78 



Cure for Foundered Horses. — TTie Soy Bean. Vol. XII. 



nations for centuries. — Magazine of Horti- 

 culture. 



Cure for Foundered Horses. — As soon 

 as you find your horse is foundered, bleed 

 him in the neck in proportion to the great- 

 ness of the founder. In extreme cases you 

 may bleed him so long as he can stand up. 

 Then draw his head up, as is common in 

 drenching, and with a spoon, put back on his 

 tongue, strong salt until you get him to 

 swallow one pint. Be careful not to let 

 him drink too much. Then anoint round 

 the edges of his hoofs with spirits of turpen- 

 tine, and your horse will be well in one 

 hour. 



A founder pervades every part of the sys- 

 tem of a horse. The fleam arrests it from 

 the blood, the salt arrests it from the sto- 

 mach and bowels, and the spirits of turpen- 

 tine arrests it from the feet and limbs. 



I once rode a hired horse ninety-nine miles 

 in two days, returning him at night the se- 

 cond day; and his owner would not have 

 known that he had been foundered if I had 

 not told him, and his founder was one of the 

 deepest kind. 



I once in a travel of seven hundred miles 

 foundered my horse three times, and I do 

 not think my journey was retarded more 

 than one day by the misfortune, having in 

 all cases observed and practiced the above 

 prescription. I have known a foundered 

 horse turned out at night on green feed; in 

 the morning he would be well, having been 

 purged by the green feed. All founders 

 must be attended to immediately. — (S. W. 

 Farmer. 



For the Farmers' Cabinet. 

 The Soy Bean 



Is a native of .Tapan and of the Molucca 

 islands. It thrives well in New England, 

 having been successfully raised in the Bo- 

 tanic Garden, at Cambridge, and elsewhere 

 in Massachusetts. 



It is the Dolichos Soja, of Linnseus, or 

 Soja hisplda, of Moencli. It is an annual 

 plant, growing about two feet high, with an 

 erect stem, which, at the top, shows some 

 tendency to twine, and therefore needs the 

 support of a few sticks or brush. The leaves 

 resemble those of the common bush bean, 

 and are borne on long channelled petioles. 

 The flowers are very small, of a reddish 

 colour, and grow in clusters on short pedu- 

 cles, arising from the axils of the leaves. 

 The pods, when ripe, are rather more than 

 one inch long, compressed, brownish, and 

 rough with stiff" hairs. They contain gene- 

 rally two, and sometimes tliree small round- 



ish and compressed beans, of a dark brown 



colour. 



This plant is very productive. Eight of 

 the beans, planted in Milton, Mass., in 1831, 

 yielded a wine pint of seed, weighing eleven 

 and a half ounces. One hundred and ten of 

 the beans, taken promiscuously, weighed 

 half an ounce. In this proportion, the pro- 

 duce of the eight beans would be 2530, or 

 more than 316 for one. In 1829, a single 

 bean, in the Botanic Garden in Cambridge, 

 produced 182 pods, which, as some of them 

 contained three beans, was more than 364 

 for one. Should their qualities as articles 

 of food be found agreeable, these beans will 

 become valuable on account of their great 

 productiveness. 



The inhabitants of Japan, of China, and 

 Cochin China, and of some parts of India, 

 cultivate these beans extensively, and eat 

 them cooked or prepared in various ways. 

 They make a very important article in the 

 cookery of the Japanese, who use them 

 chiefly in two forms. The first, called Miso, 

 is a rich paste, of the consistence of butter, 

 the place of which it supplies in various 

 dishes, and is composed of a mixture of the 

 beans and rice stewed and highly seasoned 

 with salt. The second, called Sooju by the 

 Japanese, is the celebrated sauce, known in 

 commerce by the name of Soy, a.ni imported 

 in large quantities from the East, the best 

 being brought from Japan. The Japanese 

 method of making Soy was described by 

 Kaempfer, in the '■'■ Amoenitales Exolicae," 

 published in Latin, in 1712. It is as follows: 

 Take of the beans, stewed till they are soft, 

 of coarsely ground wheat or barley, and of 

 salt, equal quantities by measure. Mix the 

 beans and flour together, and put them in a 

 covered vessel, in a warm place, to ferment. 

 Let them stand twenty-four hours; then add 

 the salt, and pour over the mixture two mea- 

 sures and a half of water. This mixture is 

 to be kept covered two or three months, du- 

 ring which period it is to be stirred two or 

 three times a day with a spatula. At the 

 end of this time the mixture is to be strained 

 or filtered, and the expressed liquor is to be 

 put into wooden vessels, and kept some time 

 before used; for it improves in clearness and 

 quality by age. More water is added to the 

 mass which remains, and this, aft;er some 

 days, is also expressed and strained. 



Kaempfer says that the Japanese use this 

 sauce to season every dish of fried or roasted 

 food. For fisii, beef, and mutton, it forms a 

 very savoury as well as a harmless condi- 

 ment, the flavour of which is much admired 

 by those who. have become accustomed to it; 

 and by many it is preferred to the best Chi- 

 nese catsap. 



