134 FODDER AND PASTURE PLANTS. 



SOY or SO J A BEAN {Glycine hispida Maxim.) 



Botanical description: Soy Bean is an annual. It resembles 

 ordinary field beans but can be easily recognized by its more or less 

 dense hairiness. The stems, which branch from the base, reach a 

 height of from one to four feet. They bear a great number of large 

 leaves, each consisting of three leaflets similar in size and shape to 

 those of ordinary beans. The flowers, which are in dense clusters, 

 are of the ordinary leguminous type and are whitish to purplish in 

 colour. The pods have short, stiff hairs and usually contain two or 

 three seeds. 



Geographical distribution: Soy Bean is not known in the 

 wild state. It is probable that it has been developed from Glycine 

 Soja Sieb. et Zucc, a closely related species growing wild in Man- 

 churia, China and Cochin China. That its cultivation is very old 

 in China and Japan is evident from the fact that a great number of 

 varieties have been produced there. It has been grown to a small 

 extent for about a hundred years in southern Europe and was quite 

 recently introduced into the United States and Canada. 



Agricultural value: In China and Japan it is used largely for 

 food. The beans are roasted or otherwise cooked or ground for 

 baking purposes. 



Cultural conditions: Soy Beans do best on loams rich in 

 organic matter, well drained and free from acid. The soil should 

 be inoculated with the proper bacteria. The plants are not very 

 sensitive to drought. 



Varieties: The numerous varieties differ in growth, time of 

 development, colour of flowers and seed, and in their adaptability 

 to climatic conditions. Medium Green, a high-yielding variety of 

 outstanding merit for hay as well as for seed production, is best 

 suited to Canada. 



The plant got its name from Soy, a product obtained by a long 

 and complicated fermentation of a mixture of cooked Soy Beans, 

 ground wheat and steamed rice or barley, to which later is added 

 water and salt. Soy is the principal constituent of Worcester and 

 other sharp sauces. 



