The garden-pea[1656] has been found among the remains in the lake-dwellings of the age of bronze, in Switzerland and Savoy. The seed is spherical, wherein it differs from _Pisum arvense_. It is smaller than our modern pea. Heer says he found it also among relics of the stone age, at Moosseedorf; but he is less positive, and only gives figures of the less ancient pea of St. Peter’s Island. If the species dates from the stone age in Switzerland, it would be anterior to the immigration of the Aryans. There is no indication of the culture of _Pisum sativum_ in ancient Egypt or in India. On the other hand, it has long been cultivated in the north of India, if it had, as Piddington says, a Sanskrit name, _harenso_, and if it has several names very different to this in modern Indian languages.[1657] It has been introduced into China from Western Asia. The _Pent-sao_, drawn up at the end of the sixteenth century, calls it the Mahometan pea.[1658] In conclusion: the species seems to have existed in Western Asia, perhaps from the south of the Caucasus to Persia, before it was cultivated. The Aryans introduced it into Europe, but it perhaps existed in Northern India before the arrival of the eastern Aryans. It no longer exists in a wild state, and when it occurs in fields, half-wild, it is not said to have a modified form so as to approach some other species. +Soy+—_Dolichos soja_, Linnæus; _Glycine soja_, Bentham. This leguminous annual has been cultivated in China and Japan from remote antiquity. This might be gathered from the many uses of the soy bean and from the immense number of varieties. But it is also supposed to be one of the farinaceous substances called _shu_ in Chinese writings of Confucius’ time, though the modern name of the plant is _ta-tou_.[1659] The bean is nourishing, and contains a large proportion of oil, and preparations similar to butter, oil, and cheese are extracted from it and used in Chinese and Japanese cooking.[1660] Soy is also grown in the Malay Archipelago, but at the end of the eighteenth century it was still rare in Amboyna,[1661] and Forster did not see it in the Pacific Isles at the time of Cook’s voyages. It is of modern introduction in India, for Roxburgh had only seen the plant in the botanical gardens at Calcutta, where it was brought from the Moluccas.[1662] There are no common Indian names.[1663] Besides, if its cultivation had been ancient in India, it would have spread westward into Syria and Egypt, which is not the case.