1584 



ENCYCLOPEDIA OF I'RACTICAL HORTICULTLlRE 



l"i^. b. \'ir;;iuiu Bmich T^pu ui" I'canut. 



yield well and requires a long season 

 for the pods to mature. Recommended 

 only for southern part of Gulf Coast 

 states. The peas of this variety are very 

 large and are desirable for the manufac- 

 ture of fancy blanched nuts. 



Varioties for .Marketing: 



For vending purposes, where the peas 

 are roasted and sold from the fruit 

 stands, the large-podded varieties, includ- 

 ing Virginia Bunch and Virginia Runner, 

 are in great demand, although consider- 

 able quantities of Spanish and North 

 Carolina are used for this purpose. For 

 shelled peas the smaller nuts of the 

 large-podded stock are employed; also 

 the greater part of the crop of Spanish, 

 North Carolina and Tennessee Red va- 

 rieties. A large percentage of stock that 

 is shelled is of the variety known as 

 Spanish. 



Varieties for Stock Feedjiij? 



When peanuts are grown exclusively 

 for feeding purposes the Spanish is un- 

 doubtedly to be preferred. If it is de- 

 sired to market the high-grade portion 

 of the crop and feed the remainder, the 

 question of variety to be grown will de- 

 pend largely upon locality. Many grow- 

 ers throughout the peanut area follow 

 the practice of planting several acres of 

 Spanish peanuts and disposing of all of 

 the better-grade peas to some factory for 

 shelling purposes, the vines and poorly 

 filled pods being fed to the farm animals. 



The Spanish peanut can be grown un- 



der a much broader range of conditions 

 than can the large-podded sorts, and 

 should be employed where the season is 

 short. 



This variety also produces a heavy 

 yield of vine and is desirable for forage 

 inii'poses. The Tennessee Red is very 

 similar to the Spanish in habit of growth 

 and is desirable for stock feeding, but as 

 this variety does not sell readily upon 

 the market it is not generally recom- 

 mended. 



rSES OF THE PEANUT 



To most iiersons the peanut suggests 

 only the article as it appears for sale 

 whole or shelled and salted, but during 

 recent years the uses of peanuts have 

 become numerous, and include a wide 

 range of utility. The demand for pea- 

 nuts for use in the manufacture of food 

 preparations is constantly increasing. By- 

 products of the peanut are now being 

 employed extensively in the manufacture 

 of feeds for farm stock and dairy cows, 

 and the plant is being largely utilized 

 as forage and as a soil renovator. 



Important uses for human food are the 

 following: It is eaten from the shell, as 

 salted shelled peas, as blanched peas, in 

 the so-called peanut candies and brittle, 

 in combination with popcorn and puffed 

 rice, In the form of peanut butter, and 

 as an ingredient of peanut and vegetable 

 meats, peanut meal and salad oils. 



The use of the peanut for eating from 

 the shell when roasted is most important 

 and popular, but the quantity of shelled 

 peas that are first roasted and then salted 

 and sold by the pound is constantly in- 

 creasing. 



A comparatively small quantity of the 

 better grades of peanuts is first shelled 

 and then roasted and the thin brown cov- 

 ering removed, after which the halves 

 of the peas are broken apart, the small 

 germ removed and the meats given a 

 blanching process which renders them 

 very desirable for table use. 



Greater quantities of shelled peas are 

 used every year in the manufacture of 

 peanut candies and brittle, both alone 

 and in combination with other nuts, pop- 

 corn or puffed rice. A very desirable 



