FIVE ORIENTAL SPECIES OF BEANS. 5 
YIELDS. 
No attempt has been made to secure hay from adsuki beans, as 
it has been evident that none of them could compete with either 
cowpeas or soy beans for that purpose. 
As seed producers, however, they are not only prolific, but ripen 
evenly and do not shatter readily. Under Arlington farm conditions 
only the soy bean has given larger yields of seed. (See Table I.) 
TaBLE I.— Yvelds of seed of adsuki beans at Arlington farm, Virginia. 
Calculated yield per acre (bushels). 
S. P. I. Serial No. 
1906 1908 1 1909 1912 2 1913 3 
TE AORN EIS TD MEE SSCA AEC PR Rata a i EL oO aa DERN Pe oer eae 433.3 22.9 213.6 23 5O4 eee 
TOYS eae ea tsk fs AMY pk SENT BEG SO 3 eS eae ta a 522.2 21.1 3110s Os) 25). eae ey |e 
TRL SPN Se Ss Ceol Se STORE Se RS Ea a aR Bi DB aah ese epeay abel| apmriy es Samara Si aca y  er 
TOPs NPN ie ik Waa Ua Sale (id Beh a0 AU Ded ee cc 426.6 24.6 318.1 20.5 19.2 
TPMT ak oN Oe NEES) UO IS 9 ela I SH i ee 332.2 26. 4 3 20.3 2Saul! 25.3 
TEP ASIS Vet ZC SEAN GS Bh SA ps Pe ce BUR 326.6 24.8 3 22.8 28. 6 ola 
TGS) a a asc a I Pa ee a a Ee Ue oe ce 22.8 25.0 
Di VEO) priate ae Uae aUp aera 80 Ve Rey te ee Pe ae as [oes Sa UBM ER ERS 12. 0 22.6 
I) Se ARUP Mieve psn tee sep pot Ui eR Rua ns wy, Maa ENa age pat oa terey i SI Ry the oh oe Venus emma IeveeAcrare tat 13.1 19.0 
DASPAS SY sibs ats OAR ol MAN iA NAN SO I UE a aU S| ee ee See eee || 314.6 12.5 10.5 
DIOS) PAN AGT: OAD eA pth EARL A looted a Bg a |i ag | Bi chs ss Tach Mo ect 19.1 24.6 
1 Plats of one-eleventh of an acre. 4 Rows 4 rods long. 
2 Plats of one-tenth of an acre. 5 Plats of 0.17 of an acre. 
3 Plats of one-twentieth of an acre. 
At the North Carolina Agricultural Experiment Station in 1910 
the yields per acre secured were as follows: No. 17851, 22.9 bushels; 
No. 16791, 20.2 bushels; No. 17847, 20.2 bushels. 
USE IN JAPAN. 
In Japan the adsuki commands a higher price than any other bean, 
the varieties with maroon-colored seeds being most largely used. 
In every Japanese city are shops where adsuki beans and adsuki- 
bean meal are sold, and among the most common cakes and con- 
fections are those made wholly or in part from adsuki-bean meal. 
Adsuki-bean meal is sometimes prepared simply by grinding the 
dry beans and then removing the seed coats with sieves. More 
commonly, however, a wet process is employed. The wet process 
seems to vary somewhat in different parts of Japan, but consists 
essentially of four stages: 
(1) Boiling the beans until soft, usually after a preliminary soaking. 
(2) Crushing the cooked beans. 
(3) Removing the skins by forcing the mass through sieves or by putting the bean 
paste in cold water, when the skins are easily separated. 
(4) Drying the bean paste. 
The fresh, undried bean paste is called an and the dried product 
sarashi-an. 
A modification of the above process is to remove the seed coats 
from the soaked and parboiled beans before they are crushed. In 
