This last year we had hoped to do this, but there weren't enough samples of nuts available to be worth testing. I spent about $10 personally buying nuts from this source and that, and there wasn't a good sample in the lot, except one, which Sterling Smith gave me.
I think that if we have another season to work the schedule that has been proposed, we at least can demonstrate whether or not it is differentiating between varieties in a manner which is satisfactory.
I believe a motion is in order to bring this matter to a decision and end this discussion. Have you any further comment, Mr. Chase?
Mr. Chase: If it is not out of order, I move that we adopt for further trial, the scoring schedule proposed in the paper by Dr. Atwood and Dr. MacDaniels in the 1947 Report of the Northern Nut Growers Association.
President Davidson: I second the motion.
Mr. Stoke: May I make one remark? Does not that schedule ignore the factors of color and taste?
Dr. MacDaniels: It does, as not being objective characters.
Mr. Stoke: In other words, this motion approves something from the commercial slant rather than from the personal use slant.
Dr. MacDaniels: I wouldn't say that; it simply limits the judging schedule to those characteristics which can be objectively handled and are not a matter of opinion or judgment. That's the point here, I think.
Mr. Chase: Mr. Stoke and I don't quite agree—I don't think we are the only two—on flavor and color. However, in our exchange of correspondence we fully appreciate the advantage of light-colored, mild-flavored kernels. But I don't see any method by which we can place a numerical value on the color and flavor. Can we not describe the color and flavor along with the rating that describes the kernel and still have you on our side?