The following standards for pecans have been established (including the pecan x shellbark hybrids which generally resemble pecans in flavor and appearance and would be classed with them). Largest, the Klein, 22.0g in weight. Of the pure northern pecans the Norton, 8.1g in weight is the largest. Of the pure southern pecans tested the Delmas 10.1g in weight is the largest. Of the northern pecans the greatest percentage of kernel yet found is the Clifford "Sweetmeat" of the 1919 contest, 57.6% of kernel, followed closely by the Koontz, 56.1% and the Dunn, 55.5%. Of the southern pecans the Schley, 62%, leads. The thinnest shelled northern pecan yet tested is the Wears of the 1919 contest, 21kg cracking pressure; the thinnest southern pecan is the Burkett, 27kg followed closely by the Schley 29kg. The finest flavored among the northern pecans is Dunn No. 1, which has a kernel which is exceptionally delicious. The finest flavored among the southern pecans is the Schley. The following standards for hazels have been established. The largest American hazel yet found is the Littlepage 2.7g but the Rush, although a smaller nut has a larger kernel 1.0g against .8g for the Littlepage. The Rush also has a greater proportion of kernel, 45.7%, than any other native hazel yet tested or any foreign one excepting the White Aveline which has 49.3%. The thinnest shelled American hazel is the Rush 39kg and the thinnest shelled foreign one, the White Aveline 26kg. Those who have given the matter consideration are thoroughly convinced of the great possibilities of systematic hybridization of nut trees. Work of this kind will have to be carried on according to carefully thought out plans, the details of which are not yet quite clear in all particulars. The facts brought out by this contest have added to our knowledge of what may be expected from our work. Take the hickory for example; we have shellbark hickory nuts nearly three times the size of the best southern pecans; we have bitternut hickory nuts with a proportion of kernel greater than that of any pecan and with shell so thin, that they can be cracked with less pressure than any pecans I have ever seen; we have in the best shagbarks, flavor of kernel unsurpassed in any nut. Theoretically, it should be possible to produce nuts in which these qualities are combined to a large degree. Similar possibilities exist with the butternut and the Japan walnut where it is seemingly possible to produce nuts in which the qualities of both will be combined and get smooth, thin-shelled butternuts or well flavored Japan walnuts or desirable butterjaps, as I am inclined to call them.