SOY

is a liquid condiment, or sauce, imported chiefly from China. It is prepared with a species of white haricots, wheat flour, common salt, and water; in the proportions respectively of 50, 60, 50, and 250 pounds. The haricots are washed, and boiled in water till they become so soft as to yield to the fingers. They are then laid in a flat dish to cool, and kneaded along with the flour, a little of the hot water of the decoction being added from time to time. This dough is next spread an inch or an inch and a half thick upon the flat ve el (made of thin staves of bamboo), and when it becomes hot and mouldy, in two or three days, the cover is raised upon bits of stick, to give free acce of air. If a rancid odour is exhaled, and the ma grows green, the proce goes on well; but if it grows black, it must be more freely exposed to the air. As soon as all the surface is covered with green mouldine , which usually happens in eight or ten days, the cover is removed, and the matter is placed in the sunshine for several days. When it has become as hard as a stone, it is cut into small fragments, thrown into an earthen ve el, and covered with the 250 pounds of water having the salt di olved in it. The whole is stirred together, and the height at which the water stands is noted. The ve el being placed in the sun, its contents are stirred up every morning and evening; and a cover is applied at night, to keep it warm and exclude rain. The more powerful the sun, the sooner the soy will be completed; but it generally requires two or three of the hottest summer months. As the ma diminishes by evaporation, well water is added; and the digestion is continued till the salt water has di olved the whole of the flour and the haricots; after which the ve el is left in the sun for a few days, as the good quality of the soy depends on the completene of the solution, which is promoted by regular stirring. When it has at length a umed an oily appearance, it is poured into bags, and strained. The clear black liquid is the soy, ready for use. It is not boiled, but is put up into bottles, which must be carefully corked. Genuine soy was made in this way at Canton, by Michael de Grubbens. See Memoirs of Academy of Sciences of Stockholm for 1803.