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BULLETIN 1401, IT. S. DEPARTMENT OF AGRICULTURE 
for iinshelled peanuts. The meats then fall over the end of the belt 
conveyor into spouts, ready for bagging. Burlap of 10-ounce grade 
and 44-inch size is sometimes used for the sacks, but cloth 40 by 45 
inches and weighing 10^ to 11 ounces to the yard is considered 
preferable. New, clean sacks are even more important than for 
unshelled nuts. When packed in 45-inch bags, shelled Virginias 
average around 113 pounds to the bag for extra large, 115 pounds 
for No. 1, and 107 pounds for No. 2 grade. 
The perforations in the shelling screens in factories handling 
Virginia-type nuts are of such a size that only No. 1° grade nuts or 
smaller pass through. The extra large grade tails over the end of 
the screen and is carried to another picking table, where even more 
Fig. 11.— Working at picking tables in peanut factory in Virginia. Suction pipes are at end of long 
belts to draw out chafi and dust 
care is taken than with the No. 1 grade to remove undesirable matter 
as the meats pass to the bagging spout. 
Meats screening out as No. 2 grade, when destined for the candy, 
Eeanut-butter or baking trades, also pass over picking tables to 
ave discolored, moldy, or otherwise imperf ect nuts removed by 
hand. Hand picking is unnecessary when the No. 2 meats are 
going into oil stock. The immature nuts, known as pegs or No. 3, 
together with screenings and the small, shriveled, broken, and moldy 
nuts picked from the better grades, and some small sticks, stems, 
and other foreign matter which has been picked or screened out, are 
usually sold to oil mills for crushing. Figure 13 shows samples of 
the oil stock at Virginia plants. The three grades of shelled Virginias 
are pictured in Figure 14. 
