some nuts. Just a lick of the hammer and two halves drop out, don't have to pick them out, just roll out. It is an excellent nut. It was a rather young tree and very fruitful. Very good quality with a little thicker shell than other varieties.

We have another one, the Ward. This is another 50% cracker, very excellent flavor. While it appears to be a small nut, after you have cracked it the meats look almost as large it has such a very thin shell. As you might say almost all meat.

Dr. Deming: What do you mean by 50% cracker?

Mr. Snyder: The shells and the meats when separated and weighed just balance each other.

I have looked up another one. At present I haven't any authority for naming this variety. I am just calling it Independence because of the community in which it is found. I will take this up with the parties that own the tree and get authority for naming it if they will consent. This is just a temporary name for a very excellent variety. It is owned by a party named Geisel. They have a well-known nut that has been taking premiums in our midwest. This is another in the same grove that is just as good as the Geisel. It is a very good nut, very fine flavor, good cracker and more than ordinary size.

We have another one that stands in sight of my home, that is called DeWees. This is a large tree that possibly is somewhat over a hundred years old, and its common crop is about five bushels of hulled nuts. It is a free cracker, excellent quality and very prominent in the locality in which the tree stands.

There is another one that appeared in the midwest exhibition here in Cedar Rapids a few years ago, called the Lynch. It was brought out by the Boys and Girls Club and received a good deal of publicity at that time on that account. It is a thin-shelled nut and very good cracker but not of the highest eating quality. I hunted up the tree and got some scions from it and distributed them. I didn't use any of them myself, didn't think it good enough, the eating quality not good enough to suit me. It is an excellent variety however.

Dr. Smith: Something like the Ben Davis?

Mr. Snyder: Yes.

Dr. Colby: The Ben Davis makes the profit though, Dr. Smith.

Mr. Snyder: We have found another one that came out at the Cedar Rapids exposition. I am calling it the Cline. I have no authority to call it that. The tree stands here in Cedar Rapids. I haven't had time to see it since two years ago when it was brought to my attention. If I am any judge of quality this is the finest hickory nut I have ever found. Its eating quality is just ahead of anything I know of in the hickory line, and it's of fair size, a little above medium and a good cracker and a long keeper. I have frequently tested them. I only got a handful to start with. I have tested these time after time to see how long it was going to keep. The last time I tested it was this last spring and it was in excellent condition. There are a good many of our hickory nuts that turn rancid in six months. But a nut that keeps two years, and I don't know but what they are good yet, is going to be a very big item in hickory nut culture.

Dr. Drake: Have you kept these eighteen months in good order?

Mr. Snyder: Yes.

Mr. Hershey: Would soil conditions have anything to do with it?

Mr. Snyder: Possibly but I don't think so. The Fairbanks, for instance, from different soils; I can see no difference in their keeping.

Mr. Hershey: I know that is true of grapes that are grown in different sections.

Mr. Snyder: I can see no difference in the Fairbanks. In a few weeks' time it loses its edible qualities. I wouldn't care for it after it is a few weeks old. After it is thoroughly cured and dried, I don't think the Fairbanks fit to eat.

Member: How about the Stratford?

Mr. Snyder: The original Stratford was cut for fire wood in 1926. Just before it was cut it bore a heavy crop of nuts. Yesterday I cracked one. I was right hungry and needed something to eat. I could eat them yet. It is a great keeper. I know it was four years old or over.

Member: How does it crack?

Mr. Snyder: It is a good cracker and very thin shelled. The Stratford is, I think, a hybrid of the shagbark and bitternut. It is very evident that it is a hybrid by the appearance of the nuts. But it doesn't have that property of the Fairbanks of spoiling as it dries. The two nuts are very different in that. You will find a great range of quality in these hybrids.

I believe that puts me through the list of hickories of which I have made a list. I have a number of others under observation that may in the future be of importance.

I have several black walnuts that have made their appearance since our contest was completed. We now have one called the Finney. This stands in Marshall County right beside the Northwestern Railroad track. I sent this to Professor Drake of Arkansas for testing and he reported it was a little better than Thomas, so I think we have a variety there that is worth taking care of. I received the sample of nuts through a friend, I believe it was three years ago. I didn't see anything particularly attractive in the outside appearance of the nuts, so threw them aside and didn't test them until some months later. I passed it up at that time as not being better than the Thomas, anyway, and some months later I cracked another one of them. I went on that way for the last year until this last fall. I had quite a quantity of them and every time I came across them I would sample them. Finally I sent some of them to Professor Drake, with the results that I have mentioned. So now I have concluded that it is a very worthwhile variety and I have begun propagating them.

Dr. Drake: Did you call it by another name before?

Mr. Snyder: Well, I believe I called it Brenton.

Dr. Drake: That is the name I remember.

Mr. Snyder: From the extreme north line of our state, a place called Cresco, I received samples of a walnut. This I considered on its first appearance as being a worthwhile variety and I took it up with the party who sent it to me and we agreed to call it Cresco. It is a very thin-shelled walnut, above medium size, excellent eating quality, and coming from so far north, and ripening and being of such excellent quality, I thought it was worth looking after and we began propagating it under that name.

We have another one that made its appearance in the Cedar Rapids exposition, that has been named Safely. This is of the Ohio type of walnut and I believe will prove to be just as good, possibly better. The first samples received of this were ripened under unfavorable conditions and were not fully up to their best. I think this will be worth looking after, although I have not yet made an effort to propagate it or get scions. It is owned by a cousin of mine so I could get them.

The best thing I have found in the state of Iowa I have authority to call Burrows. This is the finest cracking black walnut I have ever found. Just a crack of the hammer—four quarters. You don't have to pick them out. It stands near the county line of Marshall County, near a little town called Gillman.

The President: Have you specimens of all of these?

Mr.