Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-02-09
soy BEAN PROMISES
TO BECOME ONE OF
STAPLE CROPS OF Y. s.

The soy bean. which already Is one
of the most important cash crops OF
Asia and which promises to take an
important place IN the agricultural In
dustry OF the United States, may be
utilized in greater number ana
greater variety of ways than almost
any other agricultural product. Ine
whole beans may be utilized for food
as are the seeds of other legumes, OF
the oil alone may be consumed. The
oil resembles that OF cotton seeo an
many ways, but is OF aHmore pronounce
ed drying character In addition to It's
availability as a food, soy-bean Oil mas
found important uses in the markets OF
the world for making paints, varnishes'
soaps, rubber substitutes, Inoieuh'
waterproof goods, and lubricants. 1t Is
also used in the Orient for lighting and
in the manufacture Of printing ink.
In Japan the soy bean forms one OF
the most important articles OF food IN
use. 1t is one Of the principal ingredi-
ents in the manufacture Of shoyu (soy
sauce), misc Ocean cheese), tofu OCEAN
curd), and natto (steamed beans). The
beans are eaten also as a vegetable
and in soups: sometimes they are pick
ed green. boiled. and served cold with
soy sauce, and sometimes as salad. A
vegetable milk is also produced from
the soy bean, forming the basis for the
manufacture Of the different kinds OF
vegetable cheese This milk is USED
fresh, and a form of condensed milk Is
manufactured from it. All OF these
foodstuffs are used daily in japanese
homes. and for the poorer classes are
the principal source of protein.
The use Of the meal remaining after
the oil is extracted from soy beans has
become an important factor in several
European countries during the last few
years. and to some extent in America
as a food OF low-starch content Soy
beans contain at the most but slight
trace Of starch, and extensive expert
ments in America and Europe indicate
the value Of the bean and its products
as the basis Of foods for persons re-
quiring a low-starch diet Soy-bean
flour enters largely as a constituent In
many Of the so-called diabetic breads,
biscuits, and crackers manufactured as
food specialties. The -four or meal can
be used successfully in the household
as a constituent of mullins, bread and
DlSCOGS IN luuCN l0e way III WuAcl IoiA
meal is used.
Soy-Bean Milk.
An artificial milk like that manufact-
ured in the Orient has been produced
in small quantities in the United
States, and recently factory has been
equipped to make this product Such
milk can be used for cooking in the
household and by bakers, confectioners
and chocolate manufacturers. If, how
ever, the milk from the soy bean is
used in the manufacture of products as
a substitute for milk, the labels Of SUCH
products should indicate that the sub
stitution has been made; otherwise it
would constitute adulteration under
the food and drugs act.
In addition to its uses for -four and
milk, the soy bean can be prepared as
human food In numerous ways. The
green bean, when from three fourths to
full grown. has been found to compare
favorably with the butter or Lima
bean. The soy bean has been utilized
not only in the United States but in
European countries as a substitute for
the coffee bean. When roasted and
prepared 1t makes an excellent s1bsti-
tute for coffee. In Asia the dried beans.
especially the green-seeded varieties.
are soaked in salt water and then
roasted this product being eaten after
the manner Of roasted peanuts.
Stock Feed.
The value Of soy-bean meal for pro-