OCTOBER 1 TO DECEMBER 31, 192 9 



43 



82509 to 82598— Continued. 



82548. No. 1764. Kokaikoshu, November 

 16, 1929. Chotan. A medium-sized 

 oval glossy yellow variety with a pale 

 hilum. ; used in making miso, bean curd, 

 and soy sauce. 



82549. No. 1774. Near Ryugaku, Novem- 

 ber 17, 1929. Clwnkon. A medium- 

 sized green oval variety with a mix- 

 ture of brown and slate-black hilums ; 

 used for food when boiled. 



82550. No. 1775. Near Fusanmen, No- 

 vember 17, 1929. Pukitte. A mixture 

 of yellow-seeded varieties, used for 

 boiled beans, soy sauce, and miso, and 

 as cattle feed wben boiled. 



82551. No. 1776. Near Ryugaku, Novem- 

 ber 17, 1929. Papute. A medium- 

 sized yellow oval variety with a pale 

 hilum ; used in making miso and soy 

 sauce, and also boiled with rice. 



82552 to 82558. From Keijo, November. 

 1929. 



82552. No. 1790. Hinkon. A mixture 

 of yellow varieties ranging from 

 medium small to very large ; used as 

 boiled beans and also boiled for cat- 

 tle feed. 



82553. No. 1791. Komujonkon. A 

 large, black variety, used in making 

 soybean confections. 



82554. No. 1792. Haiyonkon. A large, 

 oval, yellow variety with a pale 

 hilum ; used in making miso, natto, 

 soy sauce, and bean curd. 



82555. No. 1796. Chanpakute. A me- 

 dium-sized oval glossy yellow variety 

 with a pale hilum ; used in the man- 

 ufacture of bean curd, soy sauce, 

 natto, and miso. 



82556. No. 1797. Futte. A medium- 

 sized, somewhat flattened black vari- 

 ety, used in making soybean confec- 

 tions, especially candied beans. 



82557. No. 1799. Kirgunte. A medi- 

 um-small, nearly round green variety 

 with a light-brown hilum ; used for ' 

 sprouts. 



82558. No. 1800. Somokute. A medi- 

 um-small round black variety, used 

 in making soybean confections. 



82559 to 82578. From Heijo, November, 

 1929. 



82559. No. 1901. Kirupakute. A mix- 

 ed sample of yellow varieties varying 

 in size and sbape and in the color 

 of the hilum ; used for miso and soy 

 sauce, and also boiled for cattle 

 feed. 



. No. 1902. Pakute. A mixture 

 of yellow and greenish-yellow vari- 

 eties ; used for miso and soy sauce, 

 and also boiled for cattle feed. 



82561. No. 1903. Shote. A medium- 

 small, nearly round, yellow variety 

 with a light-brown hilum ; used for 

 sprouts. 



82562. No. 1904. Inikon. A medium- 

 sized oval yellow variety with a pale 

 hilum, somewhat similar to Chotan. 

 Used for miso, soy sauce, and tofu 

 (bean curd). 



82563. No. 1905. Chikamunkon. A 

 medium-small green variety with a 

 brown hilum ; used for sprouts. 



82509 to 82598— Continued. 



82564. No. 1906. Eirumukon. A mix- 

 ed sample of yellow-seeded varieties ; 

 used for miso and soy sauce, and 

 also boiled for cattle feed. 



82565. No. 1907. Purunkon. A medi- 

 um-sized greenish-yellow variety with 

 a pale hilum, resembling the Tokio 

 [No. 17267] ; used for cattle feed. 



82566. No. 1908. Purukunkon. A me- 

 dium-sized oval green variety with 

 a white hilum ; used as boiled beans 

 and also boiled for cattle feed. 



82567. No. 1909. Namuri. A medium- 

 small greenish-yellow variety with 

 variations in the color of the hilum ; 

 used for cattle feed when boiled. 



82568. No. 1910. Purute. A medium- 

 large seal-brown variety, used as 

 boiled beans for cattle feed. 



82569. No. 1911. Eon. A medium- 

 small yellow variety with a brown 

 hilum ; used for boiled beans and 

 also boiled for cattle feed. 



82570. No. 1912. Fukuto. A medium- 

 large brown variety, used for cattle 

 feed when boiled. 



82571. No. 1913. Namnte. A medium- 

 sized greenish-yellow variety with a 

 brown hilum ; used as boiled beans 

 and also for sprouts. 



82572. No. 1914. Hinkon. A medium- 

 sized yellow variety with a pale 

 hilum ; used as boiled beans and also 

 boiled for cattle feed. 



82573. No. 1915. Pankute. A medium- 

 large, nearly round, yellow variety 

 with a light-brown hilum ; used for 

 bean curd, miso, and soy sauce. 



82574. No. 1916. Chmenkon. A sam- 

 ple of mixed yellow beans of me- 

 dium-large size and with variations 

 in the color of the hilum ; used as 

 boiled beans and also for miso, soy 

 sauce, and bean curd. 



82575. No. 1917. Pakukon. A mixed 

 sample of yellow varieties varying 

 in the size and shape of the seeds 

 and in the color of the hilum ; used 

 for miso, soy sauce, and bean curd. 



82576. No. 1918. Urukon. A mixed 

 sample of yellow varieties varying 

 from medium small to medium sized ; 

 used when boiled for cattle feed. 



82577. No. 1919. Kirukon. A medi- 

 um-sized brown variety with a small 

 mixture of yellow beans ; used when 

 boiled for cattle feed. 



82578. No. 1920. Pakute. A medium- 

 sized yellow variety varying in the 

 color of the hilum ; used as boiled 

 beans and also in making miso and 

 soy sauce. 



82579 to 82598. From Keijo, November, 

 1929. 



82579. No. 1922. Komujonkon. A me- 

 dium-sized black variety, used in 

 making soybean confections. 



82580. No. 2002. Hinkon. A medium- 

 sized oval yellow variety with a pale 

 hilum and a slight mixture of beans 

 with brown hilums ; used in making 

 natto, bean curd, soy sauce, and 

 miso. 



