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.