A Man Before His Time, George Washington Carver

 BULLETIN NO. 31 JUNE 1925 

How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption     

Seventh Edition, January 1940 By GEORGE CARVER, M. S. in Agr.,

Director EXPERIMENTAL STATION, TUSKEGEE INSTITUTE, Tuskegee Institute, Alabama 

Reprinted 1983 for Tuskegee Institute National Historic Site, George Washington Carver National Monument by Eastern National Park and Monument Association

Of all the money crops grown by Macon County farmers, perhaps there are none more promising than the peanut in its several varieties and their almost limitless possibilities.
Of the many good things in their favor, the following stand out as most prominent:
Like all other members of the pod-bearing family, they enrich the soil.

They are easily and cheaply grown. For man the nuts possess a wider range of food values than any other legume. The nutritive value of the hay as a stock food compares favorably with that of the cowpea. They are easy to plant, easy to grow, and easy to harvest.

The great food-and-forage value of the peanut will increase in proportion to the rapidity with which we make it a real study. This will increase consumption, and, therefore, must increase production. In Macon County, two crops per year of the Spanish variety can be raised.

The peanut exerts a dietetic or a medicinal effect upon the human system that is very desirable. I doubt if there is another foodstuff that can be so universally eaten, in some form, by every individual.
Pork fattened from peanuts and hardened off with a little corn just before killing, is almost if not quite equal to the famous red-gravy hams, or the world renowned Beechnut breakfast bacon.

The nuts yield a high percentage of oil of superior quality. The clean cake, after the oil has been removed, is very high in muscle-building properties (protein), and the ease with which the meal blends in with flour, meal, etc., makes it of especial value to bakers, confectioners, candy-makers, and ice cream factories. Peanut oil is one of the best known vegetable oils.

A pound of peanuts contains a little more of the body-building nutrients than a pound of sirloin steak, while of the heat and energy producing nutrients it has more than twice as much.

VARIETIES 

There are many varieties of the peanut, all possessing more or less merit. A number have been tested here on our Station grounds and we can heartily recommend the following varieties in the order named:

First, The Spanish---As compared with most other varieties, the vines are small, and upright in growth, with nearly all the pods clinging close to the tap-root; hence, they can be planted closer together and the yield will be larger. This variety produced 59 bushels per acre on very light, sandy soil.

Second, The Georgia and Tennessee Red---These are practically one and the same variety-habit of growth, and fruiting qualities are much the same as the Spanish-with us it made a slightly lower yield. This variety has from three to four kernels to the pod. The nuts are rich in flavor.

Third, The Virginia Running Variety---This variety is often referred to as the typical American peanut. It is decidedly the most popular with the trade. The pods are large and white, the vines spreading, and under favorable conditions it fruits nearly out to the ends of the branches.

SOIL 

With reference to soil, there are two things to bear in mind; viz., whether they are for market or home consumption. The trade demands a light-colored shell, which is only produced on light, sandy, porous soil.

More bushels per acre can be grown on stiff clayey soil than upon light soil, but the pods will be stained dark. In fact, any land that will produce good corn will produce good peanuts provided there is plenty of lime in it.

PREPARATION 
In the preparation of the soil, the chief essentials are:
Deep plowing, from 8 to 9 inches.
Thorough pulverization with a harrow, drag, smoothing board, etc.
Remove all stones, roots, stumps, clods, and obstructions of all kinds

     

 Growing Peanuts in the Home Garden                   

by Richard Jauron, Iowa Department of Horticulture

Peanuts (Arachis hypogaea) are an important field crop in the southeastern United States. In 1995, peanuts were grown on 1.5 million acres in the United States. and produced a crop of 3.5 billion pounds. Peanut seeds (kernels) are used for peanut butter, oil, flour, roasted peanuts, and other food products. While they are not widely grown in Iowa, their unique growth habit makes them a fun addition to the home garden.

Peanuts are also known as goobers, goober peas, groundpeas, ground nuts, and earth nuts. The peanut is a legume with compound leaves

similar to clover and yellow, pea-like flowers. Peanut varieties can be classified by growth habit (bunch or runner) and nut type (Virginia or Spanish). Virginia types are large podded and usually contain 1 or 2 large kernels per pod. Spanish types are smaller podded and contain 2 or 3 small kernels per pod.

Peanuts grow best in loose, well-drained soils. Avoid poorly drained, clay type soils. Plant peanuts after the danger of frost is past. Peanuts require a soil temperature of 65 F for germination. Sow peanut seeds 1 to 1 1/2 inches deep and 6 to 8 inches apart. Row spacing for bunch types should be 24 inches and 36 inches for runner types. Suggested varieties for home gardens include 'Spanish,' 'Early Spanish,' 'Virginia Improved,' and 'Jumbo Virginia.' Peanuts are warm-season annuals that require a minimum of 120 frost free days to reach maturity.

The flowering and fruiting of peanuts are unique. Plants flower above ground, but the pods develop below ground. Peanut plants begin to bloom about 30 to 40 days after emergence. The flowers are small, bright yellow, and pea-like in appearance. After pollination and fertilization occurs, the stalk (peg) below the fertilized ovary elongates and curves downward. It takes about 10 days for the peg to penetrate into the soil. A week after soil penetration, the peg tip enlarges and pod and seed development begin. The fruit mature in 9 to 10 weeks with favorable temperatures and moisture conditions. Since the peanut plant flowers over several weeks, all the pods do not mature at the same time.

Cultivate the soil around peanut plants to control weeds and to keep the soil loose so the pegs can easily penetrate the soil surface. Cultivate shallowly to prevent damage to the peanut roots. Stop cultivation in the immediate vicinity of the plants when the pegs begin to penetrate into the soil. A 1 or 2 inch layer of mulch can be placed around plants in early June to control weeds. Any weeds that do appear can be hand pulled.

Harvest the peanuts when the foliage begins to yellow in late summer or early fall. Dig up the plants with a spading fork and carefully shake off the loose soil. Cure the peanuts by hanging the plants in a warm, dry shed or garage. Beware of mice. After the plants have dried for 1 or 2 weeks, shake off any remaining soil and pull the peanut pods from the plants. Continue to air dry the peanuts for an additional 1 or 2 weeks. Once dried, place the peanuts in mesh bags and store them in cool, well-ventilated place until roasted.

This article originally appeared in the May 2, 1997 issue, p. 56.