oi'’ SEVERAL JAPANESE FERTILIZERS. 
23 
IX- Shoyu Cakes- 
Shoyu, a sauce widely consumed in this country is the 
product of the very slow fermentation of a mixture of boiled 
crushed soy beans, roasted ground wheat, wheat meal, koji 
(steamed rice, on which a special fungus is brought up), com¬ 
mon salt, and water. After one or several years’ fermentation 
the dissolved portion, the sauce, is filtered off and the remain¬ 
der pressed, which process is sometimes repeated after the 
addition of a little water. The solid moist mass left repre¬ 
sents the shoyu cakes, which are commonly utilized as ma¬ 
nure, sometimes also as food for hogs. 
A mixture of equal quantities of 5 specimens was an¬ 
alyzed by Mr. Y . Mori and the results obtained were as 
follows : 
Water . 
Per mille, 
fresh cakes 
.536.0 
Per cent, 
. dry matter. 
Crude protein . 
.126.0 
27.15 
„ fat . 
29.49 
., fibre.. 
. 67.4 
14.53 
Nitrogen free extract .... 
. 66.5 
14.30 
Ash . 
. 67.3 
14.50 
Total nitrogen . 
. 20.16 
4.344 
Albuminoid nitrogen .... 
. 17.27 
3.721 
Potash . 
. 8.84 
lu 100 i>. of ash 
13.14 
Soda . 
. 22.02 
32.72 
Lime . 
. 1.82 
2.71 
Magnesia . 
2.92 
4.34 
Ferric oxide .. 
. 0.84 
1.24 
Phosphoric acid. 
. 2.32 
3.45 
Sulphuric acid . 
. 1.62 
2.41 
Silica and sand . 
. 1.12 
1.67 
Chlorine . 
. 33.07 
49.15 
