420 CHINESE MATERIA MEDICA. 



process of distillation is described by Li Shi-chen In the 

 Pentsao. ji^ H i@ (Hsieu-lo-chiu), "Siamese spirit," is the 

 triple distilled H j^ (San-shao), or samshu as it is called by 

 foreigners. It is sometimes colored and flavored with charred 

 sandal-wood, after which it is sealed up in jars and buried in 

 the earth for two or three years to ripen. Several kinds of 

 distilled spirits are found on the markets. \^ 'J'g (Fen-chiu) is a 

 kind that comes from Fenchoufu in Shensi. The common 

 name for the sort most generally consumed at the present day 

 is ^ M (Huang-chiu), which is of about the strength and 

 appearance of sherry wine. ^ ^ t@ (Ylian-hua-chiu) is a weak 

 white spirit, flavored with the flowers of the Daphne genkway 

 and said to be tonic. |f y^ fg (Kuei-yiian-chiu) is a red wine. 

 ^ ^ iM (Pi-lu-chiu) is a greenish spirit, made in several 

 places in the north. But the most famous spirit is the $g fi Jg 

 (Shao-hsing-chiu), made in the province of Chekiang, having 

 a sour flavor and ^^ellow color. It would seem to be a purer 

 ethyl spirit than samshu and other forms, as it does not have 

 the delirient action possessed by many of these, which seem to 

 contain large percentages of methyl spirit. A common saying 

 with the Chinese is: 



"Shaohing is the polished scholar, 

 "Samshu is a rowdy." 

 The Chinese always consume the spirits warm, and they very 

 soon redden the face. As their wine cups are very small, 

 holding only about a dessert-spoonful, and as they do not 

 usually drink many of these, drunkenness is not common, and 

 liver diseases from this cause are infrequent. The Chinese 

 seem to have the same ideas of the virtues of the samshu that 

 many Europeans attribute to whiskey, using it wdienever there 

 is attack of choleraic or indigestive trouble. Ague, hiccough, 

 and general feeling of illness are troubles for wdiicli recourse is 

 had to the wine-pot. 



The mask of fermenting grain is called f* (Tsao) or fg 

 (P'o), and the wort is called ^ (Nieh). For this latter, see 

 the article on Malt. The mash for preparing spirits is made 

 in the twelfth moon, at the Chingmiug festival, or the ninth 

 of the ninth moon festival. It is used unpressed, because if 



