WOODHOUSE AND TAYLOR. 115 



grams per 100 seeds. The variation in weight per 100 seeds 

 in the case of varieties cultivated in new localities would appear 

 to give a good indication of the adaptability of a variety to its 

 new environment. 



There are many characters for seed colour, the local types 

 being either black, chocolate or yellow. Yellow seeds may have 

 more or less of a greenish tinge. In one Darjeeling variety the 

 seeds are greenish yellow. In the case of the chocolate and 

 yellow seeds there may be subtypes in which the colour is paler. 

 A dark coloured seed coat may be a disadvantage if a white 

 meal is required. The hilum may be of the same colour as the 

 rest of the seed coat or the black or chocolate colour of the hilum 

 may merge into the yellow colour of the rest of the seed coat. 

 In these cases the hilum colour usually spreads out to form an 

 uneven band round the hilum of greater or less width. The 

 colour of the germ was yellow in all the varieties examined. 



3/. — Seeds (Composition). 



Owing to the fact that the Soy Bean has recently come into 

 prominent notice from its value as a food-stuff and also as an oil - 

 yielding crop, it will be unnecessary to dilate upon these uses, 

 as many able writers have called our attention to the use of Soy 

 for both purposes. In recent years Hooper (11) has 

 published numerous analyses of Soy Beans from various parts of 

 the world, a large pamphlet has been published upon the crop 

 by the Imperial Chinese Customs (10) and numerous Bulletins, 

 principally dealing with the purely botanical or agricultural side 

 of the question, have been issued by the United States Depart- 

 ment of Agriculture. 



All chemical work published up to the present, however, 

 appears to have been done on the broad lines of analyses of bulk 

 samples introduced from different parts of the world and very 

 little care appears to have been taken to ensure the purity of 

 the types analysed. It was thought that it might prove of 

 interest to examine the chemical characteristics of certain 

 varieties grown from the seed of single plants. 



