Show Japanese Substitute for Cows Milk Tho Japanese have discovered avery a-very cheap and good substitute for the milch cow in tho form of a tiny bean The Juice extracted by a special process pro-cess from the bean Is said to bo an excellent vegetable milk the properties of which render it highly suitable for use in tropical countries The preparation is obtained from the Soja bean a member of the leguminous legu-minous family of plantsand a very popular pop-ular article of food among the poorer classes of Chinese and Japanese In making the vegetable milk the beans are firm of all softened by soaking and aro then pressed and boiled In water The resultant liquid Is exactly similar to cows milk in appearance but is entirely en-tirely different in Its composition This Soja bean milk contains 925 per cent water 302 per cent protein 213 percent per-cent fat 003 per cent fiber 188 percent per-cent nitrogenous substances and 041 per cent ash Some sugar and a little phasphato of potassium are added In order to prevent the elimination elimina-tion of the albumen and then the mixture mix-ture Is boiled down till a substance like condensed milk Is obtained This condensed vegetable milk Is of a yellowish color and has n very pleasant pleas-ant taste hardly to be distinguished from that of real cows milk |