SALTED PEANUTS.
Place 1 pound of butter in a clean copper kettle over a slow fire; when the butter is dissolved add 12 pounds Spanish shelled peanuts, and stir them good until the peanuts get through popping and begin to smoke and get nice and brown, then at once pour them out into a large sieve and let the extra butter drop through; then pour them on the slab or table and pour 1 pound fine salt over them, and mix them up and then spread them out to cool.
If the above are roasted nicely you can work up a large trade on them, as I have made and sold one hundred pounds per week in different places where I have made them.