Professor Close read the following report on score cards prepared by Prof. E. R. Lake of the committee. PROPOSED SCORE CARDS FOR JUDGING NUTS _Score-Card (Plates, Trays or Cartons)--Black Walnuts, Butternuts and Hickorynuts_ General Values: Size 10 Form 5 Color 5 Shell Values: Thinness 15 Cracking 20 Kernal Values: Plumpness 5 Color 10 Flavor 10 Quality 20 --- 100 Note: For insect or fungous injuries deduct 5-10 points. _Score-Cards--Chestnuts_ General Values: Size 20 Form 5 Color 10 Freedom from fuzz 10 Size of basal scar 10 Kernal Values: Flavor 10 Quality of kernal 25 Thinness and quality of inner skin 10 ----- 100 Note: For insect or fungous injuries deduct 5-20 points. _Score-Card--Filberts_ General Values: Size 15 Form 5 Color 5 Shell Values: Thinness 15 Kernal Values: Plumpness 10 Freedom from fibre 10 Color 5 Flavor 15 Quality 20 ---- 100 Note: For insect or fungous injuries deduct 5-10 points. _Commercial Pecans_ General Values: Size 20 Form 5 Color 5 Shell Values: Thinness of shell 10 Cracking quality 20 Kernal Values: Plumpness of kernal 20 Color of kernel 5 Quality 15 ---- 100 _Score-Card (Plates)--Persian Walnuts_ General Value: Size 10 Form 10 Color 10