«34 Sino-Iranica 



A recipe for making grape-wine is contained in the Pei San tsiu kin 

 At tfj 'M ffli, 1 a work on the different kinds of wine, written early in the 

 twelfth century by Cu Yi-cuh ^cl^, known as Ta-yin Wen % B§ H. 

 Sour rice is placed in an earthen vessel and steamed. Five ounces of 

 apricot-kernels (after removing the shells) and two catties of grapes 

 (after being washed and dried, and seeds and shells removed) are put 

 together in a bowl of thin clay (Sa p'en ty ^£), 2 pounded, and strained. 

 Three pecks of a cooked broth are poured over the rice, which is placed 

 on a table, leaven being added to it. This mass, I suppose, is used to 

 cause the grape-juice to ferment, but the description is too abrupt and 

 by no means clear. So much seems certain that the question is of a 

 rather crude process of fermentation, but not of distillation (see below). 



Sii T'in # HI, who lived under the Emperor Li Tsun (1224-63) of 

 the Southern Sung, went as ambassador to the Court of the Mongol 

 Emperor Ogotai (1229-45). His memoranda, which represent the 

 earliest account we possess of Mongol customs and manners, were 

 edited by P'en Ta-ya ^ ^C #§ of the Sung under the title Hei Ta H Ho 

 J& H ♦ B& ("Outline of the Affairs of the Black Tatars"), and pub- 

 lished in 1908 by Li Wen-t'ien and Hu Se in the Wen yin lou yii ti is'un 

 Su. z Su T'in informs us that grape-wine put in glass bottles and sent 

 as tribute from Mohammedan countries figured at the headquarters 

 of the Mongol Khan; one bottle contained about ten small cups, and 

 the color of the beverage resembled the juice of the Diospyros kaki 

 [known in this country as Japanese persimmons] of southern China. 

 It was accordingly a kind of claret. The Chinese envoy was told that 

 excessive indulgence in it might result in intoxication. 



1 Ch. c, p. 19 b (ed. of Ci pu tsu lai ts'uH Su). The work is noted by Wylie 

 (Notes on Chinese Literature, p. 150). 



J Literally, "sand-pot." This is a kind of thin pottery (colloquially called Sa 

 kwo ffi §&) peculiar to China, and turned out at Hwai-lu (Ci-li), P'in-tift Sou and 

 Lu-nan (San-si), and Yao-cou (Sen-si). Made of clay and sand with an admixture 

 of coal-dust, so that its appearance presents a glossy black, it is extremely light 

 and fragile; but, on account of their thin walls, water may be heated in these pots 

 with a very small quantity of fuel. They are a money and time saving device, and 

 hence in great demand among the poor, who depend upon straw and dried grass for 

 their kitchen fire. With careful handling, such pots and pans may endure a long 

 time. The proverb runs, "The sand-pot will last a generation if you do not hit it"; 

 and there is another popular saying, "You may pound garlic in a sand-pan, but you 

 can do so but once" (A. H. Smith, Proverbs and Common Sayings from the Chinese, 

 p. 204). Specimens of this ware from Yao-cou may be seen in the Field Museum, 

 others from Hwai-lu are in the American Museum of New York (likewise collected 

 by the writer). The above text of the Sung period is the first thus ,far found by me 

 which contains an allusion to this pottery. 



1 This important work has not yet attracted the attention of our science. I hope 

 to be able to publish a complete translation of it in the future. 



