AND OTHEB FORAGE PLANTS. 19 



GLYCINE HISPID A. Japan Pea. 



This bean (it is not a pea) came under my observation some 

 twenty -five years ago, as the Japan Pea. It was then cultivated 

 to a limited extent for a few years ; but ceased to attract atten- 

 tion till the close of our civil war ; when it was again widely sold 

 as the Southern Relief Pea. The catalogues name it 8qja hispi- 

 da. Though not a climber, it may be the Dolichos $q/cr, or Soy 

 bean of China and Japan. 



In this country, this bean is probably not esteemed so highly 

 as it should be either for the table or for forage. Few people 

 bring it to the table more than once ; for when prepared as other 

 beans it is inedible and disgusting. But when the ripe seeds are 

 soaked from twelve to twenty-four hours they may be cooked so 

 as to afford a most delicious and nutritious dish. The soaking 

 changes the shape othe bean from globose to oblong. 



The plant is erect, three or four feet high, much branched, 

 bearing much foliage and a large numbor of few seeded pods. 

 Live stock are fond of it. But when old it contains much hard 

 woody fibre and the seeds are very hard and dense. 



For forage, it should be cut before it ceases blooming; and it 

 should be rapidly cured, not too dry to prevent loss of foliage. 

 As it does not pack very closely it can be housed less perfectly 

 dried than many other forage plants. 



It grows rapidly and may be planted any time from April till 

 July inclusive. On ground as prepared for other beans, corn 

 or cotton, plant in rows three feet apart, having the plants one 

 to two feet apart in the rows ; or in checks three feet each way 

 with two or three plants in each check. Cultivate as corn or 

 cotton. 



This is probably the Sooja or Miso of Japan so much used in 

 soups in that country. The soy or sauce made from these seeds 

 is used three times a day, as salt with us, in nearly all dishes. 

 The favorite Chinese curd-like dish, Teu hu, also is made of these 

 beans. 



CHAPTER II. 



Family. 



This family is very large, containing one-tenth of all known 

 species of flowering plants. Few of them are valuable as forage 

 plants, some as human food, many as medicines ; most of them 

 are troublesome weeds and many of them pests on the farm. Only 

 a few will .be mentioned here. 



