4 PEANUT BUTTEE. 



dust incident to the cleaning of peanuts injures the butter. For this 

 reason it is not practicable for the peanut cleaners to manufactvire 

 peanut butter, or for the peanut-butter makers to operate cleaning 

 establishments in the same building. Should both lines of business 

 be handled by the same firms, the factories should be sufficiently 

 seDarated to insure absolute cleanliness in the butter plant. 



THE STOCK. 



As the peanuts come from the famis they contain considerable dirt, 

 stones, and trash. Before they are ready for the market they must 

 be cleaned and graded and the shelling stock separated from that 

 sold in the shell. There are two distinct types of peanut grown in 

 this country, the Virginia, or Jumbo, type, including the varieties 

 known as Virginia Bunch, Virginia Runner, and Xorth Carolina 

 (or Wilmington), and the Spanish type, including the true Spanish, 

 Georgia Eed, Tennessee Red, and Valencia. Three grades of Virginia 

 and Spanish shelled goods are produced, these being known as No. 1, 

 No. 2, and No. 3. In each case the No. 1 grade consists of the un- 

 broken or whole kernels, the No. 2 of the split kernels, and the No. 3 of 

 the finely broken and badly shriveled kernels commonly spoken of 

 as " pegs." 



The Valencia is a comparatively new variety in tlie American trade, 

 but it seems to be well adapted for use in the manufacture of peanut 

 butter. As a rule the red varieties are not considered desirable for 

 peanut-butter stock and if used must be blanched very thoroughly 

 in order to get a clear product free from particles of the red skins. 



Among the Virginia, or Jumbo, peanuts there is always a small 

 percentage of the pods that have become damaged in the field by 

 the weather. Usually this mildewing or discoloring of the pods does 

 not affect the kernels, and this class, together with the pods that 

 become broken in handling, is used for shelling purposes. In the 

 case of the Spanish and Valencia varieties the greater portion is 

 shelled. By this method the best grade of the Spanish and Valencia 

 and the cheaper grades of the Virginia type of peanuts are commonly 

 employed for the production of peanut butter. 



In the manufacture of high-grade peanut butter only the No. 1 

 and No. 2 grades of each class are employed. An inferior-grade 

 butter is made from third-grade goods, also from screenings, but the 

 product is unfit for human food and its manufacture should be 

 discontinued. 



Peanut butter having the proper consistency contaicr. about 41 or 

 42 per cent of fat, this being the natural oil of the peanut. The 

 Virginia, or Jumbo, type contains about the proper proportion of 

 fat, but several manufacturers are adding some Spanish peanuts to 



[Cir. 08] 



