21 
Glycine hispida. Soja bean; Soy bean; Coffee bean. (Fig. 17.) i 
An erect annual legume, with hairy stems and leaves, which has been cultivated in 
China and Japan from remote antiquity. It was long grown in botanic gardens, 
but when the facts concerning its use as a human food by oriental nations came 
to light about twenty years ago, it was largely introduced into this country and 
Europe, where thorough trials of its forage and food value have been made. 
There are a large number of named varieties, which vary in the color of their 
seeds and the length of time which the plants require to come to maturity. The 
seed is planted at the rate of half a bushel to the acre, in drills 2} to 3 feet 
same field at the same time. The yields of seed are often enormous. Soja beans 
are fed to stock green, as silage, or as hay. The haulms are rather woody, and 
FIG. . Saya bei (Glycine hispida). FIG. 18.—Sulla (Hedysarum coronarium). 
do not make the best quality of hay, but as either ensilage or green forage they 
to 6 per cent of fat. The beans contain from 32 to 42 per cent protein, and from 
12 to 21 per cent of fat in fresh material. When fed to milch cows, a ration of 
soja beans increases the yield of milk, improves the quantity of the butter, aud 
causes the animal to gain rapidly in weight. It is an excellent addition to a 
ration for fattening cattle. In China and Japan, where the soja bean is an arti- 
cle of diet, substances similar to butter, oil, and cheese, as well as a variety of 
the bean has been seine to be greater than that of any other known forage a 
plant except the pea ae 
dysarum coronarium. Sulla; Spanish —— French honeysuckle; Soola 
clover; Maliees clover; Honeysuckle. (Fig. 
This perennial legume is a native of southern Sp: and was first introduced into 
llas in 1766. It grows best on sandy or paper soils. whieh are well 
