The above analyses show that the preparations are produced from the roasted peanuts, which process reduces the water to about 2 percent. The ground, roasted product is mixed with about 4 percent of common salt. The other constituents are the same as those of the peanuts from which the preparations were made. Of the carbohydrate content of the peanut about 4 percent has been found to be pentosans.
Fig. 58.—Pecan Tree, 30 Years Old, Morgan City, La.—(Courtesy of H. E. Van Deman.)
Where Peanuts are Grown.
—Virginia is one of the most important of the peanut-growing states, especially in its southeastern portion. The Commissioner of Agriculture of Virginia reports that about one hundred thousand acres are planted annually in the state of Virginia, producing over four million bushels. Fifty bushels per acre is considered a good average yield. An important point in the production of good peanuts is the selection of the seeds. The most vigorous and well formed kernels are to be selected for planting, and especially those that are produced by plants of identical size and shape. By a selection of this kind the quality of the crop can be greatly improved.
WILD NUT
RUSSELL
STUART
VAN DEMAN