Specimens of three nuts of larger size were received, the Norton, McCallister and Kline, but not in sufficient quantity to test. The weights are given for reference. Tests of nine standard southern pecans are also shown. It will be noticed that the best pecans sent to the 1919 contest compare very favorably with these fine southern pecans, only the Schley being shown superior. The northern pecans are generally smaller than the southern, have lighter colored shell and lighter colored kernel, flavor every bit as good, and shell just as thin. The prize winning nuts and the prizes awarded are shown in the table on page 158. The results of tests of southern pecans is inserted with some hesitation. These pecans are judged by the same score cards as are the northern pecans which is the one used for hickories. Inasmuch as the pecans, both northern and southern, are judged by the same standards, it is hoped that the figures may be of some value. The writer makes no claim to being an expert on the southern pecan and does not wish these figures taken as his opinion on the relative merits of southern pecans, which have been grown in orchard form long enough so that regularity of bearing, size of crops, resistance to disease, etc., have been determined to a considerable extent. These are of such importance to the practical pecan grower as to overbalance to quite an extent the merits of the nut itself which are the only qualities that can be considered in a nut contest. Other pecans received from: G. M. Brown, Van Buren, Ark. J. H. Burkett, Clyde, Texas. (Young grafted tree). Mrs. W. W. Evans, Blackwell, Okla. Mr. J. B. Shultz, Fulton, Ark. Snyder Bros., Center Point, Ia. (Pumfrey 1st, 2nd). PECANS KEY: A: Species B: Prize awarded C: Average weight of nut D: Average weight of kernel E: Average weight of kernel that dropped out after cracking F: Average weight of kernel that could be easily picked out with fingers after cracking G: Average cracking pressure H: Proportion of kernel I: Cracking quality absolute J: Cracking quality commercial K: Size (10) K: Form (5) M: Color of shell (5) N: Husking quality (5) O: Thinness of shell (10) P: Cracking quality commercial (20) Q: Cracking quality absolute (5) R: Color of kernel (5) S: Proportion of kernel (15) T: Quality of kernel (20) U: Total points awarded (100)