LEGUMES FOR SEED 239 



land free from weeds and friable at the time the flower stems 

 strike into the ground, but it is advisable to have cultivation 

 cease before this occurs. Covering the blossoms with soil is 

 injurious- Experiments have shown a decrease in the yield 

 of more than a fourth, compared with not covering the vines. 



292. Harvesting, which usually occurs in September and 

 October, should be done before frost, since both the vines as 

 fodder and the kernels are injured if frosted. The crop is lifted 

 by a special plow having long cutting flanges welded to the 

 point and no moldboard. "The plow is run deep enough to 

 sever the tap root, without disturbing the pods. The vines are 

 then lifted from the ground with pitchforks, and placed in rows; 

 they are afterwards stacked around short poles. Two weeks 

 later the pods should be dry enough to be picked off. After 

 picking the nuts are placed in bags, holding four bushels, and 

 either stored away in dry, well-ventilated sheds, or at once sold 

 to the 'factories,' where they are cleaned, sorted, sacked, and 

 branded. They are then ready for the trade." 1 



293. Uses. Peanuts are sorted into four grades, the first 

 three grades being sold to venders of roasted peanuts ; while the 

 fourth grade is sold to confectioners to be used in peanut 

 candy and for similar purposes. The kernel is recognized to 

 have a high food value and its use for human consumption will 

 doubtless continue to increase. Peanut butter is a paste pre- 

 pared from the seed after removing the shell and skin. An oil 

 is extracted from the kernel similar in character and use to 

 olive and cotton seed oil, and the remaining peanut meal is one 

 of the most nutritious and highly prized concentrated cattle 

 foods. All classes of domestic animals are fond of peanuts 

 and thrive upon them; while the whole plant either as pasture 

 or hay is a nutritious forage for horses and cattle. 



4 U. S. Dept. Agr., Farmers' Bui. No. 25, p. 23. 



