SOJA HISPIDA. Mcench. IV. and A., G rah. S. Japonica, Sari. I Dolic'bos sok:, L., Roxb.
Gari kulay, . . BENG. Soy bean, ENG.
liwang-ta-tau, . CHIN. Sahtica bean, . Mau-tau, . . . Bhut .....
This plant is one of the natural order Legutn ino.-m. It, grows in the N.W. Himalaya, in Nepal, at Taong Dong, in China, Japan, and the Moluc cas. It i3 found in the Sutlej valley between Rampur anti Sungnam at an elevation of 6000 feet, anti abundant in the Peninsula of India, thow.th probably introduced there. The seeds resemble those of the haricot, French, or kidney bean, and are used by the Chinese to form a favourite dish, called ten-hu ' or ' tan-hu,' which looks like curd, anti which, though insipid in itself, yet with proper seasoning is agreeable and wholesome. The Japanese call the seeds ' miso,' and put them into soup, of which they sometimes partake three times a day. They likewise prepare with them the sauce termed sooja,' which has been cor rupted into soy.' Soy is only sparingly used as a sauce in Great Britain. It has the character of being a useful stomachic, but not more so than any of the other condiments when used with moderation. It is the well-known Chinese bean,
which constitutes such a large article of trade between the northern and southern parts of China. Of all vegetable substances, it is richer it, nitrogenous or flesh-forming matter than any yet discovered. There are two varieties, a white and a black, of which the composition in 1U0 parts is as follows: White Variety. Black Variety.
Moisture, . . . 8'04 I Moisture, . . . 10.40 Nitrogenous matter, 39'18 Nitrogenous matter, 41.54 StarellY, . . 30'31 Starchy, . . . . 30'82 Fatty or oily :natter, 18-30 Fatty or oily matter, 12.31 Blineral constituents, 416 Mineral constituents, 4'93 In China the ripe ovoid yellow beans are made into bean curd, which is largely consumed by the Chinese when vegetables are scarce ; it is the cheese of that race ; they are also pressed to ex tract bean oil or pea oil. Eng. Cyc. ; Indian :Vase= ; smith,