To remove the kernels without breaking, grasp the nut with the crackers as close to the end as possible, and gently but firmly apply sufficient pressure to force the sharp teeth of the crackers into the shell. Revolve the nut and repeat the operation until the end is marked with a ring of indentations. Then apply a little greater pressure to start a slight crack, and follow the crack around until the end of the shell drops off. Treat the opposite end in the same way. Next, place the nut lengthwise between the crackers, so they will grasp the side, having the backs of the two halves of the kernel, not the space between the halves, towards the bars. This must be emphasized, because, if pressure is applied at right angles to the edges of the halves instead of against their backs, the chances are that they will be broken when the shell is broken. Having the crackers in position, apply sufficient pressure to crack the shell. Shift the crackers a little to one side of the crack, apply pressure again and a piece of the shell breaks out. A few gentle squeezes will remove the remainder of the shell and the kernel drops out intact. A hand-power cracker, capable of quite efficient work, is manufactured by Thomas Mills & Bro., Philadelphia, Penn. It has a capacity of one hundred pounds per day, and is capable of giving ninety per cent. of perfect halves. For factory use, two machines, for extracting kernels at a rapid rate, have been invented, one by Mr. Robert E. Woodson, St. Louis, Mo., and the other by Mr. Grim, New York city. These make it possible to extract pecans in large quantities for commercial purposes. The nuts are fed into a hopper and the machine then takes care of them. In regard to the Woodson machine shown in the adjoining illustration, the inventor says that "in cracking one hundred pounds of nuts there were obtained 39-1/2 pounds of perfect halves and 3-1/2 pounds of broken pieces. This test shows 92 per cent. of perfect halves. I do not claim that this result may be obtained at all times and under all conditions, for the hardness of the shell and the dryness of the nuts make a difference in the results." Pecans which have become somewhat dry should be soaked in water over night. This renders them much more easily cracked. [Illustration: FIG. 38. Woodson's Power Kernel Extractor.] PECAN OIL. Oil extracted from almonds, peanuts, cocoanuts and other nuts is now used for various purposes, and at no distant time it is probable that pecan oil may also be placed on the market. Only the cheaper, inferior grades of nuts can be used in oil-making, as the larger and better quality of nuts are worth too much for dessert purposes. Ordinary nuts will run about fifty per cent. kernels, and these kernels analyze about seventy per cent. oil or fat. On this basis one hundred pounds would give approximately thirty-five pounds of oil. Of course the better grades of nuts will give sixty per cent. kernels, and would consequently yield more oil.