669 
the big trip to Honan, Shansi, Shensi, and Kansu, which 
will last perhaps up to January, 1914, after which time I 
have to return again to this rich province of Shantung." 
INDIA. Lahore. The Superintendent of the Government 
Agri-Horticultural Gardens, Mr. W. R. Mustoe, writes us 
April 24 "our crop of Pistacia integerrima seed is very- 
short this year, but I shall be able to collect you a few 
pounds. The reason why it did not germinate with you last 
year was no doubt because it got too dry. Even with us it 
will not come up unless sown within 5 weeks after collec- 
tion. We have great difficulty in keeping parrots from 
destroying the seed as they have a special liking for it 
and will clear a tree in a few days. Therefore I may have 
to charge you the wages of two boys for a month to watch 
the trees, but this will not cost more than 10 shillings." 
JAPAN. Tokyo. Mr. H. Dauke writes May 2, 1913. 
"There are two different kinds of bean meal in this 
country. One is prepared from the 'Soja' bean and the 
other from the 'Adzuki' bean. The meal of the Soja bean, 
'Kinako', is prepared by grinding the parched bean in a 
handmill. The meal of the Adzuki bean, ' Sarashi-an ' , 
which is mostly used in the manufacture of cakes and con- 
fections is produced in the following way. The bean is 
first boiled in water, and the resulting pulp then 
Strained through a cloth bag leaving nothing but the 
refuse behind. This liquid is then allowed to evaporate 
and the solid mass remaining is ground into a fine flour 
in a handmill. The meal is sometimes prepared in another 
way. The bean is ground up in a handmill and the flour 
allowed to dry in the air. The meal of the Soja bean, 
'Kinako' is commonly used for food in the state of flour, 
sweetened with sugar in covering the 'Mochi' (the rice- 
cake which is made by steaming glutinous rice and pound- 
ing it in a mortar). The meal of the Soja bean is often 
used in the manufacture of the cake called 'Mameginto' by 
mixing the sugar and 'Ame' (the glutinous jelly made of 
rice flour) in it. The meal of the Adzuki bean, 'Sarashi- 
an' is used in various ways. Bean meal soup is made by 
boiling bean meal in water, sweetening with sugar, and is 
served with a portion of 'Mochi', the rice cake. This 
soup is called 'Shiruko' and is highly relished by the 
Japanese. When the thick solution of ' Shiruho-an ' , sweet- 
ened with sugar, is boiled down it is called 'An'. It is 
sometimes used as a filler or an icing for the 'Mochi', 
but is more widely used in the manufacture of cakes and 
confections. Most of the cakes are made from this bean 
meal . " 
