MARKETING PEANUTS 
73 
making table dressings. The preparation of canned sardines has 
sometimes taken a considerable quantity of refined oil. As peanut 
oil does not absorb odors and will stand a higher temperature than 
olive oil, the sardines may be cooked in peanut oil, which is drained 
off and the fish then packed in olive oil. 
The manufacture of toilet soaps utilizes some of the lower grades 
of peanut oil, and the "foots'' or residue from the refining processes 
are used in soaps and lubricating oils. To a slight extent peanut oil 
has been used for miners ; lamps, for candles, and as a substitute for 
olive oil in textile work. 
IMPORTED PEANUT OIL 
In the fiscal year 1923-24 nearly 14,000,000 pounds of peanut oil 
were brought into this country from China, including Kwantung 
(leased territory) and Hongkong, and more than 1,000,000 pounds 
came in from France, besides smaller quantities from Belgium and 
other countries. Peanut oil shipped from European countries is 
produced from peanuts grown in India, Africa, and China, and is 
usually refined before shipment to the United States; the oil brought 
directly from China is usually in the crude state (fig. 37). Imported 
nto tank cars from storage tanks on Pacific 
peanut oil is used by manufacturers of oleomargarine and other 
pr#ducts, the same as the domestic article. Large quantities of 
peanut oil from China are purchased by the Chinese along the 
Pacific coast and around New York City for cooking and soap-making. 
Small lots of peanut oil from China are usually shipped in 5-gallon 
cans, two cans packed in a wooden case; large shipments come in 
bulk. Wooden barrels holding 380 to 400 pounds of oil, and casks 
holding around 800 pounds, are the containers for peanut oil coming 
from Europe. 
PEANUT CAKE AND PEANUT MEAL 
Peanut cake is the flat, solid residue from the crushing of peanuts 
into oil in the hydraulic press. These slabs of cake (fig. 38) range 
from 30 to 33 inches long and are 14 inches wide and about % 
inch thick. The term "cake" is also applied to the large "flakes" 
resulting from running peanuts through the expeller press. For 
exporting, the product is left in cake form, but for sale in this 
country it is generally run through a breaker and then ground into 
meal of about the consistency of corn meal. 
