Edible Products- 



412 



[November, 1911. 



marked deficiency of this substance 

 over practically the whole of our con- 

 tinent, and this is due to the character 

 of the vegetation. Our trees are ever- 

 green, and consequently do not shed 

 their leaves. In most other countries 

 the deciduous trees predominate, and 

 a large amount of organic matter in the 

 shape of fallen leaves is added to the 

 soil year by year. This becomes decom- 

 posed into what is called humus, 

 principally by bacterial action, and this 

 substance becomes one of the great 

 sources of nitrogen for the food of 

 plants. A soil W6ll supplied with humus 



is generally regarded as fertile. Another 

 great value of organic matter and its 

 resulting humus is its capacity for 

 holding moisture and keeping the soil 

 open in texture. This is why farmyard 

 manure i.° so appreciated in this country. 

 Soy bean cake, if it can be bought 

 cheaply enough, would be a splendid 

 organic manure for our lands, especially 

 as it also contains a very high percent- 

 age of nitrogen phosphate and potash. 



Green Manure. — The remarks under 

 the previous heading apply also to the 

 use of the plant as a green manure. 



Analysis of Green Soy Bean Plants. 



Constituents. 



Varieties Gkown at Cheltenham Experimental 

 Farm (cut when Seeds were forming 

 in the Pods.) 



Ito San. 



S3 



Moisture ... 

 Ash 



Protein (N x 6' 25) ... 

 Crude Fibre (Pentosan free) 

 Nitrogen Free Extract 

 Ether Extract 



Digestible Nutrients. 



Digestible Dry Matter 

 ,, Protein 

 Fibre 



,, Nitrogen Free Extract 

 ,, Ether Extract 



59-70 

 4 02 

 7'90 

 5-89 



21-26 

 1-23 



24-98 

 5 45 

 241 



15-52 

 66 



9-98 

 19-60 

 16-62 

 52-75 



3-05 



o3 



M 



o "P 



H c«5 



Sample 2 feet 

 9 inches in 

 height. 



Guelph, 



o> 

 * > 



"ft" 3 



£ 03 



o3 03 



61-20 

 3-96 

 7-54 

 7-59 



18-35 

 1-36 



24-06 

 5-20 

 3-11 



13-40 

 0-73 



10-21 

 19 43 

 1956 

 47 %9 

 351 



S3 



« 



"o f> 

 a 



03 .. 



s- 



Baird. 



CO • 



ft 03 

 C 03 



60-10 

 4-34 



6- 74 



7- 55 

 20-11 



1-26 



24-80 

 4-65 

 3-10 



14-68 

 0-68 



Main Shoot, 

 5 feet long. 



10-85 

 16-85 

 18 88 

 50-27 

 315 



03 



rs °^ 



'o r 1 

 a -* 

 03 .. 



a^ 



Main Shoot 

 4 feet long 



Brownie. 



03 "C 

 03 

 CD ►> 



ft' 3 



S C3 



60-80 

 4 36 

 6 62 

 5-93 



21-19 

 1-10 



24-30 

 4-57 

 2-43 



1547 

 0-59 



11-12 

 16-89 

 1513 

 54-05 

 2-81 



a th 



03 .. 



S"r< 



Sample, 

 3 feet long, 



Heidelberg 

 (Matured 



Plant, Pods 

 Removed). 



Variety not 

 known. 



03 



03 



® •> 

 "p.' 3 

 p e 



C 03 



o3 q2 



58-0 

 6-43 

 8-20 

 5-22 

 21-27 

 0-88 



15-30 

 1953 

 12 43 

 50-65 

 2-09 



03 



PS 



a « 



03 .. 



a- 



Sample, 

 2 feet long. 



Varieties. 



There are nearly 300 varieties cata- 

 logued in Bulletin No. 197—" The Soy 

 Bean: History, Varieties and Field 

 Studies, 1910." Published by the United 

 States Department of Agriculture. The 

 periods of maturity vary from SO to 

 over 150 days. 



Very early 

 Early 



Medium early 

 Medium 

 Medium late 

 Late 



Very late 



80 to 90 days. 



90 „ 100 „ 



100 „ 110 „ 



110 ., 120 „ 



120 ,,130 „ 



130 „ 150 „ 



..more than 150 „ 



The best varieties mentioned in the 

 Bulletin referred to are :— 



Very ear £2/.— -Ogemaw No. 17,258 



Early.— Early Brown 25,161, Vireo 

 22.874, Wisconsin Black 25,468. 



Medium early.— Chernie 18,227, Auburn 

 21,079, Elton 20,406. 



Medium,— Ito San 17,268, Medium Yel- 

 low 17,269, Swan 22,379, Bi indie 20,407. 



Medium late.— Brooks 16,789, Austin 

 17,263, Peking 17.852B, Flava 16.789A, 

 Cloud 16,790, Haberlandt 17,271. 



Late— Mammoth 17,280, Hollybrook 

 17,278, Tokyo 17,264, Farnhan 22,312, Flat 

 King 17,252, Acme 14,954, 



