There are so many varieties of the soybean and the cowpea, and adaptation to soil and climate varies so widely, that a fair comparison is difficult to make.
When the soybean is grown for seed, the variety should hold the peas without undue shattering, and an erect grower is more easily handled without loss of the crop.
In cool latitudes the soybean is recognized as distinctly more profitable, making larger yields of vines and of seed.
The soybean is gaining a place among the valuable legumes of the United States, and the acreage is increasing as its merits become known to all.
Probably the large yield of rich seed is the most important feature of the soybean crop.
Some of the advantages of the soybean over the cowpea, as found by the Tennessee station, may be stated as follows: 1.
Early varieties of the soybean in the south can be planted as late as mid-summer, but farther north a profitable crop requires nearly all of the summer heat.
The soybean does not come up through a crusted surface as well as most other plants, and planting should not be made immediately before a rain.
Where adaptation is equal, the cowpea makes a slightly larger growth of vines for hay, but the soybeangives a much richer lot of seed for use as grain.
The substitution of the soybean or cowpea for the oat crop gives excellent results.
The soybean is not an easy crop to handle without loss.
This disadvantage of one of our most valuable crops is to be taken into account, but it will not prevent rapid increase in acreage as the merit of the soybean becomes known.
A good crop of the soybean will yield 18 to 20 bushels of seed, and as the nitrogen may be obtained chiefly from the air, the protein from this crop will come to be a leading substitute for purchased protein feeds.
The soybeanmakes a rich hay, surpassing clover, but it is coarse, and its unattractive appearance has caused many farmers to condemn it without trial.
Beneath this lid is a tranquil sea of semitransparent marine broth, tinted amber and seasoned with delicate green scallion rings and cubes of bland white soybean curd.
The banquet may continue with soup, often created from fish stock and fermented soybean paste called miso.
Soybean China Because this cheese is made of vegetable milk and often developed with a vegetable rennet, it is rated by many as a regular cheese.
Tao-foo or Tofu China, Japan, the Orient Soybeancurd or cheese made from the "milk" of soybeans.
Soybean flour can be used as a meat extender, in gravies, soups, and sauces, and in a variety of baked products.
The soybeangrits usually resemble coarse corn grits but are sometimes pulverized to resemble corn meal.
Some feel that the flavor of the green soybean when canned is not satisfactory, while others report palatable products.
One type contains all the fat found in the original soybean and is known as high-fat or full-fat flour.
Sift the dry ingredients and combine with the soybean grits or flakes.
Soybean flour also improves the crust of breads and causes them to toast even better than usual.
Soybean meal may be more available and priced better in the midwest.
Both soils grew good-looking samples of soybean plants, but when they were analyzed for nutritional content they proved to be quite different.
Further, to assure the chicken is as low in saturated fat as possible, Perdue uses only polyunsaturated soybean oil.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "soybean" in a variety of sentences. We hope that you will now be able to make sentences using this word.
