The equipment consists of a No. 0 Sturtevant exhaust fan belted to a 1 h.p. motor. The nuts are fed into the suction side of the fan where they are picked up by the runner, hurled against the casing of the fan and blown out of the discharge into a box. The motor consumes three-tenths kilowatts when almonds are fed into the fan at the rate of a lug box every minutes and one-half, so that the power cost, even at the 8-cent lighting rate, is only 2.4 cents per hour. The fan costs about $20, while the regular commercial hullers run as high as $750. Further inquiry from Mr. Sedgwick developed the fact that this huller has operated for three seasons on a 20-acre almond orchard. Peerless, Drake and I.X.L. almonds were all hulled successfully. Nonpareils have not as yet been tried. The speed most commonly used was about 1200 r.p.m., though it varied somewhat with the different varieties. He believes that a larger size would do better work. The efficiency of any of the above hullers depends largely upon the speed of the machine and upon the condition of the almonds in the hulls. If the machine runs too fast the almonds will be broken and injured, and if it runs too slowly many of the almonds are not hulled. If the almonds are allowed to hang on the trees too long, or if allowed to lie around too long after being harvested, the hulls become dry and leathery and the difficulty of hulling is greatly increased. Dipping in water in such cases may help to overcome this difficulty to a limited extent. The papershell varieties, notably the Nonpareil, are much more difficult to hull without breaking the shells than are the harder shelled varieties. The Nonpareil hull has a tendency to close around the nut on drying, making hulling under such circumstances very difficult. Often when the moisture supply in the soil is exhausted before the nuts are ripe, or where the loss of leaf surface due to mites is serious prior to ripening, the hulls open only slightly or not at all, but dry onto the shell of the nut. Such “sticktights” can only be disposed of profitably by allowing them to thoroughly dry, when they are cracked and sold as kernels. After the hulling operation all almonds must be gone over by hand to remove pieces of hulls and inferior or gummy nuts. Where canvas drapers are not available for sorting directly from the huller, the nuts are piled in hoppers and sorted on benches beneath them.