156 BOTANICON SINICUM. 
the other unstrained, made of rice (fj), millet (¥), or of 
maize (82). 1, 801, [ Yue ling] :—Secon! month of winter, 
Orders are given to the grand superintendent of liquors 
(#8 TE) to see that the rice and other glutinous grain are all” 
complete ; that the leaven cakes (3% GE) are in season. 
Chou li, 1, 99 :—L’intendant des vins (}§ IE) est charge 
de la direction générale des yins. 1, 104 :—Les employes aux 
vins sont chargé de faire les cing vins de libation, et les trois 
vins qui se boivent. [For particulars regarding these wines, 
see Leean’s Li ki, 1, 460, 447.) 
According to the ancient authors quoted in P.. XXV. 
31, article tsiv, wine in China was made in ancient times, a 
in our days, of the grains of rice (it seems especially glutinous - 
rice), glutinous panicled millet ( shu), and glutinous spiked 
millet (liang), eS 
There is in the Asiatie Museum of St. Petersburg amant= 
Script, presented in 1755 to the Academy by the Jesuit Father 
I INCARVILLE. (Comp. my Kurly European Researches on the 
is Flora of China, 122]. It treats of the natural objects found ir : 
the neighborhood of Peking, and concludes with a treatise on 
Chinese wine :—Vin on plustét bitre blanche de Chine, fait : 
avec du riz et du mil rond, en chinois hoang tsteow (vin 
jaune). dD’ INCARVILLE gives a detailed description of the mode 
of Preparing this wine or beer from the boiled heang es 
(glutinous panicled millet), to which ix added kw (ze Cll F), 
or yeast made of wheaten flour, in order to produce a vinoll 
fermentation, ete, ade © 
A similar account regarding the same subject was given by 
Butler Cizor in the Mém: cone. les Chinois, V, 487 Pasi 
. Chine qui est une vraie biére, fait de mil rond_ monde 
womp. also Davey pe Turersavr, “Vins et eaus-de-ve 
chinoises,” in Bull. Soe. d Acelim. de Paris, 1878, 90-1 102. ae 
ROE Sis, The common tsiu or BK i huang tsiu of the Chinese of our 
| days, which I believe is the teiu of the Classics, in North 
