19 



For Spunish varieties, ralher close planting (fi x 30 in.) 7 pks. 



For Spanish varieties, thin planting (lU x 36 in.) 4 pks. 



For North Carolina or similar running kinds, thick plant- 

 ing (10 X 36 in.) 7 pks. 



For North Carolina or similar running varieties, rather 



thin planting (12 x 12 in.) 5 pks. 



A special peanut i)lanter, or an ordinary Cole planter 



and d()iil)tless other types of one-horse planters may 



be used for ])lantino shelled peanuts. The seed should 



be covered from II/4 to 2 inches deep. 



The varieties of peanuts that have large pods should 

 be shelled in order to secure a good stand. Such va- 

 rieties as the White and Red Spanish may be planted 

 without shelling the nuts. However, shelling of any va- 

 riety insures more prompt germination and a better 

 stand. 



Cultivation. 



It is well to harrow the rows to destroy the young 

 weeds and grass before the ])eanuts come up. One culti- 

 vation or more with a weeder or light spike-tooth har- 

 row should be given before the plants get much growth. 

 Following this time, the ordinary implements used for 

 the cultivation of cotton may be employed. The cul- 

 tivation may continue close up to the plant, until the 

 fruit stems ])egin to form, after which time the culti- 

 vating implements should not run close to the row. 

 The covering of the blooms with dirt is unnecessary. 



Harvesting. 



A farmer should judge when is the proper time to 

 harvest the peanuts. The tops of the vines usually turn 

 yellow and some of the leaves begin to drop off when 

 the peanuts are ripe. If the harvesting is delayed the 

 early maturing nuts of the Spanish varieties may 

 sprout in the ground. 



The harvesting may be done by hand or plow. Va- 

 rieties whose pods cling well may be pulled up from 

 very sandy land by hand. This is a slow method. An 

 ordinary turning plow with its mold board removed 

 to avoid covering the plants may be employed to raise 

 the plants. The bundles may be collected in piles with 

 an ordinary hay fork. 



Curing and Picking. 



The plants are usually left on the ground, after har- 

 vesting, for at least two or three hours. They should 

 then be stacked. This is done by firmly setting up 



