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with the name Haje-morokoshi to make haje (parched grain
in a bursting state).
20. COJX lachryma, L. Job's tear, Jap. Tomugi,
Hatomugi ; an annual cereal grass cultivated in common dry land.
The stalks grow to a height of 4-5 fts. The grain pounded
in a morter and cleaned is consumed as meal and michi. An
infusion of the parched and ground grains is used instead of
tea, and is called Koscn.
A chinese variety of larger grains grayish brown in colour
with thinner shells is more easily crushed and cleaned.
2O. b CoJX agrestJS, 'four. Ja p. Judsii-dama ; a species
of the preceding. The shells being much harder are used
to make budhist rosaries. It is also consumed in the sam.3
way as the former. There is one another variety
Ojiuisudama which is
larger and rounder.
with the name of
20. C. Seeds of Bamboo, Jap. Jinengj / the sseds o
the Bambusa s^nanensis and Sudsutake and few other kinds are
used as food in the shape of flour. The seed resembles the wheat
in form.
21. Glysine hispida, Moench, Black soy-bean, Jap.
Kuro-mame ; an annual leguminous plant cultivated in ordinary
dry laud. The stalk grows to a height of about 2 fts. The
beans have black skin. They are eaten either boiled or parched
and also used to make miso (a kind of sauce with solid consis-
tency), cakes, and natto (a cooked bsans eaten as relish to ric?).
22. Glycine hispida, Moench, White soy bean, Jap.
Shiro-mame ; a variety of the former (2 1 ), bearing a
yellowish
white skin of its bean. Numerous varieties as to
six-:-, form, or duration of growth occur , and all are eaten either
boiled or parched. Many important services are due to this bean.
They are used to make malt, miso (a kind of sauca), s/ioyu (bean
sauce'), and yuba (a kind of food). The mamenokj (bean flour)
is made of the beans and is eaten with dangz, etc. It yields ^