ILLUSTRATIONS 
Plate I 
The iron pan in which the soy beans for the making of soy sauce are 
boiled is used extensively in all sauce-manufacturing establish- 
ments; it varies greatly in size and is sold by weight. Note 
the bamboo basket fastened to a bamboo pole, by which the 
beans are removed from the pan. 
Plate II 
Fig. 1. The dark room in which the beans and flour used in the making of 
soy sauce are allowed to mold. The light and the ventilation, 
very essential to good mold, are controlled by doors, which open 
to the south. Trays of beans and flour now in the process of 
molding. The man in the picture is the head soy maker in this 
establishment. 
2. The beans and flour, used in the making of soy, are thoroughly 
mixed and placed in rudely constructed wooden racks in the dark 
room for the molding process. 
Plate III 
Fig. 1. Soy sauce being drawn from the beans by means of a siphon. 
Great care must be taken not to stir the beans. The material 
which remains in the jar is called teng shi, and is sold as a 
separate sauce or is used as the base of the second drawing of 
soy. 
2. The first drawing of soy, t‘in teng chau yau, which is placed in clean 
jars and again sunned from two to six months. 
Plate IV 
Fig. 1. This light wooden frame, with horizontal strips of bamboo placed 
close enough to support the matting on which the soy beans and 
flour are placed for molding, is frequently used in place of the 
circular bamboo tray in order to conserve space. 
2. The bamboo baskets, in which the boiled soy beans are placed to 
cool and drain, are round at the top and narrower toward the 
bottom, which is flat and almost square. 
Plate V 
Fig. 1. The conical bamboo covers, which are used to protect the jars at 
night and when it rains. 
2. Rows of the standard-sized soy-sauee jars filled with the molded 
beans and flour and salt water. These remain in this position 
from two to six months. Note the conical bamboo covers in 
position for the quick covering of the jars in case of rain. 
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