When these are ready to be harvested, the whole plant is plowed up much as we plow up potatoes. Negro men, women and children go over the field and pile the vines with the peanuts clinging to them in heaps. The vines are left in these heaps for several days, or until the pods can be removed from the vines. The vines are then fed to the cattle. As the nuts grow in the soil, they are dirty. This dirt is removed in factories with machinery which works somewhat like the fanning mill with which grain is cleaned. After the nuts are cleaned, they are sorted, those poorest in quality being sent to candy ifactories to be made into candy. The other two grades are placed in sacks to be shipped all over the country or perhaps to Europe. Peanuts are chiefly used for eating at odd times; but because of the large amount of nutrients they contain, they ought to become more regularly a part of our diet. Some of the peanuts sent to France are crushed to extract the oil in which they are very rich. This oil looks and tastes much like olive oil and is used in the same way. Large quan- tities of peanut oil are now made also in this country. It is used for salads and also in cooking to take the place of lard. Peanuts are also crushed very fine and the oil retained. This crushed product is packed into jars and sold as peanut butter. It makes very wholesome and nutritious sandwiches. Digitized by Google EGGS Lesson XXXII Experiments Materials used: 3 eggs Utensils needed: 3 granite pans with covers 3 dishes into which to case knife empty eggs Work to be done: 1. Place one egg (unbroken) in rapidly boiling water and allow it to remain there three minutes. Then remove from the water. 2. Place another egg in rapidly boiling water and allow it to remain ten minutes, then remove from the fire. 3. Place the last egg in enough rapidly boiling water to cover the egg, take the pan ofif the fire, but do not set it where a current of cold air will strike it. Allow the egg to remain in the water ten minutes. 4. Break open the first egg and examine the contents. 5. Break open the second egg, examine the contents, and compare with the first. 6. Do the same with the third egg. Principles: The egg which is cooked in boiling water for three minutes, when cut open, will be seen to have the outer layers of the egg- white very hard and firm, the inner layers less so, and the yolk will seem not to have been afifected at all by the heat. This method of cooking eggs is not a good one because the heat does not get time to penetrate to the yolk, hence the yolk is not cooked. The white being nearer the shell comes in contact 92 Digitized by Google EGGS 93 with the heat so it is often cooked too hard. This is especially likely to be true of the outer layers of the white. The egg which is cooked in boiling water for ten minutes will appear quite different from the first egg, in that the yolk and the white will both be very solid, and the white, especially, will be tough. Physicians who have experimented with the digestibility of eggs tell us that when eggs are cooked so long and at such a high temperature they become tough. Eggs thus cooked are not so easily digested as are eggs cooked at a lower temperature and for a shorter period of time. Hence this method is not a good way of cooking eggs.

AI-modernized reading of the original text

When these are ready to be harvested, the whole plant is plowed up much as we plow up potatoes. Negro men, women and children go over the field and pile the vines with the peanuts clinging to them in heaps. The vines are left in these heaps for several days, or until the pods can be removed from the vines. The vines are then fed to the cattle. As the nuts grow in the soil, they are dirty. This dirt is removed in factories with machinery which works somewhat like the fanning mill with which grain is cleaned. After the nuts are cleaned, they are sorted, those poorest in quality being sent to candy factories to be made into candy. The other two grades are placed in sacks to be shipped all over the country or perhaps to Europe. Peanuts are chiefly used for eating at odd times; but because of the large amount of nutrients they contain, they ought to become more regularly a part of our diet. Some of the peanuts sent to France are crushed to extract the oil in which they are very rich. This oil looks and tastes much like olive oil and is used in the same way. Large quantities of peanut oil are now made also in this country. It is used for salads and also in cooking to take the place of lard. Peanuts are also crushed very fine and the oil retained. This crushed product is packed into jars and sold as peanut butter. It makes very wholesome and nutritious sandwiches. Digitized by Google Lesson XXXII Experiments Materials used: 3 eggs Utensils needed: 3 granite pans with covers 3 dishes into which to case knife empty eggs Work to be done: 1. Place one egg (unbroken) in rapidly boiling water and allow it to remain there three minutes. Then remove from the water. 2. Place another egg in rapidly boiling water and allow it to remain ten minutes, then remove from the fire. 3. Place the last egg in enough rapidly boiling water to cover the egg, take the pan ofif the fire, but do not set it where a current of cold air will strike it. Allow the egg to remain in the water ten minutes. 4. Break open the first egg and examine the contents. 5. Break open the second egg, examine the contents, and compare with the first. 6. Do the same with the third egg. Principles: The egg which is cooked in boiling water for three minutes, when cut open, will be seen to have the outer layers of the eggwhite very hard and firm, the inner layers less so, and the yolk will seem not to have been afifected at all by the heat. This method of cooking eggs is not a good one because the heat does not get time to penetrate to the yolk, hence the yolk is not cooked. The white being nearer the shell comes in contact Digitized by Google with the heat so it is often cooked too hard. This is especially likely to be true of the outer layers of the white. The egg which is cooked in boiling water for ten minutes will appear quite different from the first egg, in that the yolk and the white will both be very solid, and the white, especially, will be tough. Physicians who have experimented with the digestibility of eggs tell us that when eggs are cooked so long and at such a high temperature they become tough. Eggs thus cooked are not so easily digested as are eggs cooked at a lower temperature and for a shorter period of time. Hence this method is not a good way of cooking eggs.

Domestic science (1914 text-book)