390 BOTANICON SINICUM, 
235,.— BE HK ye mi. P., XXV, 24, : 
Mentioned in the Pie lu, According to the definitions — 
given by the ancient Chinese authors, this is grain which has 
sprouted, rice-wheat, barley, millet, also beans, ete. Thus — 
ye mi may be translated by “ Malt.” Comp. also 219. 
236.—ie pi 7 tang. P., XXV, 25. 
Mentioned in the Pie lu, Taste sweet. 
Witttams [ Dict., 275] translates z t‘ang (t‘ang= sugar) 
by “sugar-plums, Sweetmeats.” According to T‘ao HunG-KING 
it is a preparation of sugar, called also JB £4 kiao (gum glue) 
é One sort, which is tough and of a white colour, is called 
PE OR sing tang. Not used in medicine. 
Haw Pao-sueng [10th cent.]:—The $4 i is soft sugar. : 
In North China it is called fh sing (Comp. W.D., 809]. Its — 
made from glutinous and common rice, glutinous millet and 
Sorgho, Hemp-seed, the peduncles of J/ovenia dulcis and 
some drugs, are sometimes added. That prepared of glutinous 
rice is used in medicine, a 
( Lt Sat-cuey :— For the preparation of the @ or sg — 
malt of barley is used, or the sprouts of other grain. an 
At Peking comfits, bonbons, ete. made of the sugat 
Prepared from glutinous rice are sold in the streets. Comp. 
; > Hn mire 
also Stay. Junin ot P. Cuampron, Industries de V Empi 
chinois, p. 210, 
237.— 38 tsiang. P., XXV, 98, 
Comp. Bot. sin., I, 355, and W.D., 968. 
Mentioned in the Pie lu. According to Li SHI-CHEE 
this is the name for various sauces made of wheat or barley 
flour, or of the soy-bean and other beans with salt, 
