y8 MAIXE AGRICULTURAL EXPERIMEXT STATION'. 



has been so long and so widely cultivated that some doubt exists 

 with regard to its origin. It is now generally regarded as a 

 native of Brazil, although even in that country it is unknown in 

 its wild form. Prior to 1865 the United States imported 

 large quantities of peanuts from Western Africa. Since that 

 date the home production has enormously increased until at the 

 present time our crop is estimated at 4,000,000 bushels, about 

 one-seventh of the crop of the world. Of this amount Virginia, 

 North Carolina and Tennessee produce by far the larger part. 

 The culture is not as profitable as formerly, since, through inju- 

 dicious methods of cultivation, the previous yield of 50 or more 

 bushels per acre has fallen to less than one-half that amount, 

 while the cost of cultivation remains practically the same.* 



There is but little waste in peanut production. The dried 

 vines are used as hay, while the pods and low grades of the nuts 

 are also fed to stock. Probably three-fourths of the peanuts 

 themselves are retailed in the roasted form. A part of the 

 cheaper grades is used by confectioners. In Europe, and to a 

 much more limited extent in this country, the oil is extracted. 

 This oil, forming from one-third to one-half of the kernel, is 

 clear, sweet and palatable, for many purposes fully equal to the 

 more costly olive oil. Indeed, much that is sold as olive oil is 

 either peanut oil, or contains a large admixture of the same. 

 The high grades are used in Germany as a salad oil; while the 

 lower grades find ready use as lubricants or are employed in 

 soap making. Although the American peanut is larger and 

 more palatable than the African, the latter furnishes a better oil. 



As a food for man, the peanut has a high claim upon the pop- 

 ular favor. There seems to be no reason why it should not be 

 considered as a regular article of diet and be placed in some 

 form upon our tables. If the cake remaining after the extrac- 

 tion of peanut oil be ground to a fine povrder, it furnishes a 

 flour from which a nutritious bread can be made. Attempts 

 made in Germany to utilize this flour in the preparation of army 

 bread have not been altogether successful, but the matter is 

 worthy of farther trial. 



4-, 



anners Bulletin, No. 2.5. 



