no 



GARDENING. 



Dec. 15, 



THE SOY BEAN. 



There are some things of the East that 

 take a long time to commend themselves 

 to the people of the West. We were a 

 long while in this country before any at- 

 tempt was made to develop the grain 

 trade of India with Europe. Thevalueof 

 our Indian food crops is even now not 

 appraised at its full worth. It is there- 

 fore not surprising to find that Dr. W. G. 

 King, Sanitary Commissioner of Madras, 

 has only just discovered the "soybean," 

 or "sooja" of thejapanese (Glycine Soja). 

 Last week we published an article on 

 "Lily Bulbs and other Chinese Foods," in 

 the course of which the writer described 

 the "sprouted seeds of the soy bean, and 

 a small, square white cheese made from 

 the same," as amongsomeof the foods to 

 be found in a Chinaman's store. I>r. 

 King, in the letter we publish in another 

 column, says that "it was only after long 

 and persistent search in India and Burma 

 that he ultimately obtained specimens," 

 and he recommends the bean for cultiva- 

 tion in India as "probably the most nu- 

 tritious form of readily assimilable pulse 

 at present known." It will probably sur- 

 prise Dr. King to be informed that this 

 particular bean has been grown in Indian 

 from time immemorial, and that the na- 

 tives of this country know the value of it 

 as a culinary vegetable. 



It may be as well to describe the plant. 

 It belongs to the great Leguminosese or- 

 der, tribe Phaseolew. It is an erect grow- 

 ing species, being unlike its other near 

 relatives, which are mostly climbers, and 

 bears a strong likeness to the common 

 dwarf kidney or French bean (Phaseolus 

 vulgaris), and has small violet or vellow 

 flowers, borne in short axillary racemes, 

 and is succeeded by two to five-seeded 

 hairy pods. The seeds are like kidney 

 beans in form, but smaller, and are made 

 into a sauce by thejapanese, which they 

 call "sooja," or "soy." To make this 

 sauce the seeds are boiled with equal 

 quantities of barley or wheat, and leav- 

 ing the whole for three months or so to 

 ferment, after which salt and water are 

 added and the liquid strained. The sauce 

 is used by the Japanese in many of their 

 dishes, and is, in fact, One of their chief 

 condiments, as visitors to Japan know; 

 while the bean by itself forms an impor- 

 tant addition to their soups. The Chinese 

 cook the beans in various ways. The 

 plant is, in fact, cultivated not only in 

 China and Japan, but, as we have said 

 above, in India also, for its beans Dr. 

 King's discovery ts therefore nothing 

 new. It is a common plant in upper In- 

 dia, and in December and January these 

 beans are commonly met with in every 

 bazaar. The seeds are sown from Sep- 

 tember to end of October, according to 

 the season. The bean is well worth culti- 

 vating extensively as a rabi field crop. 

 In this country the native market gar- 

 deners, by whom it is chiefly cultivated, 

 grow it more as a garden crop, no partic 

 ular stimulant being given to the soil. 

 On well-manured soil it would probably 

 yield an excellent crop, — Indian Garden- 

 ing 



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six lines or less, 



G1 ARDENER— A man 30 or 35 years old who Is honest 

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ISSUES of Garden and Forest: No 71, July 

 3, 1889; No. 78, Aug 21, 1889; No. 80, 

 Sept 4 1889; No. 97, Jan. 1,1890; and Index 

 to Vol. iii, No. 149, Dec. 31, 1890. A pre- 

 mium will be paid for any of the above num- 

 bers. Address R. W., office of Garden anl 

 Forest, Tribune Building, New York City. 



