History of Natto and Its Relatives (1405-2012 - SoyInfo Center

no other legume has produced, with chemical manures only,
so heavy a yield of seed; and no other legume, except the
lupine, has showed itself so much to be depended upon as a
grain producer.” “Land that will produce 10 muids of maize
per acre should yield at least six muids of beans after the
second year’s cultivation,...”
Concerning human digestion experiments (p. 212): “The
general opinion of Japanese investigators, and others familiar
with Oriental dietetics, is that the protein in articles of food
prepared from soya beans is in a very available form, and
that these preparations are most valuable foods.”
Five photos show various men standing in a crop of soya
beans and in some of the variety plots at Cedara (1909-11).
An illustration (line drawing) shows a curing frame for soya
beans.
Tables show: (1) Yields in lb. per acre of soya beans
sown at different times, during 3 years (19-3-04 to 1905-
06). For each year is given: Date of sowing, date of harvest,
yield of grain and straw, and manures used (superphosphate,
gypsum, and potash). The variety tested was Henderson’s
Early Green (Guelph) (p. 198). (2) Results of manure
experiments with soya bean (Early Green) in lb. per acre.
Sown 4 Nov. 1904. Harvested 13 March 1905. Increasing
yields “may be attributed to the association of nitro-bacteria,
the benefi ts of constant cultivation, and the accumulation of
humus and residues of fertilizers” (p. 200). (3) Feeding value
of soya bean cakes for manure, based on experiments by
Messrs. Lever Bros., Port Sunlight, Liverpool (p. 215).
Note 1. This is the earliest document seen (June 2004)
that mentions the use of a soy oil derivative (glycerine) in
printing inks.
Note 2. This is the earliest document seen (May 2004)
that mentions the use of soy oil to make candles (one of two
documents).
Note 3. This is the earliest document seen (June 2004)
concerning the use of soy oil (or the glycerine derived from
it) to make explosives.
Note 4. The next section of this report (p. 218+) is about
ground nuts (Arachis hypogoea). Address: Director, Div. of
Agriculture and Forestry, Natal; Principal, Cedara School
of Agriculture; Formerly Asst. Secretary of Agriculture,
Southern Rhodesia.
98. Ward, Artemas. 1911. The grocer’s encyclopedia–
Encyclopedia of foods and beverages. New York, NY:
Published by the author. 748 p. Illust. (color). 29 cm.
• Summary: Soy-related entries: Bean (p. 49-54): “The bean
of European history is the Broad or Windsor variety,...” “The
principal beans of United States cultivation are the Kidney
and Lima, both of them believed to be native to South
America.
“The Kidney Bean is the Haricot of the French and in
Great Britain is sometimes called the French bean.” The
many varieties can be classifi ed into “tough podded” and
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HISTORY OF NATTO AND ITS RELATIVES 65
edible podded.” “The ‘tough podded’ class produces the
bulk of the dried beans of commerce, variously known as
‘Kidney Beans,’ ‘Navy Beans,’ ‘Marrow Beans,’ ‘Black
Beans,’ ‘Turtle Beans,’ etc., in many colors, shapes and
sizes.” “’Flageolets’ are cultivated with special regard to
the consumption of the fresh seeds or beans.” To the “edible
podded” class of kidney beans belong Wax or Butter Beans,
the Cranberry Bean or Red Speckled Bean, String Beans,
Snap Beans, French Beans. “Pea Beans are the Cowpeas
of the agriculturist.” “Among numerous other ‘special’
varieties are the Soy Bean (which see), Asparagus Bean,
Frijole, Lab-lab (or Egyptian Kidney), Red Bean, and Scarlet
Runner.” Asparagus Beans are known as Tou Kok by Chinese
gardeners in California.
“Catsup, Catchup, Ketchup: a word derived from
the name of an East Indian pickle, which was formerly
applied specifi cally to the boiled spiced juice from salted
mushrooms, but is now freely attached to various sauces
(sold both bottled and in bulk) which consists of the pulp–
bottled, strained and seasoned–of various fruits, as tomatoes,
green walnuts, etc.” Note: At “Catchup” and “Ketchup” we
are told to see “Catsup.”
Locksoy ([Lock Soy], p. 346): “Rice boiled into a paste
and drawn into threads, imported from China. It is used to
thicken soups.”
Nuts (p. 412-13): A table shows the nutritional
composition of all major American nuts, including almonds,
chincapin [chinquapin] or water chestnut, chufa (earth
almond), cocoanut, peanut, and peanut butter. “Many special
nut foods, such as malted nuts, meat substitutes, etc., have
been devised and extensively advertised by manufacturers
for general dietetic use and for the special needs of
vegetarians and fruitarians. It is said that some of these
products contain soy beans, but apparently the peanut is very
important in their composition.
Sauces (p. 552-53): In bottled sauces, vinegar is the
most common liquid ingredient. “Commercial sauces of the
Worcestershire kind, if of good quality, generally have Soy
(which see) as their chief character ingredient. A typical
formula of Worcestershire-style includes, in addition to
Vinegar and Soy, a considerable percentage of lime juice,
onions and tamarinds and small quantities of garlic, fi sh
(as anchovies or pickled herrings), red chilies and spices.
The product, after cooking, is strained through fi ne hair
sieves. Leicester Sauce resembles Worcestershire in general
characteristics but is less pungent.”
Soy (p. 576): “A brown sauce, valuable to the
commercial sauce market, made from the Soy Bean, a native
of Southeastern Asia [sic] and widely grown in China and
Japan. The beans are boiled, mixed with ground wheat or
other grain, salt, etc., and allowed to ferment for a month
or 6 months. The liquid is then strained off and clarifi ed.
Molasses is frequently added. In appearance it resembles
Worcestershire Sauce, of which it is an important ingredient.