207 
On ike Agriculture and Horticulture of Japan, 
in the water at least six inches deep. The rice is ripe in November, 
it is then mown, bound up in bundles, and carried home. The mere 
striking the ears against a baud or any hard body, causes the corn to 
fall from the ears; but before the husk can be separated from the grain 
a second thrashing or stamping is necessary, this is performed by 
placing the coni in a hollowed block of wood, forming a kind of mor¬ 
tar, and pounding it with a wooden pestle. 
Besides the great use of the grain of Rice, the straw is of great im¬ 
portance, as the Japanese make all their shoes of platted straw: a pair 
of these is often worn out in a day, if much walked in. When the 
weather is wet, and the ground muddy, they are most uncomfortable . 
to wear; their large hats, too, are made of plaited rice straw. 
Barley, Wheat, and Cole-seed, are all thrashed out in a plain and 
artless manner, on straw mats in the open air, and frequently before 
the doors of the houses, with flails which have three swingles. Buck¬ 
wheat is cultivated, and of the meal small cakes are made, which are 
boiled, and frequently coloured; these are sold very cheap, in the vil¬ 
lages, to travellers. 
The Indian Kale, {Brassica orientalist is cultivated to a considerable 
extent, for the seed, out of which they express oil for their lamps; in 
April vdien it is in flower, the fields have a most pleasing appearance, 
from the yellow blossoms. Several kinds of Beans, Peas, and Lentils, 
are cultivated, in abundance; Turnips are much cultivated, and grown 
very large;—but Kempfer says, from the manure, they have so rank 
and strong a taste, that strangers do not like them, though the natives 
eat them in great quantities, both dressed and raw. Carrots, which 
are of a yellowish colour; Radishes; and Potatoes, in small quantities. 
Among the esculent roots. Batatas, {Convolvulus edulus) is the most 
abundant, and the most palatable. Melons, both white and red fleshed; 
Pumpkins, which are used for soups; Cucumbers, which are eaten both 
raw and pickled; Conomon, {Cucumis conomon) for pickling; Solanum 
melongena, for the fruit to put in soups; Calabashes, or Bottle-gourd, 
{Cucurbita laginaria) for flasks. For seasoning, a new species of 
Ginger, {Am.onum mioga) Pepper shrub, {Fagarapiperita) of which 
both the leaves and fruit are used; Bamboo roots; various sorts of 
Mushrooms, are in great request, and occur commonly in the shops, 
dried for sale, and are in daily use for soups and sauces. The buds of 
the Menyanthes nymphceoides, with the leaves and flowers, are steeped 
in brine, and used for i)ickles. They also cultivate the Red Beet, Car¬ 
rots, Fennel, Dill, Anise, {Pimpinella anisum) Parsley, Asparagus, 
Leeks, Onions, Black Radish, Lettuce, Succory, Endive, and many 
others. 
