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Clays from two Reddish-Brown Lateritic soils from the southern Mississippi Coastal Plain were fractionated and the mineral associations and weathering transformations were examined. The clays were found to be dominated by well-chloritized expansible layer silicates, gibbsite and kaolinite, with smaller amounts of quartz, mica and anatase. The abundance of gibbsite appeared to be related to the presence of expansible layer silicates and to soil pH variations. This mineral and kaolinite were found in appreciable amounts in even the finest clay fractions. Quartz and mica decreased to insignificant amounts with soil depth and decreasing particle size whereas gibbsite content of the clays rose suggesting an interrrelationship between these minerals.

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Chemical weathering of layer silicate clay minerals in the major horizons of the Tama silt loam Prairie soil profile waa followed down to 10 ft, where the calcareous parent loeas was encountered, and on down to a depth of 13 ft. The predominant constituents of the clay fraction (-2 p) a t all depths in the soil profile were montmorillonite (42 percent) and illite (20 percent), although vermiculite (12 percent), kaolinite (6 percent) and amorphous material (16 percent) were a h in fair abundance. Deposition of secondary interlayer alumina was appreciable in the uppermost soil horizons but became less in amount in the deeper soil horizons. Quartz was not found in the clay fractions of less than 0 . 2~ in diameter a t any depth in the soil profile, although both quartz and feldspars occurred in the coaree clay.Vermiculite decreased from about 18 percent in the coarse clay and 6 percent in the fine clay of the deeper calcareous horizons to small amounts toward the soil surface, disappearing altogether in the fine clay (-0.08 p). Little variation was found in the montmorillonite percentage of the clay in the subsoil and lower horizons (64 to 76 percent of the fine clay), but a decreage in the 18A difFraction intensity of montmorillonite concurrent with an increme in amorphous silica and alumina (16 to 27 percent of the fine clay) waa obsemed in the upper, acid, soil horizons, suggesting that montmorillonite is not a stable weathering product in the latter. Elemental analyses of the fine clays showed about 1.1 out of 4 octahedral positions to be Fe, 2.6 to be Al, and 0.4 to be Mg. A slight decrease in Fe and increase in Al in the montmorillonite octahedral Sttructure occurred progressively in approaching the more intensely weathered zones near the soil surface.The results suggest that dioctahedrsl mantmorillonite has formed to considerable extent in both the calcareous and noncalcareous horizons by chemical weathering of trioctahedral ferromagnesian mica, through a vermiculite intermediate stage. The decrease in amount of the silt fractions of density greater than 2.66 g / c d (found to be composed mainly of biotite, chlorite, and amphiboles) in going from the calcareous horizons toward the soil surface approximately equalled the increase in montmoriuonite percentage of the soil, suggesting that mont&orionite of the loess originated by chemical weathering of the ferromannesian minerals of the silt. The genesis of the loessial montmorillonite begins long berore the free CaCOs has been leacged out (6 percent montmorillonite in the loess a t 13 ft) and continues to a maximum (14 percent) in the B horizon. Some eluviation of montmorillonite from the A horizon into the B horizon was evident.

SUMMARY— Frozen boiled peanuts were evaluated in terms of the variables, cooking time, cooling time and salt concentration. Cooling was accomplished in the same brine used for cooking. The three variables were evaluated in a triple‐cube experimental design, and the data were analyzed on the Mississippi State University computer. Titratable salt below 2.3% in the finished product was generally considered too low. Salt concentrations lower than 4 oz per gallon of water in the cooking and cooling brine always resulted in peanuts too low in salt. 8 oz of salt per gallon of water resulted in salt content in the finished product that was too low, when either the cooking or cooling time lives short. 10 oz of salt per gallon of water resulted in a satisfactory salt content over a cooking time range of from 20–30 min with a cooling time of 13 hr. Cooking time of 15 min or less resulted in peanuts which were too firm, based on shear press data. Peanuts cooked 20–25 min were usually judged by the taste panel to have satisfactory texture, although taste panel results were not significantly correlated with the independent variables. The best boiled frozen product resulted when peanuts were cooked 10–30 min at 212°F in brine containing 6–14 oz of table salt per gallon of water and were cooled 9–29 hr in the same brine. Samples were packaged in 1.5‐mil polyethylene, vacuum‐sealed pouches and stored at ‐20°F. No detectable degeneration of the product resulted from holding the frozen boiled peanuts in storage 8 months. The most time‐consuming step in processing was cooling to get salt absorption. Future research will be aimed at reducing cooling times to practical commercial limits.