ey prepare an extract which
closely resembles extract of beef. In fact, it is rather a finer
flavored product than meat extracts. It is made by first cooking the
beans, spreading them out in the yard on trays and allowing a fungus to
grow, and after two or three weeks the whole mass is put into pots of
brine in the yard and allowed to remain there for a year or more, and at
the end of that time the brine has become soy sauce.

This shows a mass of soy roots. It has been suggested it might be very
useful to nut growers as a means of fertilizing the soil, a crop which
will fertilize the soil for the trees and at the same time give a
valuable return for the labor and expense. The little nodules on the
roots are very numerous and show well here. They produce nitrogen,
concentrated nitrogen from the air as do the nodules on the roots of
alfalfa. The _Scientific American_ recently stated that the soy bean is
one of the most promising of vegetables. It provides food for man and
beast. Given enough soy beans and granted the art of preparing them so
that they might be served as food having sufficient diversity and
palatableness, neither meat nor fish nor fat would be needed. In this
respect the Germans did not prepare for war. If they had had the soy
bean industry well developed it might have helped them through, and the
map of the world might have been seriously changed from what it now is.

I think one of the finest of the soy beans is the Hahto variety. They
grow one or two in a pod. I saw some of these beans in the market in
Jerusalem forty years ago. When about three quarters grown and used as
shelled beans they are exceedingly palatable. If at the dinner table
today you will call for a soy bean omelet, you will be quite surprised.
Dr. Morris tried it this morning and was kind enough to say it was the
finest he ever ate.

The soy bean is the best of a large part of the cookery of the orient.
We have been introducing it here the last few months, and it is very
palatable, very digestible, and our patients like it very much. If you
are interested in the soy bean, write, to W. J. Morse, or to the
Agricultural Department, Bureau of Plant Industry, and they will give
you a lot of interesting information about it. In starting the planting
of the bean, it is necessary to inoculate the soil as in the starting of
a planting of alfalfa.

PRESIDENT REED: Mr. Bixby has prepared a paper on "Judging
Nuts" which there is not now time f