58 AGRICULTURE AND FORESJRY. 



(soy), Tofu (bean-cheese), and Miso (a sort of sauce), and those 

 eaten in any plain shape.^ 



(a) White (pea-yellow) soy-beans, Japanese Shiro-mame or 

 Haku-daidzu. To this division belongs an early-ripening sort 

 with very small seeds, called Goguwatsu-mame, or " five-months- 

 kind," because it ripens in the fifth month of the old Japanese 

 calendar, our July ; also another small-seeded, early-ripening 

 variety, the Wase-mame or Natsu-mame, that is, early and 

 summer-bean. These two are also called Tofu-mame, because 

 they are used chiefly in making Tofu. Another sort serves to 

 produce Miso. It is called Nakate-mame, "middle-late bean," its 

 time of maturity occurring half-way between that of the early and 

 late kinds. Its seeds are round and somewhat larger. The late- 

 ripening varieties, Okute-mame (late-bean), Maru-mame (bullet- 

 bean), and Teppo-mame (gun-bean), or Aki-mame (autumn-bean) 

 have, as their names indicate, mostly bullet-shaped seeds, which 

 become harder and larger than the early ones. The variety last 

 named is used in making Shoyu, while Maru-mame is valuable as 

 horse-feed. 



(/3) Black soy-beans, Japanese Kuro-mame or Koku-daidzu. 

 These are eaten boiled, with sugar, as an entree or as a relish to 

 rice. There is a middle-late sub-species with round, elliptical 

 seeds, Kuro-mame, in short, and another like it, with big, bullet- 

 shaped beans, called Kuro-teppo-mame. And again there is a 

 late-ripening sort with flat, elliptical seeds under several names. 



(7) Brown soy-beans, Japanese Katsu-daidzu (thirsty soy-bean) 

 are much less grown than the white and black sub-species, and 

 are used like the latter. They are distinguished as Aka-mame, 

 red soy-beans, round, of red-brown colour, in difl'erent varieties, and 

 Cha-mame, tea-beans, three light-brown sorts of small extent and 

 significance. 



(S) Greenish or bluish green soy-beans, Japanese Ao-mame or 

 Sei-daidzu, are eaten mostly boiled and with sugar, like the black 

 and brown-red varieties. And, with the brownish sorts, they are 

 much less widely grown than the black and yellowish. The 

 Japanese distinguish the following sub-species of Ao-mame : — 



a. Sei-hito, — epidermis green, inside a whitish yellow. 



b. Nikuri-sei, — greenish throughout. Both sub-varieties run 

 from roundish-ellipsoidal to a bullet roundness, are of medium size, 

 and remind one of green peas. 



c. Kage-mame, with pale green, round beans. 



(e) Speckled soy-beans, Japanese Fuiri-mame or Han-daidzu. 

 This group is not important. Its cultivation is confined to a 

 small area, in a few provinces. Its sub-varieties are known as : — 



a. Kuro-kura-kake-mame, with a black spot on the saddle (eye), 

 otherwise greenish ; flat and with the outline of an ^gg. 



^ I doubt the spontaneous appearance of the soy-bean in Japan, although it 

 is asserted in several works on the flora of that country. 



