SOWING. The most common mode of sowing seed is by scattering it as evenly as possible over the ploughed surface, as it lies in ridges from the plough. The harrows follow, and crumbling down the ridges, cover the seed which has fallen in the hollows be tween them. It requires an experienced sower to scatter the exact quantity 'liver a given sur face, without crowding the seed in one spot, and allowing too great intervals in another. Hence the farmer who does not himself sow the seed, invariably the most expert as s enced and skilful labourer to perform this t, work. Notwithstanding every care and at ;. tention on the part of the farmer or master, the labourer will often relax and become care a less, and the result appears only when it is too late to remedy it. This has given rise to various attempts which have been made to invent machines for sowing the seed, such as t should insure perfect regularity. [DRILLING.] 3 SOY. This favourite Indian sauce is pre
) pared from a plant called Sofa hispida. The ; seeds are about the size of those of kidney ; beans, and the soy is made from them in the following way :—The seeds are boiled until ; nearly all the water has evaporated, when they are taken from the fire and placed in wide / I mouthed jars, exposed to the sun and air; water and molasses or brown sugar are added. The mixture is stirred well every day, and allowed to ferment; it is then strained, salted, ' boiled, and skimmed until clarified. The shopkeepers at Canton who sell soy have large platforms on the roofs of their houses, where the jars for preparing soy are arranged-and exposed to the sun. The use of soy is enor mously large in China; it is used as a sauce at almost all meals. The sauce made by the Japanese is said to be the best. The use of soy in England is but limited.