Note {1} — Chapter XXIX

Note 1.—The mode of making Chinese rice-wine is described in Amyot’s Mémoires, V. 468 seqq. A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.” [Friar Odoric (Cathay, i. p. 117) calls this wine bigni; Dr. Schlegel (T’oung Pao, ii. p. 264) says Odoric’s wine was probably made with the date Mi-yin, pronounced Bi-im in old days. But Marco’s wine is made of rice, and is called shao hsing chiu. Mr. Rockhill (Rubruck, p. 166, note) writes: “There is another stronger liquor distilled from millet, and called shao chiu: in Anglo-Chinese, samshu; Mongols call it araka, arrak, and arreki. Ma Twan-lin (Bk. 327) says that the Moho (the early Nu-chên Tartars) drank rice wine (mi chiu), but I fancy that they, like the Mongols, got it from the Chinese.”