PLANTS WHOSE SEEDS WE EAT 99 



The peanuts are wholesome food, nourishing, as 

 well as tasty, and they are shelled as eaten, which 

 means that they have not been crawled over by 

 flies. They are easily handled and do not mess 

 one's clothes and hands. 



Grown-up people are as fond of peanuts as 

 children, and frankly buy and eat them even in 

 public places, if they feel so inclined. The more 

 particular people will take them home where they 

 can enjoy them with the rest of the family. 



A more recent use of the nuts — roasting them 

 in butter or oil • — makes an appetizing dish. 



Peanut butter is a comparative novelty, made 

 by grinding the roasted nut to a paste. It will 

 not supersede butter made from cream, though 

 many people use less of the latter since they have 

 learned to like peanut butter on bread. 



Peanut oil is extracted from the nuts and used 

 in cooking, and as a salad oil. At first the taste 

 of the peanut was in it, but refining has taken that 

 away. The great mill at Marseilles, supplied 

 from the fields of Spain, India, and North Africa, 

 was long the chief manufacturing plant for pea- 

 nut oil, but now mills are being established in 

 peanut-growing states. 



We eat cottonseed oil that has travelled to 

 Europe and comes back labelled "olive oil." No 



