=Peanut Candy.=--This is another of the purposes to which the Peanut has been applied, and serves to illustrate how varied and numerous are the uses of this remarkable production. Flat bars of sugar candy are stuck full of the broken kernels of the roasted nuts. It is quite good, and forms a pleasing addition to other kinds of confectionery. =Peanut Coffee.=--Here again the Peanut fills a useful end, especially in times of scarcity, or high prices for coffee. Taken alone, and without any addition whatever of the pure berry, the Peanut makes a quite good and palatable beverage. It closely resembles chocolate in flavor, is milder and less stimulating than pure coffee, and considerably cheaper than Rio or Java. If mixed, half and half, with pure coffee before parching, and roasted and ground 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.