182 



LEGUMINOUS CROPS 



The Peanut (Fig. 129). The names "goober" and ' 'goober 

 pea" are given to those forms of the peanut which have no true 

 stem and only one pea in each pod. This form grows wild, and 

 is cultivated somewhat in the gulf states. Although the peanut 

 is really a seed, the word ' 'nut " is applied to it because of its flavor. 

 The large Spanish peanut is chiefty grown for those purposes with 

 which we are most familiar. 



The peanuts are grown for forage as well as for seed. The plant 

 produces many leafy stems and makes good hay. The crop is 

 grown commercially in the South Atlantic States and inland to 

 Tennessee, Missouri and Kansas, southward and westward to 

 Texas and California. The small yellow flowers are borne in the 

 angles of the leaves and branches. After they pollinate and the 



FIQ. 129. Two types of peanuts. Large Virginia type, at left; small Spanish type, at 

 right. (U. S. D. A. in Productive Farm Crops.) 



petals have fallen, the slender flower stems grow much longer and 

 enter the soil. The development of the nuts is below the surface 

 of the ground and the soil must be rather loose. (Figs. 13 and 14). 



The peanut prefers a light sandy loam. Although it will grow 

 well on heavy soils, the nuts are apt to be discolored and less 

 marketable. The soil should not be sour and lime is always ap- 

 plied with increased returns. The crop endures a rather light 

 rainfall during the growing period. 



For the maturity of the crop the season between spring and 

 fall frosts should be from 90 to 125 days. The crop is very tender, 

 even more so than the garden bean. The seeds of the large 

 varieties are hulled before planting, but some growers succeed in 

 starting by merely soaking the hulls instead of shelling them off. 



