50 GIBBS AND AGCAOILI. 
process pronounced swelling takes place, and they are then ground by hand 
between two millstones. The white, creamy liquid which flows from the 
grinder is ladled into a large caldron and there slowly boiled and coagulated 
into a white curd. 
The addition of gypsum water, or sea water containing magnesium 
chloride, is mentioned by various writers as necessary for the coagulation 
of the bean-curd. 
Inouye states that it seems most probable that insoluble calcium and 
magnesium salts of casein are precipitated from solutions of the sodium or 
potassium salts which are not precipitated by boiling, and the work of 
Osborne and Campbell bears out this statement. 
The curd is ladled out and small quantities formed into cakes about 8 
by 8 by 8 centimeters, by folding into a small cloth. The cakes, each one 
still being wrapped in its cloth, are then pressed in a hand press to expel 
much of the solution. After removing the cloths they are baked slightly 
and then are ready for sale. The baking is not sufficient to harden the 
cakes to any great extent, and in appearance the interior is unchanged 
from the original white, while the exterior is light brown. 
Bloch states that 6 kilograms of beans give about 80 liters of coagulable 
liquid, which will produce 20 to 25 kilograms of cheese or 13 kilograms of 
pressed cakes. 
TABLE II.—Analyses of the cakes.* 
Bloch. | j 
ee __|Geerligs,) gani Our analyses of | 
Constituent. cheese, 3 Sain the baked cakes © 
Ch Pressed | tao-hu. a toqua. 
eese. | cakes, 
Per cent.| Per cent.| Per cent.| Per cent.| Per cent. | Per cent. | 
Wiatertetwouses antes Ses bean oak Uae | 83. 85 88.75 76.15 84.81 73.0 Re. 1 
Procveinteisee een eee nee eee anne pene el 2b wr | bereeere eae 13.15 | 7.41 13. 88 17.56 
Nitrogen oo sue sea eh hee 1.296 OF 248 sees eee 2.22 2.81 
ate eee te URI) oe es | 4.38 0.04 7.09 5.25| 10.78| 10.99 
Aah see ORS oe ae eee ee | — 0.57 0.36 b2. 23 10s} 1.2 1.27 
Ash: 
Sodiumchlorided 2-2-2024 5 oo 5 eee | 0.00; 0,00 
SOs in combination .._._._______ Ce oe ee ae ee ee a eee eer 0. 66 0. 66 
| 
Oil: } 
Refraction, Zeiss butyro scale at 29°. 5 ____-________-_--____.-__-_-__------ 86.0 86.0 
8 Many other analyses are to be found in the literature. 
>» With 0.97 per cent sodium chloride. 
The same food product, known locally under the name tahuri 
or tahuli, is imported from southern China in large stone jars. 
It is preserved by covering the cakes with a strong salt solution. 
During shipment, the cakes are somewhat broken, giving to the 
liquid portion the appearance and consistency of an emulsion. 
The two portions of the mixture were analysed separately. 
