A thousand different varieties of the soy bean have been gathered by the Bureau of Plant Industry of the Department of Agriculture at Washington. Five hundred of these varieties have been tested, and thirty or forty of them have been found to be adapted to this country, and very useful. You can see in this picture the great mass of pods to be found growing on the plant. This slide shows how unusually well they grow in the field. You can see the pods scattered all through the plant. A large part of the foliage is made up of pods. This is one of our own fields of the beans that we raised this year. It is rather difficult 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.