China. \ 



ORIENTAL COMMERCE. 



497 



Nankin. What is usually imported, is of excellent staple, and answers many 

 purposes for which Italian siJks are used. In purchasing China raw-silk, 

 considerable care is requisite in examining it, and the following should be 

 particularly attended to. 



The colour should be a beautiful pure white, not the cream-coloured 

 white, and be free from any discoloured threads ; the threads are rather 

 uneven compared with the Italian silks. If it is rough to the touch, it is a 

 bad sign, and it should be rejected. The Chinese often mix their silk with a 

 good deal of ordinary in the middle of the skeins ; so that great pains must 

 be taken in the opening and examination, and regard must be had to the 

 double bands they tie the bundles up with ; these bands should not exceed a 

 tale weight. Particular regard must be had that the silk is perfectly dry, 

 otherwise there will be a considerable deficiency in weight, independent of 

 its becoming discoloured and damaged on the voyage. The Chinese are apt 

 to sell silk which has been previously kept in a damp place, with a view of 

 increasing its weight. That which is gouty and uneven, or appears 

 stiffened with gum, should be rejected. 



Sov is prepared in China and Japan, from a particular species of 

 Dolkhos, or bean, in the following manner : — the beans are boiled till ihey 

 become rather soft, to which an equal quantity of wheat or barley is added, 

 and set in a warm place to ferment; the same quantity of salt is then put to 

 the mixture, and three parts as much water added to it. After being pro- 

 perly mixed, it is left to stand, well covered, for two or three months ; it is 

 then pressed, and strained off, and kept in wooden vessels. Some places 

 produce better soy than others, hut exclusively of that, it grows better and 

 clearer through age ; its colour is invariably brown. Japan soy is esteemed 

 superior to the Chinese, and is an article of trade from thence to Batavia. 

 The Dutch, in order to preserve the best sort, and prevent its fermenting, 

 boil it up, and afterwards draw it off into bottles, which are then well corked 

 and sealed. 



Soy should be cbosen of a good flavour, not too salt or too sweet, of a 

 good thick consistence, of a dark brown colour, and clear; when shaken in 

 a glass, it should leave a coat on the surface, of a bright yellowish brown 

 colour ; if it does not, it is an inferior kind, and should be rejected. 



252 gallons of soy are allowed to a ton. 



Sugab-Candv is an article of trade from China to the British settle- 

 ments, and should be chosen white, dry, clean, and transparent. It is 

 generally packed up in tubs, each containing a pecul. The best is from 

 Chinchew, and is as white and clear as crystal. Powder sugar is also an 

 article of trade from China to India. 



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