but I think Mr. McCoy can give some
experience. Now, Mr. Roper here, has had experience in budding the black
walnut, haven't you?

MR. W. N. ROPER: We only put in about a dozen buds a short time ago. I
think half of those are growing.

MR. LITTLEPAGE: Well, we budded, perhaps, two or three hundred this
summer, and I don't know really how they are coming out, but, from the
way these grafts behaved this spring, I don't see any reason why it is
going to be very difficult. What do you know about it, Mr. McCoy?

MR. R. L. MCCOY: Mr. Stabler's grafts didn't take very well, but so far
as budding the black walnut is concerned, it is just as easy as handling
the peach; there is nothing to it when you get the bud-wood; but first
you have got to have the bud-wood. You can't jump on to any old tree and
get buds that will give satisfactory results. Now, if Mr. Reed and his
father had to go into Wisconsin and Michigan to get their bud-wood, and
cut it from some old cherry trees, we'll say, and came back to Indiana
and tried to produce trees from those buds in the nursery, they would
fail.

THE PRESIDENT: Well, the net result, apparently, of the discussion on
propagation seems to be that Mr. McCoy, in Indiana, has had great
success with buds; Mr. Littlepage, in Maryland, has had great success
with grafts; I also had great success with grafts put in by a man who
could neither read nor write, but who was taught the technique as
taught by this Society. Is there any further discussion?

MR. LITTLEPAGE: Mr. President, Professor Hutt ought to know something
about the black walnut. He knows something about everything else I have
ever talked to him about. I believe he wrote me, in connection with some
of his tests, that forty-seven per cent of the Stabler nuts were meat.

PROF. W. N. HUTT: I think so. I think it was pretty close to a half.
There were no broken halves at all, and some of them came out entirely
whole.

THE PRESIDENT: We want to hear from Dr. Deming.

THE SECRETARY: I just want to call attention to one of the questions on
our list. "What can we do to cheapen nuts and nut meats in the retail
market so as to make this valuable food available to persons of small
means?" It seems to me that we are going to do that with such nuts as
the black walnut. I think we ought to work for the time when the black
walnut can be sold in quantity in New York City, and in all the larger
cities for around a dollar a bushel. Perhaps the she