"Bean-vermicelli, made from the humble mung-bean, 
{Pkaseolus radiatws) hung up to dry in the wind." This is 
made by soaking the beans for a day or so until quite 
soft, grinding them between stones while 'water is dripped 
over them till a thin milky paste obtained. This paste is 
washed and sifted in water till all coarse particles are 
removed. A small portion of the paste is then sifted 
through a dipper sieve into constantly stirred boiling 
water, and then transferred quickly into cold water, after 
which it. is hung as shown here on lines to dry. This is 
much employed in soups in China in the same way as we do 
noodles. Photo. No. A 2, by F. N. Meyer, GJjengchow, Honan, 
China. Feb. 25, 1914. 
