Time Zone X Artifacts
Achoo Syndrome
"Autosomal dominant Compelling Heliopthalmic Outburst" is known as the tendency for people to continuously sneeze within the medical community.
£20 note
A 20-pound banknote with Adam Smith on the back and Queen Elizabeth II on the front, and was issued on March 13, 2007 and expired on February 20, 2020.
Hindenburg
A German zeppelin crashed and burned after a trans-Atlantic voyage in New Jersey on May 6, 1937, killing 36. It failed because it was fueled by hydrogen, which increased the chance that it would burst.
Typhoid Mary
A Irish-born cook named Mary Mallon who carried typhoid fever and passed it on to many people in and around New York City in the early 20th century because she never believed she carried it when she tested positive for typhoid, and kept on cooking, which spread to others, and killed three.
Dresden Codex
A Pre-Columbian Maya book of the eleventh or twelfth century of the Yucatecan Maya Chichen Itza and is the earliest known book written in the Americas. It's important because it's the most complete of the four remaining American codices. It was used to crack the Maya code. This is the oldest surviving book in the Americas and contains extensive tabulations related to the planet Venus. A 39 page divination almanac with several dates, rulers, and gods with their names is transcribed next to their picture. It was one of the crucial artifacts used to aid in the decipherment of Mayan language. It was discovered by many people and sold to different scholars.
kiss ballot
A Southern voting fraud in which one ballot was actually multiple thin, identical ballots loosely stuck to one another, which was then shook by voting collectors, then some were randomly discarded by a voting inspector, which rigged voting.
Flatland
A book by Edwin A. Abbott published in 1884 where everything in the world is made up of 2-D shapes and was a metaphor for Victorian society.
The Jungle Book
A book by Rudyard Kipling containing many short stories about man and nature, including ones about Rikki-Tikki-Tavi, the mongoose, Toomai, a boy hunting elephants, and Mowgli, a boy who is raised by animals and eventually defeats a tiger, and is based on his experiences in India from 1893 to 1894.
Flyology
A book on the anatomy of birds that illustrated Ada Lovelace's scientific findings, as well as her own observations on flight.
lunar rover
A car-like vehicle that was used on the moon and allowed the astronauts to travel several miles away from their spacecraft and is sometimes called a moon buggy.
gas mask
A device worn over one's mouth and nose, and sometimes eyes, to allow one to breathe without being exposed to dangerous chemicals in the air. The gas mask was commonly given to children to protect from poisonous attacks in World War I, and was commonly worn by soldiers to protect from chlorine bombs.
Florentine Codex
A document that is a major source of information on Aztec history and culture; compiled soon after the spanish conquest of the Aztecs, compiled by the Franciscan friar Bernardino de Sahagun in 1550's based on interviews, main source in Nahuatl about the events of the Spanish conquest. They are 12 books written from 1547-1579 in Nahuatl. Most Nahua writers came from altepetl of Tlatelolco, Tenochtitlan's neighbor Sahagún wanted to leave the Nahuatl-language text untouched; he oversaw the translation into Spanish Book XII on conquest.
Freedom Riders
A group of civil rights workers who took bus trips through southern states in 1961 to protest illegal bus segregation, originally by refusing to abide by the laws designating that seating in buses be segregated by race and holding signs while doing so. They occurred from May 14 1961, to December 10, 1961, staging protests mainly in the southern state of Virginia.
tomahawk
A light ax once used by Native Americans as a tool for cutting and as a weapon for fighting, especially in the French and Indian War.
Hadron Collider
A machine built in underground Switzerland that could ramp up particles to the speed of light and scientists could examine what happened when they crashed into each other.
Uncle Tom's Cabin
A novel published by harriet beecher stowe in 1852 which portrayed slavery as brutal and immoral, but increased the sectional conflict between the North and South.
Oregon Trail Floppy Disk
A plastic disc used for storing data within computers.
stock ticker
A stock ticker is a scrolling banner that provides stock information, often seen at the bottom of the screen on television news programs and electronic billboards. They're called 'tickers' because before the invention of electronic displays, mechanical printers were used that made a 'ticking' sound. They were created in 1867, and were and are still often used in many stock exchanges.
Kennedy's coconut
After his PT boat sank, he was able to send a rescue message within a coconut as a call for help.
Paris Climate Agreement
An agreement within the United Nations Framework Convention on Climate Change dealing with greenhouse gas emissions mitigation, adaptation and finance starting in the year 2020. It was adopted by consensus on December 12, 2015. However, Donald Trump has decided to ignore the agreement, and approve of laws that go against it. Its goals were to: 1. Hold the increase in the global average temperature to well below 2 °C above pre-industrial levels and to pursue efforts to limit the temperature increase to 1.5 °C above pre-industrial levels, recognizing that this would significantly reduce the risks and impacts of climate change 2. Increasing the ability to adapt to the adverse impacts of climate change and foster climate resilience and low greenhouse gas emissions development, in a manner that does not threaten food production 3. Making finance flows consistent with a pathway towards low greenhouse gas emissions and climate-resilient development.
Archaeopteryx
An extinct primitive toothed bird of the Jurassic period having a long feathered tail and hollow bones.
Transcontinental Railroad ticket
As of June 1870, a year after the railroad's completion, tickets cost $136 for a first-class seat in a Pullman sleeping car, $110 for a second-class seat, and $65 for a third-class, or "immigrant" seat.
astronaut ice cream
Astronaut ice cream is a freeze-dried ice cream product that was never eaten by astronauts on missions. Despite freeze-dried ice cream being developed in later missions, it was never popular, because many astronauts hated eating sweet foods on missions.
Oswald the Lucky Rabbit
Before Mickey Mouse, there was this guy. Ub Iwerks and Walt Disney lost the rights to this character in a contract dispute with their producers. He was shown in cartoons from 1926 to 1938.
1715 treasure fleet
Brent Brisben discovered $4.5 million worth of gold coins off of a shipwreck three centuries after the incident. On July 31, 1715, Juan Esteban de Ubilla lost 11/12 of his ships in a hurricane near Vero Beach, Florida. Over 1,500 sailors died, while some lived on lifeboats.
Baghdad battery
Clay jar, copper cylinder, iron rod, and sealed with asphalt. It could have produced .5 volt of electricity and was made in mesopotamia used to produce small amounts of electrical energy. It was made up of three terracotta jars, a copper cylinder, and an iron rod. It was used to electroplate jewelry. It is a collection of terracotta jars that contain iron and copper metal that were found near Baghdad and will probably used it as a primitive form of a battery. Find his blue lemon, grape juice, or vinegar was used as an acidic agent to jumpstart the electrochemical reaction with the two batteries. The battery was dated back to circa 300 AD.
Gerhard Domagk's Nobel Prize
Developed sulfonamides which helped against bacterial infections and helped injured in WWI, and created many more drugs to help cure infections. His work eventually led to the creations of the drugs thiosemicarbazone and isoniazid, which helped cure the tuberculosis epidemic after WWII. He received the Nobel Prize in 1947.
Muskogee police force
Established in 1898 in Oklahoma, Bass Reeves founded the Muskogee Police Department to keep Oklahomans safe from criminals.
An Inconvenient Truth
Film by former VP Al Gore, created in 2006, won the Nobel Peace Prize in 2007 and advocated for awareness of climate change. It was about global warming and its affects on ocean temperature, permafrost thawing, and temperatures.
First Draft of the Gettysburg Address
Four score and seven years ago our fathers brought forth, upon this continent, a new nation, conceived in Liberty, and dedicated to the proposition that all men are created equal. Now we are engaged in a great civil war, testing whether that nation, or any nation, so conceived, and so dedicated, can long endure. We are met here on a great battlefield of that war. We are met have come to dedicate a portion of it as the a final resting place of for those who here gave their lives that that nation might live. It is altogether fitting and proper that we should do this. But in a larger sense we cannot dedicate — we cannot consecrate — we cannot hallow this ground. The brave men, living and dead, who struggled here, have consecrated it far above our poor power to add or detract. The world will little note, nor long remember, what we say here, but can never forget what they did here. It is for us, the living, rather to be dedicated here to the unfinished work which they have, thus far, so nobly carried on. It is rather for us to be here dedicated to the great task remaining before us — that from these honored dead we take increased devotion to the that cause for which they here gave gave the last full measure of devotion — that we here highly resolve that these dead shall not have died in vain; that this nation shall have a new birth of freedom; and that this government of the people, by the people, for the people, shall not perish from the earth.
W.E.B. DuBois' diploma
He became the first African American to receive a doctorate from Harvard, which occurred in 1895.
Seqouyah's syllabary
He created the first Cherokee alphabet, which was written in his syllabary, a tool that helped people learn how to read and write in the Cherokee language.
Newton's Cannonball
He displayed firing a cannon horizontally from the top of a high mountain. If the projectile is going fast but has a low trajectory, the projectile will make contact with the ground. However, if the projectile is going fast and has a high trajectory, the projectile will continue to move parallel to the ground as it curves out from under the mountain. The idea is that the projectile will orbit the earth until it comes back around and hits the person who fired the cannon in the back of the head.
Bill Clinton's saxophone
He played it on the Arsenio Hall show in 1992.
Uncle Milton's Fascinating Ant Farm
In 1956, a man named Milton Levine was at a 4th of July picnic, and saw a mound of ants, which inspired him to found Uncle Milton's Toys, including this one.
Eleanor Roosevelt's margarine commercial
In 1959, Eleanor Roosevelt was featured in a commercial for Good Luck Margarine, a product created by the Newfoundland Margarine Company.
New Jersey plague mice
In 2009, three mice with the bubonic plague disappeared from a lab, which caused authorities to look for where they were to prevent its spread. This is because, if bubonic plague is left untreated, it can evolve into pneumonic plague, which is contagious and deadlier than bubonic plague. Though it can be treated with antibiotics, about one in seven cases in the U.S. can kill someone, especially in hosts w/less healthy bodies.
White House rainbow
In 2015, when same-sex marriage was legalized across all 50 states, the White House was colored like a rainbow to symbolize the LGBTQ+ flag.
Postcards from Cuba
In 2016, Barack Obama went to Cuba to improve diplomatic relations, and got some postcards back, which was a symbol of his trip.
bronze ballots
In Athens, people voted in courts using bronze ballots. There would be the hole in the center if they were guilty, and innocent with a solid center.
Kiddicraft self-locking bricks
In the 1930's and 1940's, Hilary Fisher Page created Kiddicraft, which were self-locking bricks that could be attached to one another. This was eventually copied by a Danish inventor named Christiansen, which eventually outgrew Kiddicraft, and Christiansen's company became Lego, and has removed all references of its toy relating to Kiddicraft, which was Fisher Page's invention.
lightning rod
It is a metal rod that does these things and was invented by Ben Franklin in 1749: -Protects building from being struck by lightning. -attracts the lightning and transfers the charge to earth -metal rod mounted on the roof of a building
conveyor belt
It is a moving belt that transports objects (as in a factory), and is a machine consisting of one or more pulleys and a wide flat belt, and a continuous moving strip or surface that is used for transporting objects from one place to another.
Roomba
It is a robot vacuum cleaner that uses motion sensors to detect things that need to be cleaned, but is not built for highly thick carpets, which would interfere with its motion.
LRAD (Long Range Acoustic Device) Sound Cannon
It is a sonic weapon created by Genasys Inc. in San Diego, California to send messages over long-range distances, and tends to be used for defense, military, or police purposes.
Nimrud lens
It is a three-millennia old rock crystal. It was discovered in 1850 by Austen Henry Layard, and was created between 750-710 BC. Its purpose is unclear, whether it had been a telescope or for decoration.
chicken pox
It is a varicella zoster virus that causes red dots on the skin. It is highly contagious and causes rashes on the skin.
The Black Crook
It started on September 29th, 1866, and was a disaster leading to the production but was an early marriage of popular drama, music and dance and the first ever American musical.
The Sea Around Us
It was a best-selling book written by Rachel Carson in 1951 about the history of the sea.
Dancing Goat of Central Park
It was a bronze sculpture created by Frederick Roth in 1937, with a dancing goat and ducks on the bottom.
Ford Nucleon Concept Car
It was a nuclear car built by Ford in 1957 to showcase the future of cars that were powered by natural resources, and was a new idea at the time, but was never used.
sea cucumber
It was a sea animal discovered by Henri Blainville in 1834, with its phylum being Echinodermata and its class being Holothuroidea.
Pericles coin
It was a silver coin produced between 380-360 BC and is very rare.
SALT 2
It was a treaty superpowers pledged to limit nuclear arms production signed in 1979 by Leonid Brezhnev of the Soviet Union and Jimmy Carter of the United States.
Codex Mendoza
It was an Aztec codex, created fourteen years after the 1521 Spanish conquest of Mexico with the intent that it be seen by Charles V, the Holy Roman Emperor and King of Spain and had documents containing "tribute lists" detailing materials paid to the Aztec Empire by its provincial populations
Arch of Titus
It was an arch built by Emperor Domitian in 81 AD to commemorate Titus' victory over the rebels in Judea.
(Bill of Rights) 200th anniversary coin
It was published in 1991 to commemorate the Bill of Rights' bicentennial.
toy whistle
John Draper, a computer scientist, learned that a toy whistle in Cap'n Crunch cereal boxes created sounds at 2,600 hertz. This would interfere with the phone lines, and was used to phreak, or hack into phone stations for free calls.
Das Kapital
Karl Marx & Friedrich Engels' book that said all social classes should end and everyone should be equal with equal ownership of businesses, and was published in 1867 involving the proletariat, the working class, and the bourgeoisie, or the upper class, and that the government should distribute money equally among both classes, which would eliminate class.
stovepipe hat
Lincoln's hat was so big, it made him look eight inches taller, (he looked 6"4, but was actually 5"8).
Hanging Chad ballot
Many undervotes in the Election of 2000 were potentially caused by either voter error or errors with the punch card paper ballots resulting in this. The excess paper from the punched hole that was still attached to the ballot became the Hanging Chad.
Napoleon's Coronation
Napoleon crowned himself emperor because he didn't want anyone else to be seen as giving him the crown, thus meaning they had more power, and to show that his power didn't depend upon church approval in 1804.
James Madison's check
On April 16, 1816, James Madison signed a check that was eventually torched by the British.
2012 Mayan calendar
On December 21, 2012, people said that the world would end, according to the Mayan calendar, which did not happen. It was the end of a 5,126-day cycle of the Long Mayan calendar, which explained the theory.
first electric plug
On November 8, 1904, Harvey Hubbell II created removable electrical plug in the United States of America, with a patent number of 774, 250.
$10 bill
On the obverse there is Alexander Hamilton, and on the reverse there is the U.S. Treasury, which Hamilton founded.
Agatha Award
The Agatha award is an award given to mystery/crime writers who have written the best mystery/crime book of the year without any relationships or violence. There are six categories: 1. Best Novel 2. Best First Mystery 3. Best Historical Novel 4. Best Short Story 5. Best Non-Fiction 6. Best Children's/Young Adult Mystery. A board of directors nominates the winners.
Boundary Dam Power Station
The Boundary Dam Power Station is the largest coal-driven power plant in the world, and is located close to Estevan, in Saskatchewan, Canada. Critics have pointed, however, that it was bad for the economy, and hurt the environment as well.
The Fun of It
The Fun of It was Earhart's second book, which told the story of how she first wanted to pursue a career in flight and how she became a feminist's hero, and how she eventually began to edit aviation articles for the Cosmopolitan Magazine.
Household Words
The Household Words magazine was a Dickens series written from March 27, 1850 to May 28, 1859 and was published by Bradbury & Evans. Its original title was Household Words, A Weekly Journal conducted by Charles Dickens. It mainly consisted of short stories, with 19 volumes published every Saturday within that time span.
Orbiting Carbon Observatory 2
The OCO 2 was launched on July 2, 2014, to replace a previously failed observatory. It is a NASA mission craft that measures (in microns) how much sunlight reflected off of planet Earth is absorbed by carbon dioxide.
Olmec jade fish
The Olmecs, a civilization that lasted from 2,500 BC to 400 BC, were known for making sculptures out of stones like jade, including this good-looking jade fish.
Regency TR-1
The Regency TR-1, a transistor radio, was the first to be sold for commercial purposes, and sales started in 1954. Despite the mediocrity of the radio, over 150,000 units were sold. It was created by Joseph B. Weaver of the I.D.E.A Regency, and displayed that radio could be used for consumer purposes, rather than for an industry job or a walkie-talkie-like comm tool in the military.
Star of David patch
The Star of David patch was used to segregate, humiliate, and exterminate Jews by the Nazis. The Star of David patch was a way that made it extremely hard to live in society as equals to "Aryans".
hydrophone
The hydrophone is a receiver instrument that detects transmitted sound underwater. It was created by Raymond Poincaré and Paul Langevin during WWI and was later improved by the Australian physicist William Henry Bragg and the British physicist Ernest Rutherford.
Martian ice
The polar ice caps on Mars are a combination of carbon dioxide and ice, and was discovered in 1999.
Einstein's compass
The story goes that when a young Einstein was sick, his father Hermann brought him a compass to make him feel better. He asked his father why it always pointed north, and he said that since Earth is like a big magnet with forces all around it, which pulls it north.
personal airbag
There is a body airbag called the "Hip Air" that is supposed to prevent hip injuries by using the airbag inflation system in case of a crash with a competitor in sports or falling on the ground.
Vacuum Tube
They were electronic devices that controlled the flow of electricity in and out of a computer. They looked like long light bulbs.
Commodore 64
This 8-bit computer released in 1982 brought gaming into homes and was the highest selling single-model computer of all time. It dominated the market for the 1980's and created one of the first 8-bit video game consoles that worked w/emulators of the same brand.
Jackson in the Hickory Forest
This book is about Andrew Jackson's childhood on the frontier forest borderlands of Tennessee.
Stand #withMalala button
This button supports Malala's activism to give girls a better education and more opportunities in the Indian subcontinent for girls and women, and began in 2015.
Washington's gavel
This gavel was used to maintain order when Washington was president, mainly in his first term.
Wright's T-Square
This is a technical instrument used for drawing, particularly for architectural purposes, like sketching and designing buildings.
Tandem Van de Graaff
This is an electrostatic accelerator at Brookhaven National Laboratory, located in Upton, New York. It was the world's first when built in 1970. It serves as the ion source for the RHIC, or Relativistic Heavy Ion Collider.
NDM1
This is an enzyme that makes bacteria resistant to lots of beta-lactam antibiotics, which can hurt someone's body because they don't work.
moonrock
This is lunar material coming from the Apollo missions and sold for tourism purposes. Because of their rarity, most have been stolen by criminals looking for profit.
ozonic therapy machine
This is used to treat diseases by releasing the toxic oxygen ozone to people who are infected, and is also used to kill dangerous molecules indoors.
Alan Turing Memorial
This memorial is located in Sackville Park in Manchester, England. It remembers Turing's groundbreaking work as a computer scientist and is respected by many, especially the LGBTQ+ community. It was unveiled on June 23, 2001, Turing's birthday. The bronze bench says "IEKYF RQMSI ADXUO KVKZC GUBJ", which means "FOUNDER OF COMPUTER SCIENCE", when translated from Enigma code. It was conceived by Richard Humphry, and below the statue, it says: Alan Mathison Turing 1912-1954 Father of Computer Science, Mathematician, Logician Wartime Codebreaker Victim of Prejudice ____________________________ "Mathematics, rightly viewed, possesses not only truth, but supreme beauty, a beauty cold and austere like that of sculpture." - Bertrand Russell
Mouna Loa Observatory
This observatory is 62 years old and was built by Charles Keeling, an American climate scientist. It has five locations across the Big Island, and measures carbon dioxide concentration within the atmosphere.
Who Killed the Electric Car?
This was a 2006 documentary film displaying the rise of General Motors' EV-1 electric car, that years later, was pulled out for new cars that burnt fossil fuels. In this Chris Paine movie, the rise and fall of the electric car in the 1990's is highly and meticulously examined.
Da Vinci's tank sketch
This was a flying vehicle meant for warfare, but would not work since the cranks moved in opposite directions.
conquistador crossbow
This was a weapon used very sparingly when fighting Mesoamericans. It was a heavy and slow gun to reload. It was useful when facing knights in Europe, since it could pierce armor, but that was useless against Mesoamerican armies that had no such armor.
Barbara Jordan's keynote address
This was the first time a black woman had spoke at the Democratic National Convention, and she spoke her address on July 20th, 1976.
ThrustSSC
ThrustSSC is a British jet car created by Richard Noble, Glynne Bowsher, Ron Ayers, and Jeremy Bliss. In October of 1997, in a remote desert in Jordan, the car broke the speed record at the time, exceeding 760 mph in both its northern and southern runs across the Al-Jafr. It also became to only car ever to break the speed of sound!
U.S. census card
U.S. census punch cards were programs for tabulating machines created by Herman Hollerith in order to calculate the U.S. census.
hippo teeth
Washington's dentures made of hippo teeth were one of four due to bad dental hygiene and mercury oxide being used for dental treatments, which hurt his health.
shattered glass ceiling
When the metaphor alluding to the invisible barriers that prevent minorities and women from being promoted to top corporate positions is no longer present.
Original Copy of Articles
Written in 1777, the Articles of Confederation was the first drafts for a United States government.
Carver's peanut cookbook
Written in 1904, by George Washington Carver: 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 contain 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. FERTILIZERS FOR PEANUTS The peanut is an interesting plant, in that it adjusts itself to many kinds and methods of fertilization. It does well fertilized exactly as for corn; makes a splendid yield when given the same treatment as cowpeas; does equally well when fertilized the same as for cotton. For the sandy soils of Macon County, we found the following compost mixture most satisfactory: In the fall and winter, a large pen was filled with leaves—muck from the swamp—and farmyard manure. The mixture consisted of one load of leaves from the woods together with the rich top earth, one load of muck from the swamp, and one load of manure from the barns, pig-pen, poultry house, etc. The pen was filled in this way, a rough shed put over it to throw off the excess of water, so that the fertility would not be washed out. Eighteen tons of this mixture, together with 100 lbs. acid phosphate, 50 lbs. kainit, and 200 lbs. lime, were applied to the acre. Where one must depend upon a commercial mixture, the one given below gave decidedly the largest yield: Acid Phosphate 55 lbs. Cotton-seed meal 125 lbs. Kainit 100 lbs. Barnyard manure 3 tons. Agricultural lime 200 lbs. NOTE—On soils containing lime, do not add any to the fertilizer mixture. PLANTING The time for planting the peanut in this locality is practically the same as for corn, beginning about the middle of March when not hulled, and the first of April when shelled. A good plan is to break the shell crosswise; they come up almost as quickly as when shelled. If the Spanish peanut is shelled and planted early in April, it will mature about the middle of July, when they can be pulled, the ground prepared again, reseeded, and a second crop produced. There are two principal methods of planting the peanut; viz., in drills and checks. The drill method proved most desirable with us, giving the largest yield. For the Spanish we placed our rows from 2 1/2 to 3 feet apart; for the running varieties, from 3 to 3 1/2 feet apart. Furrows were run as nearly 4 inches deep as possible, the compost put directly into the furrow, and the nuts planted on it. CULTIVATION If the land has been well prepared as above directed and is practically free from weed seeds, the cultivation will be quite simple. Cultivate only enough to keep the ground soft and mellow and free from weeds. There are two methods, however, of cultivating the peanut; viz., the ridge method, and the flat method. We tried both, and the flat method gave decidedly the best results. HARVESTING The time to harvest varies with the date of planting and the variety of peanut. Experienced planters prefer to get their crop harvested before the first killing frost, because it not only injures some of the nuts, but greatly damages the hay, by lowering its feeding value and causing the vines to drop their leaves. There are a number of special plows and devices made to render harvesting of a crop as easy as possible. All of them have more or less merit. The small farmer, however, can use to good advantage the same method used in harvesting the sweet potato; viz., that of plowing a furrow on each side of the vines, and then bursting out the middle containing the vines, which can be picked up readily, the earth shaken off and the vines, wind-rowed, loosely piled, or treated in any way desired. An old and favorite way is to plow up the vines in the morning of a warm, sunshiny day, allowing them to dry until late in the afternoon when they are gathered up and stacked around poles, which are about 7 feet high, and set firmly in the ground at convenient places over the field. Logs or poles should be laid on the ground around the center pole, so as to keep the vines off the ground. Stack loosely so the air can pass through freely. Care should be taken to stack the vines so the peanuts will be on the inside next to the pole. Cap the stacks with hay, straw, corn stalks, or anything that will turn the water. If the weather is good they may be safely picked, in from 15 to 20 days after stacking. PICKING There are so many good pickers on the market now, together with a great many simple and effective home-made devices, that I think any further mention of them would be wholly out of place. PREPARATION FOR MARKET Peanuts, like everything else, sell more quickly and bring a better price if the nuts are uniform in size, clean, and the shells of a bright color. If washing is necessary, it should be done on a clear warm day, and they should be dried quickly in the sun. A large number of the pops and otherwise faulty nuts can be removed by winnowing them in a good strong wind, like peas. They should now be put in bags holding 100 lbs. each. Put away in a dry, well ventilated house until ready to sell. The pops and faulty nuts can be fed to the hogs. PEANUT HAY Hay made from peanut vines, like all our cultivated pod-bearing plants, possesses high feeding value. The following table, from the best known authorities, shows it as compared with alfalfa, cow-pea vines, crimson and burr clover (air dried material) NameWaterCrude ashProteinCrude fiberCarbohydratesFatsFat formersPeanut7.83%17.04%11.75%22.11%1.84%46.95%Alfalfa6.95%7.49%16.48%31.38%2.03%42.62%Cow-pea Vines10.29%9.10%19.72%21.99%4.04%45.15%Crimson Clover9.6%8.6%15.2%27.2%2.8%36.6%Red Clover14.30%7.47%12.84%29.27%2.11%48.31% It is readily seen by the above table that peanut hay compares very favorably with the much prized market hays of superior feeding value. One and one-fourth tons of cured hay was produced on an acre in our Station, in addition to the 59 bushels of nuts. AS A FOOD FOR MAN By reason of its superior food value, the peanut has become almost a universal diet for man, and when we learn its real value, I think I am perfectly safe in the assertion that it will not only become a prime essential in every well-balanced dietary, but a real necessity. Indeed, I do not know of any one vegetable that has such a wide range of food possibilities either raw or cooked. Below are given 105 ways of preparing the peanuts for human consumption, with the hope that every farmer will learn to appreciate them and raise large quantities for his own consumption; and also with the hope that the city folk will find the diet not only wholesome, satisfying, healthful and appetizing, but very economical. Fourteen recipes were selected from this number, and a five course luncheon served to ten food specialists; and each one without exception was enthusiastic over it, and said it was the most satisfying luncheon he or she had ever eaten. A glance at the table below is sufficient to impress anyone most favorably with the superior value of the peanut as a food: FoodWaterProtein (muscle builders)Carbohydrates (fat formers)Peanuts9.2%25.8%63.0%Boston beans12.6%22.5%59.6%Cowpeas13.0%21.4%60.8% 105 WAYS OF USING THE PEANUT SOUPS NO. 1, PEANUT SOUP One quart of milk, 2 tablespoons butter, 2 tablespoons flour, 1 cup peanuts. Cook peanuts until soft; remove skins, mash or grind until very fine; let milk come to a boil; add the peanuts; cook 20 minutes. Rub flour into a smooth paste with milk; add butter to the peanuts and milk; stir in flour; season with salt and pepper to taste; serve hot. NO. 2, PEANUT SOUP NUMBER TWO Take roasted peanuts; grind or mash real fine; to every half a pint add a quart of milk, half a teaspoon salt, 1 saltspoon pepper, 1 small onion minced very fine, 1 bay leaf, 1 stalk of celery chopped very fine or a saltspoon celery seed. Cook for 15 minutes. Great care must be exercised to keep from burning. Moisten 1 tablespoon of corn starch in a quarter cup of cold milk; add to the soup; stir until thick and smooth; strain through a fine sieve, and serve with peanut wafers. NO. 3, PEANUT BISQUE To 3 cups of boiling milk, add half a teaspoon chopped onion, a pinch of salt and pepper; rub to a smooth paste a tablespoon of flour with water; add half cup of peanut butter; stir in the flour; boil 3 minutes longer; serve with peanut wafers. NO. 4, PEANUT SOUP NUMBER FOUR Boil 10 minutes in half a cup of water, half a cup of chopped celery, a tablespoon of chopped onion, the same amount of red and green peppers mixed; add a cup of peanut butter and 3 cups of rich milk to which has been added 1 tablespoon of flour; add 1 teaspoon of sugar; boil two minutes and serve. NO. 5, CONSOMME OF PEANUTS. Take 1 pint of shelled peanuts; boil or steam until the skins can be removed; boil in salted water until tender and until nearly all the water boils away; add 1 quart of beef stock, a few grains of cayenne pepper, half a teaspoon salt; let boil slowly for 10 minutes; serve hot. NO. 6, PUREE OF PEANUTS 1 pint of peanuts, blanched and ground 1 tablespoon butter 1 egg well beaten 1 pint milk 1/2 cup cream NOTE—Unless designated otherwise, the peanuts should be blanched. Let the milk and cream come to a boil; stir in all the other ingredients; add more milk if too thick; salt and pepper to taste; serve at once with peanut wafers. NO. 7, PUREE OF PEANUTS NUMBER TWO (EXTRA FINE) Take 1 pint of peanuts; roast until the shells rub off easily (do not brown); grind very fine; add a saltspoon of salt, 1 teaspoon of sugar; pour on boiling water, and stir until thick as cream. Set in double boiler and boil from 8 to 10 hours; set away and allow to get thoroughly cold; turn out. Can be eaten hot or cold. When sliced, rolled in bread crumbs or cracker dust and fried a chicken brown, it makes an excellent substitute for meat. A generous layer between slices of bread makes an excellent sandwich. BREADS NO. 8, PEANUT BREAD NUMBER ONE Into any good biscuit dough, work in a liberal supply of blanched and ground nuts; roll out thin; cut in small discs, and bake in a quick oven and serve hot. NO. 9, PEANUT BREAD NUMBER TWO 1/3 cupful blanched and chopped nuts 1/2 cupful sweet milk 1/2 cupful sugar 1 egg, beat in 2 teaspoons baking powder 2 cupfuls sifted flour Mix these ingredients; make into small loaves or biscuits; let rise for one-half hour. Bake in a slow oven until done, which will require about 50 minutes. NO. 10, ENGLISH PEANUT BREAD 2 cups liquid yeast 2 tablespoons of sugar 1 tablespoon butter 1 teaspoon of salt Add flour as long as you can, stir it well with a spoon; beat it long and hard; let it stand in a warm place over night; in the morning add one cup of blanched and finely chopped peanuts; add flour to make a soft dough; let stand in a warm place until light; bake in a moderate oven one hour. NO. 11, AUNT NELLIE'S PEANUT BROWN BREAD 1 1/2 cups white flour 2 teaspoons baking powder 1 1/2 cups Graham flour 1 teaspoon salt 1 1/2 cups blanched and ground peanuts 1/2 cup sweet milk, or just enough to make a soft dough Mix well together and bake in a moderate oven. NO. 12, OAT MEAL PEANUT BREAD (DELICIOUS) 2 cups liquid yeast 1 teaspoon salt 2 cups rolled oats 1 tablespoon butter 2 teaspoons sugar Add white flour as long as you can stir it; beat well; let rise over night; stir up well in the morning; add one cup of chopped or ground peanuts; pour into buttered baking-pan and set in a warm place to rise; when light bake in a moderate oven for one hour. NO. 13, PEANUT BREAD NUMBER THREE A delicious loaf can be made by adding half a pint of finely ground nuts to every loaf of bread when baking. Add the nuts when the bread is worked down the last time. NO. 14, PEANUT ROLLS NUMBER ONE 2 cups of soft, white bread-crumbs 4 tablespoons peanut butter 1/2 cupful grated cocoanut, chopped fine 1 saltspoon celery seed 1 teaspoon salt 1 well beaten egg 1/2 pound blanched and ground peanuts Mix thoroughly; make into rolls, and fry in a deep fat, or bake in an oven; serve with nut sauce. NO. 15, PEANUT ROLLS NUMBER TWO Make the dough exactly the same as for Parker House rolls. At the last working, add a heaping teaspoon of ground peanuts, and work into each roll. NO. 16, SWEDISH NUT ROLLS 1 pint milk, scalded 1/2 cup yeast to 7 or 8 cups flour 1/2 cup butter 1 scant teaspoon salt 1/4 cup sugar 2 eggs (whites) Mix early in the morning a sponge with the milk, sugar, salt, eggs, and yeast, using flour enough to make a drop batter. Place in a pan of warm water, and when light add the butter (softened) and enough more flour to thicken it. Knead well, and let it rise again. When light roll out into a large triangular piece one third of an inch thick. Spread all over with soft butter and a sprinkle of sugar, cinnamon, and a generous coating of finely ground peanuts. Roll over and over; cut off slices an inch thick; lay them on a well-buttered pan with the cut-side down: Let it rise again, and bake in a moderate oven. COOKIES NO. 17, PEANUT COOKIES NUMBER ONE 3 cups flour 1/2 cup butter 2 eggs 1 cup sweet milk 1 cup sugar 1 teaspoon baking powder 11/2 cups ground peanuts Cream butter and sugar; add eggs well beaten; now add the milk and flour; flavor to taste with vanilla; and the peanuts last; drop one spoonful to the cooky in well greased pans; bake quickly. NO. 18, PEANUT COOKIES NUMBER TWO 4 teaspoons butter 2 teaspoons baking powder 1 cup sugar 2 cups flour 2 eggs well beaten 1 cup ground peanuts Sweet milk sufficient to make a stiff batter. Drop on well greased tins and bake quickly. NO. 19, PEANUT COOKIES NUMBER THREE 1/3 cup butter 1/2 cup flour 2 eggs, well beaten 1 teaspoon baking powder 1/2 cup sugar 1 teaspoon lemon juice 1 cup blanched and finely chopped peanuts Sweet milk enough to make a stiff batter. Cream the butter and add the sugar and eggs well beaten. Sift the flour and baking powder together. Add the butter, sugar, eggs, and flour; then add the milk, nuts and lemon juice. Drop from a spoon on an unbuttered baking sheet; sprinkle with chopped nuts, and bake in a very slow oven. NO. 20, PEANUT TEA ROLLS (DELICIOUS) 2 cups raised sponge 1/2 cup butter 1 cup sugar 1 cup ground peanuts Take two cups of sponge, the sugar, melted butter, eggs, peanuts, and salt to taste, Mix thoroughly; knead in enough flour to make dough as for rolls. Set in a warm place to rise; when light, shape into rolls; let rise until twice their size; rub melted butter over the top with a small paint brush; then sift sugar and ground peanuts over the top. NO. 21, PEANUT BARS 2 cups flour 1 cup coarsely chopped peanuts 1/2 cup milk 1 teaspoon baking powder 1/2 cup sugar 1 egg 2 tablespoon butter Pinch of salt Sift flour, salt, and baking powder into a bowl; rub in the butter, nuts, and sugar; mix to a rather stiff dough with the egg and milk; turn on to a floured board, and roll out two-thirds of an inch thick; cut into bars of convenient size, and fry in the fat until golden brown. NO. 22, PEANUT WAFERS NUMBER ONE 2 cups flour 1/2 cup rolled peanuts 1cup water 1/2 cup butter l cup sugar (powdered) Rub the butter and sugar together until light and creamy; add the flour and water alternately. Lastly add the peanuts; drop on buttered tins, and bake quickly. Cut into squares while hot, as it soon gets brittle after cooling. NO. 23, PEANUT WAFERS NUMBER TWO 1 cup flour 1 egg 1 cup sugar 1 cup blanched nuts 1/4 cup butter Grind or roll the nuts; stir into butter; drop on buttered tins, and bake quickly. NO. 24, PEANUT WAFERS NUMBER THREE 3 tablespoons flour 1 cupful ground peanuts 2 well-beaten eggs 1/2 lb. brown sugar 1/2 teaspoon baking powder Mix thoroughly; drop on buttered paper and bake slowly to a light brown. NO. 25, PEANUT MUFFINS NUMBER ONE 1/2 cupful chopped peanuts 2 eggs beaten very light 1/2 teaspoon soda, dissolved in a tablespoon of water 1/2 pint thick sour butter milk 1/2 teaspoon salt 1 1/2 cupfuls flour or enough to make a stiff batter Add soda to the sour milk; stir well; make the batter quickly; when ready to drop into the pans add peanuts; baked in a quick oven from 20 to 25 minutes. NO. 26, PEANUT MUFFINS NUMBER TWO Use the above recipe and in addition add 1/2 cupful of cold cooked rice. Chopped figs, dates, etc., make very pleasing variations. NO. 27, PEANUT DOUGHNUTS NUMBER ONE 2 eggs, beaten light 1/2 teaspoon soda 1 cup sugar 4 cups flour 1 cup sour milk 1 saltspoon salt 1 saltspoon cinnamon 3 tablespoons melted butter 1 cup finely ground or chopped peanuts Into the well-beaten eggs stir the sugar, butter, milk, and nuts; add flour to make a dough just stiff enough to roll out; roll, cut out and fry in deep fat hot enough for the dough to rise at once. NO. 28, PEANUT DOUGHNUTS NUMBER TWO 1 pint sweet milk 1 egg, well beaten 1/2 cup butter (softened) 1 tablespoon lemon juice 1 cup sugar 51/2 to 6 cups flour 2/3 cup yeast 1 pint chopped peanuts Mix in the order given; rise slowly till light; roll out and cut in shape; rise quickly until very light, then fry in hot fat. CAKES NO. 29, PEANUT CAKE NUMBER ONE 1/4 lb. butter 2 cups flour 1 cup finely ground peanuts 4 eggs (whites only) well beaten 3/4 cup water 1 teaspoon baking powder Beat the sugar and butter to a cream; add the water and flour; stir until smooth; add half the well beaten whites, then the nuts, then the remainder of the whites and the baking powder; pour into square, flat pans lined with greased paper to a depth of three inches, and bake in a moderate oven for 45 or 50 minutes. NO. 30, PEANUT CAKE NUMBER TWO 9 ounces flour 1 teaspoon vanilla 4 ounces butter 1/4 teaspoon salt 4 eggs 1 teaspoon baking powder 4 ounces of chopped peanuts Sift flour, salt, and baking powder together; cream the butter and sugar; add the vanilla, chopped nuts, yolks of eggs, well beaten; add flour, then whipped whites, and beat well; bake in a shallow pan in medium oven; when cold, ice with boiled icing. NO. 31, PEANUT ROLL CAKE WITH JELLY 4 eggs 2/3 cup flour 2/3 cup powdered sugar 1/4 teaspoon salt 1/2 teaspoon baking powder Beat egg yolks and sugar till light; add mixed dry ingredients, then stiffly beaten whites; mix lightly together. Bake in thin sheet in a quick oven. As soon as done turn quickly on a towel wrung out of water; spread with jelly; sprinkle liberally with coarsely chopped peanuts; roll up and dust with powdered sugar. NO. 32, PEANUT LAYER CAKE Make cake exactly the same as for roll cake, except bake in jelly cake tins. Make the pastry cream as follows: 2 cups sugar 1 1/2 pints milk 3 tablespoons corn starch 1 tablespoon butter 2 teaspoons extract of lemon 1 pint coarsely ground peanuts Add peanuts to the milk; let simmer 5 minutes; with sugar add the starch dissolved in a little cold water; as soon as it reboils take from the fire; beat in the yolks; return to the fire two or three minutes to set the eggs; when cold spread between the layers of cake, and finish with clear icing garnished with blanched peanuts. NO. 33, METROPOLITAN CAKE WITH PEANUTS 1 1/2 cups butter 1/2 cup milk 1 cup granulated sugar 1 cupful chopped peanuts and citron mixed 2 teaspoons baking powder, sifted with the flour 2 1/2 cups well sifted flour 4 eggs (whites) Cream the butter and sugar, flour, nuts and citron before adding; bake 45 minutes in a moderate oven; flavor icing with lemon extract and garnish top with split peanuts and pecan meats. NO. 34, PEANUT CAKE WITH MOLASSES 2 cups molasses 2 cups hot water 1 cup brown sugar 4 cups flour l cup lard 1 egg 1 pint ground peanuts 1/4 a nutmeg, grated 2 teaspoons cinnamon 1 heaping teaspoon soda 1/2 teaspoon cloves Mix the peanuts, spices, and soda with the flour, heap the measure of flour slightly; mix the molasses, sugar, lard, and water; stir in the flour; add the beaten egg last. Bake in a shallow dripping pan, and sprinkle with powdered sugar just before putting in the oven. NO. 35, PEANUT PUDDING 1 cup molasses 1/2 cup butter 1 cup hot water 3 cups flour 1 teaspoon soda 1/4 cup coarsely ground peanuts Sauce for same: 1 tablespoon butter 1/2 cup sugar 1 teaspoon flour 1/2 teaspoon ground cloves Mix and steam two hours. Mix all to a cream; pour over this enough boiling water to make it like cream; flavor to suit taste. NO. 36, PEANUT STRIPS WITH BANANAS 1 cup oat flakes 1 cup flour 1 cup peanut meal 2 cups mashed banana pulp 1 cup sugar 1/2 cup butter (softened) 1 saltspoon (or more) of salt Blend all together; roll out 1/4 of an inch thick; cut in strips, and bake in a quick oven. MISCELLANEOUS DISHES FROM PEANUTS NO. 37, LIVER WITH PEANUTS Boil the liver from two fowls or a turkey; when tender mash them fine; boil one pint of blanched peanuts until soft; mash them to a smooth paste; mix and rub through a puree-strainer; season to taste with salt, pepper, and lemon juice; moisten with melted butter; spread the paste on bread like sandwiches, or add enough hot chicken stock to make a puree; heat again and season with salt, pepper, and lemon juice. NO. 38, MOCK CHICKEN Blanch and grind a sufficient number of peanuts until they are quite oily; stir in one well-beaten egg; if too thin, thicken with rolled bread crumbs or cracker dust; stir in a little salt. Boil some sweet potatoes until done; peel and cut in thin slices; spread generously with the peanut mixture; dip in white of egg; fry to a chicken brown; serve hot. NO. 39, MOCK VEAL CUTLETS Wash one cup of lentils, and soak over night; in the morning strain and parboil in fresh boiling water for 30 minutes; drain again and cook until soft in sufficient boiling water to cover them; rub through a sieve and to the puree add 1/4 cup of melted butter, 1 cup of fine Graham bread crumbs, 1 cup of strained tomatoes to which a, speck of soda has been added, 1 cup of blanched and chopped peanuts, 1 tablespoon each of grated celery and minced onions; season with 1/4 teaspoon of mixed herbs, salt and pepper; blend all thoroughly together, and form into cutlets; dip these into egg and then in fine bread-crumbs; place in a well-greased baking pan, and brown in quick oven; arrange around a mound of well seasoned mashed potatoes, and serve with brown sauce. NO. 40, PEANUT PATTIES 1 pint toasted bread crumbs rolled fine 1 pint of mashed potatoes (white or sweet) 2 teaspoons baking powder dissolved in the yolks of two eggs. Season with salt, pepper, sage, and mace; heat all together; form into small cakes; dip each cake into the whites of the eggs, then into peanut meal, and brown lightly in a frying pan containing a little pork fat, not deep fat; turn and brown on both sides. NO. 41, BROWN SAUCE Mix thoroughly 1 teaspoon of peanut butter and 2 tablespoons browned flour with 1 tablespoon cream; add gradually 2 cups hot milk, and stir and cook until the mixture thickens; just before serving add 4 tablespoons strained tomatoes, and a little salt and pepper. NO. 42, PEANUT SAUSAGE Grind 1/2 pound of roasted peanuts, 1/2 pound pecans, 1 ounce hickory nuts, and 1/2 pound walnut meats. Mix with six very ripe bananas; pack in a mould, and steam continuously for two hours; when done remove from lid of kettle or mould, and when mixture is cold turn out and serve the same as roast meat sliced thin for sandwiches, or with cold tomato sauce or other sauce. NO. 43, PEANUT AND CHEESE ROAST 1 cup grated cheese 1 cup bread crumbs 1 teaspoon chopped onion 1 cup finely ground peanuts 1 tablespoon butter Juice of half a lemon Salt and pepper to taste Cook the onion in the butter and a little water until it is tender. Mix the other ingredients, and moisten with water, using the water in which the onion has been cooked. Pour into a shallow -baking dish, and brown in oven. NO. 44, PEANUT OMELET Cream a slice of bread in half a cup of rich milk; beat the whites and yolks of two eggs separately; add the yolks to the bread crumbs and milk; to half a cup of finely ground peanuts add a dash of pepper and salt; mix thoroughly; fold in the whites, and cook as usual in a buttered pan. NO. 45, BAKED PEANUTS WITH RICE 4 cups milk 1/3 cup rice 1/2 cup sugar 1 tablespoon lemon juice 1/2 teaspoon salt 1 cup coarsely ground peanuts Wash rice, putting a layer of rice and a layer of peanuts into a well-buttered pudding dish until all is used; mix the salt and sugar, sprinkling each layer with it; finish with a layer of peanuts on top, pour on the milk, if it does not cover the rice put in sufficient water; bake three hours in a very slow oven; add hot water if it cooks too dry. NO. 46, PEANUT MACARONI AND CHEESE 1 cup broken macaroni 1 cup rich milk 2 tablespoons flour 2 quarts boiling salted water 1 cup coarsely ground peanuts 1/4 to 1/2 pound cheese 1/2 teaspoon salt A dash of cayenne pepper Cook macaroni in the boiling salted water; drain in a strainer, and pour cold water over it to keep the pieces from sticking together; mince cheese, and mix with all other ingredients except the macaroni; put sauce and macaroni in alternate layers in a well buttered baking dish; cover with buttered crumbs, and bake slowly until crumbs are brown. NO. 47, PEANUT PIE CRUST Add at the rate of 1 tablespoon of finely ground peanuts to one piecrust. You will be pleased with the agreeable change in piecrusts or any other pastry. NO. 48, PEANUT BREAKFAST CAKES Mash two cups of well-cooked, split peas or beans; press through a sieve; add 1 teaspoon grated celery, 1 teaspoon minced onion, 1 cup milk, 1 cup softened bread crumbs, 1 tablespoon butter, 1 cup crushed peanuts, 1 well-beaten egg; season with salt and pepper; form into small flat cakes, and brown in hot fat; place a nicely poached egg on each cake; garnish with parsley, and serve with hot cream or brown sauce. NO. 49, PEANUTS AND MUSHROOMS Cook 2 tablespoons of chopped onions and 1/2 cup chopped fresh mushrooms in 4 tablespoons of butter for five or six minutes; stir in 2 tablespoons flour, a little salt and pepper, and l 1/2 cups milk; cook and stir a while for five minutes longer; then add one cup of finely chopped peanuts,: reheat and boil slowly for 10 minutes. Serve on squares of buttered toast. NO. 50 PEANUT TIMBALES 1/2 pint of peanuts cooked until soft in salted water; drain and mash. 2 well beaten eggs and two cups thin cream, added to the nuts. 1/2 teaspoon of salt, and a dash of pepper. Turn into custard cups; put the cups in a basin; surround them with boiling water; cover the tops with buttered paper, and bake in a moderate oven for 20 or 25 minutes; then unmould and serve with a little cream sauce poured around them. NO. 51, PEANUT BUTTER Shell the peanuts; roast just enough so that the hulls will slip off easily; remove all the hulls by gently rolling, fanning, and screening; grind very fine in any sort of mill, passing through several times if necessary; pack in cans, bottles, or jars, and seal if not for immediate use. Some manufacturers add a little salt and a small amount of olive oil; others do not, according to taste. For small quantities of butter a good meat grinder will answer the purpose. If the nuts are ground fine enough no additional oil will be necessary. STUFFINGS NO. 52, PEANUT STUFFING NUMBER ONE Crumble a pint of corn bread, adding to it a grated rind of one lemon, a cup of finely chopped peanuts, two tablespoons of mixed dried herbs, salt and pepper to taste, and one-half cup of melted butter. Bacon drippings may be used instead of butter. NO. 53, PEANUT STUFFING NUMBER TWO 1/2 pint shelled and, roasted peanuts (peanut meal can be used) 4 drops onion juice 1 teaspoon chopped parsley, slightly moistened with cream 1/2 teaspoon powdered herbs. Season highly with salt and pepper NO. 54, PEANUT STUFFING NUMBER THREE 2 cups hot mashed potatoes 1 teaspoon onion juice or grated onion 1/2 cup ground peanuts (peanut meal is excellent). 1 teaspoon salt 1/4 teaspoon paprika 4 tablespoons thick cream 1 tablespoon butter 2 eggs (yolks) One teaspoon of sweet herbs if desired. Blend all together, and stuff in the usual way. NO. 55, PEANUT MEAL NUMBER ONE Blanch the peanuts and grind, very fine but not sufficient to become too oily. This meal is especially fine as a substitute in making almond macaroons and small cakes, to which it imparts the desired almond flavor, and is much cheaper than the almond meal. NO. 56, BROWN PEANUT MEAL Roast the peanuts carefully without scorching; when a rich light brown rub off the hulls and grind the same as for NO. 49. This meal has many uses, such as soups, gravies, cakes, and candies, etc. NO. 57, CREAM PEANUTS 1 teaspoon sugar 1 saltspoon salt 1 cup cream 1 pint white crowder peas 1 pint peanuts 1/2 teaspoon pepper Boil the peas until thoroughly done; pass through a colander. Grind or crush the blanched peanuts; add all the ingredients except the cream and nuts; boil thirty minutes; mix the cream and nuts together with a tablespoon of flour; mix thoroughly; stir into the boiling peas; boil five minutes; whip vigorously until light, and serve. If one spoonful of flour is not sufficient add more. NO. 58, SALTED PEANUTS Roast the peanuts; shell and remove the thin hulls, put in a pan; butter slightly, put in oven and heat through; spread on piece of white paper, sprinkle with fine salt, and serve. NO. 59, PEANUT BUTTER SANDWICHES Roast the desired number of peanuts; rub the thin hull off the nuts; grind or rub in a mortar until quite smooth and oily; salt to taste, and spread a thin layer between crackers, lunch biscuits, rolls, or bread of that character. If the butter is not as thin as you wish, add a little fresh cow's butter, a little milk or water and rub well. This butter will not keep as well as when the milk or butter is left out. NO. 60, PEANUT SALAD NUMBER ONE 1 small cabbage 1 cup vinegar 1 teaspoon flour 1 teaspoon butter 1 teaspoon mustard 1/2 teaspoon pepper 1 teaspoon sugar 2 eggs 1 pint peanuts 2 teaspoons salt Chop cabbage and peanuts up fine; add the salt and pepper. Cream the butter, mustard, sugar, and flour together; stir in the vinegar; cook in double boiler until stiff; add yolks of the eggs. Pour over nuts and cabbage, and serve. NO. 61, PEANUT SALAD NUMBER TWO 1 cup roasted peanuts 1 cup sour apples. Chop the nuts and apples together. Make a dressing of— 1/2 cup water 1/2 cup sugar 2 tablespoons butter 1/2 cup vinegar 1 tablespoon flour 1 egg Whip all together, and let boil long enough to thicken; then pour over salad; serve on crisp lettuce leaves. NOTE—If the nuts are very greasy, allow them to drain before applying the salt. NO. 62, PEANUT SALAD NUMBER THREE Blanch peanuts; put in the oven and brown with a bit of butter and a sprinkle of salt; when cold chop coarsely. To each cupful of nuts add two cups of finely shredded celery and an equal amount of sour apples; mix thoroughly; serve on lettuce leaves with mayonnaise dressing. NO. 63, PEANUT AND DATE SALAD 2 cups dates, stoned and cut into small pieces cup coarsely ground peanuts 2 cups celery, finely cut Stir well, then mix with cream salad dressing. NO. 64, PEANUT SALAD WITH BANANAS Slice bananas through center; spread out on lettuce leaves, and sprinkle liberally with chopped peanuts; serve with mayonnaise or plain salad dressing. NO. 65, PEANUT ICE CREAM NUMBER ONE 1 pint cream 1 pint peanuts 3 eggs 2 quarts milk 2 teaspoons vanilla 2 cups sugar Roast, shell, and roll the peanuts until they are quite fine; brown one cup of sugar and add to the milk; next add the remainder of the sugar, the cream, vanilla, and, lastly, the peanuts; freeze. NO. 66, PEANUT ICE CREAM NUMBER TWO Make a quart of lemon or vanilla cream by the usual rule; when this is half frozen, take out the dasher and add 1/2 pound of peanut brittle or two or three bars of peanut candy previously put through the meat chopper. The result is a light brown cream tasting like caramel, with the nuts all through it. It may be served in glasses or put in a brick. NO. 67, PEANUT CREAM (PROFESSIONAL WAY) Take 21 pounds of 18 per cent cream, 4 pounds granulated sugar, 1 teaspoon peanut butter dissolved in 1/2 cup boiling water; add caramel to give the light brown hue desired; freeze in the ordinary way. This gives only a pleasing suggestion of peanut flavor. If more is desired increase the quantity of butter or add peanut meal. NO. 68, PEANUT FRAPPE Make one pint of good gelatine; set aside to harden. Stir 1 cup of granulated sugar into one pint of whipped cream, when the gelatine is just on the point of setting, stir into the whipped cream by beating with a fork; add 3/4 cup of peanut meal; serve in sherbet glasses with fresh or preserved fruit. NO. 69, PEANUT AND PRUNE ICE CREAM 2 cups milk 3 eggs (yolks) 1/2 pound pulp from well-cooked and sweetened prunes 1 quart cream 1/2 cup blanched and ground peanuts. (Peanut meal can be used) 1 teaspoon vanilla extract and a pinch of salt Heat the milk; pour it into the well-beaten egg yolk; blend all the other ingredients thoroughly; freeze and serve in dainty glasses. CANDIES AND CONFECTIONS NO. 70, PEANUT BUTTER CANDY 2 cups sugar 1/2 cup milk 2 tablespoons peanut butter Blend together; boil for five minutes; remove from the fire and beat steadily until cool. NO. 71, PEANUT CANDY 2 cups sugar 1 cup peanuts Melt the sugar in a frying pan; melt slowly, stirring constantly until melted; butter a shallow dish, and cover bottom with the roasted and cleaned nuts; pour the candy over them; set aside; when cool break in pieces, and serve. NO. 72, PEANUT CARAMELS 1 cup butter 1 cup sugar 1 cup milk or cream 1 cup molasses 1 cup ground peanuts Cream sugar and butter; add molasses, cream or milk, stirring constantly; put mixture into a boiler and let boil, gently scraping the bottom to prevent burning (do not stir); let cook until it forms a soft mass when dropped into cool water; add peanuts and pour into buttered tins. The layer should not be more than 1/2 an inch thick. When cool enough cut into small squares, and wrap in thin glazed paper. NO. 73, PEANUT KISSES 1 egg (white) 1/4 teaspoon vanilla 1 cupful chopped peanuts 1 cupful sifted brown sugar Beat the egg-white very stiff; stir in the sugar, nuts and vanilla, and drop on a buttered pan; make the kisses two inches apart; bake in a moderate oven. NO. 74, PEANUT CHOCOLATE TAFFY 2 cups granulated sugar 1/2 cup boiling water 1/4 teaspoon cream of tartar 1/2 pound of sweet chocolate 1/2 cup of peanut meal or coarsely ground meats, as desired. Grate the chocolate; add the boiling water; stir until dissolved. Place the kettle over the fire and cook for several minutes; add the peanuts, and boil until the candy will snap when pulled apart; remove from the fire, and pour out to cool; pull and cut as desired. NO. 75. PEANUT BALLS 2 cups brown sugar 1 cup New Orleans molasses 1/2 cup boiling water 1/4 (scant) teaspoon cream of tartar Boil all together until the candy will snap when tested in cold water; remove from the fire; add two cups blanched peanuts (coarsely broken); stir until nearly cold; form into balls by rolling between palms of the hands; wrap in paraffin paper to prevent sticking together. NO. 76, PEANUT CANDY NUMBER TWO 1 tablespoon butter 1 cup rich milk 1 cup shelled peanuts 1/4 cup syrup 2 cups brown sugar Mix sugar, syrup, milk, and butter; boil until a soft ball can be formed by dropping in cold water; when nearly cold, beat, and add nuts. NO. 77, PEANUT FILLING FOR CAKES, COOKIES, ETC. 1/2 cup sugar 3 teaspoons corn starch 1 cup chopped peanut meats 2 eggs (yolks) 1/2 cup water 1/2 cup rich milk Use double boiler; put in the water and milk; when hot, stir in 3 teaspoons corn starch previously dissolved in a little cold water; cook for 70 minutes; add the beaten yolks of 2 eggs that have been creamed with 1/2 cup sugar; cook for 3 minutes; when cold add the chopped nuts; flavor with lemon or vanilla. NO. 78, CANDIED PEANUTS 3 cups sugar 1 cup water Boil until it hardens when dropped in water; then flavor with lemon. It must not boil after the lemon is put in. Put a nut on end of a fine knitting-needle; dip; take out and turn until cold. If the candy gets cold set on a warm stove for a few minutes. NO. 79, PEANUT NOUGAT WITH HONEY 3/8 cup honey 1 pound blanched peanuts 1/2 cup brown sugar 2 egg whites Boil the honey and sugar together until drops of the mixture hold their shapes when poured into cold water; add whites of two eggs, well beaten, and cook very slowly, stirring constantly until the mixture becomes brittle when dropped in cold water; add the peanuts and cool under a weight, break in pieces or cut and wrap in waxed paper. NO. 80, PEANUT BUTTER FUDGE 2 cups powdered sugar 1 cup milk 2 heaping teaspoons peanut butter Mix ingredients; boil vigorously five minutes; beat; pour in a buttered pan, and out in squares. NO. 81, PEANUT DIVINITY FUDGE 2 eggs 2 1/2 cups sugar 1/2 cup water 1/2 cup syrup 1 cup coarsely broken peanuts Boil the sugar, syrup, and water together until when dropped in cold water the mixture will form a hard ball between the fingers; beat the eggs stiff; pour half the boiling mixture over the eggs, beating constantly; return remaining half of the mixture to the stove, and boil until it forms a hard ball when dropped into cold water; remove from the stove, and pour slowly into first half, beating constantly; add peanuts, and flavor with vanilla; pour into a buttered pan, and cut into squares. NO. 82, PEANUT CHOCOLATE FUDGE 1 cup cream 1 cup chopped peanuts 2 cups white granulated sugar 1 tablespoon butter 1/4 cake unsweetened chocolate Put in the sugar and cream, and when this becomes hot, put in the chocolate, broken up into fine pieces; stir vigorously and constantly, put in the butter when it begins to boil; stir until it creams when beaten on a saucer; remove and beat until quite cool, and pour into buttered tins; add the nuts before stirring. NO. 83, PEANUT BRITTLE NUMBER ONE 3 cups granulated sugar 1 cup roasted peanuts 1 scant cup boiling water 1/4 teaspoon soda Melt all together over a slow fire; cook gently without stirring until a little hardens when dropped in cold water; add the nuts; turn the mixture in well-buttered pans and cut while hot. Stirring will cause the syrup to sugar. NO. 84, PEANUT BRITTLE NUMBER TWO 2 cups granulated sugar 1 cup freshly roasted peanuts Shell and clean the peanuts; put in the stove to heat; put sugar in frying pan, and heat over a hot fire until it changes to caramel; put the peanuts in a well buttered tin; pour the sugar over them at once; when cold turn the pan up-side down, and tap bottom until the candy falls out; break into small pieces. NO. 85, PEANUT AND POP CORN BALLS 1/2 teaspoon soda 1 pint syrup 2 tablespoons butter 1 teaspoon vinegar 3 quarts freshly popped corn 1 quart freshly roasted peanuts Cook until the syrup hardens when a little is dropped in cold water; remove to back of stove; add the soda dissolved in a teaspoon of hot water; pour syrup over the corn and nuts, stirring until each kernel is well coated; mould into balls. NO. 86, FROSTED PEANUT FUDGE Make a good chocolate fudge; beat until creamy; pour into a well buttered pan of about one inch depth; when nearly hard, cover with finely chopped fig preserves; then place in a kettle 1 cup of granulated sugar, 1/4 cup water, and a pinch of cream of tartar; boil until it forms a hard ball when dropped into water; pour over the stiffly beaten white of one egg; add one teaspoon of lemon juice or extract; cover fruit with a generous layer of crushed peanuts; whip syrup until creamy; pour over the fruit; when cold cut into squares. NO. 87, PEANUT PANOCHA 3/4 cup cream 2 cups brown sugar 1 teaspoon vanilla flavor 2 tablespoons butter 1 cup chopped peanuts Boil all the ingredients together except the vanilla and nuts until the soft ball stage is reached; remove from the fire and let cool; add the vanilla and nuts; beat until creamy; turn into a buttered pan; when cool cut up into squares. NO. 88, PEANUT FRUIT ROLL 3 1/4 cups sugar 1 cup cream 1/3 cup coarsely chopped peanuts 1/2 cup each of figs, dates and candied pineapple Boil sugar and cream until it reaches the soft-boil stage; pour out on a large platter, and cool; work with a wooden spoon until creamy; add the nuts and fruit; work until mass begins to stiffen; then make into a long roll, and wrap in a moist towel. In an hour or more it can be sliced, and the slices wrapped in oily paper. NO. 89, SULTANA PEANUT CARAMELS 1 cup light brown sugar 1/2 cup milk 1/2 cup golden corn syrup 1 cup Sultana raisins 1 tablespoon butter 1 teaspoon vanilla extract 1 cup granulated sugar 1/2 cup coarsely chopped peanuts Place the ingredients in a sauce pan, and boil to the firm ball stage; remove from the fire, and flavor with vanilla. These are especially nice when dipped in chocolate. NO. 90, NUT HONEY 1 pound sugar 1 tablespoon water 1 pound honey Mix and set in a vessel of hot water until melted; cook over a moderate fire until it forms a ball when a little is dropped in cold water; add one pint of crushed peanuts; flavor with lemon, cut into squares. NO. 91, PEANUT ALMOND FUDGE (VERY FINE) 1 1/2 cups sugar 1 tablespoon butter 1 cup milk 1 teaspoon almond extract 1 cup peanuts deeply browned but not scorched. Crush or grind. Brown 1/2 cup sugar in a granite pan; add the milk; when the brown sugar is thoroughly dissolved add one cup of granulated sugar and the butter; boil to the soft-ball stage; flavor with the extract; add the peanuts; beat until creamy; pour into buttered tins, and mark off into squares. NO. 92, PEANUT TUTTI-FRUTTI CARAMELS 2 cups light brown sugar 1/2 cup milk 1 cup peanuts, blanched and ground 1 cup corn syrup 1 tablespoon butter 1 teaspoon lemon extract 1/2 cup raisins, seeded and chopped. 1/2 cup preserved watermelon rind, chopped very fine 1/4 cup chopped figs 1/2 cup chopped dates 1/4 cup candied pineapple Place all the ingredients in a sauce-pan together, and boil to the hard-boil stage; stir only enough to keep the mixture from sticking. If the double boiler is used, the candy will not stick much. Remove from the fire; add the extract; pour into buttered pans, and mark off into squares. NO. 93, PEANUT HONEY PUFFS 1 egg (white) 1 cup cream 1 cup ground peanuts 3 cups sugar 1/4 cup honey Boil the cream and sugar (without stirring) until the threading stage is reached; add the honey; when syrup will make a soft-ball when dropped into cold water, remove from the fire and beat into it the well-whipped white of an egg; add the nut-meats; when firm and creamy, whip into balls. NO. 94, PEANUT MAPLE-SUGAR FUDGE 1 cup chopped peanuts 1 tablespoon butter 1 cup milk 2 cups maple sugar Boil the sugar, milk, and butter to a soft ball stage when tested in cold water; add the nut-meats; remove from the fire and stir until creamy; pour into buttered pans; when cool cut into squares. NO. 95, PEANUT CARROT FUDGE 1 tablespoon butter 1 cup carrot pulp 1 lemon 1 cup corn syrup 1 orange 2 cups sugar 1/2 cup peanut meal 1 teaspoon vanilla or almond extract Bake some nice, yellow carrots until tender; pass through a sieve; to a cupful of this pulp add all the ingredients except the extract; pour into buttered pans, and when cool cut into cubes; use both the juice and half the grated peel of the lemon and orange. NO. 96, PEANUT AND FIG CANDY 1 pound sugar 1/2 teaspoon vinegar 1/2 pint water 1/2 pint chopped peanut meats Boil over a slow fire the sugar, water, and vinegar until it forms a hard ball when tested; stir a few times; shred the same quantity of dried figs as peanuts; mix. with the peanuts; spread out in a well buttered dish; pour the hot syrup over them; cool, and cut or break into small pieces. NO. 97, PEANUT NOUGAT 1 cup peanut meal 1 cup granulated sugar 1/8 teaspoon salt Put sugar in frying pan; stir over slow fire; when melted add the peanut meal; mix thoroughly; butter knives and the under-side of a pan; sprinkle generously with whole or half nuts roasted to a delicate brown; shape into squares 1/2 inch thick. Arrange it so that each square contains one or two whole or half nuts. NO. 98, PEANUT MARSHMALLOWS Lemon flavoring to taste 1/2 cup peanut meal 1/2 pound granulated sugar 4 egg whites, well beaten 1/2 pound gum Arabic dissolved in 1 pint of water Strain the gum Arabic; add the sugar; stir over a slow fire until dissolved; cook to the consistency of thick honey; remove from the fire, and stir in the egg whites; stir until it is somewhat thin and does not adhere to the fingers; add the lemon; pour in tins dusted with corn starch; put in cool place; when firm cut into small squares. NO. 99, PEANUT TAFFY CANDY 1 cup sugar 1/4 cup butter 1/2 cup molasses 1 cup peanuts (freshly roasted peanuts—rolled) Boil the sugar, molasses and butter together until it snaps when dropped in cold water; remove from fire; stir in the mashed peanuts; pour in buttered dish; pull when cold enough. NO. 100, PEANUT BROWNIES 2 eggs 1 cup sugar 2 squares chocolate 1/2 cup flour 1/2 cup melted butter lie cup coarsely ground peanuts Mix and bake in shallow pan in a quick oven; garnish the top with nuts; cut in squares. FANCY CHEESE FOR THE HOME CREAM CHEESE (After M. R. Tolstrup) Into a gallon of 10% to 15%, sweet cream put one or two tablespoons starter, fresh buttermilk, or clean clabber milk; stir gently and heat to about 85 degrees Fahrenheit. Then add about 20 drops of rennet extract or its equivalent in rennet tablets. Dilute the rennet with cold water at least 10 times its own volume before it is added to the cream. Mix well in the cream; cover up carefully so as to retain the heat; set aside for about three hours, when a soft curt will be formed. Spread a piece of cheese-cloth over the bowl and carefully dip the curd into it, let drain for a few minutes; tie ends of the cloth together, and hang up to drain, which will require from 12 to 24 hours. Do not shake or break the curd any more than is necessary, or much fat will be lost. When sufficiently drained, salt to taste. Mix well; wrap cloth around the cheese, put between two boards, and press lightly for a few hours. When it assumes a slightly meally consistency it is ready to eat. If this cheese is to be marketed it must be put in glasses or 4-ounce packages, and wrapped in wax paper and tin foil, or it may be put in small 4 or 8-ounce paraffin-paper boxes. NO. 101, PEANUT CREAM CHEESE WITH OLIVES Remove the seed and mince one ounce of olives very fine; run through a meat-mincer, and one ounce of peanuts freshly roasted and treated the same way. To every pound of cheese add this olive and nut mixture. This is very dainty and appetizing. NO. 102, PEANUT CREAM CHEESE WITH PIMIENTO To every pound of cream cheese grind 1/2 ounce of pimiento pepper and one ounce of peanuts in the same way as recommended for the above. NO. 103, PEANUT SANDWICH CHEESE To each pound of cream cheese add two ounces of peanut meal; blend thoroughly. NO. 104, PEANUT COFFEE 1/2 cup peanuts 1/2 cup cow peas 1/2 cup wheat or rye Roast all to a rich coffee brown; grind and make as for postum. To those who like a cereal coffee, this will be quite acceptable, even delicious. To more or less habitual coffee drinkers, one-third or one-half real coffee will make the above recipe more acceptable. NO. 105, SALTED PEANUTS Parch, rub, and winnow out the brown hulls; put in pan with just a speck of butter; heat gently, shaking all the time; when buttered sprinkle over with fine salt. The above recipes are only a few of the many ways in which this wholesome pea can be prepared for human consumption. Let us hope that Macon County will seize her splendid opportunity and that every farmer will put in at least a small acreage of peanuts.
