AS BOTANICON SINICUM. 
BR lien as a name for rice without the glutinous matter. 
| shu tao by rice and other glutinous grains. Although the 
‘translation, Shu is, I think, here to be taken as an adjective, 
Pow the sense of glutinous, and by shu tao [used for the 
-keng tao [or common rice, v. supra] is sown, in the 4th 
Month the PK #8 shu tao. Ia Sut-cnen adds that the latter 
+ mentioned together with the ¥8 sa as used in offerings to the — 
os Spirit’ The character sa occurs. also in the 
Shuo wen that in the same kingdom the tao is called #& no. 
But, as is well known, no is the glutinous rice, the grains 
of which, when boiled, become sticky. In the Rh yai 
[12th century], as quoted in K.D., it is stated :—The 
grain of the tao looks like frozen dew. It grows in water. 
Another name is ‘vu. There are two varieties of it, one 
of them is glutinous, the other not glutinous. Nowadays 
[ée., in the 12th century] the people term the first nO, ’ 
the other fj, eng. The Shuo wen defines the latter character, — 
which is also written ff eng, as a kind of rice, and gives 
From the above passage in the Fh ya i, it appears that tao 
is taken there, as nowadays, as a general name for all kinds 
of rice. The author of the Pen ts‘ao kang mu, however, 
[P., XXII, 31] considers #8 tao to be a name designating 
glutinous rice [as does the Shuo wen], and treats of the 
common rice separately under the head of fH keng [XXH, 34}. 
In his Li ki, I, 302, LeacE translates the characters fh fi 
first of these characters, according to the dictionaries, meat 
glutinous millet [», infra] I am not satisfied with Luace’s 
is the glutinous rice, aS 
In the Shan hai king the #R HK tu mi and the # *® * 
Ti sao, 50, Hervey pr Saint-Denys translates it :—Le 
purifié des sacrifices, 
