16 BULLETIN 1475, TJ. S. DEPARTMENT OF AGRICULTURE 
as required by these rules, with a loss in weight not exceeding 5 per cent ; 
provided, that any oil that refines with a greater loss than 5 per cent, but still 
makes prime yellow peanut oil, shall not be rejected, but shall be reduced in 
price by a corresponding per cent in the contract price of the oil. 
Basis prime crude peanut oil. — Crude peanut oil shall not be tenderable on 
a basis prime crude contract if, when refined as required by these rules, it re- 
fines to a color darker than 35 yellow and 10 red. 
Off crude peanut oil. — Off crude peanut oil, neither choice nor pr me, shall be 
called " off " oil. When " off " oil is sold by sample, the oil tendered shall equal 
sample, but if it shall refine at a loss exceeding the loss of the sample by not 
over 3 per cent, but otherwise equal it, it is still a good tender at a reduced 
price in proportion to the excess loss. The buyer shall have the right to reject 
the oil outright if it tests beyond 3 per cent refining loss as compared with the 
sale sample. 
REFINED OIL 
Choice peanut oil.- — Choice peanut oil must be sweet in flavor and odor, 
prime in color, clear and brilliant in appearance, and free from water and 
settlings, and shall not contain more than one-tenth of 1 per cent of free fatty 
acid. 
Prime yellwo peanut oil. — Prime yellow peanut oil must be clear, sweet in 
flavor and odor, free from water and settlings, and of no deeper color than the 
two combined standard glasses 35 yellow and 5 red on Lovibond's equivalent 
color scale, and shall contain not more than one-fourth of 1 per cent of free 
fatty acid. The color examination shall be made as prescribed in the official 
methods of this association. 
Good off yellow peanut oil. — Good off yellow peanut oil may be off in flavor 
and odor, but must be prime in color and free from water and settlings, and 
shall not contain more than one-fourth of 1 per cent free fatty acid. 
Uses 
Peanut oil, one of the most important of the world's food oils, is 
used as a salad and cooking oil and in the manufacture of margarine 
and some vegetable shortenings. It is also used in the manufacture 
of soap. The cold-pressed oil, commonly called virgin peanut oil, 
has a mild, nutty flavor. Both the cold-pressed oil and the hot- 
pressed oil, after it has been refined, can be used for all culinary 
purposes except in making pie crust, for which a semisolid fat, like 
lard or vegetable shortening, is preferred. 
The meal is rich in protein and is a good stock feed. A portion of 
the shells is frequently ground with* the oil cake to give bulk to the 
meal. Shells add little to the food value of the mixture, however. 
At some mills the shells not ground with the oil cake are burned 
under the boilers or sold as bedding for livestock. 
The oil expressed from the germs and red skins is sent to the soap 
mater. 
SOY-BEAN OIL 
Soy-bean oil is obtained from the seeds of a plant indigenous to 
China, Manchuria, and Japan. Soy beans are now cultivated in 
most of the temperate or sufotropical regions of the world, including 
the United States. Although more than 500 known varieties have 
been grown on Government-testing farms in this country, at present 
only about a dozen varieties are grown in commercial quantities. 
The Mammoth (yellow 7 ), the standard late varietj^, is much more 
extensively cultivated than any of the others. When the beans are 
to be utilized for oil care should be taken to select the variety that 
will yield the maximum quantity per acre. The oil content of soy 
beans varies greatly in different localities, ranging from about 13 to 
