SOWARRY CAMEL, s. A swift or riding camel. See [SOWAR, SHOOTER-].
1835.—"'I am told you dress a camel beautifully,' said the young Princess, 'and I was anxious to ... ask you to instruct my people how to attire a sawārī camel.' This was flattering me on a very weak point: there is but one thing in the world that I perfectly understand, and that is how to dress a camel."—Wanderings of a Pilgrim, ii. 36.
SOWCAR, s. Hind. sāhūkār; alleged to be from Skt. sādhu, 'right,' with the Hind. affix kār, 'doer'; Guj. Mahr. sāvakār. A native banker; corresponding to the [Chetty] of S. India.
1803.—"You should not confine your dealings to one soucar. Open a communication with every soucar in Poonah, and take money from any man who will give it you for bills."—Wellington, Desp., ed. 1837, ii. 1.
1826.—"We were also sahoukars, and granted bills of exchange upon Bombay and Madras, and we advanced moneys upon interest."—Pandurang Hari, 174; [ed. 1873, i. 251].
[In the following the word is confounded with Sowar:
[1877.—"It was the habit of the sowars, as the goldsmiths are called, to bear their wealth upon their persons."—Mrs. Guthrie, My Year in an Indian Fort, i. 294.]
SOY, s. A kind of condiment once popular. The word is Japanese si-yau (a young Japanese fellow-passenger gave the pronunciation clearly as sho-yu.—A. B.), Chin. shi-yu. [Mr. Platts (9 ser. N. & Q. iv. 475) points out that in Japanese as written with the native character soy would not be siyau, but siyau-yu; in the Romanised Japanese this is simplified to shoyu (colloquially this is still further reduced, by dropping the final vowel, to shoy or soy). Of this monosyllable only the so represents the classical siyau; the final consonant (y) is a relic of the termination yu. The Japanese word is itself derived from the Chinese, which at Shanghai is sze-yu, at Amoy, si-iu, at Canton, shi-yau, of which the first element means 'salted beans,' or other fruits, dried and used as condiments; the second element merely means 'oil.'] It is made from the beans of a plant common in the Himālaya and E. Asia, and much cultivated, viz. Glycine Soja, Sieb. and Zucc. (Soya hispida, Moench.), boiled down and fermented. [In India the bean is eaten in places where it is cultivated, as in Chutia Nāgpur (Watt, Econ. Dict. iii. 510 seq.)]
1679.—"... Mango and Saio, two sorts of sauces brought from the East Indies."—Journal of John Locke, in Ld. King's Life of L., i. 249.
1688.—"I have been told that soy is made with a fishy composition, and it seems most likely by the Taste; tho' a Gentleman of my Acquaintance who was very intimate with one that sailed often from Tonquin to Japan, from whence the true Soy comes, told me that it was made only with Wheat and a sort of Beans mixt with Water and Salt."—Dampier, ii. 28.