ME A T 29 



Soy Bean 



{Glycine luqnda, or Soja Hisp'ula) 



This Bean is called Hwang-ta-taii, etc. (China) ; Dau- 

 nanh, etc. (Cochin-China ; ShOyu (Japan) ; Kachang- 

 kadele-pntik (Borneo) ; and Bhat, etc. (Hindustani). It is 

 a native of Cochin-Ohina, Japan, and Java. 



There are two varieties — White, and Black. So far as is 

 known it is not attacked by insects. 



Professor Kinch states that, as a nitrogenous food, it 

 excels all others. In Japan the white variety is used for 

 making tofu, or bean cheese by grinding into flour, adding 

 some liquid, and pressing. The black variety is eaten 

 boiled with rice. In Northern India it is rasped or ground 

 into " satu " or simply roasted as " ata ; " also eaten when 

 split like peas. One kind contains almost 20 per cent, of 

 oil, and is called Tau-yu (China), which is extracted and 

 extensively used as butter in China and Japan. The beans 

 are used to make a kind of soup in Japan called " miso," or 

 boiled with fish and vegetables. They are boiled either 

 green or ripe, and, in the latter state, should be soaked 

 twelve hours in water containing a little salt. A sauce, 

 called Tsing-yu in China and Soya in Japan, is also made 

 from them. Ten-hu is the name of Bean cheese in China. 



The straw surpasses in nitrogenous value that of wheat 

 and even hay. 



Catiang Bean 



( Vigna Catiang) 



This Bean is called Lobia, or Chowli, etc. (Hindu- 

 stani) ; Caramunny-pyre (Tamil) ; Boberlu, etc. (Tclcgu) ; 



