SOYA BEAN, COTTON SEED, AND SESAME. 87 



of the best eating beans. The seed is kidney-shaped, and 

 larger in size than any other variety. This plant matures 

 in 90 days, grows to about 3 feet high, and is very coarse. 



The white variety grows abundantly in China, Dar- 

 jeeling, Himalaya Mountains, and in India is known as 

 Glycine Soja-Bhat. It is one of the staple foods of both 

 countries, and contains about 16-60 per cent, of oil. 



The brown matures in 110 days, and gives a large 

 yield of seed, but its tall growth conduces to fall, and the 

 seeds break easily on threshing. 



The black bean requires a very long season in which 

 to make its full development, and is, therefore, adapted 

 only to the cotton-belt. The seed is rather small, elon- 

 gated and flat, and is covered with a powdery bloom 

 which makes it look dusty. The plant grows from 4 to 

 6 feet high, but has a fine stem, and so is useful for hay. 

 It contains 16-80 per cent, of oil. After all the oil has 

 been extracted, the residue is used in large quantities 

 by the Chinese and Japanese, who make a favourite 

 condiment called Shoja soy sauce which is of a darkish 

 brown colour, and is largely exported to Europe for 

 sauce-making purposes. 



In Japan, the Soya bean grows well in soil of rather 

 strong character, while in Europe and America it has 

 done well on comparatively light soils, often giving an 

 abundant crop on soils too poor to grow clover. 



In S. Carolina, excellent crops are obtained on sandy 

 limestones or marly soils. The Soya bean is not injured 

 by light frosts, and while possessed of excellent drought 

 resisting qualities, it, at the same time, seems to be 

 able to survive a period of excess of moisture better 

 than cow-peas or even maize. 



