S&2 Mct-hod of preparing tlie Chinese Soy. 



may have freer access. In the mean time a rancid odour 

 is exhaled. If the mass assumes a green colour, it is a sign 

 that every thing goes on well ; if it begins to grow black, 

 the cover is raised a little more, in order that the mass may 

 be more in contact with the air. When the mass becomes 

 completely black it is entirely spoiled. 



As soon as it is observed that the whole mass is green 

 and mouldy, which is generally the case in eight or ten 

 days, the cover is removed, and the mass is exposed for 

 some days to the air and the sun. 



When the whole mass has become hard like a stone, it is 

 cut into small fragments, which are thrown into an earthen 

 pitcher, and 250 pounds of water, in which 50 pounds ot 

 salt are dissolved, are poured over them. The whole is well 

 stirred ; and the height which the water occupies in the 

 pitcher is noted. In case one pitcher is not sufficient, the 

 mass is put into several, taking care that each be propor- 

 tioned to the quantity of the matter. 



When the pitcher is thus filled it is placed in the sun. 

 The matter must be regularly stirred and shaken every morn- 

 ing and evening, but at night care must be taken to put the 

 cover on it to preserve the mass from the cold. This cover 

 ■ is made convex on the outside that the rain may more rea- 

 dily run ofF from it, and it is employed also in the day time 

 when it rains. The greater the heat of the sun, the mors 

 the preparation of the soy is accelerated. This operation in 

 general is undertaken only in summer, and yet it continues 

 for two or three months. 



In proportion as the mass decreases bv evaporation, well 

 water is added, and this is continued till the salt water has 

 entirely dissolved both the farina and the beans. The pitcher 

 is then left some days longer in the sun, in order that the 

 solution may be so much the more perfect, as on this de- 

 pends the good quality of the soy, and even during this time 

 the matter must be stirred every day. 



When the mass has become very succulent and oily, the 

 whole is poured into bags, which are pressed to squeeze out 

 the sov, which is then pure, and ready to be employed. It 

 is not boiled, as M. Ekeberg asserts. It is- then put into 

 bottles, which are well closed. The Chinese who deal iiv 

 this article put it into large pitchers. The soy before' it is 

 squeezed out is of a dark brown colour, but it afterwards 

 becomes black. 



The Chinese prepare from the refuse that remains two 



other kinds of soy. The first time they add 1.50 pounds of 



-water and 30 pounds of salt : having squeezed this mass, 



4 they 



