Next in importance to rice come the different kinds of pulse, under which heading is included all the leguminous plants, the bean and the pea family. That Korea is well provided with this valuable and nutritious form of food will be seen from the fact that there are thirteen species of round beans, two kinds of long bean, and five varieties of mixed bean. Of all these numerous assortments, the “horse-bean” is by far the most common. It is the bean which forms such a large part of the exports of Korea. It is supposed by Koreans to have originated in North-Western China, and derives its name from the fact that it is used very largely for fodder. One variety only may be regarded as indigenous—the black-bean—and it is found nowhere else in Eastern Asia. Of the rest, the origin is doubtful. The horse-bean grows in greatest abundance in Kyöng-syang Province and on the island of Quelpart, though of course it is common all over the country. The black-bean flourishes best in Chyöl-la Province. The green-bean, oil-bean, and white-cap bean flourish in Kyöng-keui Province. The yellow bean is found in Hwang-hai Province; the South River bean appears in Chyung-chyöng Province; the grandfather-bean (so called because of its wrinkles) grows anywhere, but not in large quantities. The brown-bean and chestnut-bean come from Kang-won Province. It would be difficult to over-estimate the importance of these different species of pulse to the Korean. They furnish the oily and nitrogenous elements which are lacking in rice. As a diet they are strengthening, the nutritious properties of the soil imparting a tone to the system. Preparations of beans are as numerous as the dishes made from flour; it is impossible to enumerate them. Upon an average, the Koreans eat about one-sixth as much pulse as rice. The price of beans is one-half that of rice; the price of either article is liable to variations. There are varieties which cost nearly as much as rice.