9 



Table II. Per Cent of Sound Kernels (Meats) in Un- 



hulled Dry Peanuts. 



In the column of averages, it is noticed that the per- 

 <^entag■es of meats of the different varieties range from 

 75,1 percent in the White Spanish to 39.3 percent in 

 the Jumbo, On this basis, a ton of unhulled Jumbo 

 peanuts yields 786 pounds of meats, while a like amount 

 of White Spanish affords 1502 pounds. The amount 

 of waste in the form of hulls, pops and immature peas 

 varies widely in the different varieties. The commer- 

 cial value of peanuts is based largely on the amount 

 of meats yielded bj' a ton of unhulled nuts. Hence oil 

 mills can afford to pay a higher price for varieties 

 having a high percentage of meats (as the Red Spanish 

 and White Spanish) than for most of the running 

 varieties. 



The percentage of meats of a variety varies with 

 season and soil. For example, in 1911, at Pinckard, 

 Dale County, Virginia Runner shelled out 75 

 percent of meats; at Cullman, Cullman County, in 

 1915, it gave only 34.4 percent meats, showing the 

 effect of seasons, soil, locality and other factors. 



In the same year, the percentage of sound meats of 

 a variety differs when grown in different parts of the 

 Stale. Tennessee Red was grown in 1916 in Russell, 

 Walker, Cullman and Lee Counties, and showed a va- 



