CONDENSED Vegetable Milk.—Mr. T. Katayama, a writer in a recent issue of the Bulletin of the Agricultural College, Tokyo (Bulletin, College of Agriculture, Tokyo Imperial University, vol. vii., i, April, 1906), describes the preparation of condensed vegetable milk, a product which, though not yet in commerce, would appear to have possibilities for tropical countries. The Japanese prepare vegetable milk from soy beans by soaking, crushing, and boiling in water. The liquid obtained is said to be very similar in appearance to cows' milk, but it differs widely in composition. The average composition of soy milk is given as:—water, 92.5 per cent.; protein, 3.02 per cent.; fat, 2.13 per cent.; fibre, 0.03 per cent.; nitrogen-free extract, 1.88 per cent.; ash, 0.41 per cent. To this material Mr. Katayama added sugar and a little dipotassium phosphate, the latter to prevent protein separating out; he then evaporated the mixture, and obtained a condensed milk. This product is described as having a yellowish colour, an agreeable taste like cows' milk, but a slight odour of beans. It is recommended for culinary purposes as a cheap substitute for ordinary condensed milk.