158 BOTANICON SINICUM, 
According to P., XXV, 17, the d*# or leayen is prepared 
from wheaten flour, also from barley or rice, Dp’ INCARVILLE 
and Crgot say from wheaten flour, barley or oats. 
_ Vinegar, usually procured from an infusion of malt which 
has previously undergone the vinous fermentation, was also 
known to the Chinese in early days. Brov translates the 
character ff hi [in the Chou U, 1, iii], by “vinegar.” Lancet 
renders the same by “pickles” [// k/, 1, 79]. W.D., 177, same 
character defined by “sour, vinegar like.” In the Shuo wen, 
hi is explained by FR suan ( sour), and 7., XXV identities 
it with ff ts‘v (also written ff) which is the modern name 
: for vinegar, 
Regarding the Chinese mode of making vinegar compare 
—D INCARVILLE and (ipor, /, ¢. 
£,;. Administration of Government” [v7. supra, 3975 note, 
“National Economy,” 7 269-283. 
£., “ National Economy,” 300, deals with vinegar. 
390.—The Chou li, as well as the L/ &/, mentions an edible : 
grain called fie ku, which some of the early commentators 
include in the six or nine kinds of cereals [v. supra, 335 : 
Leoan translates hw by broad-leayed water-squash. 
Li ki, I, 460 [* Diet of the Ancient Chinese ” | :—#OF 
: relishes, ‘shail-juice and a condiment of the proad-leaved 
Water-squash were used with pheasant-soup. 1, 461 :—The 
broaid-leaved squash was thought to suit fish. ae 
Chou li, T, 94:—Le millet aquatic (kouw) convient avec 
poisson, I, 70:—Commentator C. (Kra Kuno-vEN) s8y8*_ 
In the south they have the }f mf ku mi. It is also call Hed 
it fH tiao hu. 
The Sino wen gives as synonyms for ku, JAG Bik ku a 
tsiang. The Kuanc g yo has Pig hu or tsiang. 
The Rh ya i identifies the ku with the ye tao p’end in 
Be tM ya, 15, and states that it is a w ater-plant whose leav 
ay resemble. oie of the sugar-cane, In Kiangnan the peoP 
