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SojA OR Soya or. Soy Bean. {Glycine Mspida.) 



"The soja bean is much cultivated in tropical Asia on 

 account of the seed, which are used for preparing a well 

 known brown and slightly salt sauce called "Soy," and is 

 used both in Asia and Europe for flaboring certain dishes, 

 especially beef, and supposed to favor digestion. Of late 

 it has been cultivated as an oil plant. It is an erect hairy 

 herb with trifoliate leaves and axillary racemose flowers. 

 The pod contains from two to five compressed seeds. The 

 Japanese call this plant "Sooja," and the seed-like kidney 

 beans in form though smaller are called "Miso." The man- 

 ner of making the sauce called Sooja or Soy is said to be 

 by boiling the beans with an equal quantity of barley or 

 wheat, and leaving the mixture for three months to ferment, 

 after which salt and water are added and the liquid strained. 

 This sauce is used in many of the dishes and the beans are 

 also used in soups." — (The Treasury of Botany.) 



This plant is valuable for man and stock and the results 

 of the experiments conducted at Auburn show that it can 

 be easily grown in Alabama. The forage cured from it is 

 excellent, and stock eat it with relish. Two varieties of 

 the seeds have been tested and both have yielded favorable 

 results. 



The soja bean is not a new plant in the United States since 

 it has been grown with marked success in some of the 

 Middle and Western states for several years ; it is however 

 new to the South. 



The Experiment Station has a small quantity of the fol- 

 lowing seeds of the plants mentioned in this bulletin for 

 distribution among the farmers of Alabama. Efforts will 

 be made to give the seeds as wide a distribution as possible : 



Ragi millet. [Eleusine corocano.) 



Kodo millet. {Paspalum scrobiculatum.) 



New Japanese buckwheat. 



Soja bean. ( Glycine liispida.) 



P. H. Mell, Botanist. 



