The Project Gutenberg eBook of Let's Use Soybeans This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Let's Use Soybeans Author: University of Illinois . Extension Service in Agriculture and Home Economics Release date: December 14, 2010 [eBook #34651] Language: English Credits: Produced by Patrick Hopkins, Gerard Arthus and the Online Distributed Proofreading Team at http://www.pgdp.net *** START OF THE PROJECT GUTENBERG EBOOK LET'S USE SOYBEANS *** Produced by Patrick Hopkins, Gerard Arthus and the Online Distributed Proofreading Team at http://www.pgdp.net Transcriber's Note - There are a few handwritten comments on the original document. These have been transcribed and included with the notation "[Handwritten note: ]". - On page 3, the word "flour" has been changed to "flower" (in a flower pot). * * * * * [Illustration: LET'S USE SOYBEANS] Department of Home Economics Extension Service in Agriculture and Home Economics University of Illinois Urbana, Illinois LET'S USE SOYBEANS Soybeans and soybean products are receiving increased attention at the present time when the rationing of many of the protein-rich foods of animal origin has made us aware of the possibility of insufficient protein in our dietaries. This interest is highly desirable, since soybeans are such a valuable source of protein of superior quality, of calcium and iron, and of at least some of the members of the vitamin B complex. Soybeans also have a high caloric value due to fat content and have a higher energy value per pound than the other more commonly used legumes, with the exception of peanuts. Soybean products are sometimes called "diabetic foods" because they contain no starch. It should be remembered, however, that soybeans contain some soluble sugars; in all about 10 per cent or more of the weight of dry soybeans is carbohydrate which the body can utilize. Even so, this is much less than the carbohydrate content of other beans and of wheat flour. _Varieties of Soybeans_ There are two general types of soybeans, the field type and the edible or vegetable type, which differ greatly in palatability. As the name implies, the edible or vegetable varieties are more satisfactory for human consumption, although a few of the field soybeans are also palatable. Some of the vegetable types which are rated "very good" are Hokkaido, Willomi, Jogun, Imperial, and Emperor. Among the field varieties that are satisfactory for edible purposes are the Illini and Manchu. _HOW TO USE GREEN SOYBEANS_ Immature soybeans are very welcome as an early fall green vegetable. Soybeans are ready for table use as soon as the pods have completely filled out and while they are still green in color. This is in late August or in September, depending on the variety, the time of planting, and the season. Not all plants of the same variety mature at the same time, but usually the maturity of pods on a single plant is sufficiently uniform to warrant pulling the entire plant. The plants can then be taken to a shady place to pick off the pods. _To make hulling easier_, pour boiling water over the soybean pods and let them stand 5 minutes in the hot water. Drain, and hull by breaking the pod crosswise and squeezing out the beans. Cook as follows: To 1 pt hulled beans, add 1 c boiling water and 3/4 t salt. Cover and cook for 10 minutes after the beans begin to boil. Avoid overcooking. Drain, and season with butter or in any other manner desired. Soybeans of the vegetable type should still be bright green in color after cooking, and they will have a nutty texture. They do not soften like green peas but can be used in any of the ways that green peas or green lima beans are used. _Preservation_ Green soybeans can be preserved by freezing, canning, or dehydrating, although at the present time freezing seems to be the most satisfactory method. (For directions for freezing see University of Illinois Circular 510, "How to Prepare Fruits and Vegetables for Freezer Storage.") There is a difference of opinion with regard to the canning of soybeans. Some feel that the flavor of the green soybean when canned is not satisfactory, while others report palatable products. Soybeans should be packed hot after blanching the shelled beans for 3 minutes in boiling water. Some authorities recommend the addition of 1 t salt and from 1/2 to 1 t sugar to each pint of green soybeans. U.S.D.A. Farmers' Bulletin No. 1762 recommends using a pressure cooker at 10 pounds pressure for the following periods: pint jars, 80 minutes; quart jars, 90 minutes; No. 2 tin cans, 70 minutes; No. 3 tin cans, 85 minutes. (Soaked mature soybeans can also be preserved for future use by canning in the same way.) For the dehydration of green soybeans, it is generally agreed that a steam blanching of from 5 to 7 minutes before shelling is satisfactory. The shelled beans should then be dehydrated at a temperature of 150° F. for the first half of the dehydration, and at 145° F. for the remainder of the time. It will take from 6 to 9 hours for the process, and the finished product will be hard and wrinkled but still green in color. (For more complete directions for dehydration see University of Illinois Circular 558, "Dehydrating Fruits and Vegetables at Home.") _WAYS OF USING DRY SOYBEANS_ _Cooking Dry Soybeans_ _Method I._ Soak 1 c dry soybeans in 3 c water overnight. Drain[A] and cook for 1 to 1-1/2 hours in 3 c fresh water to which 3 t salt have been added. [A] To save nutrients, mild-flavored soybeans may be cooked in the water in which they were soaked. _Method II._ Soak beans as in Method I, cook in a pressure cooker at 10 lbs. pressure for 10 minutes in 1-1/2 c water to which 1-1/2 t salt has been added. The beans may be seasoned with either butter or meat and served, or they may be used in any of the dishes for which navy or lima beans are used. They are more nutty in texture, however, than ordinary beans. _Roasted Soybeans_ Two methods for roasting mature soybeans are given below. The products in both cases are acceptable, but Method I gives more desirable results, since the products more nearly resemble roasted peanuts. The second method is included because of the ease of preparation and as a means of conserving fat. _Method I._ Soak dry soybeans overnight, or until completely swollen. Dry the surface between towels and fry in deep fat, a few beans at a time, for 5 to 8 minutes, depending upon the size of the beans (temperature, 350° F.). When they are slightly brown and crisp, drain, salt, and use as salted peanuts would be used. _Method II._ Soak beans overnight. Dry thoroughly and roll in melted fat. Spread in a shallow pan and roast in a moderate oven (350° F.) until browned. Sprinkle with salt while still warm. _Sprouting Dry Soybeans_ "Soybeans, like mung beans, can be sprouted in a flower pot, a sink strainer, or any container that has holes in it for drainage and can be covered. Be sure the container is large enough, for the beans swell to at least six times their original bulk as they sprout. Soak overnight, and next morning put the beans in the container, cover, and leave them in a warm place. Flood with lukewarm water at least four or five times each day during the sprouting period. In 4 to 6 days the sprouts will be 2 to 3 inches long. Then they should be kept in a cool place, just as any fresh vegetable." (U.S.D.A. Leaflet No. 166, Soybeans for the Table.) Some authorities are recommending the use of chlorinated lime (calcium hypochlorite) during the sprouting period to discourage the growth of mold and bacteria. The amounts suggested range from 1/2 to 1 t per gallon of water. This chlorinated water should be used for the last sprinkling each day, and at other times plain water should be used. It has also been found that the soybeans should be kept away from the light while sprouting or they will develop an undesirable color. The first requisite for soybeans to be sprouted is a variety that will germinate readily. [Handwritten note: green baked ones are delicious too. bake as dry ones only no soaking or pre cooking is needed.] _Illinois Baked Soybeans_ 3 c cooked soybeans 3/8 t mustard 1 t salt 1/8 t pepper 3 T molasses 1/2 c boiling water 1/2 c chili sauce 1/4 lb diced salt pork Combine thoroughly, in a baking dish, all the ingredients except salt pork. Cook the salt pork in a frying pan until delicately browned. Add the melted fat to the beans and place the squares of pork on top. Bake at 350° for 1-3/4 to 2 hours. _Baked Soybeans Croquettes_ 2 T minced onion 1-1/2 c celery, diced 1-1/2 t salt 1 c tomato puree 5 T flour 2 T fat 3 c soybean pulp (cooked and ground) Add minced onion, celery (tough celery should be parboiled), and salt to tomatoes and bring to a boil. Mix the flour and fat together, add the boiling tomato puree, and cook to a thick paste. Cool, and add soybean pulp. Shape into croquettes; roll in corn flakes. Dip in egg and milk mixture and roll again in corn flakes. Place on a greased sheet and bake in a hot oven (410° F.) for 20 to 30 minutes. Yield: 10 to 12 croquettes. _Cottage Cheese Soybean Loaf_ 1/2 c roasted soybeans 1 T chopped onion 1 c cottage cheese 1 c soybean pulp (cooked and ground) 1 c milk 1 egg, slightly beaten 1 T fat 1/2 t salt 1 t poultry seasoning Pepper Combine ingredients and bake in a greased loaf pan in a moderate oven (350° F.) for 30 minutes. Yield: 6 servings. _Soybean Loaf_ 4 c cooked soybeans 1 c dry bread crumbs 2 T peanut butter 1 T poultry seasoning 1 c milk (more, if needed) 1/2 t pepper Grind soybeans coarsely and combine with other ingredients. Add enough milk to moisten. Bake in a moderate oven (350° F.) for 30 minutes. The peanut butter may be omitted from this recipe if so desired. Yield: 6 to 8 servings. _Soybean Sandwich Filling_ 1 c chopped cooked soybeans 1/4 c chopped olives or pickles 1 t chopped green onion 1/4 t salt 2 T mayonnaise Blend the ingredients to the proper consistency for spreading. Serve the sandwiches either toasted or plain. Yield: 4 large sandwiches. _Soybean Drop Cookies_ 2-3/4 c flour 1/2 t salt 4 t baking powder 1 c fat 1-2/3 c sugar 2 eggs 2-3/4 c soybean pulp (cooked and ground) 1/3 c milk 1 t lemon flavoring Sift together the flour, salt, and baking powder. Cream the fat and sugar. Add beaten eggs and soybean pulp. Add milk and sifted dry ingredients alternately. Drop by teaspoonfuls on a greased baking sheet and bake 10 to 15 minutes in a hot oven (400° F.). For variety 1-1/2 c raisins or 1 c nuts may be added to this recipe. One-third less shortening may be used if a plainer cooky is desired. This amount makes 7 dozen small cookies. _WAYS OF USING SOYBEAN FLOUR WITH WHEAT FLOUR_ Soybean flours will probably be found on the market more generally in the near future than they have been in the past, and homemakers are advised to take advantage of the opportunity to use them. These flours are considered an especially valuable supplement to wheat flour, since they enhance the nutritive value of baked products from the standpoint of protein, minerals, and certain members of the vitamin B complex. At the present time millers are preparing three types of soybean flour, which differ in fat content. One type contains all the fat found in the original soybean and is known as high-fat or full-fat flour. There are also two low-fat flours from which different amounts of fat have been removed. Because of these differences and the fact that soybean flour contains little or no starch and no gluten, it is wise to use recipes that are developed for soybean flour if any appreciable amount is to be incorporated. A small amount of flour can be added to many recipes (up to 2 T soybean flour to 14 T wheat flour) without altering the other ingredients, but above this amount a special recipe should always be used. The following recipes include directions for incorporating from 15 to 100 per cent soybean flour. Soybean flour can be used as a meat extender, in gravies, soups, and sauces, and in a variety of baked products. When substituted for part of the wheat flour in a recipe, soybean flour has the advantage of giving a product which tends to brown more readily and will keep fresh for a longer time. Soybean flour also improves the crust of breads and causes them to toast even better than usual. _Soybean Flour Yeast Bread_ 1 c skimmed milk 1 cake compressed yeast 2 T sugar 1-1/2 T fat 2 T water 1-3/4 t salt 3 to 3-1/2 c soybean flour mixture prepared as follows: Mix 1/2 c soybean flour with 3 c white flour and use amount needed to make a smooth, tender dough. Scald milk and add salt, shortening, and sugar. Cool to room temperature. Soften yeast in the water and add to the cooled milk. Add about 2 c of the flour mixture and beat until smooth. Add enough flour to make a soft dough. Turn out on floured board and knead until the dough is smooth and elastic, adding only enough flour mixture to prevent sticking. Put in a greased bowl; brush top with melted fat. Cover, and let rise until trebled in bulk (about 2 hours). Punch down and let rise until double in bulk (about 1 hour). Shape into a loaf and let rise in a greased pan until double in volume (about 1 hour). This amount of dough will fill a pan 4 x 9 x 3 inches, and the dough should rise to 5/8 inch above the edge of the pan before it is placed in the oven. Bake for 50 minutes in a moderate oven (375° F.). _Soybean Flour Rolls_ 2 c milk, scalded 1/4 c water 1 cake yeast 1-1/2 t salt 4 T shortening 4 T sugar 4 to 5 c soybean flour mixture prepared as follows: Mix 1 c soybean flour with 4 c white flour and use amount needed to make a smooth, tender dough. Use the same method as for yeast bread. Shape into the desired forms, brush tops of rolls with melted fat, and let rise until double in volume. Bake at 385° F. for about 15 minutes. Yield: 30 to 36 small rolls. _Soybean Flour Applesauce Cake_ 1/2 c fat 1 c sugar 1 egg 3/4 c thick applesauce (unsweetened) 1/4 t nutmeg 1/2 c soybean flour 1-1/4 c white flour 1/2 t salt 1-1/4 t baking powder 1/3 t soda Cream fat and sugar. Add beaten egg and applesauce to which the nutmeg has been added. Stir in the sifted dry ingredients. Bake as a layer cake for 40 to 50 minutes in a moderate oven (350° F.). Serves 10 to 12 persons. _Soybean Flour Chocolate Cake_ 1/2 c fat 1 c sugar 2 eggs 1/2 t salt 2 t baking powder 1/4 t soda 2 squares chocolate 1-1/4 c cake flour 1/2 c soybean flour 3/4 c + 2 T milk 1/2 t vanilla Cream the fat, sugar, and vanilla. Add beaten eggs; add melted chocolate. Sift the dry ingredients and add alternately with the milk. Bake in a shallow pan (8 x 8 inches) in a moderate oven (365° F.) for 25 to 30 minutes. _Brownies_ 1/3 c cake flour 1/3 c soybean flour 1/2 t baking powder 1/3 c shortening 2 sq (oz) chocolate 1 c sugar 2 eggs 1 t vanilla 1/2 c chopped nuts Cream chocolate, shortening, and vanilla. Combine sugar and beaten eggs; add the chocolate mixture and beat well. Add sifted dry ingredients and nuts. Bake in a greased pan (8 x 8 inches) in a moderate oven (350° F.) for about 30 minutes. Cut in squares. 1/3 c of soybean flour can be used instead of the cake flour (making a total of 2/3 c soybean flour) if so desired. _MISCELLANEOUS SOYBEAN PRODUCTS_ There are other forms in which soybeans can be utilized as human food. Some processors of soybeans are now preparing soybean grits and flakes, and there is promise that they will be on the retail market in the near future. These products are similar to soybean flour but are not so finely ground. The soybean grits usually resemble coarse corn grits but are sometimes pulverized to resemble corn meal. The flakes are similar but are flat in shape. Soybean grits and flakes can be used as cereals, in baked products where a crisp texture is desirable, or as meat extenders. The greatest difference in the behavior of the two products is that of liquid absorption. The soybean grits tend to absorb more liquid than the flakes, and therefore an adjustment must be made in the recipe when using these products. _Cinnamon Cookies_ (Using soybean grits or flakes) 3/4 c cake flour and 3 T soybean grits or 1 c cake flour and 1/2 c soybean flakes 1 t cinnamon 1/4 c shortening 1/2 c sugar 1/2 t vanilla 1 egg 1/8 t salt 1 t baking powder Cream the shortening and sugar. Add the vanilla. Sift the dry ingredients and combine with the soybean grits or flakes. Add the dry ingredients alternately with the beaten egg to the creamed mixture. Drop by teaspoonfuls on a greased cooky sheet. Bake in a moderate oven (375° F.) for about 10 minutes. Yield: 2 dozen cookies. _Apple Crisp_ (Using soybean grits or flakes) 3/4 c sugar 1/4 t cinnamon 4 c apples 2/3 c brown sugar 1/2 c flour 6 T soybean grits or flakes 1/4 c butter Combine sliced apples, sugar, and cinnamon, and place in a shallow pan. Mix brown sugar and flour and work butter into mixture until a crumbly mixture is formed. Sprinkle this mixture over the apples. Bake in a hot oven (400° F.) for 20 to 25 minutes. Yield: 6 to 8 servings. [Handwritten note: (over)] [Handwritten note: Soy Bean Flour Muffins 1/2 c. soy bean flour 1-1/2 c. white flour 4 t. baking powder 4 T. sugar 1/2 t. salt 1 egg 4 T. melted fat 1 c. milk Sift all dry ingredients together. Combine beaten egg, fat + milk + stir these quickly into the dry mixture. Bake in deep, greased muffin pans for 8 to 10 min. in a hot oven (425° F.). Yield 9 to 12 muffins.] Cooperative Extension Work in Agriculture and Home Economics: University of Illinois College of Agriculture, and the United States Department of Agriculture cooperating. H. P. Rusk, Director. Acts approved by Congress May 8 and June 30, 1914 Brief of "Ways of Using Soybeans As Food," 18 pp. mimeo (HEE 224), Evelyn Chambers Faulkner, Instructor in Home Economics HEE3197 *** END OF THE PROJECT GUTENBERG EBOOK LET'S USE SOYBEANS *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution. START: FULL LICENSE THE FULL PROJECT GUTENBERG LICENSE PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg™ License available with this file or online at www.gutenberg.org/license. Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works 1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8. 1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg™ electronic works. See paragraph 1.E below. 1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg™ License when you share it without charge with others. 1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other than the United States. 1.E. Unless you have removed all references to Project Gutenberg: 1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed: This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. 1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9. 1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this work. 1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg™. 1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg™ License. 1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include the full Project Gutenberg™ License as specified in paragraph 1.E.1. 1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless you comply with paragraph 1.E.8 or 1.E.9. 1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works provided that: • You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.” • You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works. • You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work. • You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works. 1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below. 1.F. 1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment. 1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE. 1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem. 1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. 1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions. 1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect you cause. Section 2. Information about the Mission of Project Gutenberg™ Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life. Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org. Section 3. Information about the Project Gutenberg Literary Archive Foundation The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state’s laws. The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS. The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate. While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate. International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff. Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate. Section 5. General Information About Project Gutenberg™ electronic works Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer support. Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition. Most people start at our website which has the main PG search facility: www.gutenberg.org. This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.