Lake's score card, the characteristics which it pointed out, and the reason shown for changing some of them. Size is a characteristic which is apparent to everyone, yet the actual measurement of size in the case of a large lot of nuts presents difficulties which seem practically insurmountable. A serious attempt was made to measure the length, breadth and height of the nuts examined and gauges were made which should do this exactly and quickly. These were finely discarded and the characteristic "weight" adopted in place of size. This has to quite an extent replaced size in considering farm products. When we used to buy potatoes by the bushel we used to get a bushel basket full, now we get the legal weight of a bushel of potatoes and instances of this kind might be multiplied almost indefinitely. While weight and size are not exactly the same thing, yet they are so to a large extent in the case of a given commodity, such as nuts of one species, and weight can be accurately and rapidly determined. Plumpness is another characteristic which we all understand as far as the difference between a nut with a plump well filled kernel is concerned, and one with a shriveled up kernel, but when it comes to arranging the kernels of a lot of nuts in order of their plumpness, the one who tries to do it becomes ready to give up before he really gets started. It was found that the ratio of the weight of kernel to the weight of the entire nut which is termed "proportion of kernel" was never large in the case of a nut with shriveled kernel. It was small in the case of a nut with a thick shell and a plump well filled kernel, but, as stated above it was never large in the case of a nut with a shriveled kernel and a good deal of work on the subject convinced me that the characteristic "proportion of kernel" could be very well substituted for plumpness. There seemed at the present time little use for separating flavor and quality as there seemed to be some question as to what was intended by the terms separately and so they were considered together. I would like to state here that little consideration has so far been given as to whether the number of points awarded for each characteristic are such as to cause the nut that will ultimately be considered of most value commercially to get the first prize or not. The score card of Prof. Lake's seemed so good that it was thought far more important at present to develop methods of measuring these characteristics. A careful study of the nuts sent in to the contests, it was thought, would point out most parts of the score card where improvement could be made, and this has already proved to be so to a considerable extent. The methods of quantitatively measuring the different characteristics and determining the number of points to be awarded for each will be outlined one at a time.