( ^6 ) 
Latin Names, 
2d Ed. Lin. Sp* 
Englifh Names. 
Calamus Rotang 
P- 463 
- * 1 
Three forts of Gum 
Pterocarpus Draco 
p. 1662 
Dragon, or Dra- 
gon’s blood 
Dracaena Draco 
Lin. Syft. Ed. 
12. p. 246 
Dolichos Soja 
Lin. Sp. 1023 
A kind of kidney- 
bean calledDaid- 
fu 
Obfervations. 
mod valuable acquifition to 
this country, as it will grow 
well in a deep rich foil, in- 
clining to a fandy or gra- 
velly loam, but not in too 
wet a fituation, and may be 
cultivated both here and in 
North-America. Mr. Ing- 
lifh has raifed this plant 
with fo much fuccefs at his 
country-houfe at Hamp- 
ftead, as to be able not only 
to produce fome excellent 
good Rhubarb, but a fuffi- 
cient quantity of ripe feed 
to make a large plantation; 
and at the fame time has 
mod generoufly bellowed a 
great deal of feed to be fent 
to our American colonies, 
where, no doubt, but it 
will prove in a few years 
a mod beneficial article of 
commerce. 
I. From a kind of cane in the 
Ead-Indies. 2. From Java 
and Surinam. 3. From the 
Canary and Madeira iflands. 
Ufed for making Soye -j- or In- 
dia Ketchup. See Kjemp. 
Amoenitat. 837. 
Lauras 
+ The method of preparing Eaft-India Soye, or India Ketchup. 
Take a certain meafure, for inflance a gallon, of that fort of kidney-beans, called Daidfu by 
the Japonefe, and Caravances by the Europeans ; let them be boiled till they are foft; alfo a 
gallon of bruifed wheat or barley, (but wheat makes the blacked Soye) and a gallon of common 
fait. Let the boiled caravances be mixed with the bruifed wheat, and be kept covered clofe a 
day and a night in a warm place, that it may ferment. Then put the mixture of the caravances 
and wheat, together with the gallon of fait, into an earthen vefTel, with two gallons and a half 
of common water, and cover it up very clofe. The next day lfir it about well with a battering 
machine or mill (Rutabulum) for feveral days, twice or thrice a day, in order to blend it more 
thoroughly together. This work mud be continued for two or three months, then drain off and 
prefs out the liquor, and keep it for ufe in wooden veffels ; the older it is the clearer it will be, 
and of fo much more value. After it is preffed out, you may pour on the remaining mafs more 
water, then dir it about violently, and in fome days after you may prefs out more Soye. 
