xv, 3 Groff: Soy Sauce in Kioangtung 313 
inferior quality of soy, but it can be sold very cheaply. After 
the soy is drawn from the beans, it is placed in an iron pan 
and boiled from two to four hours. The longer the better, but 
it must be boiled at the least two hours or it will not keep. It 
is then taken off and allowed to cool and is ready for salt. The 
manufacturers never boil the first drawing. They always sun 
this and sell it for their finest grade. 
Mixing of soy. — It is interesting to note that of the four 
drawings of soy the only drawing that is sold as it is drawn is 
the teng ch‘au ( jig fjii ) , “first drawing.” The others are all 
mixed together and are sold under the names of the price they 
cost per catty. This mixing process is shown in the list of 
samples submitted. 
Prices of raiv materials. — The prices of beans and flour vary 
considerably, but the soy beans, wong kam tau (igr ^ H), can 
be bought for about 6 cents per catty wholesale; the flour, t‘o 
fui min ( ±. fx H ) , for about 6.5 cents per catty ; and the salt, 
shdng im f|g), for about 4 cents per catty. The retail price 
is 8 cents per catty for the beans, 10 cents per catty for the 
flour, and 5 cents per catty for the salt. The manufacturers 
figure that the materials for one jar cost about 8.50 dollars. 
They expect to sell the different grades of soy and the beans left 
for about 14 dollars. This does not include labor, equipment, 
rent, etc. Candied molasses, kat shui ( 7 ^ 7jO, which is added 
to the very cheapest soy as a coloring and to sweeten it, costs 
about 8 cents per catty. 
Sainam soy. — Sainam, 50 miles distant from Canton on the 
Samshui Railway, is famous for its soy. The establishments 
there are much larger than in Canton, and a superior quality 
of soy is produced. There are eight factories, all of about the 
same capacity, doing a business of over 100,000 dollars a year. 
The methods used in Sainam appear to be the same as those 
used in Canton, the only noticeable difference being in the quality 
of materials used. The Sainam soy makers advise buying the 
very best quality of raw materials, while the Canton manu- 
facturers are content with materials of inferior grade. They 
believe that these inferior materials make just as good soy. 
The yards in Sainam also are very spacious, allowing the manu- 
facturers to sun their product to better advantage. Ground 
is much less costly, and hence the sunning process is not so ex- 
pensive. In one yard it was also noted that there were about 
five hundred jars not in use which were being sunned. Both 
