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? Mr. Stoke: Personally, I think we are splitting hairs. When we can't agree as to which color class a sample belongs, it must be somewhere near the border-line. Ordinarily the average human being will agree pretty well as to a blonde or a brunette or one that's neutral. And I think in the judging of walnuts, there can be no exact value based on the color. If you consider color and make a scientific test, your test wouldn't be the same as my test. But if it is a dark kernel, you can recognize it, and so can I, if we have any common sense. Also in the matter of flavor, you and I can tell what we like and what we don't like. And I think there are those two limitations. We can't do this scientifically, because the human factor is here. But after all, it's humans that eat them and produce them for eating! And I rather, in the schedules last year, brought up objections to it. I didn't say I objected, and, of course, I don't now. Mr. Chase: I'd like to just say this, and I am going to call on my good friend, J. C. McDaniel here, for agreement. A long time ago we prepared, did we not, various judging systems? Mr. McDaniel: Yes.