Chapter XI: Section 5: It shall be unlawful to cut, destroy, injure, deface or (1)

break any ornamental, nut bearing, food producing or shade tree
upon any public highway or place, except where such trees shall
interfere with the proper construction or maintenance of such
highways. It shall be unlawful to affix to any such tree any
picture, announcement, play-bill, notice or advertisement, or to
paint or mark such tree, except for the purpose of protecting it,
or to negligently permit any animal to break down, injure or
destroy any such tree within the limits of any public highway. Any
person violating any of the provisions of this act shall be guilty
of a misdemeanor and on conviction thereof shall be punished by a
fine of not less than one dollar or more than twenty-five dollars,
and in default of payment of any such fine may be imprisoned in the
county jail for a period not exceeding thirty days. Such person
shall be liable to the owner of the trees for treble the amount of
damages sustained.

LUREN D. DICKINSON,
Lieutenant Governor, President of the Senate.

TOM REED,
Speaker of the House of Representatives.

Approved, March 28, 1919.

ALBERT E. SLEEPER,
Governor.

MR. C. A. REED: Mr. Chairman, I _move_ that before adjournment the chairman appoint a committee of three members of this association to carefully review this bill and either report in favor of any suggestions that they may wish to make in regard to its amendment or give approval of the bill as it stands.

MR. LINTON: I support the motion.

PRESIDENT REED: It is moved and seconded that the chairman appoint a committee of three to carry out the recommendations. All in favor say Aye; contrary, No. It is CARRIED.

SENATOR PENNEY: That law is adjusted to the laws of Michigan and any other state proposed would have to adjust it to fit their laws.

PRESIDENT REED: I would like to have Mr. C. A. Reed on that committee, Mr. Olcott and Dr. Morris.

C. A. REED: Then, Mr. President, in addition to that we are going to take the liberty of adding an _ex officio_ member, Mr. Littlepage, an ex-president and also a good thoroughgoing nut.

MR. JONES: My understanding is the provision for six-ft. trees. Six foot nut trees unless they have been transplanted several times will hardly succeed. I would say use small trees along the highway.

PRESIDENT REED: I think that would need to be worked out. I think a six foot tree is a little dangerous in some varieties. The committee might find it wise to offer some suggestions in that line.

VOICE: If you plant a tree six feet high, you are sure of having a tree there.

PRESIDENT REED: I believe Dr. Kellogg is about ready now, and we will hear from Dr. Kellogg whom you are all acquainted with.

THE SOY BEAN

DR. J. H. KELLOGG, BATTLE CREEK, MICHIGAN

It is evident that the live stock industry is shriveling up. The livestock inhabitants of the country--the pigs, sheep and cattle--are much smaller in population at the present time than they were twenty-five or thirty years ago, and are getting smaller all the time. The price of meat is high and is going to continue to climb. It is away out of reach of the average laboring man even at the present time. I heard Dr. Charley Mayo say at a clinic not long ago that meat is so high he could not afford to eat it and he didn't see how anybody could; and as a matter of fact, he didn't need it anyhow, and so we could easily get along without it. As a matter of fact, as Mr. Bill said some years ago it is not really so much the high cost of living as it is the cost of high living; and the use of meat is such an extravagant and expensive thing it is very important that people should know how to get along without meat.

The experimenters of the agricultural experiment stations have shown us that it takes thirty-three pounds of dry digestible food substance to make one pound of beef--31 or 32 pounds to make a pound of beef, and 33 or 34 pounds to make a pound of mutton. Seven pounds of digestible food substance will make a pound of dry milk. So we can readily see that there is an enormous waste of foodstuff. Only about ten per cent of the corn raised is used for feeding human beings. The rest is fed to animals and a large part of it is wasted.

So it is exceedingly important, it seems to me, that this nut industry should be encouraged in every way. A half million acres of nut trees well advanced and producing would produce all of the fat and more digestible fat, and all the protein and more digestible protein, than we are now using in the entire country. We are producing more than enough food in corn and other foodstuffs to feed nearly three times our present population, and most of it is wasted in the energy which the hog, the steer and other animals use up in running around and keeping warm. That is where the great loss comes. In nuts we have a choice foodstuff as digestible as any other foodstuff, and Prof. Torrey and Prof. Mendel and others who have recently made experiments have shown that the protein of the nut and the protein of vegetables in general is not so putrescible as the protein of meats. There are good reasons for it. It does not undergo putrefaction so readily any way, and besides meat carries along with it the bacteria which produce putrefaction.

Meat is the filthiest thing that goes upon our tables. If the number of bacteria in milk was as great as the number of bacteria in meat, nobody would think of eating it. If the bacteria in water were as numerous as in milk, no one would be willing to drink the water. It is a very curious thing that we permit in milk and in meat a condition of things we would not tolerate in air or water for a moment. Every morsel of meat a person eats contains some billions of the bacteria of the very worst sort. Bacteria found in meat are those which produce colitis, appendicitis, abscesses of the teeth and diseased conditions of the tonsils. They predispose to a good many infectious diseases of the intestine, and no doubt predispose to cancer. It is pretty well established at the present time that cancer is a disease of meat eating men and animals. About one cow in fifty has cancer, whereas every seventh dog taken to a hospital sick is found to have cancer. Dr. Mayo recently gathered some statistics on this matter, and he told me and some other doctors that dogs under eight years of age, every fourth one has cancer; every third one of dogs ten years of age has cancer, and half of all the dogs over twelve years of age have cancer and would die of it if left to themselves. These statements were based on laboratory animals that were killed when they were well and not sick, so the observation ought to be fairly reliable.

I was to say particularly a few words about the soy bean. I am not going to try to tell you very much about it, because I do not know very much about it. If you want to learn all about it, you can easily do so by writing to Mr. W. J. Morse, of the Bureau of Plant Industry, U. S. Department of Agriculture, Washington, D. C. Farmers' Bulletin 973, one of the very best on this subject, tells all about the culture of this exceedingly useful legume. The soy bean is really the beefsteak of China and Japan. In those oriental countries, soy beans have been used for centuries. It is more nearly like a nut than a bean. Perhaps I better show you the pictures first, and then have the curtains raised so we can get a better inspection of the beans.

The composition of the soy bean is very remarkably different from that of the ordinary bean. It contains forty per cent of fat, on the average and about forty per cent of protein--sometimes more than forty per cent. The protein is sixty per cent more than in our best ordinary foods; and the fat is five or six times as much as that found in the ordinary bean.

A thousand different varieties of the soy bean have been gathered by the Bureau of Plant Industry of the Department of Agriculture at Washington. Five hundred of these varieties have been tested, and thirty or forty of them have been found to be adapted to this country, and very useful. You can see in this picture the great mass of pods to be found growing on the plant. This slide shows how unusually well they grow in the field. You can see the pods scattered all through the plant. A large part of the foliage is made up of pods. This is one of our own fields of the beans that we raised this year. It is rather difficult to raise the bean in this latitude, because it requires a long time to mature. It requires about 110 days for some varieties. We have, however, a variety we raised here that we got from the agricultural department of Ontario. We found it matured very well indeed in 120 days. We planted the bean here the first week in May and harvested it the first week in September; so its season was about 120 days. I found this particular bean was new to the agricultural department at Washington, and have sent them some of the seed, and I think they are going to make some trial of it.

This is a view of a field of the Hahto variety which is a particularly fine variety for use as a shelled bean. In China the soy bean is very little used as we use beans. They do not cook the bean and eat it as we do; but instead they make it into a cheese which they call tofu, and this cheese is made by soaking the beans, grinding them into a pulp, then boiling for ten or fifteen minutes with about five volumes of water; then the milky mass is precipitated with sulphate of magnesia or citric acid, a very small amount because they use it as a curd. I have here a sample of the curd which I will pass around in a moment for you to see. This picture shows this curd pressed in large cakes. The soy bean curd is stored on wooden trays in a dark room. It is also stored in large earthen jars. They cure it and make cheese out of it which very closely resembles our American milk cheese. They also use the beans for sprouting.

The bean lacks only two things. It lacks lime and the fat-soluble vitamines. It contains a considerable amount of the fat-soluble vitamines. It is one of the very few seeds that is found to contain a sufficient amount of the fat-soluble vitamine to promote growth, so that animals will grow and develop normally on the bean alone without any other sort of fat-soluble vitamine. If the bean is sprouted, a large amount of this fat-soluble vitamine is produced by the plant itself. This is also found to be a valuable means of preventing scurvy--by sprouting the beans in this way and using the sprouts as a salad. The sprouts are used as a green vegetable. It is an easy way of getting green vegetables at any season of the year. It takes the place of ordinary greens.

Here is a courtyard full of pots in which the fermented soy beans are placed. This is a very interesting scheme they have for making a substitute for meat extract. By this means they prepare an extract which closely resembles extract of beef. In fact, it is rather a finer flavored product than meat extracts. It is made by first cooking the beans, spreading them out in the yard on trays and allowing a fungus to grow, and after two or three weeks the whole mass is put into pots of brine in the yard and allowed to remain there for a year or more, and at the end of that time the brine has become soy sauce.

This shows a mass of soy roots. It has been suggested it might be very useful to nut growers as a means of fertilizing the soil, a crop which will fertilize the soil for the trees and at the same time give a valuable return for the labor and expense. The little nodules on the roots are very numerous and show well here. They produce nitrogen, concentrated nitrogen from the air as do the nodules on the roots of alfalfa. The _Scientific American_ recently stated that the soy bean is one of the most promising of vegetables. It provides food for man and beast. Given enough soy beans and granted the art of preparing them so that they might be served as food having sufficient diversity and palatableness, neither meat nor fish nor fat would be needed. In this respect the Germans did not prepare for war. If they had had the soy bean industry well developed it might have helped them through, and the map of the world might have been seriously changed from what it now is.

I think one of the finest of the soy beans is the Hahto variety. They grow one or two in a pod. I saw some of these beans in the market in Jerusalem forty years ago. When about three quarters grown and used as shelled beans they are exceedingly palatable. If at the dinner table today you will call for a soy bean omelet, you will be quite surprised. Dr. Morris tried it this morning and was kind enough to say it was the finest he ever ate.

The soy bean is the best of a large part of the cookery of the orient. We have been introducing it here the last few months, and it is very palatable, very digestible, and our patients like it very much. If you are interested in the soy bean, write, to W. J. Morse, or to the Agricultural Department, Bureau of Plant Industry, and they will give you a lot of interesting information about it. In starting the planting of the bean, it is necessary to inoculate the soil as in the starting of a planting of alfalfa.

PRESIDENT REED: Mr. Bixby has prepared a paper on "Judging Nuts" which there is not now time for him to read. It will be inserted in the proceedings at this point.

JUDGING NUTS

WILLARD G. BIXBY, BALDWIN, NASSAU CO., N. Y.

That there are differences in nuts is apparent to everybody. The selecting of the best nuts out of a lot of two or three usually presents no difficulty, and, when the number of nuts to be judged amounts to a dozen or so, it is generally possible to pick out the best, but, when one has before him nuts from several hundred trees, the problem becomes a very different one, and the person who tries to pick out the best from such a lot soon becomes aware of his own limitations. If, in addition, he has sufficient respect for consistency to try to be so exact in his judgment as to be able to go over a large lot of nuts today, we will say, and several months hence go over the same lot again and render the same verdict on each one of them, he will doubtless give the matter up as an impossibility, and yet that is just what is wanted and expected of those who judge the nuts which are sent in to the annual contests, which contests have resulted in bringing to the attention of the nut growing world the nuts of so many fine trees.

The experience of the last two or three years in being one of the judges who passed on the nuts which were sent in to the contests convinced me, almost at the start, of the desirability of getting methods where it would be possible to go over a large lot of nuts now and several months hence, and render the same verdict on each one of them, but now how to do it was not at first apparent, and the methods for doing it which will be outlined are the results of much work, many attempts, and the discarding of many of the methods tried.

Considering the methods used in judging fruit, animals and fowl has helped to some extent, but this assistance did not go far. The beginning of improved methods of judging any of the above, is the establishment of a score card, as it is called, which is nothing more than an enumeration of the characteristics and a decision as to the relative value of each one. Usually the values assigned to each characteristic are such that when added up the total will be 100 points. Score cards of this character are in general use.

The first attempt to make a score card for use in judging the nuts to which the Northern Nut Growers' Association gives its attention, so so far as I am aware, was that of a committee of the Northern Nut Growers' Association, which reported at the Fifth Annual Meeting at Evansville, Ind., 1914, and which report will be found on page 20 of the report of that meeting. Prof. E. R. Lake was chairman of the committee. The score card for butternuts, black walnuts and hickories which it recommended is noted below:

General Values Points
Size 10
Form 5
Color 5

Shell Values
Thinness 15
Cracking 20

Kernel Values
Color 10
Plumpness 5
Flavor 10
Quality 20
___

Total 100

This score card has served as a basis for all the work that has been done in judging nuts since that work has largely fallen to me. It was early found desirable, however, to change the score card in one or two respects, and it has since been changed two or three times as the experience gained in judging nuts saw it was desirable. The score card now in use is noted below:

General Values
Weight 10
Form 5
Color 5

Shell Values
Husking Quality 5
Thinness 10
Cracking Quality 20

Kernel Values
Color 5
Proportion of kernel 20
Quality and Flavor 20
___

Total 100

The first time one attempts to judge a large number of nuts whether with the aid of such a score card as that proposed by Prof. Lake's Committee or without it, he gets into practical difficulties at once. These difficulties are not with the score card but in its use. Take for example the characteristic, size, the first one on Prof. Lake's score card. How can a person tell from the nuts of a hundred hickory trees which is the largest and which is the smallest and which are intermediate; in short how can he arrange them in order of size, the largest at one end of the line and the smallest at the other with a uniform graduation in between. Anyone who tries to do such a thing quickly finds that it is impossible to do this correctly if one has only his eye to aid him in determining size. The inability to do so quickly becomes apparent if a person tries to arrange such a lot of nuts in order of size at one time and then several days later tries to arrange the same lot of nuts in order of size again. It is almost certain that they will not get arranged the same both times. The differences between the nuts are usually so minute, and, what is more important, the difficulties of correctly estimating size by the eye alone are so great that it is practically impossible to do it. An expert on this point can do it of course much better than one who is not, but even the expert is only too well aware of his limitations and of the impossibility of properly doing the above. The same difficulty is apparent with every characteristic on the list and while judging by experts with the aid of a score card, is, so far as I am aware, the method used in judging fruit, farm animals, poultry, etc., the crudeness of this method is only too evident to the experts themselves. Two or three years ago it seemed very far inferior to what actually measuring these characteristics would be, although such measurement at first seemed difficult, not to say almost impossible. Much work has been done on this, and it is very gratifying to say that this measurement has been found possible to an extent that was not dreamed of before the work was started. Before outlining the methods worked out to do this a little discussion will be given on Prof. Lake's score card, the characteristics which it pointed out, and the reason shown for changing some of them.

Size is a characteristic which is apparent to everyone, yet the actual measurement of size in the case of a large lot of nuts presents difficulties which seem practically insurmountable. A serious attempt was made to measure the length, breadth and height of the nuts examined and gauges were made which should do this exactly and quickly. These were finely discarded and the characteristic "weight" adopted in place of size. This has to quite an extent replaced size in considering farm products. When we used to buy potatoes by the bushel we used to get a bushel basket full, now we get the legal weight of a bushel of potatoes and instances of this kind might be multiplied almost indefinitely. While weight and size are not exactly the same thing, yet they are so to a large extent in the case of a given commodity, such as nuts of one species, and weight can be accurately and rapidly determined.

Plumpness is another characteristic which we all understand as far as the difference between a nut with a plump well filled kernel is concerned, and one with a shriveled up kernel, but when it comes to arranging the kernels of a lot of nuts in order of their plumpness, the one who tries to do it becomes ready to give up before he really gets started. It was found that the ratio of the weight of kernel to the weight of the entire nut which is termed "proportion of kernel" was never large in the case of a nut with shriveled kernel. It was small in the case of a nut with a thick shell and a plump well filled kernel, but, as stated above it was never large in the case of a nut with a shriveled kernel and a good deal of work on the subject convinced me that the characteristic "proportion of kernel" could be very well substituted for plumpness.

There seemed at the present time little use for separating flavor and quality as there seemed to be some question as to what was intended by the terms separately and so they were considered together. I would like to state here that little consideration has so far been given as to whether the number of points awarded for each characteristic are such as to cause the nut that will ultimately be considered of most value commercially to get the first prize or not. The score card of Prof. Lake's seemed so good that it was thought far more important at present to develop methods of measuring these characteristics. A careful study of the nuts sent in to the contests, it was thought, would point out most parts of the score card where improvement could be made, and this has already proved to be so to a considerable extent. The methods of quantitatively measuring the different characteristics and determining the number of points to be awarded for each will be outlined one at a time.

WEIGHT: This is determined by an accurate scale, one weighing to 1/10 gram was used, and the same scale was used directly or indirectly for determining six out of the nine characteristics considered. In determining weight, five average nuts (as far as could be determined by appearance) were weighed and the average weight determined. Having at hand the weights of the largest and smallest nuts of the species under examination, the largest nut was awarded 10 points and the smallest 0 and the nuts of intermediate weight were awarded intermediate figures. The method of doing this will best be seen by taking a specific instance e. g. the Lutz black walnut, the average weight of which is 26.4g. The Alley black walnut, the average weight of which is 10.0g is the smallest good black walnut which has come to our attention, while the Armknecht black walnut which weighs 28.9g is the largest one of which we know. The Armknecht black walnut would be awarded 10 points for weight and the Alley 0 points and a table would be made up for use in determining the number of points to be awarded for intermediate weights as noted below:

BLACK WALNUTS--WEIGHT

Heaviest Armknecht 28.9 grams; Lightest Alley 10.0 grams.

Weight of nut. Points.

28 grams and less than 30 grams 10
26 " " " " 28 " 9
24 " " " " 26 " 8
22 " " " " 24 " 6
20 " " " " 22 " 5
18 " " " " 20 " 4
16 " " " " 18 " 3
14 " " " " 16 " 2
12 " " " " 14 " 1
10 " " " " 12 " 0

After the average weight of five nuts of a given variety has been determined, an inspection of the table shows at a glance the number of points to be awarded for weight, which, in the case of the Lutz Black walnut, is 9. In case a nut should be entered which was very much larger or smaller than provided for, the table can be extended for use temporarily. The table, however, should be revised before being used the next year. For example, had a nut come in weighing 30.5 grams this might have been awarded 11 points, and had one weighing 8.5 grams come in this would have been awarded-1 point in order to give each nut full credit, for excellence in size or to penalize it for lack of it. It will be noticed that by the method outlined the size of a nut is determined exactly and the same number of points for size (or weight) would be awarded today, next week, next month, or next year, barring of course real changes, e. g. those caused by actual loss of moisture, etc.

FORM: It was only recently that a method of measuring this characteristic has been suggested and this has been tried out only experimentally. By form is meant attractive appearing shape which has been held to be absence of hollows, ridges, angles, etc. A round, smooth nut would be held to have perfect form in distinction from nuts that are rough and full of ridges or edges. The only method of measuring that has been suggested and which it is believed will work out satisfactorily is to first select an average nut and weigh, then fill up the hollows in the surface of the nut with wax just covering the ridges till the surface is smooth, and weigh. This will give the weight of the nut plus the weight of the wax needed to fill up the hollows on the surface. As the specific gravity of the wax is 4/5 that of the nut the figure actually used is weight of nut plus 5/4 weight of the wax, which gives the weight of a nut of the size of the sample with the hollows in the shell filled up or the weight of a nut of perfect form of the size of the sample. The measurement of form is then the weight of the average nut divided by the weight of a nut of the same size of perfect shape, that is without hollows or ridges.

A measurement of form of a black walnut gave the following:

Weight of nut 22.5 grams
Weight of nut and wax 24.6 "
Weight of wax 2.1 "
Weight of 5-4 wax 2.6 "
Weight of nut and 5-4 wax 25.1 "
Form 22.5÷25.1=89.7%

When a nut has perfect form there will be no hollows to fill and no wax will be needed and the weight of nut and 5/4 of the wax will be the same as the weight of the nut and therefore its form figure will be 100%. The number of points to be awarded for any measurement of form would be determined by making up a table as was made up for awarding points for weight, but such a table cannot be made up till after an examination of form values for a large number of nuts. This will be done later.

COLOR: The color of shell was measured by making up samples of water colors of all gradations of color between the lightest shell and the darkest. From these, five were selected as showing in five steps the differences noted, the lightest being marked 5, the next 4 and so on down to the darkest which was marked 0. With these color standards in front of the one judging, it was only necessary to take the nut to be judged and lay it on the standards of color and the figure on the shade which the nut most nearly matched was the figure awarded for color.

HUSKING QUALITY: This represents the ease with which the husk can be removed. In view of the well known fact that husks of all nuts do not come off with equal facility the need of such is apparent. Its measurement will be the proportion of husk removed by a standard husking operation.

THINNESS OF SHELL: This was measured by providing a means for bringing two metal surfaces together, keeping them always parallel. The nut to be cracked was placed between these surfaces and an arrangement of scale levers provided so that the pressure exerted on the nut could be weighed. The surfaces were brought together 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

+-------------------------------------------------------+ |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 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 same way as the color of the shell by comparing with a standard color scale, and the step of the scale whose color most nearly matches the color of the kernel being examined gives the figure to be awarded.

PROPORTION OF KERNEL: This is the ratio of the weight of the kernels of five average nuts to the entire weight of such average nuts. After this has been determined a comparison with the table below which was made up after an examination of the proportion of kernel of a large number of nuts, the number of points to be awarded is readily determined. If we take for example the Lutz black walnuts again we find the weight of five average nuts 132.0 grams and the weight of the kernels of these nuts 32.5 grams which gives for the proportion of kernel 24.0% which would be awarded 8 points.

BLACK WALNUTS--PROPORTION OF KERNEL

Ratio of weight of kernel to weight of entire nut (without husk)
Highest, Ten Eyck 36.4%; Lowest, Seefeldt, 16%.

Percent of Kernel. Points

36% and less than 37% 20
35% and less than 36% 19
34% and less than 35% 18
33% and less than 34% 17
32% and less than 33% 16
31% and less than 32% 15
30% and less than 31% 14
29% and less than 30% 13
28% and less than 29% 12
27% and less than 28% 11
26% and less than 27% 10
25% and less than 26% 9
24% and less than 25% 8
23% and less than 24% 7
22% and less than 23% 6
21% and less than 22% 5
20% and less than 21% 4
19% and less than 20% 3
18% and less than 19% 2
17% and less than 18% 1
16% and less than 17% 0

QUALITY AND FLAVOR: Absolutely no progress has so far been made in measuring this characteristic or more correctly these characteristics for, strictly speaking, there are a number of them instead of one and the only method available at present is tasting by experts. It is very much to be desired that methods for measuring this be worked out and several lines on which to work in order to accomplish it have been thought of but as yet no definite progress has been made.

While the characteristic as yet unmeasured is one of the most important and most difficult even for experts to estimate correctly when there are large numbers of nuts to be examined, the fact that it is possible to measure the other eight is a matter of a good deal of satisfaction and this satisfaction is the greater because with the methods that have been worked out it is possible for any ordinarily careful person to do the work about as well as it is for an expert and, as the work of judging a large number of nuts is very considerable, the elimination of a large part of the need for expert services is very gratifying. The services for example of such experts as Dr. Morris and Capt. Deming are obtainable only occasionally and for a short period. Now that the nuts sent in are rapidly increasing, it would have been impossible to have handled the contests without some improvements in the methods used.

While the same score card has been used for butternuts, black walnuts, and hickories it seemingly can be used quite well for English walnuts, Japan walnuts and pecans also, in short, for all nuts belonging to the botanical family Juglandaceae and perhaps for hazels. Separate ones will evidently be required for beechnuts, and chestnuts. The tables for determining the number of points to be awarded for a given value of any characteristic are likely to vary for each species. Inasmuch as there are fourteen species of hickories exclusive of the pecan that have to be considered and apparently even more species of walnuts not to mention beechnuts, chestnuts and hazels, one might think that nearly 100 tables would be required. A study of the matter, however, has shown that the number really needed is very much less, and the more that nuts are examined the more it seems possible to make one table answer for a number of species and have the number of points a nut receives indicate to a certain extent its value as a nut to grow, and not simply the value of a given variety of a certain species.

The hickories and the walnuts require a word in passing. There are at least nine species of hickory either native in the northeastern United States or that will grow there and it is quite possible that further study of the hickories will add to this number. Seven of these belong to the scale bud class, _Eucarya_, the shagbark, _Carya ovata_, the shellbark, _Carya laciniosa_, the scaly bark, _Carya Carolinae-septentrionalis_, the mockernut, _Carya alba_, and the close-bark pignut, _Carya glabra_, the loose-bark pignut, _Carya-ovalis_, and the pallid hickory, _Carya pallida_; while two belong to the open bud class, _Apocarya_, the pecan, _Carya pecan_, and the bitternut, _Carya cordiformis_. Hybrids between many of these species are found occurring naturally and seemingly hybrids between any two are possible, and the fact of many of them being hybrids is not evident on an inspection of the nuts. It is a noteworthy fact that quite a proportion of fine hickories that are being propagated are evidently hybrids and the number of our fine hickories which are evidently hybrids increases as they are studied more carefully. In many ways it would be desirable in the contest to offer prizes for the best nuts of each species of hickories, but the difficulty of determining the species from the nut alone, and the fact of such a proportion of our finest nuts being hybrids is sufficient to discourage the attempt. What was done in the 1918 contest, and what would seem to be the best thing that can be done is to offer the prizes for hickory nuts simply. Most of the prizes are taken by shagbarks but when a nut not a shagbark gets into the prize winning class, we make a class that would include it. For example, in the 1918 Contest, three shellbarks and one mockernut came into the prize winning class, whereupon a special lot of prizes for shellbarks and mockernuts were given. This enables us to do what would be accomplished in offering prizes for best nuts of each species of hickories. The same score card and tables therefore are used for each of these species. It is convenient, in judging nuts, to differentiate between the pecan on the one hand and the other hickories on the other, although study recently put on the matter would seem to show that this distinction is not exact and that some nuts, for example, which apparently are pure pecans are really pecan hickory hybrids.

The differences between the structure of the shell of the nuts of certain of the walnuts is greater than between the shell structure of the hickories and the walnuts may be divided into three classes. Hybrids between a number of species are found which have been formed naturally, and seemingly hybrids between all species are possible. It is convenient in judging nuts to differentiate between English walnuts, black walnuts, and butternuts, which nuts are representative of the three walnut classes and to include with the butternuts, the Japan walnuts. This will strike many people as a strange classification, i. e. to include the butternut and Japan walnut, but I feel sure that no one who has given the matter much study will so consider it. Whenever the two grow in proximity they hybridize so freely that one may be almost certain of not getting pure species if he plants nuts and raises seedlings. Indeed I have received many such hybrids which have been called either butternuts or Japan walnuts. As a matter of fact the same difficulty exists in distinguishing butternuts and Japan walnuts that exists in distinguishing hickories. There is no name which includes the butternut and Japan walnut as there is to include the various species of hickories, and, as such a name is urgently needed, I have used the word "butterjaps." This includes butternuts, Japan walnuts and hybrids between them. While it doubtless will be convenient to continue the names butternut and Japan walnut it should be understood that usually they will mean simply nuts which, as far as appearance is concerned, would seem to be one or the other, but very likely may be hybrids between the two species and might be more properly called by some name e. g. "butterjaps," which would include the two species and hybrids between them.

At this point the Convention took a recess to enable a photograph to be taken and immediately after reassembled for a business session.

FOOTNOTE:

[4] An additional lot of Alley Black Walnuts received several months after the one entered in the 1918 contest did not show 100% cracking quality.

BUSINESS SESSION

PRESIDENT W. C. REED IN THE CHAIR

PRESIDENT REED: If Mr. Patterson is in the room, we will be glad to hear from him at this time. He has a matter he wants to bring before us.

MR. PATTERSON: Mr. President and Gentlemen: The National Nut Growers Association for some three years have had a standing committee on federal aid for the nut industry. Two years ago through the instrumentality of that committee, the appropriation for investigational work was increased by some fifteen thousand dollars from the previous appropriation. The total appropriation along this line now is thirty thousand to thirty-five thousand dollars. During the past year the almond growers felt the need of some encouragement and help from the Department of Agriculture, and the last appropriation was increased but was not made specific for the pecan industry, but for the nut industry in general in the United States which was entirely agreeable to the pecan people. And now I appear before you especially to call your attention to this movement and to suggest that this association should appoint a committee to co-operate with a committee from the National Nut Growers' Association and the Almond Growers' Association, and the nut growers of Washington and Oregon in an effort to secure an appropriation from the Department of Agriculture which would commensurate with the needs of the great nut industry in the United States. As we all know, it is entirely in its infancy as a commercial proposition and I doubt not we all agree as to its wonderful possibilities. The recommendation from the Secretary of the Department of Agriculture has gone to the House committee this year without any increase over the appropriation of last year; so that it will be necessary if any increased allowance is made, that pressure shall be brought to bear upon the House committee of agriculture, or the Senate committee (the bill is before the House committee at present), to get them to appreciate the importance of this appropriation. I might say I am on my way to Washington now to see if I can do anything in co-operation with the California Almond Growers Association and such other co-operation as we can get to see if we can get an increase in the appropriation over and above the appropriation recommended by the Secretary of Agriculture. The Secretary is not opposed to a higher appropriation, but he has had orders from higher up not to recommend any increase. I thank you for the privilege of bringing this matter to the attention of the Association with the suggestion that, if it meets with your approval you appoint a committee to co-operate with the other committees already appointed by these other associations.

PRESIDENT REED: You have heard the suggestion by Mr. Patterson. Are there any remarks?

MR. BIXBY: I move, Mr President, that a committee on Federal Aid be appointed for that purpose, to co-operate with the other associations for the purpose of securing for the nut industry an appropriation sufficient or at least somewhere near sufficient for the work in hand. There is much work to be done that should be done now.

MR. OLCOTT: I second the motion, Mr. President.

PRESIDENT REED: You have heard the motion. It is moved that a committee be appointed for this work, as suggested. All in favor of the motion say Aye. Contrary same sign. It is CARRIED. I think it would be well to leave that committee to the incoming president. That was your idea, Mr. Bixby, was it?

MR. BIXBY: I didn't think that far.

PRESIDENT REED: That won't be far off, and I think it would be well to leave the appointment of that committee to the incoming president. I think also, it would be well, before appointing that committee, to confer a little bit to see who could possibly attend, could go to Washington, and would have the time to give to it.

PRESIDENT REED: We will now have the report of the nominating committee.

REPORT OF THE NOMINATING COMMITTEE

Your committee on Nominations, having in mind the rapidly expanding interest in Nut Culture and the need of the Northern Nut Growers Association for a board of officers especially equipped for extending development on broad lines, respectfully submit the following nominations:

_For President_--WILLIAM S. LINTON, Saginaw, Michigan.
_For Vice-President_--JAMES S. MCGLENNON, Rochester, New York.
_For Secretary-Treasurer_--WILLARD G. BIXBY, Baldwin, New York.
_For Acting Secretary_--DR. W. C. DEMING, Wilton, Connecticut.
_For Executive Committee_--MESSRS. LINTON, MCGLENNON, BIXBY,
W. C. REED, AND J. RUSSELL SMITH.

(Signed) Ralph T Olcott
James S. McGlennon
Robert T Morris
William S. Linton
J. F. Jones

MR. OLCOTT: Secretary-Treasurer Bixby has suggested that the work of his office be divided, he to look after the financial affairs and the nut contests, Dr. Deming to assume the work of the Secretary proper. The constitution provides that the three principal officers and the last two retiring presidents be the executive committee. As the constitution specifically provides regarding this matter, the committee suggests the position of acting secretary for Dr. Deming until such action may be taken as will conform to the constitution.

PRESIDENT REED: You have heard the report of the committee. What is your pleasure?

MR. C. A. REED: I move that this report of the committee be unanimously adopted and the officers be elected, and the secretary so cast the ballot.

MR. SMEDLEY: I second the motion.

PRESIDENT REED: All in favor of that vote say Aye. Opposed, No. CARRIED. I hereby instruct the secretary to cast the unanimous ballot of the Association for the list of officers as read.

The Secretary then cast a ballot for the persons on the report of the Nominating Committee, and declared the following elected:

_President_--WILLIAM S. LINTON, Saginaw, Mich.
_Vice-President_--JAMES S. MCGLENNON, Rochester, N. Y.
_Secretary-Treasurer_--WILLARD G. BIXBY, Baldwin, New York.
_Executive Committee_--The above three and W. C. REED, Vincennes,
Ind., and J. RUSSELL SMITH, Swarthmore, Penn.
_Acting Secretary_--DR. W. C. DEMING, Wilton, Conn.

PRESIDENT REED: In regard to the change in the constitution, that will have to go over until next year.

MR. OLCOTT: The constitution provides that notice be given to this convention for action to be taken a year from now; or that thirty days before action is taken, the notice be sent to the members. It seems to me that inasmuch as the action proposed is fully understood, that Dr. Deming is available, and Mr. Bixby kindly consented while Dr. Deming was tied up in the war work to look after this work, that there really is enough for two, and as both are agreeable, this is the time to take that action to become effective a year from now unless you can bring it about quicker.

PRESIDENT REED: I should think it is only necessary to take the action on that. If there is some one better posted on parliamentary law, who thinks entire action better be taken at this time, I will entertain a motion. If not, we will let it stand as it is at present.

MR. OLCOTT: I move that it is the sentiment of this convention, and that the members should be notified through the annual report and the regular proceedings, that that action is contemplated--to divide the office of Secretary-Treasurer at the next annual meeting, and that the constitution be changed as follows:

That Article IV, _Officers_, be changed as follows: There shall be a president, a vice-president, a treasurer and a secretary, who shall be elected at the annual meeting; and an executive committee of six persons of which the president, two last retiring presidents, vice-president, treasurer and secretary shall be members. There shall be a state vice-president from each state, dependency, or county represented in the membership of the association, who shall be appointed by the president.

That Article VII, _Quorum_, be changed as follows: Ten members of the association shall constitution a quorum, but must include a majority of the executive committee, or two of the four elected officers.

VOICE: I second the motion.

PRESIDENT REED: It is moved and seconded that this matter come up at the next annual meeting to be voted on as presented by Mr. Olcott. All in favor say Aye; opposed, No. CARRIED. I believe we have a report of the auditing committee that should come up.

MR. C. A. REED: Mr. Chairman, I believe I am the sole member of the Auditing Committee who is present. I have to report that the committee has not acted, but I think we can do this if agreeable: If you will leave it to the committee to audit the account, and if the committee finds the account is not accurate, to report to that effect next year and bring Mr. Bixby to time, then; otherwise say nothing about it.

PRESIDENT REED: I think we are willing to do it on that basis. Mr. Secretary, are there any other things that ought to come up that you think of?

MR. BIXBY: I have a resolution here if this is in order now. This resolution is sent from Mr. Littlepage.

"Whereas this Association is justly jealous of its character and standing among the nut-growing public of this western continent and especially among the northern nut culturists, amateur or professional; and