76 



Lime is necessary, and may advantageously be applied in the form 

 of marl. 



' Cultivation. — When the plants are about two weeks old it will pro- 

 bably be quite time to hoe the weeds, and loosen the soil round the 

 plants, and this must constantly be attended to — the object being to keep 

 the soil mellow and loose, and clear of all weeds. Hoeing and weeding 

 should only cease when the pea-nut vines have almost met from row to row. 



Harvesting. — In Virginia the practice is to use a plough " with a 

 point having a long narrow wing and a small mould-board, so that the 

 vines will be loosened without having any earth thrown upon them. 

 The plough passes along on both sides of the row, just near enough for 

 the wing to fairly reach the tap root, which it severs. Care is taken to put 

 the plough deep enough to pass under the pods without severing them 

 from the vines." The vines are then raised with a fork, and after the 

 earth is shaken off, they are laid down in the sun to cure. 



Sorting. — The brightest and soundest pods should be kept separate. 

 The dark and immature pods are kept together, and empty pods are re- 

 jected with the vines to make hay. 



Oil. — A bushel of pea-nuts (twenty-two pounds in the hull) put under 

 the hvdraulic press will yield one gallon of oil, more limpid than olive 

 oil, and resembling it. It is largely used to adulterate olive oil and as 

 a substitute for it both medicinally and for alimentary purposes. The 

 best sells in Germany for from 2s. 6d. to 4s. per gallon. It is also 

 employed in the manufacture of soap. 



Yield. — The yield is stated to be 50 bushels per acre and from 1 ton 

 to 2 tons of excellent hay. 



Food. — After the expression of oil, the residue may be made into 

 meal which is richer than peas, and even lentils, in flesh-forming con- 

 stituents, and contains more fat and phosphoric acid. The cake is also 

 recommended for cattle feeding. 



The value of the pea-nut is indicated by the following percentage 

 analysis : — 



Food constituent* in different parts in water — free substana. 



1 — 



Ask. 



Protein. 



Fibre. 



Nitrogen froo 

 extract. 



Fat. 



Nitro- 

 gen. 



Kernels 



VineB (with leaves) 

 Meal 



per ct. 



2.77 

 10.64 



5.48 



per ct. 

 29,47 

 12.63 



52.49 



per ct. 



4.29 

 22.32 



6.93 



per ct. 

 14.27 

 48.34 

 27.26 



per ct. 



49.20 

 6.07 

 8.84 



per ct. 

 4.67 

 2.02 

 8.40 



In the United States the nuts are pounded up in a mortar, and are 

 said to make an agreeable chocolate. 



Roasted in the shell the nuts can be used at dessert. 



The leaves and branches are excellent fodder, and the hay increases 

 the milk of cows. Those who intend to take up the cultivation on a 

 large scale should consult " The Peanut Plant," by B. W. Jones, pub- 

 lished by Orange Judd Co., New York. 



