The _British Medical Journal_ says that Prof. E. Kinch, writing in the
_Agricultural Students' Gazette_, says that the Soy bean approaches more
nearly to animal food than any other known vegetable production, being
singularly rich in fat and in albuminoids. It is largely used as
an article of food in China and Japan. Efforts have been made to
acclimatize it in various parts of the continent of Europe, and fair
success has been achieved in Italy and France; many foods are made from
it and its straw is a useful fodder.
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