The herald and news. [volume] (Newberry S.C.) 1903-1937, 1909-08-03

l-f1I ID O1Al11IS GA1S NOIlO1l OfNA SttSA
wide areas in the south many planters
are turning their attention to peanuts
as money crop. Although $l2,OO0,-
900 worth Of "goobers" were raised
is still not nearly equal to the demand
! in this country last year the supply
"a condition sufficiently proved by
the fact that we are importing great
quantities of peanut oil from Europe.
This, too, although there are tens Of
| thousands Of acres Of waste lands in
the southern states which are only
waiting to be tickled with a hoe in
proper manner in order to yield
enough peanuts to furnish all the oil
we want plus liberal supply for ex-
port.
America gave to mankind the to-
nbacco plant, the potato and Indian
corn. It seems also, according to bot
anists, to have contributed the peanut,
which appears to have come originally
! from the tropics of the new world. 1t
was introduced into our own country
in early colonial days, but did not
become Of commercial Importance un-
til abouts 1870. From that time on
utilization Of the nut gradually IN
creased, but during the last ten years
it has risen by leaps and bounds.
Most persons think of peanuts as
}they appear on fruit stands or in the
little wagon Of peripatetic venders,
but as matter Of fact they are dis
posed of in great variety of ways
and for many other purposes.
The blanching process is applied
only to the finest grades Of peanuts,
which after being shelled are roasted.
It is next requisite to deprive the ker-
nels Of their thin brown skins, after
which the halves are broken apart,
the tiny germs are removed by ma
chine specially constructed for the
purpose, and the peas are put up IN
attractive packages for market. Pea
nut meal, made from such blanched
peas, finely ground, is particularly es-
::'teemed for the manufacture Of al
mond macaroons and other small
cakes.
With a little experience and the aid
of small meat grinder anybody can
make good peanut butter for home
use. AS for peanut candy, very de-
sirable kind can be made by simply
boiling shelled peanuts with a thick
syrup consisting Of two pounds Of
granulated sugar and one large cupful
of water, together with teaspoontul
Of lemon juice. When the syrup be-
gins to boil add two pounds Of un-
roasted peanuts and cook slowly un-
til the peas are tender and the syrup
sufficiently hard to break when cold.
! The cooking process should continue
for about an hour, when the mixture
NAV be poured out on buttered plat
| ters to cool.
The cultivation of peanuts was un-
til recently confined almost wholly to
areas in Virginia, Tennessee, theCaro-
linas and Georgia, but during the last
! ten years has spread throughout the
south Atlantic states, and even as far
west as California. Properly speak
ing, the fruit is a pea rather than a
nut. The plant, however, has the pc
culiarity Of ripening its fruit or nut
beneath the surface Of the soil. When
the small yellow blossom fades and
falls the stem that supported it elo7-
gates and thrusts the sharp pointed
i'ovary downward into the ground,
: where the pod develops.
Potato digging machines are usuall-
" employed nowadays for loosenlng
the peanut vines from the soil when
the pods are rine. Then the vines are
placed in small stacks. heaped up
about a central stake to cure. AS a
rule the picking Of the pods is done by
women and children, who get about l0
cents a bushel for their work. An
expert picker can handle from eight
to twelve bushels a day. Machines,
however, are now coming into use for
the purpose.
From the fields the peanuts 90 to
the "factory" where they are cleaned
and separated into grades. In addl-
t:nn. tie best ones are treated to a
polishing process which renders their
!! annearance more attractive. A mod
srn peanut factory is building OF