The scores of the different samples are apparently mainly determined by the per cent recovered at first crack and the number of quarters, at least the only cases where the scores of operator 2 exceed those of operator 1 are where the per cent first crack and the number of quarters are greater for operator 2. This is related to the presence of empty nuts.
The data obtained for the variety Thomas by operator 1 and 2 show for the most part the same relative scoring of samples from different sources. For example with both operators the score of the samples from the Weber orchard was lower than that from the Jones and Baum orchards and the sample from the Jones orchard scored higher than that from the Baum orchard. In the samples from the Worton orchard the relative scores are reversed. The scores o£ operator 3 are quite out of line. With the variety Ten Eyck the differences between scores of samples from different sources are not consistent. Operator 2 obtained scores that were essentially alike for all four samples whereas the scores of operator 1 show differences of more than 10 points. This is related to empty nuts in the sample. With the variety Ohio there is reasonable uniformity in the scores obtained by all operators. This was the only variety with well filled nuts and for that reason alone the score would be less variable.
Tests by different operators on duplicate samples of black walnuts, soaked and unsoaked. 25 nut samples. 1942 crop.
KEY: A: Treatment B: Wt. 1 nut grams C: % kernel 1st crack D: % kernel total E: Quarters number F: Penalty G: Score
------------------------------------------------------------------------------- Sample A B C D E F G Remarks ------------------------------------------------------------------------------- Operator 1
Ohio No. 1 Dry 16.8 26.1 27.6 97 -4. 88.5 5 bnd. qtrs., 18 shr., 8 halves Ohio No. 2 Soaked 16.7 27.3 27.8 99 -1.5 93.5 2 bnd. qtrs., 1 shr., 1 empty
Ohio No. 6 Dry 15.9 26.3 26.7 93 -1. 90.2 1 empty Ohio No. 13 Soaked 15.9 25.8 26.4 93 -1. 89.0 1 empty Ohio No. 14 Soaked 15.7 25.2 26.3 96 - .5 88.4 1 shriveled Ohio No. 20 Dry 16.7 25.3 26.4 94 -1. 88.9 1 empty
Grundy No. 1 Dry 23.8 24.1 24.6 99 - .5 93.7 1 shriveled, 2 bnd. quarters Grundy No. 2 Soaked 23.2 24.2 24.2 100 - .5 97.2 All out 1st crack, 5 halves
