SOJA, OR SOY BEAN I9I 



numerous other uses of it. We append the chief of these 

 uses herewith : — 



Soy Milk. — The seeds are first allowed to soak in water 

 for about eleven hours, and are then crushed with a stone. 

 The powder is then boiled for an hour in about three times 

 its volume of water and filtered through a cloth. The filtrate 

 is the soy milk, a liquid of high nitrogen content, but un- 

 suited to children. 



Soy Cheese. — To make sov cheese the milk obtained is 

 treated with chloride of magnesia. The protein matters are 

 precipitated ; they are then collected bv means of a filter ; 

 dried, and pressed. 



Shoyu. — Shoyu is a sauce prepared with a mixture of 

 seeds (cooked and crushed, washed, and powdered with 

 flour), flour of wheat, salt and water. This mass is placed 

 in l^arrels and allowed to ferment for one and a half to five 

 years with ferment of rice and wine, and is stirred at frequent 

 intervals. The result is a thick brown liquid. 



The roasted seeds of the soy bean are used in the United 

 States and Switzerland as a substitute for coffee. 



Xot containing any starch, these beans are used in the 

 manufacture of breads and biscuits for people suffering from 

 diabetes. They are found on the European market. 



It should be explained that the whole of the exports to 

 Europe are not intended for human consumption, as, on 

 account of its peculiar flavour, soy is a vegetable for which it 

 is difficult to acquire a taste. The seeds are pressed in order 

 to extract the oil, the oil resulting from the first expression 

 being used in the manufacture of soap, whilst that from the 

 second is used as machine oil. 



The cake is given to cattle mixed with other nutriments 

 of lower nitrogen content. 



The trade in soy has increased considerably during the 

 last five years. In 1907 the annual export from Manchuria, 

 the principal centre, did not exceed 120,000 tons. In 1908 

 the total rose to 330,000 tons, the increase being due simply 



