I will tell you this, that after we drew up the plans, I took the plans to several manufacturers, and the cheapest bid I got was $5,000 to make it. We made it ourselves for a little less than $1,200 not counting labor. Not that they would have made that much profit, but I tell you that to show you it's a rather inexpensive machine. On the other hand, you can save considerable money by getting it made up yourselves. I am going to stop with the thing there. If there are a few questions that you wish to ask, I will try to answer. * * * * * A Member: What is the name of the bacteria you are killing? Mr. Pease: _Bacillus coli_, that's the chief bacteria, and the others that cause the damage are similar to that, and they are always spread by the rats or the mice. A Member: Do the kernels properly pasteurized show any brownness of kernel? Mr. Pease: No, they are identical with an unpasteurized kernel at that temperature. Mr. Korn: I buy kernels at the plant in Nashville, and some of them have been toasted. Mr. Pease: They have 350 degrees. Mr. Kays: You mentioned you should have started on the other end a while ago. Could you treat those nuts before they are cracked and do the same thing for less money? Mr. Pease: I believe you could. Mr. Kays: The other question I have is how about using ultra-violet light? Mr. Pease: I have written to a good many authorities, and some of them say yes and some say no. Mr. Kays: In pecans that is one of the practices. Mr. Pease: I believe you could use it in our present machine. Mr. Stoke: Isn't this heat to remove contamination? After the nuts are cracked is there any examination of the nuts? Mr. Pease: No, there is not. Mr. Stoke: Could there be any possible value in sterilizing the nut before it is cracked? Mr. Pease: Yes. You see, the bacteria is on the shell, on the outside. Then when you crack it, it gets on the nut. * * * * * President Davidson: Thank you very much, Mr. Pease. I do hate to cut these discussions short. You get as much out of them or more, sometimes, than we do otherwise. There is just one thing I'd like to say before we take a five-minute recess. Mr. Acker is here. He is another man that you might talk to in addition to talking to Mr. Mullins during the recess. (Recess taken.) President Davidson: The meeting will come to order. The first thing on the program is a talk by Dr. Cross, Head of the Department of Horticulture, Oklahoma A. & M., Stillwater, Oklahoma, on Pecan Selection in Oklahoma. Dr. Cross. Pecan Selection in Oklahoma DR. FRANK B. CROSS, Head, Department of Horticulture, Oklahoma A & M College, Stillwater, Oklahoma