MARKETING PEAXUTS 
59 
As a rule, only the large-size Virginia-type peanuts, both domestic 
and imported, running 28 to 34 to the ounce, are salted. After 
being cleaned, the kernels are roasted just enough (fig. 28) so that the 
thin red skins can be removed, either by hand or with blanching 
machinery. The whole-nut blancher consists essentially of a box 
containing two fine brushes revolving in opposite directions. The 
peanuts are poured into the top, the brushes remove the skins without 
Fig. 27.— Salted peanuts. Mixing salt with the peanuts preparatory to packing. The vegetable 
oil in which the peanuts were cooked has been drained off by a suction pipe 
splitting the kernel, and the nuts emerge onto a picking table, where 
foreign matter is removed by hand. Dust and skins not already 
blown away are drawn off by a suction pipe. They are then cooked 
in oil and salted in much the same way as are Spanish peanuts. 
Slightly less time is required, for during the cooking process in 
preparation for blanching some of the moisture is removed. The 
better grades are salted whole, but a large business is done in salted 
split kernels. 
