FIVE ORIENTAL SPECIES OF BEANS. 



YIELDS. 



No attempt has been made to secure hay from adsuki beans, as 

 it has been evident that none of them could compete with either 

 cowpeas or soy beans for that purpose. 



As seed producers, however, they are not only prolific, but ripen 

 evenly and do not shatter readily. Under Arlington farm conditions 

 only the soy bean has given larger yields of seed. (See Table I.) 



Table I. — Yields of seed of 'adsuki beans at Arlington farm, Virginia. 



S. P. I. Serial No. 



Calculated yield per acre (bushels). 



1906 



1908 1 



1909 



1912 2 



1913 3 



16791 



<33.3 

 6 22.2 



3 23.3 



4 26.6 

 3 32.2 

 3 26.6 



22.9 

 21.1 



U3.6 

 3 10.9 



23.3 





17323 





17324 







17324A 



24.6 

 26.4 

 24.8 



3 IS. 1 



3 20.3 

 3 22.8 



20.5 

 28.1 

 28.6 

 22.8 

 12.0 

 13.1 

 12.5 

 19.1 



19.2 



17847 



25.3 



17851 



31.3 



19185 



25.0 



21082 









22.6 



21083 









19.0 



25255 







3 14.6 



10.5 



28052 







24.6 













1 Plats of one-eleventh of an acre. 



2 Plats of one-tenth of an acre. 



3 Plats of one-twentieth of an acre. 



1 Rows 4 rods long. 



6 Plats of 0.17 of an acre. 



At the North Carolina Agricultural Experiment Station in 1910 

 the yields per acre secured were as follows: No. 17851, 22.9 bushels; 

 No. 16791, 20.2 bushels; No. 17847, 20.2 bushels. 



USE IN JAPAN. 



In Japan the adsuki commands a higher price than any other bean, 

 the varieties with maroon-colored seeds being most largely used. 

 In every Japanese city are shops where adsuki beans and adsuki- 

 bean meal are sold, and among the most common cakes and con- 

 fections are those made wholly or in part from adsuki-bean meal. 



Adsuki-bean meal is sometimes prepared simply by grinding the 

 dry beans and then removing the seed coats with sieves. More 

 commonly, however, a wet process is employed. The wet process 

 seems to vary somewhat in different parts of Japan, but consists 

 essentially of four stages : 



(1) Boiling the beans until soft, usually after a preliminary soaking. 



(2) Crushing the cooked beans. 



(3) Removing the skins by forcing the mass through sieves or by putting the bean 

 paste in cold "water, when the skins are easily separated. 



(4) Drying the bean paste. 



The fresh, undried bean paste is called an and the dried product 

 sarashi-an. 



A modification of the above process is to remove the seed coats 

 from the soaked and parboiled beans before they are crushed. In 



