PEANUT OIL

properly refined, is an excellent table, cooking and preserving oil, and is recommended for use medicinally when pure vegetable fat is required. In France, it is extensively used in the packing of the cheaper qualities of sardines and numerous other food products. It is also employed in many other industries, in the making of fine silks because it does not readily turn rancid, and as a lubricant for fine machinery because it does not "gum," etc.

A bushel of selected, shelled African peanuts will yield about a gallon of good quality oil suitable for such purposes. Subsequent pressings give in addition an inferior quality known in some trade circles as "butterine oil," employed chiefly in soap manufacture and as a basis for liniments.

The American Peanut, though superior for edible purposes, does not yield as large a quantity of oil as the true African Peanut. Present experiments are toward a combination of the flavor of the American nut with the oil content of the African.