CHAPTER XVII 

 LEGUMES FOR FORAGE AND GRAIN 



Of the cultivated legumes in this country, peas and 

 beans rank next in importance to the clovers and alfalfa. 

 In the Orient they hold a place of greater importance than 

 any other group of legumes. There are many kinds of 

 peas and beans, but only the important ones will be 

 discussed in this chapter. 



THE SOY BEAN 



310. History. — The soy bean is probably a native of 

 China or Japan. It has been grown in those countries 

 for centuries, and holds an important place in the dietary 

 of the people. It was introduced into Europe about a 

 century ago, and for many years thereafter it was grown 

 only as an ornamental plant and in botanical gardens. 

 From Austria-Hungary in 1875 came the first published 

 report of an experiment with soy beans, in which the writer 

 urged their more extensive culture and pointed out their 

 great usefulness. In the United States soy beans have 

 been grown in a very small way for a great many years, 

 but only within the last 20 or 25 years have they occupied 

 a position of any importance. During this time they have 

 spread rapidly over the country and have steadily gained 

 in favor, until now they are regarded by many as one of 

 our most important crops. 



311. Description. — The soy bean, Glycine hispida, 



X .30.5 



