Northern Nut Growers Report of the Proceedings at the Twenty-First Annual Meeting | Page 9

may grade differently. The next highest is the Ogden.
I believe it was found in Kentucky in 1926 or 1927. Score of 70.90.
The Ogden nuts that I tested were thoroughly dry and gave an excellent
cracking quality, and I expect the test would go down a little bit had
they not been dried so long. I am sure, however, the Ogden is an
excellent cracker. I don't know just how the flavor of the Ogden will be.
I have some feeling that the flavor will not be as good as some.
The third is the Adams. This one comes from West Park in the northern

part of Iowa. It is one that runs very high in kernel per cent. This gives
a total score of 70.87.
While I think of it, there is one point about the method that I use for
scoring that is better, I think, than some other methods that have been
used, that it gives credit for even a part of a per cent. You will notice
that I run these out to the third point.
I can't say about the Adams color. That nut also had been thoroughly
dried and I think the cracking quality shows better than it ordinarily
would. I think that is a variety that we should keep in mind and
especially that it should be used for crossing because of high
percentage of kernel.
The fourth comes from Arkansas, that I have called the "Walker."
Scored 70. I suppose we can't claim it entirely from Arkansas, although
it was planted there about 50 years ago. The owner moved there from
Illinois. There are five or six trees, two of them with excellent nuts. The
chances are that the score of this would be lowered somewhat if it were
more thoroughly tested. Last year when I tested I only got four. He told
me that was almost the most complete failure he had ever known for
that tree. Of those four only two were good. One of them I tested before
it was thoroughly dry and I felt that I couldn't test it properly. The other
nut I tested was larger. It weighed about 36 grams. I am sure that size
will be cut down when we can get the nuts from a normal crop. This
year the tree has a good crop and it can be tested more thoroughly.
The next on the list is the Burrows. I think I only had two nuts for
testing this variety. So this score may be somewhat altered. I always try
to test at least ten nuts, and another year if I can get a sample I will test
them again. The score was 69.79.
Following that is another one of Mr. Snyder's, the Finney, from Iowa.
That scored 68.82. After that comes our old standard variety, the Ohio,
68.30. Thomas 67.93. Following the Thomas is a variety, the Bohanan,
with a score of 66.89. After that the Asbury, 66.65; and the Iowa
variety from Iowa that John Rohwer sent me, 66.36. The Iowa is a little
bit better cracker than the Rohwer. Not quite as high percentage of

kernel. Slightly larger nut I believe. The Iowa nut is a little rougher on
the outside than the Rohwer. Following the Iowa is the Edgewood from
Arkansas. This is another of those trees, the parent tree coming from
Illinois, score 66. Ten Eyck, score 65.75. Knapke, score 63.73. Very
good producer. Following that is the Arkansas variety from my home
with a score of 63.11. The next variety comes from British Columbia,
the Attick, 62.02. As I have said, of some of these I have not had
sufficient nuts, and some of them are more thoroughly dry than others.
I am sure there will be some shifting in place. However, for the better
walnuts that I have and the ones I have plenty to test with I feel that
there will be little change from where I have placed them. I have made
another grouping. For large size the Walker scores the highest with
36.20 points. Now as to cracking quality, the Throp 100%, Ogden
94.43%.
MEMBER: What did you crack them with?
PROF. DRAKE: With a hammer.
DR. COLBY: Do you use any fertilizer in your orchard?
PROF. DRAKE: I have some. At first I didn't but afterwards I used
some barn yard manure and some nitrate. Of late years I put some bone
meal around the roots when I plant them.
THE PRESIDENT: Any further discussion of this interesting paper?
DR. DEMING: Do you use the hammer in cracking entirely?
PROF. DRAKE: Yes, sir.
DR. DEMING: Why do you not use the mechanical cracker? Do you
not think the commercial value of the black walnut is best tested by
using a mechanical cracker? It