d together, the same
quantity will go as far and make about as good a beverage as the pure
article, and a better one than much of the ground and adulterated coffee
offered in the market. Indeed, if people will adulterate their coffee,
it were much to be wished that they would use nothing more harmful than
the Peanut for this purpose.

For making the beverage, the Peanut is parched and ground the same as
coffee, the mode of decoction the same, and it is taken with cream and
sugar, like the pure article.

=Peanut Chocolate.=--True chocolate is made by roasting and grinding to
a paste, by the aid of heat, a very oily seed, the Cocoa-bean. In the
preparation of chocolate a great variety of articles are used to
adulterate it and diminish its cost. Some of these, such as sugar and
starchy substances, are harmless, while others, such as mineral coloring
matters are injurious. Peanuts are largely used to adulterate chocolate,
and so far as wholesomeness is concerned, are not objectionable. In
containing a great deal of starch and oil, peanuts resemble the
cocoa-bean, though without the nitrogenous principle, _theobromine_
(which closely resembles _caffeine_), to which its nutritive qualities
are largely due. Peanut chocolate is made in some Southern families by
beating the properly roasted nuts in a mortar with sugar, and flavoring
with cinnamon or vanilla as may be desired. Peanut chocolate, on so high
an authority as the author, the late William Gilmore Simms, is vastly
superior to peanut coffee.

=Peanut Bread.=--If peanuts are first mashed or ground into a pulp, and
then worked into the dough in the process of kneading, no lard will be
required to make good biscuit, and the bread will have an agreeable
flavor, different from that imparted by lard, but of such a mild and
pleasant taste as to be entirely unlike the peanut flavor. The skin of
the kernel must first be removed, or it will impart a bitterish and
nutty taste. There is some difficulty in doing this. Scalding does not
do it very well. Strong soda water or lye, will quickly loosen it, so
that it may be readily removed by rubbing with the hands, but either
fluid would soon convert the Peanut into soap, and is, therefore,
impracticable for this purpose. Could some cheap and handy machine be
invented, that would remove the skin from the kernel without loss, no
doubt large quantities of peanuts would be used for bread-making
purposes. Whether or not it would be econom