669 



the big trip, to Honan, Shansi, Shensi, and Kansu, which 

 will last perhaps up to January, 1914, after which time I 

 have to return again to this rich province of Shantung." 



INDIA. Lahore. The Superintendent of the Government 

 Agri-Horticultural Gardens, Mr. W. R. Mustoe, writes us 

 April 24 "our crop of Pistacia integerrima seed is very 

 short this year, but I shall be able to collect you a few 

 pounds. The reason why it did not germinate with you last 

 year was no doubt because it got too dry. Even with us it 

 will not come up unless sown v/ithin 5 weeks after collec- 

 tion. We have great difficulty in keeping parrots from 

 destroying the seed as they have a special liking for it 

 and will clear a tree in a few days. Therefore I may have 

 to charge you the wages of two boys for a month to watch 

 the trees, but this will not cost more than 10 shillings." 



JAPAN. Tokyo. Mr. H. Dauke writes May 2, 1915. 

 "There are two different kinds of bean meal in this 

 country. One is prepared from the 'Soja' bean and the 

 other from the 'Adaukl' bean. The meal of the Soja bean, 

 'Kinairo', is prepared by rinding the parched bean in a 

 handmill. The meal of the Adzuki bean, ' Sarashi-an' , 

 which is mostly used in the manufacture of cakes and .con- 

 fections is produced in the following way. The bean is 

 first boiled in water, and the resulting pulp then 

 strained through a cloth bag leaving nothing but the 

 refuse behind. This liquid is then allowed to evaporate 

 and the solid mass remaining is ground into a fine flour 

 in a handmill. The meal is sometimes prepared in another 

 way. The bean is ground up in a handmill and the flour 

 allowed to dry in the air. The meal of the Soja bean, 

 'Kinako' is commonly used for food in the state of flour, 

 sweetened with sugar in covering the 'Mochi 1 (the rice- 

 cake which is made by steaming glutinous rice and pound- 

 ing it in a mortar) . The meal of the Soja bean is often 

 used in the manufacture of the cake called 'Mameginto 1 by 

 mixing the sugar and 'Ame 1 (the glutinous jelly made of 

 rice flour) in it. The meal of the AdzuVi bean, 'Sarashi- 

 an' is used in various ways. Bean meal soup is made by 

 boiling bean meal in water, sweetening with sugar, and is 

 served with a portion of 'Mochi', the rice cake. This 

 soup is called 'Shiruko' and is highly relished by the 

 Japanese. When the thick solution of ' Shiruho-an' , sweet- 

 ened with sugar, is boiled down it is called 'An'. It is 

 sometimes used as a filler or an icing for the 'Mochi 1 , 

 but is more widely used in the manufacture of cakes and 

 confections. Most of the cakes are made from this bean 

 meal . " 



