icult to raise the bean
in this latitude, because it requires a long time to mature. It requires
about 110 days for some varieties. We have, however, a variety we raised
here that we got from the agricultural department of Ontario. We found
it matured very well indeed in 120 days. We planted the bean here the
first week in May and harvested it the first week in September; so its
season was about 120 days. I found this particular bean was new to the
agricultural department at Washington, and have sent them some of the
seed, and I think they are going to make some trial of it.

This is a view of a field of the Hahto variety which is a particularly
fine variety for use as a shelled bean. In China the soy bean is very
little used as we use beans. They do not cook the bean and eat it as we
do; but instead they make it into a cheese which they call tofu, and
this cheese is made by soaking the beans, grinding them into a pulp,
then boiling for ten or fifteen minutes with about five volumes of
water; then the milky mass is precipitated with sulphate of magnesia or
citric acid, a very small amount because they use it as a curd. I have
here a sample of the curd which I will pass around in a moment for you
to see. This picture shows this curd pressed in large cakes. The soy
bean curd is stored on wooden trays in a dark room. It is also stored in
large earthen jars. They cure it and make cheese out of it which very
closely resembles our American milk cheese. They also use the beans for
sprouting.

The bean lacks only two things. It lacks lime and the fat-soluble
vitamines. It contains a considerable amount of the fat-soluble
vitamines. It is one of the very few seeds that is found to contain a
sufficient amount of the fat-soluble vitamine to promote growth, so that
animals will grow and develop normally on the bean alone without any
other sort of fat-soluble vitamine. If the bean is sprouted, a large
amount of this fat-soluble vitamine is produced by the plant itself.
This is also found to be a valuable means of preventing scurvy--by
sprouting the beans in this way and using the sprouts as a salad. The
sprouts are used as a green vegetable. It is an easy way of getting
green vegetables at any season of the year. It takes the place of
ordinary greens.

Here is a courtyard full of pots in which the fermented soy beans are
placed. This is a very interesting scheme they have for making a
substitute for meat extract. By this means th