week
before cracking and show an average test score of 83.7. The average
score for the two soaked samples was 93.9. Soaking also increased the
number of halves and quarters recovered in the same way as shown with
variety Snyder in Table 2. None of these samples was excessively dry. In
this table the lowest score (sample 19) is directly related to the
presence of 3 empty nuts in the sample. The low score of sample 21 is
mostly related to low per cent first crack which is caused by large
number of bound quarters and the high penalty related to empty nuts and
shrivelled kernels. These scores seem to indicate the value of the
samples but bring out the difficulty of obtaining equal scores from such
replicate samples. The other scores in the table are probably as close
to each other as can be expected with samples of this sort.

In this and the preceding tables the number of bound quarters is given
as an indication of cracking technique. With the Hershey cracker the
nuts of many varieties will split into four quarters without releasing
the kernels. The number of such bound quarters is increased if the
operator does not put sufficient pressure on the anvils to crush the
shoulders of the nut and free the kernel. On the other hand if too much
pressure is used and the anvils brought too close together the kernels
will be crushed and the score affected adversely. With some varieties,
for