PLANTS MENTIONED IN CLASSICAL WORKS. 165 
coagulate the casein, and also chloride of magnesium, The | 
coagulated casein or bean-curd is of a jelly-like appearance. 
Soy is made by boiling the beans, adding water, salt and 
wheat, and producing fermentation by yeast. 
Bean-curd and soy were most probably known to the 
Chinese in the classical period, although no distinet mention 
is mad» of these condiments in the classical writings. The 
ancient term 4gé ts'ang, which Laas translates by “ sauce,” 
includes, we may suppose, soy. [See Lz &, F 459-461 
“Diet of the Ancient Chinese.”}] Conr. Anal., 96. Bror 
translates the tsiang mentioned in the Chou li by “ mets 
‘ délieats.’ I, 70:—Pour les mets délicats on emploie cent 
Vingt objets différents. Compare P., XXV, 26, on the 
preparation of the ts‘any, At Peking the common name for . 
Soy is 4 ith tsiang yu (tsiang oil). Wu1ams [ Dict., 764] 
States that the English word soy is probably derived from 
UE #4 shi yu, in Japanese si yu. [IL should think rather from 
# if pronounced — sho yu in Japanese, See HEPBURN’S 
Dictionary. The character §¥ written te in the Shuo 
wen is explained there by (i Bal ba 7K made of salt 
and beans [I cannot understand what the character [i 
here is intended to mean]. See also P., XXV, 2, under 
AD GK. ae 
As to the bean-curd, ¥ JG tou fu, it appears from the 
Quotations in P,, XXV, 7, that this term and the mode 
of making bean-curd are first mentioned in the //uaé nan tsz* 
[2nd century B.C.], but it was no doubt much earlier 
known in China, 
856,—The authors of the Han period speak of another kind 
‘ of pulse, which they call Jv Hsiao tou (small bean). - 
early commentator on the Chou li [v. supra, 335] includes it 
‘Among the nine kinds of grain, FAN SHENG-CHI, in his book 
on husbandry [1st century B.C.] gives details regarding its 
