These five varieties all stand up straight 
and strong like little trees holding the pods 
up from the ground so they will not be injur- 
ed by the wet weather as the navy beans 
usually are. 
In recent years various agencies have been 
at work experimenting in the development of 
a type of soybean suitable for edible purposes 
in the green stage; that is, a type tat can be 
Shelled and cooked and served just like gar- 
den peas or green lima beans and we have 
been cooperating with some of these agencies 
in this work. 
Plant seed in this vicinity from May 1 to 
15. Carefully prepare the soil to form a seed 
‘bed and sow in rows 2 to 3 fe2t apart, cover- 
~ ing the seed with 1% to 2 inches of soil. 
Thin plants to stand from: 2 to 4 indies a- 
part. Cultivate frequently to contrel weeds 
and conserve moisture. Suitable for use as 
green beans as soon as the seeds are fully 
formed and until pods start to turn color, a 
period of between 10 and 20 days. To skell 
the green beans boil in the pods first for 3 to 
5 minutes. Then the shelled beans may be 
boiled in slightly salted water. The time of 
cooking depends on the variety. Some cook ag 
quickly as peas, others more like lima beans. 
However t'.e best varieties of soybeans when 
done are not mealy. They have a very 
pleasant firm texture and nutty flavor. Be- 
cause they are so rich they need only simple 
seasoning with salt and pepper to taste, and 
a little melted butter, or crisply fried bacon, 
or salt pork. Avoid over cooking. 
Dry Soybeans are cooked and served in a 
variety of dishes in practically the same way 
as other dry beans except that some varieties 
require longer cooking. They should always 
be soaked over night first. T!se dry soybeans 
being soaked over night before cooking 
swell to about four times their former size 
and assume their ‘bean shape. 
