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Soy Beans Make Poor Land Good and Good 
Land Better 
ARKSOY 
Developed at Arkansas Experiment Station, 
another yellow variety, matures about three 
weeks after Macoupin, and soy bean experts 
claim probably the best of any for bean pro- 
duction for crushing purposes, having high oil 
content. Matures ahead of bad weather 
usually, a big advantage, as weather often 
works havoc with grade and yield of most 
later varieties. A good hay bean and a fine 
soil builder. 
AVOYELLES 
Developed in Louisiana and found to be 
very resistant to cutworms, or destructive pests 
on other varieties there. Seeds are black, 
larger than Otootan. Makes a splendid hay 
variety, earlier than Otootan; a prolific bean 
yielder and splendid soil builder. 
BROWN BILOXI 
An upright variety growing 4 to 5 feet high, 
covered with a dense mass of foliage that does 
not shed easily. A heavy yielder of beans; 
the oil and protein contents are high; a fine 
bean for hogging down, for planting with corn 
or sorghum and for oil. The beans do not 
shatter, will stay in the pods until February. 
Late in maturing, requiring a long season to 
mature, but makes an unusually luxuriant 
growth. 
DELSTA 
Very stout, erect, short and bushy, splendid 
for combination with corn. Plant thick for hay. 
Very prolific, beans little larger than Mam- 
moth Yellow and shatter much less. 
LAREDO 
One bushel will plant 6 to 8 acres in rows 
3 to 3l4 feet apart, depending upon how 
thick you want them. We know of one farmer 
who got a perfect stand using one bushel to 
12 acres. They should not be covered deeper 
than 114 inches; a half-inch is better. One or 
two cultivations to keep down the grass and 
weeds is advisable. The Delta Experiment Sta- 
tion reports splendid results from sowing La- 
redo March 25th to April 10th with a wheat 
drill on oats planted the previous fall. This 
drill helped instead of hurting the oats, and 
the beans were not large enough when the 

oats were harvested to interfere with the 
binder. 
This yellow variety seems to be, for the 
South, the earliest soy bean of all, and that 
makes it the most practicable variety for 
crushing for oil—it is ready to harvest before 
bad weather sets in around September lst. A 
heavy yielder of beans, and a good soil 
builder. A farmer should have some Macoupins 
and a later variety like Arksoys so he can 
handle both to advantage with his combine, 
OGDEN 
Developed by Prof. H. H. Ogden at the Uni- 
versity of Tennessee. A yellow variety of high 
oil content, very prolific yielder of beans, 
which makes it a No. 1 bean for oil mill 
crushing. Drought resistance and soil building 
qualities add to its popularity. Matures seed 
about October Ist to 15th. 
RUSSELL-HECKLE « 
GY BEANS for CHEAP HAY 
and READY SALE 
HOW...WHEN...WHERE...TO PLANT 
Soy beans may be planted either broadcast or in drills. Usually a better crop is had when 
planted in drills and cultivated, and few crops leave the land cleaner and in better condition 
for the following crop. They grow equally well on light and heavy soils, but on heavy soils 
they should not be planted more than 1 to 1¥2 inches deep except in dry seasons. On light 
sandy soils plant deeper, but not more than 3 inches deep. When sown broadcast sow | to 
1 bushels to the acre; in drills about a peck to the acre. Plant in April, May or June. 


LAREDO SOY BEAN | 
TOKIO 
Maybe a few days earlier than Mammoth 
Yellow but does not shatter quite so much. 
Bush type, erect growth; very prolific, and 
much grown in Tennessee and East Missis- 
sippi. Plant thick for hay. Seed greenish color, 
round. 
TANNER 
Seedsmen formerly called this ‘Red Tanner’ 
but U. S. Department of Agriculture says it's 
Tanner only. It is a red seeded variety, seed 
about same size as Virginia or little smaller. 
A fine stemmed leafy variety that is finding 
favor all over the South as a hay variety, 
about ten days to two weeks earlier than 
Otootan, makes more beans than Otootans. A 
better soil builder than Laredo and makes 
equally as much hay. 
OTOOTAN 
Few Soy Beans can equal Otootan as a hay 
maker. Its late maturity is more than over- 
come by the abundant growth—5 feet or more 
in long growing seasons—its fine stems and 
abundant foliage, and the fine texture of its 
hay. It differs from most varieties in having 
many leafy branches instead of a coarse cen- 
tral stem, making it easy to cut. Planted in 
3-foot rows, they will cover the land with a 
mass of foliage. 
MAMLOXI 
< (MAMMOTH BILOXI HYBRID) 
Developed at Stoneville, Miss., Experiment 
Station. Is erect in growth, upright, very pro- 
lific yielder of beans, and very fine for com- 
bination with corn, and soil building. Good for 
hay if planted thick. Matures about with Mam- 
moth Yellows but shatters very little. Seed yel- 
low with some brown markings. 
VIRGINIA 
is about 20 days earlier than the 
it can be grown farther north and 
As it 
Laredo, 
throughout the corn belt. The vines make a 
fine growth, are filled with pods, stand about 
3 feet, are easy to cut and easy to cure. The 
stems being fine and the leafage profuse 
adapts it particularly well for hay making. 

@ TENDER GREEN SOY BEANS... 
ARE GOOD TOU EAT! 

OF OUR BEST 
EDIBLE VARIETIES 
THE EDIBLE SOYBEAN is a new vegetable 

for September use, resistant to bean beetle and 
dry weather, very productive on good soil, very 
rich in food value. Plant May 10 to 30 on ma- 
nured soil, seeds three inches apart and one 
inch deep. 
EASY COOK (135 Days)—An edible soy bean 
that can be cooked in about half the time of 
other varieties. Used either in the green state 
or dried. Easy Cooks are in demand among 
sanatoriums for flour for diabetics. A heavy 
yielder. Analysis shows oil content of 21.53 
per cent_and protein 38.32 per cent. 
ROKUSUN (140 Days)—One of our best edi- 
ble types for both dry beans and green vege- 
tables. Introduced from Japan in 1929 and is a 
large, flat, yellow seeded variety; the pods 2 
to 3 seeded. Cooks easily and has a good 
flavor. Analysis shows an oil content of 18.07 
per cent and protein 43.18 per cent. 
AODA (140 Days)—This is a delightful gar- 
den vegetable eaten green; and in its ripe 
condition it is a beautiful green color through- 
out, which makes it seem like a green vege- 
table even after maturity. Has an excellent 
flavor. Analysis shows an oil content of 18.53 
per cent and protein 41.04 per cent. 
» For Quantity Prices 
