JAPAN

AT THE

WORLDS COLUMBIAN EXPOSITION

4 Ae a OE eae es ee uP cGLE ot Na ao ; 3

JAPAN.

AGRICULTURAL BUREAU, DEPARTMENT OF AGRICULTURE AND COMMERCE.

A DESCRIPTIVE CATALOGUE

OF THE

AGRICULTURAL PRODUCTS,

EXHIBITED IN THE

WORLD'S COLUMBIAN EXPOSITION.

o

TOKIO, JAPAN, 1893. PRINTED BY SEISHIBUN- SHA.

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CONTENTS.

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», Production of ... Lacquer fruit

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I. RICE (ORYZA SATIVA).

KOME.

Rice is the most important cereal in Japan and is an in- dispensable means of subsistance, so that extensive tracts of the cultivated land are devoted to producing of this staple grain. There are two distinct varieties of rice grown in the irrigated land or paddy field called “Ta,” viz the ordinary rice or “ Urucht,” O. Sativa and glutinous rice or Mochigome O. Sativa glutinose. Mach of these has numerous varieties and sub- varieties already in cultivation and they are constantly an- gumented by artificial selection or by the accidental discovery of new sorts. Rice is also cultivated to some extent in ordinary dry fields called “ Hata” and is then known as Upland rice or Okabo, and this too, has several varieties and subvarieties.

Amongst the several varieties and subvarieties of rice cul- tivated in Japan the following specimens are here exhibited. Common rice known as Miyako, the

produce of Saba-mura, Saba- “gun in Yamaguchi prefecture. Common rice known as Shiratama, | the produce of Inada-mura, Yama- ga-gun in Kumamoto prefecture. | pot rice known as Manganji, the

No.1 (a) Rice, husked. (5) Rice, whitened.

No. 2 (a) Rice, husked. (b) Rice, whitened.

No. 3 (a) Rice, husked.

(b) Rice, whitened produce of Hazama, Kikuchi-gun

in Kumamoto prefecture.

Common rice known as Yeigo, the produce of Horiye-mura, Wake- gun in Yehime prefecture.

No. 4 (a) Rice, husked. (6) Rice, whitened.

No. 5 (a) (0)

No. 6 (a) (0)

No. 7 (a) (0)

No. 8 (a) (0)

No. 9 (a) (0)

No. 10 (a) (0)

No. 11 (a) (0)

No. 12 (a) (0)

No. 18 (a) (0)

Common rice known as_ Kuni- tama, the produce of Tafuse-mura, Kumage-gun in Yamaguchi pre-

Rice, husked. Rice, whitened. fecture. Common rice known as Fusakichi,

Bice, hushed: the produce of Akasaka-gun in

Rice, whitened. Okayama prefecture.

(Common rice known as Oku genzo, the produce of Koshigaya, Minami Saitama-gun in Saitama pre- fecture.

Rice, husked. Rice, whitened.

Common rice known as Sekitori, the produce of Komono-mura, Miye- gun in Miye prefecture.

Rice, husked. Rice, whitened.

ae rice known as Nihonsan,.

he produce of Sasaoka-mura,

aa Kambara-gun Niigata pre- fecture.

Rice, husked. Rice, whitened.

the produce of Hodzumi-mura, Shimo-Tsuga-gun in Tochigi pre- fecture.

Common rice known as Shiraishi, the: produce of Fukuda-mura, Tonami- gun in Toyama prefecture.

Glutinous rice known as T'aro-

Mochigome, husked. bei, the produce of Koshi-

Mochigome, whitened.) gaya, Minami Saitama-gun

in Saitama prefecture.

Rice, husked.

‘Common rice known as Shinshuwase, Rice, whitened.

Rice, husked. Rice, whitened.

Glutinous rice known as.

Mochigome, husked. Hoso the produce of Gam6- Mochigome, whitened.| mura, Minami Saitama- oun in Saitama prefecture.

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Uplund rice known as Oiran,

No. 14(@) Okabo, husked. the produce of Takinogawa- (bt) Okabo, whitened. mura, Kita ‘Toshima-gun, Tokio.

Of above mentioned fourteen specimens of rice, the first six varieties are the ordinary rice chiefly cultivated at Kiushiu, Shikoku and Chugoku—the eight central provinces in the main island—and the other five varieties of ordinary rice, viz. No. 7 to No. 11 are produced at several provinces in the northern and eastern parts of the Empire.

The former have large, plump and glossy grains but their taste when cooked being somewhat inferior, they hold in general a secondary position in our market, while the latter have smaller grains than the former, but their taste when cooked being superior, they rank first in the market.

When rice was first exported to foreign countries its chief purpose was for making starch, and only a very little portion of it had been used as food, consequently its external beauty was considered as the first importance in this trade regardless of the good taste of Japanese Rice. This gradually became a custom and now-a-days it les at an almost unreasonoble prejudice in the way of trade. However, turning our eyes to the actual state of consumption of our rice in Europe and America, we notice an undisputable fact that our rice is now mainly consumed as food, frequently making its appearance on luxurious tables as Fancy or Table Rice.

There is no reason whatever, why those varieties of rice which are highly appreciated in Japan are not also appreciated in Europe and America. With this view we have specially exhibited these six varieties of the ordinary rice or Uruchi viz. from No. 7 to No. 11, as specimens for those who might in future demand such varieties of rice which have an unrivalled quality as food.

In boiling Japanese Rice, care must be taken as to the quantity of water to be added, for if excess of water be added the grains of

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rice are liable to fall or moulder down into pulp, while if it be properly added, they continue to maintain their form. The suitable quantity of water to be added differs more or less aecord- ing to the quality of rice but generally speaking, 1.25 part of water to 1 part of cleaned rice by volume may be taken as the standard quantity; and the other important point for cooking rice is that the lid of the vessel or pot must be kept constantly on until boiling is finished.

Varieties No. 12 and 13 are both glutinous rice or “ Mochi- gome” Oryza sativa glutinose and are chiefly consumed by making them into cakes or “Mochi.” No. 14 is Upland rice or Okabo the chemical compositions of which differ but little, and is generally speaking far inferior in its taste when cooked to that of the ordinary rice grown in paddy fields.

As our rice now occupies one of the most important places among the articles of export, and there still being every prospect of increasing the amount of the export in future, we believe it is not out of place to show the general public; The amount produced; The general condition of export; The cost etc.

The amount produced of all kinds of Rice grown in the Empire varies, more or less, according to the circumstances -of the years, and the following table shows the annual yield of husked rice for the period of ten years from 1882 to 1891.

Produce in Measure. Produce in Weight.

Year. Koku.* Picul.

1882 30,401,029 72,202,444 18838 30,562,392 72,585,681 1884 27,131,087 64,436,333 1885 34,042,773 80,851,586 1886 37,191,424 88,329,632 1887 39,999,199 94,998,098

* The weight of husked rice varies from 38-40 Kwamme or 23$-35 piculs, in this calculation 1 Koku is taken as 23.75 piculs.

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Produce in Measure. Produce in Weight. Year. Koku. Picul. 1888 38,645,470 91,782,991 1889 33,007,566 78,392,969 1890 43,037,809 102,214,796 1891 38,123,548 90,543,427 Average of 10 years. 35,214,230 83,633,796

Export of our rice to foreign countries had ever been strictly prohibited by law, but since this restraint was first taken off by the Government in the year 1872, it became a conspicu- ously large article of export. The following table shows the quantity and value of rice exported in each year from 1882 to 1891.

Year. Quantity in Piculs. Value in Yen. 1882 650,977 1,652,114.94 1883 435,405 1,000,950.16 1884 1,187,260 2,170,385.12 1885 818,041 767,455.52 1886 1,387,989 3,031,433.04 1887 893,253 2,255,196.29 1888 3,318,427 7,421,332.92 1889 3,277,249 7,434,941.48 1890 385,027 1,323,510.67 1891 1,998,648 | 6,213,494.69

The countries to which our rice is chiefly exported is shown in the foliowing table.

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1887 1888 1889. 1890 1891

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Piculs. Piculs. Piculs. Piculs. Piculs. England... ...|267,369 |1,624,425 |1,648,990| 61,677] 566,788 U. S. America.| 44,716} 142,586] 188,981] 52,060] 291,862 Germany ..{168,474| 425,884] 292,374) 44,521] 260,808 Hong-Kong .... — — 119,350] 40,215] 249,531 France ... .| 88,673 | 245,756) 103,096| 2;522) 224,985 Australia ...{138,127| 171,049} . 98,192 141,255] 164,768 et 2508) 36,446 | 11,793] 32,719 Russia ..| 84,219 54,3850} 70,595| 18,184] 382,092 Austria . ..| 14,198 — — ; 1}. ares Italy 3,360| 131,448 — 86 5,040 Belgium... ...) — a 3,360} 4,200 3,880 Other countries,181,573} 517,885] 715,745} 8,027] 153,055 For ship use ... 36 44 120 485 48 Total ... ...{893,258 |8,3813,427 |3,277,249 |885,027 |1,998,648

An investigation as to the respective amount of rice ex- ported from various ports in the Empire shows that Kobe has the largest and Nagasaki comes next, while other ports take very little share of the export. Looking at the present destina- tions it can be easily seen, that the said two chief ports must naturally continue to have the largest trade in rice. Such ports as Yokohama and Fushiki, however may be expected to have a large export in future, when increased demand of our rice is obtained from North American States and Russia.

Our Rice trade was hitherto confined to only the six treaty ports, viz. Osaka, Yokohama, Kobe, Niigata, Hakodate and Nagasaki, but in the year 1889 the following ports were opened as special ports for the exportation of Rice, giving no small degree of interest and facility to the shippers, viz. Yokkaichi,

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Shimonoseki, Hakata, Moji, Kuchinotsu, Sankaku, and Fushiki. The annexed table shows the respective amount of Rice exported from the different ports. The latter mentioned special ports are mentioned as “other ports ” in the table.

1887 1888 1889 1890 1891

eace Quantity| Quantity Quantity | Quantity Quantity in in z in in Piculs. Piculs. Piculs. Piculs. Piculs. Yokohama ...} 10,926] 54,127] 15,406 461 1,068 Kobe ... —...|637,706 |2,605,338 |2,530,078 |357,322 {1,753,172 aaar orink Cask 850 4] 840 1 _ Nagasaki ...(243,418] 640,922] 692,907] 26,082} 65,998 Hakodate ...) — 91 — —_ — Other ports ... 310{ 12,864! 37,903 676| 178,362

In any kind of trade, it is an important matter to know, for reference, the real price on which bargains are actually per- formed. Whereas the price mentioned in the preceeding table having been gathered from the reports made to Custom houses both by sellers and purchasers, there is no means to ascertain ‘the difference of price between different qualities of Rice, so that, » we give here the average price list of both husked and whitened Rice, in each year from 1889 to 1892, prepared by Messers The Nippon Beikoku Yushutsu Kaisha, Kobe.

Husked Rice per Picul. Whitened Rice per Picul.

Year. 1st. Class, 2nd. Class, 1st. Class, 2nd. Class, Quality. Quality. Quality. Quality. :

Yen. Yen. Yen. Yen. 1889 2.472, 2.376 3.043 2.929 1890 2.967 2.850 3.850 3.750 1891 Buon" ite '48:060 8.845 3.581 1892*| 3.220 3.120 3.906 3.826

* Average of months from January to July.

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Tn order to show the manner of carrying out our Rice trade in Japan, we will mention here the process in Kobe. Every year, when Kobe supplied new Rice cargo, the native Rice mer- chants as a first step, will make samples by mixing suitable varieties and classify their prices according to the various qualities, and they will take these samples to the foreign mer- chants resident in Japan, who will then enter into contracts aceording to their judgment. When the agreement is thus settled, it is a usual custom that the canvas bags to pack the rice in and twine to seal the mouth of the bags, are to be supplied by the purchaser. In case of the purchaser being unable to supply them, the seller will provide them charging 14 or 15 Sen* per piece for first class bags, inferior ranging from 12 to 8 Sen accord- ing to the quality, the cost of twine extra. Husked rice must be cleaned twice by means of “Tomi” or winnowing machine before the rice is put into bags, and when all dirt is taken off, the bags are filled, the mouth being sewed up at the expense of 1 Sen 1 Rin** each. The content of a bag depends upon the purchaser’s will, but usually contains 200 lbs. When the bags are sealed they are taken into lighters, and sent off to the ship which will carry them to the Foreign market, paying 33 Rin for coolies hire and 9 Rin for lighterage per bag. When all the bags are taken on board ship, the seller will obtain the receipt from the ship, and with this receipt he will apply for the pay- ment to the purchaser. Such being the proceeding mostly adopted by the merchants at Kobe, there are only a few who feel any direct effect of the difference in freights. The rate of freight, although more or less regulated according to the quantity ‘of cargo, but so far there has been no much difference, 35 shillings per ton on a voyage from Kobe to London may be ‘taken as a standard rate.

Messers Samuel, Samuel & Co. No. 22, Raspe & Co. No.

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* 100 Sen=1 Yen. ** 10 Rin=1 Sen.

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91 and Simon Ever & Co. No. 101 are the chief foreign exporters in Kobe, while Messers The Nippon Beikoku Yushutsu Kaisha, The Nippon Seimai Kaisha, The Mitsui Bussan Kaisha Kobe. Branch, Yamamoto Seimaijo, Rioyei Kabushiki Kaisha, Sone Chibei, Katsuki Sonoji, Idzumi Bunshichi, Idzumi Kaichi, Yonesawa Chojird, Tanisawa Jirobei, etc. are among the pro- minent native rice merchants in Kobe.

In Japan no custom duties are imposed on the foreign export of rice.

The following is the summary* of the cultivation of the rice grown in paddy fields or “Ta.”

The Choice of Seed :—The seed for sowing ought to be of the best quality, thoroughly matured, quite free from ‘injury and true to its variety. In order to select such genuine seed, there are several methods in practice, the most common of which is that, those grains which are formed at the upper half of health- ful and fruitful grown ears are taken as seed, but recently the grains liberated from ears are immersed in a cask filled with cold _ water or still better with brine, and those which float on the surface of the water are rejected, and those only which sink to the bottom are taken as pure seed.

Steeping :—Seed selected as above described is packed in straw bags and immerced in ponds or rivers or simply steeped in casks filled with water for a varying length of time. Tor the length of steeping, here again great discrepency of existing practice occurs, according to the difference of climate and customary mode of cultivation. In some districts, it is steeped as long as 30 days while in others from 7 to 20 days. It is not easy to say which is the best period for steeping the seed, however, many judicious farmers think that 7 days are sufficient for this purpose. The seed thus steeped is then taken out from the water and exposed to the air and partially dried before

* Extract of Mr. J. Sawano’s essay delivered to Agricultural College. Komaba.

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it is sown in the seed bed. In some districts, the seed taken out from the water is spread on mats, and warmed and stirred several times in a sunny place during the day, and at night it is covered with mats to keep warm and this operation is repeated for 3 or 4 days until the seed begins to germinate when it is sown in the seed bed.

Preparation of the seed bed and sowing of seed :—The situa- tion for the seed bed ought to be a sunny place and the soil of good quality. The soil is turned up two or three times with a plough or kind of fork, harrowed several times and reduced to fine tilth, levelled and cleaned as far as possible.

The manures applied to the seed beds are several, but those which are most commonly used are ordure, ashes and green manures. When the seed bed is ready, the seed which has been treated as just mentioned is sown broad cast at the rate of about 3 Go* per “ T'subo’’** and 8 or 10 of such “ T'subo” serves for the seed plants of one “ Tan.”

For watering the seed bed, many different practices are in

vogue, but generally speaking, after the seed is sown, water is

withheld in the morning, and every evening it is filled with water to the depth of about 2 inches, which is gradually lessened till half an inch when leaves of young plants have grown to the height of about | inch.

The drying and watering is repeated every day for about 10 days, and afterwards constantly kept full of water until the young plants are fit for transplantation. The time of sowing in the neigh- bourhood of Tdkid is the beginning of May.

Preparation of land for transplanting :—There are two kinds of rice fields in Japan; the one which is suitable for the cultivation of two different crops in a year, and the other which is not fitted for this purpose, on account of too much water ex- isting and this kind is kept fallow except for rice culture.

From the tendency of the latter to retain much moisture, it

* 10 GO=1 Sho=18 litre. ** 300 “'T'subo””=1 Tan=10 are.

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is spoken of as watery or low field—‘ Suiden,” and the former for the opposite reason as dry cr high field—‘“ Kanden.”

The cultivation of these rice fields differs more or less in different localities. In some districts the land is ploughed in the beginning of winter after the harvest of a rice crop, by horse or cattle if the land be of dry character, or turned up by hand if the field be of a marshy character, and left for the weathering influence of the winter months. In other districts, they are winter fallow- ed without putting any implement to them after harvesting the crop. In other counties, the seed of “ genge” Astragalus Lotoides is sown in the previous autumn and the plant is ploughed in at the next spring and serves as green manuring. Although it depends much upon-the quality of soil and subsoil, but deep cul- tivation is recommended generally. The usual practice is that, from the beginning of May the land is turned up three times, and cross harrowed several times until the clods are reduced to fine tilth. The manures applied to rice fields are of several kinds, the most common of them, are green manures, farm yard manures, composts, ordures, fish manures, Sake kasu, Shoyu kasu, rape’ seed cake, and soy bean.

Time of transplanting :—Time of transplanting the rice plant is the next point that claims attention. Here, of course, several modifying circumstances have to be considered, as soil, climate, variety of rice and the state of preparation of the field into which the plants to be transplanted.

The usual practice is that, when the plants in the seed bed have grown to 7 or 9 inches in height they are pulled cut and transplanted in the field. The plants take from 35 to 50 days after sowing till this time. In short, the season for transplanta- tion is the beginning of June. Those, however, to whom this method of raising and transplanting the rice plant does not offer sufficient advantages to induce them to undertake the additional trouble and expense may grow rice by sowing seed directly in the field.

area

Distance between the plants : — Distance between the rice plants transplanted varies widely according to the character of soil and variety of rice. In a fertile soil, when a late variety of rice is cultivated the space of ground allowed to the plants may be wider than the opposite case and vise versa. Generally speaking, from 2 to 8 plants together, according to the variety, are transplanted in rows of from 10 to 12 inches apart and at a distance of from 8 to 12 inches.

Irrigation of rice fields:—Ivrigation or watering of the rice fields continues constantly, from transplanting up to about middle of August, except at the time of weeding, when ears of rice plants begin to develope out then no more watering is neces- sary. Butifthe soil dries too much, the land is once more irrigat- ed for one or two days at the time of the plant flowering, and on this account, it is called by farmers as flowering water.

Weeding :—Weeding is not mere eradication of noxious grasses but the dried leaves and floating roots of the rice plant are also taken and pushed into the soil by the hand. Weeding commences from two or three weeks after trans- plantation, irrespective of the presence of weeds, and repeated 3 or 5 times at the intervals of 10 or 15 days. In the time of weeding the water of the field is partially withheld for the con- venience of the operation, and some farmers dry their fields one or two days after weeding.

Time of flowering:—The period of inflorescence is the one of the most anxious times of the year for farmers, as the future yield depends greatly upon the conditions favouroble or unfavour- able under which it is carried on. Wind or wet are alike undesirable at this period. “When the season passes safely with- out atmospheric disturbance, the year is generally anticipated to be fertile, and when the opposite is the case the year is assumed to be unproductive. The time of flowering, generally speaking, takes place in the beginning of September.

Harvesting: — The harvest season extends from the

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middle of September for early varieties, to the end of November for late varieties. The rice crop is cut with sichles and dried for some days. For drying, various methods are to be met with in different parts of the country. In some districts, when it is cut it is simply left in swathe for few days while in others it is tied up in sheaves and hung on streched ropes or on bamboos constracted in the form of great hurdle or ladder for several days. After it is thus dried, it is carried to the barn or any covenient place for future manipulations. Thrashing is performed by drawing rice ears through a frame set with iron teeth specially constructed. The grains thus separat3d from straw are husked by means of a mill specially constructed with wood and clay, then cleaned by winnowing and passing down riddles.

Produce of rice per ‘'Tan’:—The yield of rice per ‘ Tan’ varies from 4 Koku in good soil to 0.8 Koku in inferior soil, average being about 1.6 Koku.

The following table shows the yearly acreage and produce of three distinct varieties of rice grown in the Empire from 1887 to 1891

. Ordinary rice. Glutinous rice. Upland rice. Y Bese Spe ase FO Se | eS sis Acreage in| Yield in |Acreage in| Yield in |Acreage in| Yield in Cho. Koku. Cho. Koku. Cho. 1887 391,913] 36,675,775 215,701| 3,100,153 29,571 223,271

1888 2,440,474] 35,401,057 219,321] 3,039,254 26,915 205,165 1889 2,429,721) 29,767,557 265,503} 3,030,600 31,314 209,409 1890 2,442,617] 38,846,389 269,978] 3,919,923 35,203 271,497 1891 2,447,956] 34,317,096 269,181] 3,530,411 39,995 276,041

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The results of chemical analyses of different kinds of rice performed at the Agricultural College, Komaba in Tokyo are as

follows.

Ordinary Rice

eee) ee, ee ee ee: ge aE ea eS) See oe Upland Rice |Glutinous Rice

Water.

In 100 PARTS OF DRY MATTER.

Crude protein. Fat. Crude fibre. Starch. Other N. free substances. Ash.

In 100 PARTS OF PURE ASH.

Potosh.

Soda.

Lime. Magnesia. Ferric oxide. Phosphoric acid. Sulphuric acid. Silica.

Chlorine.

or Uruchi. or Okabo.

14.20 12.77 9.84 11.27 2.66 2.57 1.45 1.62

77.86 17.34

10.17 5.91 1.02 1.29

22.94 21.73 4.94 159 3.24 2.12

10.54 6.6] 1.03 1.66

53 BY 51-09 1.05 2.08 3.14 9.63

or Mochigome.

14.48

12.25 2.84 1.01

76.02 6.81 1.07

The testa or seed coat, commonly known under the name of “Nuka” or rice bran, obtained while whitening the husked rice, is extensively used both as manure and feeding stuff, and it

contains the following composition (average of 7 analyses).

Water.

Crude protein.

Fat.

11.83 13.01 15.15

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Crude fibre. 6.88 N. free extract. 41.22 Ash. 8.88 Total nitrogen. 2.08 Phosphoric acid. 3.78 Potash. 1.40

PRODUCTION OF RICE. SAKE.

Sake sometimes called rice wine is brewed from the best qual- ity of ordinary rice or “ Uruchi.” The ferment or yeast for brew ing Sake is called “ Koji”, Eurotium Oryze. The process of manufacturing Sake is very complicated and requires great skill. Sake which has a good taste and agreeable flavour peculiar to itself is used by all classes of the nation and is an indispensable beverage at marriage and other festival days. When it is used in moderate quantity 1t promotes good health. The best kinds of Sake are produced in Itami, Nishinomiya and Nada in the province of Settsu.

The amount of Sake produced in each year from 1885 to. 1891 is shown in the following table.

1885 2,576,783 WKoku. 1886 2,869,050 ,, 1887 2,981,110 ,, 1888 2,824 33hy 1889 3,688,330 _,, 1890 S,000:D9C 5; 1891 3,295,574 ,,

The quantity of rice consumed for brewing Sake is not. small, the following shows the amount in each year from 1885 to 1890.

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1885 2,674,478 Koku. 1886 2,960,802 _,, 1887 3,941,442 ,, 1888 3,784,282 ,, 1889 3,132,626 _,, 1890 3,410,090 _,,

The specimens of Sake exhibited are as follows :— (a) Sake, known under the name of “ Taichd.” (6) Sake, known under the name of “ Yedakiku-Masa- mune.”

Taicho (a) is sold by Mr. Kitakaze Teijird of Hidgo, its price is 3.00 Yen per dozen, bottles each containing 4 Go of the Sake, and when more than 100 dozen are bought the price is reduced to 2.20 Yen per dozen.

Yedakiku-Masamune (0) is the manufacture of Mr. Kano Jiroyemon of Nada and it is sold at Tokid by his sole agent Mr. Kajima Seibei. The price per dozen in Tokio is 3.68 Yen. The price when sold in casks containing 3.55 “'To”’ was as follows :—

Year. Price per Cask in Yen. 1888 6.867 1889 5.387 1890 5.848 1891 7.205

Analyses of three kinds of Sake performed by the Sanitary Exp. laboratory in Tokio, gave the following percentages.

(a) 2) (c) Alcohol by weight. 12.0 13.6 9.5

Extractive matter. 2.83 2.9 2.61 Dextrin. 0.22 0.2 0.17 Glucose. 0.54 0.62 0.53 Glycerine. 0.94 0.8 0.64 Free acid. 0.025 0.24 0.30

Ashes. | 0.1 0.06 0.05

oes a ag MIRIN OR SWEET LIQUOR.

The materials used for manufacturing “ Mirin” are Koji (yeast), glutinous rice and Shodchai or spirit distilled from Sake Kasu—the dregs obtained in the brewing of Sake. Although it is used to some extent as drink, it is mostly applied for flavouring various articles of food by boiling with them.

The amount produced of Mirin in each year from 1887 to 1891 is shown in the following table.

1887 24,724 Koku. 1888 28,242 ,, 1889 29398. |; 1890 24,442 ,, 1891 26,281 ,,

The following specimens of Mirin are exhibited :— (c) Mirin, known as Manjio. (dq) Mirin, ,, ,, Manjid-idzumi. (ec) Mirin, ,, 4, Appare. (f) Miri, ,, ,, Kimigayo.

Of above four specimens of Mirin, the former two are manu- factured and sold by Mr. Horikiri Monjird, and the latter two by Mr. Akimoto Sanzayemon, both are residents of Nagareyama in Chiba prefecture.

aie Ct tases

The market price of Mirin does not fluctuate as other mercantile articles, the following shows the yearly rate for the four kinds of Mirin from 1887 to 1891, in Tokio.

_ (d) Manjio-idzumi and (f) Kimigayo. Per 10 casks | Per dozen of Per 10 casks Per dozen of

containing fflask containing} containing [flask containing 4 To. 4 20 each. 3.1 To. 4 g0 each.

(c) Manjid and (e) Appare.

The following shows the chemical composition of Mirin, analyzed at the Agricultural College, Komaba, Tokio.

Alcohl by weight. L271 8 Sugars. 400.00 grams per litre. Ashes. Cs ee) Total dry matter. 429.00 Free acid as acetic acid. traces. Specific gravity. 1.1280

RICE STRAW.

The rice straw produced in Japan, the byeproduct of rice amounts to not less than 4,100,000,000 Kwamme or 15,270, 000 Tons. Rice straw is utilized in Japan in various ways, such as in bags for keeping and transporting cereals, root crops etc., for making various kinds of ropes and cordages, mats, “Mino” or rain coats, sandals known as “ Zori”’ and “ Waraji,” thatching roofs, making summer hats and other straw work. It is also largely used both as fodder and litters for houses and cattle.

a aren

It has recently been largely consumed in manufacturing straw pulp, which mixed with other kinds of fibres is largely used for manufacturing printing paper. Until a few years ago, nearly all printing paper used for news papers, journals, etc. was imported. from foreign countries, but, at present, almost all | demands are supplied with the home made article, and there is every hope that in future, it may be exported to foreign countries, on account of the cheapness and easiness of obtaining the materi- als.

The following is the list of the specimens of rice straw and its manufactures :—

(g) Rice straw, produced in the vicinity of Tokio.

(h) Rice straw pulp, manufactured at Yeishin-sha of Nishinari-gun, Osaka.

(2) Rice straw paper, manufactured by Oji Paper Manu- facturing Company, Tokio.

(s) Rice stalk, a part of straw used for plaiting.

(¢) Rice straw plait (8 kinds), made by prisoners in the prison at Yamaguchi.

The price of Rice straw differs greatly according to its quality and in the localities where it is grown, but one Yen per 100 Kwamme may be taken as an average rate.

The price of pulp () is 3.3 Sen per lb. in Osaka and that of rice straw paper (?) is 5.8 per lb. in TOkid.

Rice straw plait (¢) of 3 kinds, viz. No. 1 (1,200 Shaku long), No. 3 (800 Shaku long) and No. 5 (720 Shaku long), cost, respect- ively, 6.600, 3.192 and 1.296 Yen, and each of them is sufficient for making six hats.

AME,

7:

The manufacturing of “Ame” in Japan, dates so far back as 100 years before the Christian era, and at early times, sugar bemg not yet known, Ame was used for flavouring articles of food, and even at present, sometimes it is used in the place of

a |

sugar for cooking. Ame is,made of malt and glutinous rice (No. 138 & No. 14). ; The specimens of Ame here exhibited are 3 sorts of Okina- Ame and 8 sorts of Awa-Ame or Midzu-Ame, the former has a solid consistency and the latter a viscous nature. (7) Okina-Ame, of Takata. (k) Okina-Ame ,, x (2) Okina-Ame ,, Tokio. (m) Awa-Ame ,, Takata. (n) Awa-Ame ,, Tokio. (0) Awa-Ame ,, ae Of the above 6 sorts of Ame, (j) (%) and (m) are manufac- tured by Mr. Takahashi Magozayemon of Takata, in Niigata prefecture, and (2) (n)-and (0) are produced by Mr. Kato Kihei of Nakamonzen, Shiba, TOki6. The following is the price of above 6 kinds of Ame :—

Yen. (7) Okina-Ame. 0.80 per 100 pieces.

(k) Okina-Ame. 0.30 sf (2) Okina-Ame. 1.00 ca (m) Awa-Ame. 0.50 per 10 pounds nett. (n) . Awa-Ame. 0.60 a (0) Awa-Ame. 0.40 <

Ame being a sweet and agreeable aliment is used by all classes of people; and on account of its being a mild and nourishing food and, at the same time helping digestion, it is largely used by women in childbed, invalids and infants.

It is also used as the ingredient for making various kinds of confectionary. Ame can be preserved for many years without changing, even a little, in its quality.

The following table shows the average percentage com- position of ‘“‘ Awa-Ame”’.

Water. 15.14 Albumen. 1.16

i) ee

Fat. 0.04 Dextrin. 33.60 Maltose. 50.05 Ashes. 0.28

(p) Shiratama (Glutinous rice starch).

The method of preparing “ Shiratama ” is as follows :—The whitened glutinous rice is steeped in water, then ground with some water in a stone mill, filtered through fine sieves, and the filtrate 1s poured into cotton cloth bags and pressed ; until the milky fluid is subsided, and supernatant clear water is poured out and these processes of subsiding and decanting are repeated several times, and finally the starch thus obtained is dried over a charcoal fire. )

For preparing Shiratama for food, it is made into dough, and formed into balls of the size of kidney beans, steamed and cooled in cold water or ice, and served with sugar in summer time otherwise it is eaten with soup. It is also used for manu- facturing confectionary. |

‘Phe specimen of Shiratama here exhibited, is produced by Mr. Otsuka Jinyemon, Sogamachi in Chiba prefecture, and its price per pound is 5.3 Sen.

(q) Dodmidji (Steamed and dried rice).

-Domidji is prepared by steaming the whitened glutinous rice, drying and grinding it into coarse powder, during about 30 days in the coldest time in winter. The most famous district for its produce from very ancient time is Domidji-mura, Shiki-gun in the province of Kawachi ; and the specimen here exhibited is the produce of that district.

For using as food, hot water is’‘poured upon it and before it gets too soft it is eaten with sugar, salt, etc. so that it is a very convenient provision for troops. It is also largely used for mak- ing confectionary.

The price per bag containing about */, pound is 6 sen.

(r) Kori-mochi or Frozen Mochi.

pa en

Kori-mochi is one of the famous products of Nagano pre- fecture. It is prepared from glutinous rice in the coldest time in winter, by steaming the glutinous rice and pounding it in a mortar into thick paste known as “ Mochi”, it is dissolved in hot water and filtered through hemp cloth by applying pressure, the filtrate is poured into wooden moulds specially constructed, and frozen upon deep snow and dried by exposure to the sun.

When softened by pouring hot water or made into milky juice by dissolving it in hot water and served with sugar, it makes a very delicious food especially suited for invalids and infants.

The specimen here exhibited is manufactured by Mr. Maye- jima Mohei of Nagano and its price per Ib. is 18 sen.

JJ. BARLEY.

Barely is one of the most important cereal crops next to rice in Japan and is cultivated in almost all provinces, extending from Kiushiu to the Hokkaido.

The acreage of barley grown in the Empire in the year 1892 is estimated to be 6,513,514 tan or about 651,351.4 hectares.

The following shows the yearly amount of the produce of barley during the last five years ending in 1892.

1888 7,087,150 Koku. 1889 7,190,523 _,, 1890 5,417,333 ,, 1891 8,114,959 __,, 1892 6,789,529. ss

The specimens here exhibited are as follows :— (15) Golden melon (Hordeum distichum). (Produce of Takinogawa-mura Kitatoshima-gun, Tdkid). (16) Honkan (Hordeum hexastichum).

a fm

(Produce of Sanuki-mura Ofura-gun, Gunma pre- fecture).

(17) Chevalier (Hordeum distichum). (Produce of Sapporo-mura Sapporo-gun, Hokkaido}.

The Golden melon and Chevalier above mentioned, were first introduced from America and Europe, respectively to Japan some years ago.

Barley, either as flour or whole grain, boiled with varying quantities of rice, is used as common food both by farmers and other classes of people in Japan. For this purpose it is whiten- ed like pearl barley, steeped for 5 or 6 hours in water, and then boiled. It is much used as the material for making Miso~ Miso is prepared by pounding together boiled soy bean, salt, and the Koji (yeast)* prepared from common barley or naked barley, and is one of the most common articles of food in Japan. It is also used for brewing beer, making Ame and several con- fectionaries and as food for horses and cattle. When its stalk ig bleached and plaited it is much used for manufacturing summer hats and several other articles.

Price :—The price of barley in Tokio in each year from 1887 to 1891 is as follows :

1887 3.460 Yen per Koku. 1888 OS 55a > 33 ' 1889 2.240) 5, ~ 5; ‘ 1890 2208, Meigs Z 1891 RBOe aye) hie .

Export :—A small amount of barley is annually exported to foreign countries and its chief destination is Hongkong and Vladivostock. | .

The following shows the annual quantity and value of barley exported during the last five years.

* Eurotium oryzae.

ET a eg ee Sa

ciig | eek

Year. Quantity in Kin. Value in Yen. 1887 154,607 3,310 ; 1888 | 979,752 9,034 Qu 1889 485,906 4,807 | 1890 ~ 16,450 397 1891 23,073 353

Cultivation :—The time of sowing barley in Japan is generally speaking in the months of October and November. The seed is sown in deeply cultivated and well prepared land in ridges of about 2 Shaku apart, in ordinary dry fields or “hata,” while in well drained paddy fields or “ta,” in ridges of 3-4 Shaku apart. The common manures used for barley crops are ordures, farm yard manure, compost, oil cake, fish manure, rice bran etc.

‘The quantity of seed sown varies from 4-8 Sho per Tan,

according to the character of soil andseed. 'The time of harvest- ing is from the beginning to the end of June. The average

_ yield of barley is about 1.8 Koku but the produce of certain

varieties of barley such as Golden melon and Chevalier in Tokio 1s 2.5-3.0 Koku per tan or 0.3-0.4 Bushels per acre.

PRODUCTION OF BARLEY.

(a) Straw (nagawavra) for straw plait.) Produce of Omori-mura (6) , (Kiriwara) ,,

Straw nagawara (a) and kiriwara ()) are the bleached stalks of barley and used as the material for making straw plaits and other straw work. Some farmers bleach barley straw cultivated by themselves in the leisure of field work and sell it’ to manufacturers of straw plaits, but genrally, the farmers after harvesting and thrashing the barley, cut the upper part of the straw to the length of 3 decimeters and sell it to the straw plaiters. Although the straw for plaiting in Japan is not so good as that of Italy, yet itis better in quality than that of China and other countries. In Japan

Yebara-gun Tokio.

' several articles of straw especially playthings have been made of

straw from old time, but recently, on account of straw plait being much exported to foreign countries especially to the United States of America, the manufrcturers of the plaits have increased year by year. The fallowing shows the price per Kuwamme of the straw at Omori-mura Yebara-gun, Tokid, in 1892. Ist quality 0.50 Yen. (a) Straw (nagawara) And, Us sa 3rd ¥ 0.25 ,, lst quality 2.00 _,, (6) Straw (kiriwara) {2m + H bard Sees Srde- yi: 0S) ees

Straw plaits (c)—(u). Price per 60 Yards. *(¢c) Straw plait (Maruwara) 4 mm. 0.60 Yen. (d) ve apn Ht 53 ube, ae O.60, ot (e) * ore ose Oo Faia, O60" 4, (Jf) im et sh” Fat Bagi, BBD >, (9g) a ge! 5 oo} & mp 0,60) oe. (h) a sie leew , |B. Tita 0,50 |. «6 (2) s Pr 5 » JO gam. 6.50; (7) 5 pet st! mail Casts EATS. 0.40. 5, (k) os can't sy, nae Yom. 0.40: ,, (2) ¥ ,, (Maruwara nokogiriuchi) O20 05 (m) " * % hishiuchi) Vad: 5,

(n) ‘ » (5, nokogiriuchi kobadate) 0.35 _,, (0) ay » (Wari, lst quality) 5 mm. 045 ,, (p) is pee Cl Riss fe xo Oe Bo stom GAs, (q) 3 Prue} % yy hh ee aa. Aaa - a,

(7) i »» (Nijiuuchi) 0.65. 5, se ,, (Hishiuchi) G25. 3. GE » (Mikoba) , O85... (2) xs », (Nekoba) OD 85s «2,

* c—q are the produce of Kobe, Hidgo prefecture; and r—wu are that of Omorimura Yebara-gun, Tékio.

ee aa

The straw plaits from (c) to (2) are made of the straw (a) and(6). They are used for manufacturing hats and several other straw work.

The plait is mostly exported to the United States of America, England, and France, following one after another of those count- ries in quantity.

The following table shows the annual quantity and value of straw plait exported during the last five years.

Year. Quantity in Bundle.* Value in Yen. 1887 1,232,513 350,450 1888 992,140 268,557 1889 668,763 146,847 1890 425,073 87,196 1891 744,906 193,777

(y) Beer (Brewed by Osaka Beer Company at Suita-mura, Shimashimo-gun, Osaka).

It was about 16 years ago that beer breweries were first established in Japan, since that time, not only large quantities are brewed for the supply of the home demand but some quanti- ties are exported to foreign countries. Beer (y) here exhibited is brewed at the Osaka Beer Brewing Company from barley (a) (Golden melon) produced in Japan.

The price per case containing 4 dozen quarts was 7.80 Yen at Osaka in 1892.

Il. WHEAT.

Wheat is one of the most important cereal crops of Japan and is cultivated in nearly all provinces.

The acreage of wheat caltivated in the year 1892 was 4,325,860 Tan or about 432,586 hectares.

The following shows the annual amount of the produce of wheat during the last five years.

* The length of one bundle=60 yards.

1888 1889 1890 1891 1892

ssc TOE eas

3,104,120 3,227,745 2,455,008 8,541,732 3,060,217

Koku.

The specimens of wheat here exhibited are as follows :—

(18)

Sdshit.

(Produce of Tomizu-mura, Ashigarashimo-gun, Kanagawa

prefecture). (19) California.

(Produce of Takinogawa-mura, Kitatoshima-gun, Tokio). California above mentioned, was first introduced from the United States of America some years ago.

Wheat is used principally for preparing soy, vermicelli, onmen, undon, and several kinds of confectionary. Its straw is used for thatching roofs, litters, etc.

The following shows the percentage composition of wheat analyzed at the College of Agriculture, Komaba, Tokio, Japan.

* Soshiu. ‘Water. 12.58 Crude protein. 12:35 Fat. 1.82 Crude fibre. 2.85 Nitrogen free extract. 69.48 Ash. 1.54 Total nitrogen. 1.901 Starch. 57.80 Weight of ae 40.04

seeds in grms.

* Funabashi. * Twatsuki. 13.53 13.01 12.74 12.01

1.73 1.75 2.90 3.08 67.66 68.54 1.64 1.61 1.954 1.849 54.85 58.35 35.80 32.76

The yearly average price of wheat during the last five years

in Tokid is as follows :—

1887 1888

5.266 Yen 4.980

”

per Koku.

9 %”

* These three specimens are especially suited for the preparation of soy.

wed. . Sea

1889 StO 55 ” ” 1890 4.050 __,, 9 ” 1891 4.160 _,, % ”

Wheat is exported both in the form of grain and also as flour ; the former is exported to Hongkong, Hngland, X&c., and the latter to Russia, Corea, &c.

The following shows the annual quantity and value of wheat (grain) exported during last five years.

Year. Quantity in Kin. Value in Yen. 1887 7,571,407 122,155 1888 12A938;121 . 205,757 1889 15,270,057 250,778 1890 6,591,008 118,339 1891 2,974,518 68,601

Cultivation :—The mode of cultivating wheat is, in nearly all respects the same as barley, only the time of sowing isa little earlier. The average yield of wheat per Tan is about 1.2 Koku.

PRODUCTION OF WHEAT.

(v) Onmen (a kind of vermicelli).

(Manufactured and sold by Mr. Ajisaburd Suzuki, Shiroishi- machi, Katta-gun, Miyagi prefecture).

For preparing ‘“ Onmen” wheat flour is made into dough with brine and it is drawn out into fine threads with a com- plicated process and cut into certain lengths. ‘“ Onmen” differs from common vermicelli by not using oil,in its preparation.

Onmen as food, is immersed in boiling hot water for about 3 minutes, washed two or three times with cold water and served with soup, or a souce prepared with several flavouring articles and in hot summer days it is cooled in cold water or with ice and eaten with cold sauce.

The priee of “ onmen”’ at Shiroishi-machi in Miyagi Pre- fecture in the year 1892 was 11.7 yen per 100 kin.

— 29 — : The average yearly quantity of vermicelli exported to foreign countries amounts to about 200,000 Kin and its chief destinations are Hongkong and Corea.

(w) Undon (a sa of manne. Prepared by Mr. Nobusada _(«) Tamago Undon (a kind o Itd, Sapporo-ku, Hokkaido.

macaroni).

For preparing “ Undon”’ 10 parts of wheat flour and 3 parts of potato starch are kneaded by hand witha certain quantity. of brine and rolled, out thin, holded into layers and cut into fine threads and dried by the sun.

For preparing “ Tamago Undon,” besides above materials, 4 eggs are added for every 13 lbs. of wheat flour.

The price of “‘ Undon”’ at Sapporo in Hokkaido is 6.4 Yen per 100 Kin and that of “ Tamago Undon”’ is 15.0 Yen per 100 Kin.

_ (z) Roast fu (prepared by Mr. Torakichi Yoshimura, Kidto).

The principal constituent of “Fu” is the gluten of wheat. It is prepared by kneading with the feet crude wheat flour—flour containing bran—with brine and washing out the fibres and starch with water, the latter of which is further utilized for many purposes.

The precess of kneading and washing is repeated several times, and the sticky mass remaining is mixed with a certain quantity of the flour of a glutinous rice and a small portion of wheat flour.

The mixture is moulded into various shapes and roasted by a charcoal fire.

The wheat best suited for manufacturing “ Fu ” is the variety called Sdshitii which is here exhibited.

Roast “‘ Fu’ is used as food by boiling it with soup, soy, mirin, etc. For cooking the heavy kind of “ Fu” it is recom- mended to steep it in cold water for about two hours before boiling. we

The specimens here exhibited and their price are as follows :—

Tamagawa fu (length of 1.3 Shaku). 0.30 Yen per 10 pieces.

es BA cbs

Tamagawa fu (length of 1.3 shaku). 0.15 Yen per 100 pieces,

Jigami fu. BOB PG >» Yuki. RIOT: ole aah Pap 99 Choshi fu (light kind). 0.08: \,, CPgee: ” »» 5, (heavy kind). 0.30 ,, ie Ws ” Kosaiku fu. 0.10 Yen per 1 Sho. Komomiji fu. OOS cde «ets

IV. NAKED BARLEY (HORDEUM NUDUM),. HADAKAMUGI.

Naked barley is as equally an important cereal crop as ordinary barley in Japan, so that the tract of land devoted to its cultivation is nearly equal in extent with ordinary barley but it is chiefly grown in the western and southern provinces.

The specimens here exhibited are as follows :—

(20) Hanaoka.

(Produce of Shingt-mura Kasuya-gun, Fukuoka pre- fecture).

(21) Choshia.

(Produce of Takinogawa-mura Kitatoshima-gun, Tokio).

Acreage of naked barley cultivated in 1892 is 6,484,011 Tan.

The following shows the amount produced of naked barley during the last five years.

1888 5,120,888 Koku. 1889 4,898,629 _,, 1890 2,840,624 ,, 1891 G,491-282 " 1892 6,042,498 _,,

Naked barley is used for the same purposes as ordinary barley. The price per Koku of naked barley during last two years in Tokid is as follows :— 1890 4,367 Yen per Koku. 1891 DIA | yy. ey Pr

poe are

Cultivation:—There is no essential difference in the cultivation of naked barley with that of common barley. An average yield of naked barley is about 1.8 Koku per Tan.

V. JOB’S-TEARS (?). (CO/X LACHRYMA), HATOMUGI.

This cereal is cultivated to some extent from a remote age for its having medical properties of strengthening, it was first introduced to Japan from China.

The specimen of “ Hatomugi’’ here exhibited is the pro- duce of Funaho-mura, Imba-gun, in the prefecture of Chiba.

No. 22. Hatomugi, husked. No. 23. » 5 husked and whitened.

It is, in fact, one of the most nutritive grains among the cereals, and there is no grain belonging to the natural order Gramineae which comes near it in its quality of containing so large amount of albuminous matter, it also contains a very large quantity of fat and gluten.

The following table shows the chemical composition of husked ‘ Hatomugi.’’ (Analysis made at Agricultural College, Komaba.) :

Water. 12.09 In 100 parts of dry matter. ~ - Crude protein. 19.98 Fat. 6.60 Crude fibre. 0.98 Starch. 62.05 Other N. free substance. 8.91 Ash, 1.48 In 100 parts of the ash. . Potash. 22.04

Soda. 3.30

die, SO wes

Lime. 2.63 Magnesia. 13.33 Ferric oxide. 4.46 Phosphoric acid. 36.82 Sulphuric acid. 4.47 Silica. 10.06 Chlorine. 3.40

This grain is used as food, chiefly, by boiling it mixed with rice, just in the same manner as pearl barley is used.

It is also appropriated as a material for brewing liquors and of manufacturing confectionaries. The grains roasted and coarsely ground are sometimes used as a substitute for tea and coffee.

The following table shows the local price of both husked and whitened “ Hatomugi ” at Funaho-mura, Imba-gun in Chiba

-prefecture—for transportation from there to Tokio Market

requires 25 Sen for every 8.4 To.* or 151.5 litres. Husked Hatomugi Whitened Hatomugi

Year. per Koku in Yen. per Koku in Yen. 1887 5,263 6,993 1888 4,762 6,414 1889 4,762 6,414 1890 9,091 12,121 1891 7,142 9,514 1892 7,142 9,514

Cultivation :—Hatomugi being the most hardy plant of all the grains, is easiest of culture, growing in any description of soil that admits of ploughing, provided more or less manure is applied. The time of sowing is the end of April in the prefecture of Chiba. Four or five grains of seed are dropped by hand in rows of 2.1 Shaku or about 0.64 metre apart at intervals of 0.8 Shaku or 0.24 metre, and ordures and composts are applied, and then covered with soil, and afterward hoed two or three times.

* To= +7 of Koku=18.04 litres=0.512 bushel.

ere oot

It is harvested in the month of September or October.

The usual produce of one “ Tan” being 6 Koku or 120 bushels per acre of unhusked grain which yield 1.8 Koku per Tan or 36 bushels of husked grains and when the latter is whitened, it loses again about 20 % in volume.

VI. SOY BEAN (SOUA HISPIDA), DAIDZU.

.

Food prepared from soy bean is extensively eaten by the people of Eastern Asia, and it is natural that such food is es- pecially liked by Japanese who eat very little meat, and chiefly subsist on rice and other vegetables which lack albuminous matter, while it is abundantly contained in the soy bean.

Soy bean has been cultivated in Japan from very ancient times and is produced in almost every part, and it is regarded as one of the most important farm crops. According to the investi- gation made in the year 1887 the total area of arable land devoted to the cultivation of soy bean is estimated to be 4,633,152 “ Tan.”

There are many varieties of soy beans in cultivation, having different colours, white, yellow, green, brown, black and dapple, with different sizes and shape.

The specimens of soy bean here exhibited are the follow- ing:

No. 24. Soy bean, green (Awo-daidzu). The produce of

Akumi-gun, in Yamagata prefecture. No. 25. Soy bean, black (Kuro-daidzu). he produce of Sapporo-gun in Hokkaido.

No. 26. Soy bean,common. The produce of Chikuba-gun

in Ibaraki prefecture.

No. 27. Soy bean (Itachi-daidzu). The produce of Iruma-

gun in Saitama prefecture. .

The above mentioned four varieties of ‘ Daidzu” or soy bean

are produced in different localities and are. those most largely used.

— 34 —

According to the census made in the year 1887 the total produce of soy bean in the impire is estimated to be 8,253,790 Koku. ‘The following table shows the average market price of soy bean in Tokio, in each year from 1887—1891.

1887 4.286 Yen per Koku. 1888 AO 45 he 1889 os! die hie ae 1890 LS A a ae 1891 ote ee hi Ne

Daidzu or soy bean is extensively used in Japan, for pre- paring various kinds of food indispensable for the daily meal, such as soy or “Shoyu”* “ Tamari” (a kind of soy), “ Tofu’’* and * Miso.”* It is also largely used as food for horses and manure.

The following table shows the percentage composition of 3 kinds of daidzu or soy bean analyzed at the Sanitary Experi- ment Station at Tokio.

Black kind. White kind. Green kind. Kuro-daidzu. Shiro-daidzu. Awo-daidzu.

Water. 11.09 13.46 12.28 Crude protein. 40.25 36.71 42.85 Fat. 18.26 17.48 13.58 Nitrogen-free-lxtract. 21.98 24.93 23.68 Fibre. 3.88 2.47 2.91 Ash. 4.55 5.00 4.70

As stated above, “ daidzu” is abundantly produced in Japan, but as its consumption by all classes of people for daily use being great, it is now imported from China and Corea in large quantity. In 1891, owing to the general failure of ‘‘ Daidzu’”’ harvest in the Fimpire, the total import made during that year amounted to 106,922,922 “ Kin” including a small proportion of other beans, with an aggregate value of 2,010,879 Yen. However, none of the imported soy bean or Daidzu has ever been used for the manufacturing of first class ‘‘ShGyuw’ or soy, on account of its

* See following pages.

— 8 —

inferior quality to that produced in Japan: Though a large quantity of foreign Daidzu, is imported as above mentioned yet a more or less quantity of Japanese Daidzu, at the same time, is going out to foreign countries.

The following table shows the quantity and value of daidzu exported in each year from 1887-—1891.

Year. Quantity in Kin. Value in Yen. 1887 38,374 673 1888 84,776 1265 1889 2,108,989 35845 1890 82,373 2031 1891 67,931 1856

PRODUCTION OF ‘‘ DAIDZU” OR SOY BEAN. SHOYU OR SOY,

Soy or Shoyu is manufactured in naarly all parts of the limpire as it is absolutely necessary in Japan for cooking fishes, meat, vegetables etc.

The specimens here exhibited are the following.

Manufactured and (a) Shoyu with the trade mark | sold by Mr. Mogi

. _ Shichiroyemon of (0) Shoyu ;, 5» 3, #4) Noda-machi in Chiba prefecture.

. ‘Manufactured and (¢ ) Shoyu ” ” ” ”? | gold by Mr. Mogi Ye [Sahelliof Noda-macht : in Chiba prefecture. All the specimens of “ Shoyu” exhibited are the produce of Chiba prefecture where an especially large quantity is manufactur- ed and is one of the most noted places for it in Japan. Of the awbovefour kinds of Shdyu (a) and (c) are of first class quality and (6) and (c) the second. The annual quantity of Shoyu or soy manufactured in Japan from 1887—1891 is shown in the following table.

9“ To” or 162 litres and per dozen flasks, each

— 36—

Year. Quantity in Koknu. 1887 1,180,188 1888 1,304,551 1889 1,233,594 1890 1,157,982 1891 1,199,053

So great is the amount of “ Shoyu” manufactured in Japan as stated in the above table, that the total number of manufactur- ers according to the census made in the year 1889 reached 10,682.

The price of ‘‘ Shoyu” entirely depends upon the state of the crops of soy bean and wheat. 'The following table shows the yearly wholesale price of 4 kinds of Shoyu above mentioned in the market of Tdkid since 1887 to 1892 per 10 casks, each containing

containing 4 “ go” or 0.72 litres.

Shoyu (a) @| Shoyu (d) 4 Shoyu (c) @| Shyu (ad) ® Die iors pall pee “feted oft cece tan. | age eae Per 10 Per 10 Per 10 Per 10 Casks. | D0” | Gasis, | P0%™ | Cacks. | D%" | Casks, | DOe™ Yen. | Yen. Ven.) Yen, Yen. Yen, even, ; Yen. 12.10! 1.60 | 10.20} 1:40 | 12.60] 1.66 | 9.70} 1.42 13.30} 1.72 | 11.85] 1.60.| 13.80] 1.78 | 10.85); 1.54 13.30) 1.72 | 11.85) 1.60 | 18.80) 1.78 |10.85| 1.54 13.00} 1.72 | 11.20{ 1.60 | 18.50} 1.76 | 30-70) 1.52 12.92] 1.66 | 11.50] 1.50 | 18.40] 1.72 |10.50| 1.50 PSFOT A784 F200} 1.66.4 14.20: “1.838 11.50 | 1.60

In manufacturing “Shoyu” or soy, barm is first made by fermenting boiled “ Daidzu” or soy beans mixed with parched and coarsely ground barley or wheat. ‘Then the barm is mixed up with brine of a certain strength, previously boiled and cooled, and the mixture is kept for about 25 months, stirring it occasion- ally with a paddle, say twice a day during winter and three times

sca ae Se

in summer, and when it is fermented to the required degree, soy is extracted by means of a soy press. ‘he clear liquid thus obtained is pasturized by heating to about 130° F. and when entirely cooled, it is transferred into casks, .

As “Shoyu” is manufactured from “ Daidzu,” wheat etc., it naturally contains a large quantity of albumunous matter. Shoyu is used in Japan as table salt as in rope and America ; con- sequently it is indispensable for daily use for cooking fish, meat, vegetables etc. It has a remarkable ment when applying it in the place of sauces s (like “ worcestershire, for beafsteak, fry, stew,. etc. It answers better than salt when used with cold meat. _

Japanese soy or “ Shoyu” has long been exported to various parts of Europe where those who once taste it never fail in ex- tolling its flavour. It is said that in Holland, J apanese soy has been used by: many people from long years ago and-highly esteemed by them. It can be preserved for several -years with- out the least change of taste, and though it is carried through the tropics it never’gives any sign of mustiness or putrifaction nor loses in the least its original taste and flavour.

The following table shows the chemical composition of “Shoyu” analyzed at the Government Medical Mxperimental Station in Tokio :—

Specific Gravity at 21°C. | 1,193

‘Total dry residue in | litre. 377,120 Grams. Albuminous substance. | 94 887" «ay Ashes. | 198,120 __,, ‘In ashes sodium chloride or common salt. 165,784 __,, Potasium chloride. POOLS oy Phosphoric acid. 4,664 ,,

Since the fine flavour of Japanese soy has recently become known to people abroad, several trial consignments were made both to Europe and America, and the result, though it has obtained a high reputation among’ them, still it has not yet be- come a leading article of export.

sete Ghee eee

The following table shows the annual amount of soy export- ed for the period of five years from 1887 to 1891.

Year. Quantity in Koku. Value in Yen. 1887 1,302.71 11,091 1888 1,679.61 14,939 1889 1,576.29 16,655 1890 2,136.97 23,772 1891 3,749.01 41,028

Tt will be seen from above table that though the quantity and value of “ Shyu” or soy is small, yet the trade is growing year after year.

TAMART.

The specimens of “ eansieiadl here exhibited are the following :— Manufactured and sold by Mr. Ishima Mosaku, of Yokka- ichi in Miye prefecture.

(dq) ‘Tamari (dilute) (e) ‘Tamari (concentrated)

(f) Tamari (common) manufactured and sold by Mr. Morimoto Chohachi of Yokkaichi, in Miye prefecture.

Tamari is manufactured from ‘“ Daidzu” and brine and chiefly produced at the prefectures of Miye, Aichi and Gifu.

It is very much like “ Shoyu” or soy in appearance and used for the same purpose. There is only a little difference in preparing Shdyu and “ Tamari,” the former has wheat among the materials of manufacture while the latter has no wheat.

(g) ‘Tofu (bean curd).

Tofu is one of the most favourite foods of Japanese and sold in all places both in towns and villages. The specimen here exhibited is called Yakiddfu and is prepared by roasting partially dried “ Tofu ’’ over a charcoal fire.

As “ Tofu,” sometimes called bean curd, being a coagulated vegetable albumen of soy beans, it contains a large proportion of

a

33 —

nutritious matter, most important to humen life, especially, to those who subsist mainly upon vegetables.

Tofu is prepared for eating by boiling it for a few minutes with a suitably flavoured sauce. It gives a much better taste when boiled with fish or meat.

The price of canned Yakiddfu here exhibited is.18 Yen per 10 dozen.

The following table shows the percentage composition of Tofu, analyzed at the Sanitary Experimental Station in Tokio.

Water. 88.79 Albuminous matter. 6.55 Fat. : 2.95 Nitrogen free extract. 1.05 Fibre. 0.02 Ashes. 0.64

(hk) Kdori-tdfu or frozen bean curd. Produce of Minami Adzumi-gun, Nagano prefecture.

Kori-tofu is prepared by freezing common “ Tofu” during winter, and when it has congealed it is immersed into fresh water for a little while, and then picked out and dried. The method of cooking it is almost alike with that of Yakidofu or roast ‘“ Tofu,” the only difference being that Kori-tofu is softened by steeping it in water before it is boiled. As it can be preserved for many years it isa suitable for provision for vessels undertaking long voyages.

The price of “ Kori-tdfu’’ here exlibited, per 800 pieces at Minami Adzumi-gun in Nagano prefecture during the last five years is shown in the following table.

Year. Yen. 1888 0.85 1889 1.10 1890 0,90 1891 0.90

1892 1.00

Sd eae AL

VIL. ADZUKI (PHASEOLUS RADIATUS),

Adzuki is grown in city all provinces of the. Empire ; Hokkoido is especially noted for its. abundant’ produce and good quality. It.is mostly used for preparing “ An’’—a pulpy mixture of boiled Adzuki flour and sugar, and in that state is largely used for making various kinds of confectionary. » }

The specimens of “ Adzuki”’ here: eenuedie are as follows :—

No. 28 Adzuki, red, the produce of Hokkaido. No. 29 Adzuki, white, the produce of Yomoku-mura, Higashi Tagawa-glun, Yamagata prefecture.

The price of the red Adzuki (No.'28) above mentioned is 4.85 Yen per koku at Hokkaidd, and that of--the white Adzuki (No. 29) is 8.00 Yen per Koku at Yomoku-mura, Yamagata prefecture.

The following table shows the chemical composition of Adzuki (red) analyzed at Agricultural College at Komaba, Tokio.

Water. be etna In 100 parts of dry matter. Crude protein. 20.84 Fat. 1.62 Crude fibre. 6.89 Starch. 65.38 Other N. free substances. 2.31 Ashes. 9.69 Total nitrogen. 3.33

In 100 parts of pure ash.

Potash. 4.5.14 Soda. 2.61 Lime. 3.49 Magnesia. 9.98

Oxide of Iron. 1.09

ey 14 ee

Phosphoric acid. . 83.05 Sulphuric acid. gt Ne OT Silica. ) OSS

Chlorine. 3 236

Cultivation :—The early varieties are sown the end of March or the beginning of April, and the late varieties which

are more usually called Aki-Adzuki or Autumn Adzuki are

sown the end of J une at the rate of 2.0-2.5 Sho per “Tan ;’ the former is ready for harvesting in the month of July and the latter the end of September. re

The yield of red “ Adzuki” in the vicinity of ‘Sapporo in Hokkaido is 1.5—1.8 Koku per an. and that of white, at the districts of Tagawa-gun, Yamagata prefecture is about 1.7 Koku per “Tan” or about 34 bushels per acre.

PRODUCTION OF ADZUKI.

(a) Sarashi-an or refined flour of “ Adzuki.”

Sarashian is used for preparing various kinds of confection- ery and “ Shiruko ’—a juice prepared by boiling the flour with wu suitable quantity of water and by adding sugar at a proportion of about 120 Momme for every 160 Momme of the Sarashi-an. Women and children are especially very fond of “ Shiruko.” The specimen here exhibited is manufactured and sold by Nagata Hagemu of Hakodate, Hokkaido, and its price is 6 Sen per Ixin.

Preparation :—For preparing Sarashi-an, well washed “Adzuki” is steamed and crushed in a machine specially constructed, and decorticated by passing through sieves, rinsed out several times in water, pressed in cotton cloth bags and dried over a charcoal fire. It is then ground to fine powder by a stone mill and:sifted, and a certain quantity is packed into the paper bags as here exhibited.

VILL SASAGE (DOLICHOS UMBELLATUS).

‘There are many varieties and subvarieties of ‘ Sasage ”

oultivated in Japan; the specimens here exhibited are as follows.

No. 30. Shiro Sasage (white), the produce of Noda-mura,

Sdsa-gun, Chiba prefecture. |

No. 31. Ordinary red Sasage, the produce of Kawagoye, Iruma-gun, Saitama prefecture.

Sasage is used for preparing ‘“ Seki-han glutinous rice steamed with ‘“Sasage” and is used customarily at festivals and birthdays—-and for making various kinds of confectionary.

The price of white “Sasage’”’ in the districts of Sdsa- gun in Chiba prefecture_is 7.00..Yen. per. Kokuy and that of common “ Sasage”’ at Kawagoye in Saitama prefecture is 5.80 Yen per Koku.

The percentage composition of common Sasage (red) analyzed at Agricultural College at Komaba, Tokid is as follows :—

Water. 12.05 In 100 parts of pure ash.

In 100 parts of dry matter. | Potash. 52.79

Crude protein. 25.66 Soda. 1.06

Fat. 2.02 Lime. 4.40

Crude fibre. 7.96 Magnesia. | 8.12

N. free substances. 59.41 Oxide of iron. 0.80

Ash. 4.95 Phosphoric acid. 27.16

Sulphuric acid. 5.98

Total nitrogen. 4.105 Silica. 0.28

N. in amides etc. 0.390 Chlorine. 0.61

The cultivation of Sasage is in nearly all respects the same

as that of “ Adzuki.” Its average yield is also the same as “ Adzuki. ”

PRODUCTION GF SASAGE.

(a) Amanatto or sugar preserved Sasage. (6) Tsuyu-shigure or syrup preserved Sasage.

— 43 —

The above two specimens are produced and sold by Mr. Fujita Takijird of Nishinokubo, Shiba, Tdkid and the price of the former (a) is 13.5 Sen per Can, and that of the latter 15.0 Sen per Can.

Preparation :—Amanatto is prepared by boiling well washed Sasage in distilled water with sugar and evaporating it to dryness over a charcoal fire, and 'I'suyu-shigure is also treated in the same manner as Amanatto but it is not evaporating to dryness, and it is eaten together with the syrupy fluids.

IX. HARICOT BEAN (PHASEOLUS VULGARIES). INGEN-MAME.

There are two distinct species of Haricot beans grown in Japan, the one is dwarf, and the other climbing, and each of these species comprises several varieties and subvarieties.

The followings are the specimens here exhibited.

No. 32. Ingen-mame, known as Otafuku.

No. 33. Ingen-mame, » 4 Udzura.

No. 34. Ingen-mame, ,,__ ,, Anego.

No. 35. Ingen-mame, ,, ,, Shiro (white) Ingen.

The above mentioned four varieties of Ingen-mame are the produce of Hokkaido. The following shows the market price of 4 specimens of “ Haricot bean ” or Ingen-mame, the first three being the price in Sapporo, Hokkaidd and the last one being that in Tokio.

Otafuku-ingen. 7.50 Yen per Koku. Udzura-ingen. 4.70 ,, rs * Anego-ingen. 4:00: =, r % Shiro-ingen. 1G30°° .,, ye. a

In some varieties, their fresh unripe pods are eaten as food while in others, the pulse only after ripened is used as food. Besides being used for cooking purposes they are utilized in making various kinds of confectionary.

oe ee

.. he: seed’ is sown from the end of April tothe middle of June and it is fit for harvesting in the months of August and September. The, average. yield of three varieties grown in the vicinity of Sapporo, Hokkaidé, are Otafuka 2.0—2.5 Koku,

Udzura 2.0 Koku and Anego 1.2—1.5. Koku per “Tan, ”?

PRODUCTION OF INGEN- MAME.

(a) Refined Haricot bean flour or “ anes -an’” made of Shiro Ingen-mame: (No. 35). (6) Refined Haricot bean flour or ‘ Sarashia -an ’’ made of Udzura-mame (No. 33). (c) Amanatto or sugar preserved “Haricot ae

Of the above mentioned three specimens, the first two (a) and (6) aré produced and sold by Mr. Nagata Hagemu’ of Hakodate, Hokkaido and the last (c) by Mr. Fujita oa oF ‘Nishino- kubo, Shiba, Tokio.

The uses and method of preparation of ‘‘ Sarashi-an” (a) and (b) made of Ingen-mame or Haricot beans are just the same as those already described under the head of Adzuki. VII (@), . and also those of Amanatto made of “Ingen-mame’’ is, in all respect, the same with Sasage Amanatto VIIT (a).

‘The price of these specimen where they are produced is as follows :— 7

(a) Sarashi-an, of white Ingen-mame 12 Sen per Kin.

(6) Sarashi-an, of Uzura Ingen-mame 12 ,, ,, 5,

(c) Amanatto of Ingen-mame joa eee eee

X. PEAS (GREEN). NO. (36) AWO-YENDO (P/SUM SATIUM),

Peas are one of our ordinary farm crops and is cultivated to more or less extent in every district of Japan. The specimen here exhibited is the produce of Hokkaidd where it is abundantly cultivated and it is noted for its fine quality. Though we have no

sis, elec

accurate statistics of the total amount of the produce at present, yet from the result of investigation made in 1888, it may be estimated to be more than 200,000 Koku.

The price of peas depends much upon the quality. The specimen exhibited costs 4.30 Yen* per Koku in the market of Sapporo, in Hokkaido.

(a4) Preserved Saya-yendo or green pods of peas.

The spcimen of preserved green pods of peas here exhibited is prepared and sold by Mr. Nakagawa Koshichi of Ginza, Tokid, and the price is 16 Yen per 10 dozen Cans.

XJ. BUCK WHEAT.

“Soba” Fagypyrum esculentum, Mench. he two speci- mens and one product, in appeadies are exhibited as in the following :—-

No. 87. Buckwheat. Produce of Togakushi-mura, Kami-

midsuuchi-gun, Nagano prefecture.

No. 88. Buckwheat. Produce of Tokinogawa-mura, Nita-

toshima-gun, Tokio-fu.

PRODUCTION OF BUCK WHEAT.

(a4) Kori Soba (frozen buckwheat cake).—Prepared by Mr. Nakamura Chiyokichi of Kashiwabara-mura, Kami-midzu- uchi-gun, Nagano prefecture.

The two specimens, No. 37 and No. 88, of backwheat erain differ in quality and in the lacality where they are grown. The Japanese are very fond of “Sobakiri” which is made from buckwheat flour. To prepare this diet, the flour is well kneaded, making it into a thick paste by adding a little wheat flour and water ; sometimes mixing at the same time, either some eggs, or finely grated root of Yamanoimo (Dioscorea Japonica, Thumb.), or green Tea flour to add the flavour. The thick paste is now by means of a wooden roller, spread thin on a wooden board

* The rate of price on November, 1892.

ye

and carefully folded to the breadth of about three inches, and cut transversely from one end so as to make the long and thin square threads which are known by the name of “ Sobakiri”’.. ‘To serve this, it is once boiled and eat either hot or cold with soy sauce flavoured with various condiments, or boiled with soy together with fried fish, fowl’s flesh, eggs, and vegatables &c. ‘The “ Kori-soba,” exhibited as the product of buckwheat

flour, is made during severe winter from “ Sobakiri” which is prepared as described above. ‘The boiled ‘‘ Sobakiri ’ is exposed to severe cold and frozen during the night and then well dried by means of fire, the product being spongy like in texture. This Korisoba or frozen buckwheat cake is chiefly produced in the pre- fecture of Nagano where the low temperature is taken advantage of to let the “ Sobakiri”’ freeze, the thermometer standing at the time about 10° C: below zero. ‘I'o serve this, it is thrown into boiling water and after about a minute, or two, cold water is poured in. Then, it is taken out of the vessel and washed twice or thrice with cold water and eaten with soy sauce or other- wise variously flavoured. “ Korisoba”’ can be stored for any length of time without any change in taste and flavour. iy oe value of “‘ Korisoba’’ in the place where it is produced is :-—

One pound packed in a box of Wirt (Paullownia Imperialis)...

35 Sen. ‘Two pound packed in a box of Kiri (Paullownia Imperialis). 65 Sen.

Cultivation :—Buckwheat is sown broadcast or in rows, with ashes and farmyard manure, either at the beginning or middle of March, or at the end of May or at the beginning of August, each maturing at about seventy five days from the time of sowing and consequently it can be raised thrice in a year from the same plot of land, if the district is im the temperate, subtropic or tropic zone. For this purpose, the seed of an early variety known by the name of “ Sando-soba”’ is highly esteemed. It is suited to the light and deep soil of inferior quality, especially to

=- 47 —

the soil of old quarternary loam rich in vegatable mold or newly reclaimed and burnt soil of the same nature. The most noted place for the finest quality is Nagano prefecture, the locality where the specimen, No 37, shown is produced.

The average produce of buckwheat is estimated at about 3+ kilolitres per acre and the total sum for the year 1887 through- out the empire is recorded at 205,535,544 litres.

The local market value of the specimen exhibited during the last six years from 1887 to 1892 per “ Koku” (==184 litres) is as follows :—

Mir cea Nagano (No. 37). Tdkid (No. 38). 1887 4.50 Yen S45 Yen 1888 4.50 Ps oa) Ps 1889 4.50 ry aoe. - 1890 5.00 bs 4:55 3 1891 * 5.00 4.17 ‘ 1892 SAG) 4 4.17 ™

There is also husked grain sold, the price being dearer by about fifty silver Sen, and moreover, it requires 1.66 silver Yen to transport from Nagano to T'dkid per 880 litres including the expense of packing.

Buckwheat contains a good deal of nutriment and supplies a large part of human food in Japan as well as abroad. In the Japanese Empire it is used as “ Sobakiri” or as in cakes by baking. It is alsoa very valuable food for fowls and also culti- vated to a large extent for green manure.

Buckwheat flour has been analysed by the Sanitary Experi- ment Station at Tokio and the following result was as obtained.

Waiter. 12.90 Crude protein. 13.18 Fat. ) 2.72 Non-nitrogenous matter. 68.66 Fibre. 1.16

Ashes. 1.43

sap MER shot

XU. RAPE SEED (BRASSICA CHINENSIS).

NATANI

i)

Rape was formerly cultivated to a great extent but since the introduction of Kerosene Oil, the acreage of its cultivation has been much diminished, yet it is grown in nearly all parts of Japan and forms one of the important farm crops.

No. 39. Rape seed——Medium variety, from Furumiya-mura, Yasuhachi-gun, Gifu prefecture.

No. 40. Rape seed—Variety known as Shikishima from iotei-mura, Takashima-gun, Shiga prefecture.

No. 41. Rape seed—Variety known as Hoki, from Oyachi-mura, Asaake-gun, Miye prefecture.

No. 42. Rape seed—Harly variety, from Kamisashi-mura, Aidzi-gun, Fukushima prefecture.

Besides the above mentioned four varieties of rape seed, there are numerous varieties and subvarieties in cultivation, dif- fering more or less in their qualities and in time of ripening ; but they are all invariably used for expressing oil which is exten- sively consumed both in town and country. According to a return furnished inthe year 1887, the total produce of Rape seed amounted to 1,157,555 Koku.

Rates of price :—The Rape seed is mostly exported from Kobe to foriegn countries, and following table shows the yearly rate of price at Kobe for the period of six years from 1887 to

1892. | Waal First quality Second quality Third quality per koku, per Koku. per Koku. | 1887 5.70 Yen 5.30 Yen 4.80 Yen | | 1888 5.50 ,, 5.20" ,, AGO”; | 1889 7.20 ,, 6.60 ,, 6.00 ,,

1890 7.00. ,, G40)...» G0» 3

pe: Aan

. en First quality Second quality Third quality per Koku. per Koku. per Koku.

Yen. Yen. Yen. 1891 6.20 ,, 5.70 ,, 5.20 ,, 1892 5.50. ,, 5.00 ,, 4,70 ,,

Export :—There is a tendency to increase annually in the export of Japanese rape seed, and its principal destinations are England and Hongkong. Its chief ports of export are Kobe and Nagasaki. The annual quantity and value of rape seed exported in the last ten years ending in 1891 is shown in the following table. .

Yes a Jee 1882 1,900 57.000 1883 559,475 11.571 1884. 6,570,608 141.320 1885 611,628 13.747 1886 11,509 0.408 1887 138,230 3.689

1888 1,444,639 39.895 1889 6,890,557 931.741 1890 783,073 24.950 1891 6,159,337 187.164

Cultivation :—In Japan, there are two kinds of fields on which rape is cultivated. The one is the ordinary upland field or “Hata”? and the other is the rice field or “'Ta’’ which can be well drained and dried when necessary ; the former is mostly em- ployed in the north-eastern provinces of Japan, while the latter is in the south-eastern part.

Time of sowing the seed differs in different districts, but generally speaking it takes place from the middle of September to the middle of October.

In the ordinary upland field or “Hata” the seed is sown at the rate of 1.2 Sho* per acre, on well prepared and manured soil,

* Sho = ¢) To = yy Koku = 148 litres,

ie Nee

in rows of about 2 feet apart and afterward thinned out to a pro- per distance, hand hoed two or three times at due intervals and the crop is obtained in the month of June in the following year.

In the rice field or “ Ta,” the land is ploughed up to ridges of 2-4 feet wide as soon as the rice is harvested, and on these ridges the rape plants previously sown in seed beds is transplanted in the month of November or December, and the crop is ready for harvest in the month of June in the following year. Soon after the harvesting of rape, the land in prepared for sowing either cotton seed or transplanting rice plants which have just grown to the suitable size in the seed beds.

PRODUCTION OF RAPE SEED. RAPE SEED OIL “ NATANE ABURA.”

(a) Common rape seed oil, the produce of Osaka.

(6) Common rape seed oil, the produce of Yokkaichi, Miye prefecture.

(c) Refined rape seed oil or ‘‘ Shirashibori Abura”’ the produce of Osaka.

The above specimens of oil are all extracted from rape seed ; and the specimens (a) and (0) are most commonly sold in our markets. There is no essential difference in quality of these two specimens of oil the only thing is that, they are produced at dif- ferent localities. The specimen (c¢) “ Shirashibori Abura”’ is obtained by refining common rape seed oil and its quality is far superior. All these kinds of raps seed oil are produced at every part of Japan.

According to the result of an investigation made in 1887, the total produce of the oil, in Japan, including ‘ Shirashibori Abura”’ is said to be 257,124 Koku, with an aggregate value of 4,014,942 Yen.

The following table prepared by the 'T6kid Oil Merchant

ae) ee

Association shows the yearly rate of price at the market of Tokio, for the period of six years from 1887 to 1892, per cask of 0.38 Koku or 68 litres.

eee pg rely bah ore 1887 E27 7.80 1888 6.75 7.28 1889 9.96 10.49 1890 8.45 8.88 1891 es 10.48 1892 (in November). 7.42 7.96

Note. The above rates of price have been obtained by averaging the prices on the Ist March and lst September every year. .

The following table given by Mr. Fujita Kinnosuke the Oil Merchant of Tokid, shows the annual rate of the wholesale price of “ Shirashibori Abura”’ or refined raps seed oil for the last ten years ending in 1892, per cask of 0.4 Koku or 72 litres.

Year. Yen. 1887 8.80 1888 9.80 1889 11.70 1890 12.30 1891 10.51 1892 9.60

Both “ Shirashibori Abura” and common rape seed oil are used as food and for mechanical, lighting, and veterinary pur- poses. As food it is exclusively used for making “ Aburage ’— for frying but it is seldom used in first class cooking. In mechanical purpose, it is applied to various machines, wheels etc. as lubricant. As lighting purpose, candles are made of it, besides it is used as lamp oil; though its illumination is far in- ferior to that of kerosene but no risk of fire is apprehended from this oil. For veterinary purpose, owing to the cheapness of

price itis often used in lieu of olive oil; various ointments and also emulsions are prepared from it.

As an article of foreign export, though the oil has not yet become important yet it is largely exported from Kobe to Corea, Hongkong, United States of America, Australia, and Russia.

The quantity and value of the export of the oil for each year from 1883 to 1891 is shown in the following table.

Year. Quantities in Kin. Value in Yen. 1883 131,870 8,299 1884. 105,236 6,583 1885 60,222 3,955 1886 25,136 1,801 1887 23,245 1,442 1888 161,152 10,792 1889 148,567 12,588 1890 ; 19,730 7,934

1891 1,884,832 129,677

XIII. SESAME. (SESAMUM INDICUM). GOMA.

Sesame is grown to a more or less extent, in nearly all parts of Japan as an ordinary farm crop, and especially large quan- tities are produced in the prefectures of Ibaraki, Tochiki, and Chiba. There are three varieties of sesame, commonly cultivated in the Empire, viz. yellow sesame, white sesame and black sesame.

The specimens of sesame exhibited are the following :—

No. 43. Yellow sesame, ‘‘ Kigoma.” No. 44. White sesame, “ Shirogoma.”’ No. 45. Black sesame, ‘ Kurogoma.”’

The above three specimens of sesame are all the produce of Shigura-mura, Shinchi-gun, in the prefecture of Ibaraki.

Of these three varieties, yellow and white sesames are chiefly

—e ——

See

used in Japan for expressing oil, while black sesame is exclusively used for cooking purpose either in the grain or after grinding it into coarse powder, and rarely used for expressing oil, in fact, black sesame yields comparatively less quantity of oil than the other two varieties. All kinds of sesame posses a very fragrant scent, so that, when they are mixed with food either in grains or in powders after being parched, furnish an agreeable relish, they are sometimes used as spice.

The chemical analysis of black sesame performed at the Agri-

cultural University, Tokid, gave the following percentage com- position.

Waiter. 5.85 In water free substance.

Crude protein. 20.80

Fat S246 ..

Crude fibre & N. free ext. 11.88

Ash. 3.63

For the amount of the produce of sesames there is recently no accurate return, but according to the statistical investigation made in 1888 the approximate amount is said to be about 34,000 Koku. |

The yearly rates of the market price of sesames per Koku in T5kid, from 1887 to 1891 are given in the following table.

White Sesame Black Sesame Year. in Yen. in Yen. 1887 6.557 5.3888 1888 6.557 4.544 1889 9.004 6.061 1890 9.756 7.843 1891 8.264 6.897

The above rates of price have been obtained by taking an average of prices at the early part of March and September,

every year. The price of yellow sesame is nearly the same with that of white.

Japanese sesames are not yet largely exported. Some years ago only a trial export was first made, but the amount is still very small.

Cultivation :—The seed is sown in the month of April or May in well prepared and manured land, and in good time after- ward, the land is hand-hoed two or three times as may be neces- sary, especially taking care to keep the land free from weeds. At

_ August or September, when some of the first grown capsules are

found well ripe and about to shell out their seed, the plant is ready for reaping. When the plants are reaped, they are heaped up on straw mats laid on the ground, and kept two or three days covered with other mats; by this process, the leaves of the plants gradually die away and fall off the stems. The stems with the capsules but liberated from leaves are dried on mats carefully pro- tecting them from wind and wet, and the seed is shaken off on mats as frequently as the drying is carried on, until no more seed remains in the capsules.

SESAME OIL.

(a) Oul of yellow sesame (6) Oui of white sesame.

‘The above two specimens of sesame oil are manufactured by Mr. Y. Tamura of Iwatsuki, Minami Saitama-gun in the pre- fecture of Saitama.

Sesame oil is produced in nearly all parts of Japan, but naturally the larger produce is obtained at Chiba, Ibaraki, Tochigi, and Saitama prefectures where the crop is abundantly raised. As to the quality of oil, that produced at Saitama and Tochigi is regarded as the best and that of Ibaraki and Chiba consecutively comes next in order. There is not much difference both in the quality and price between the kinds of yellow and white oil, though the former somewhat surpasses the latter in point of fra- grance. In Japan, the oil is mainly used for preparing food, and it is also used for preparing hair oil, surgical ointment, and

lubricating various machines. As an article of food, it is used for making frying “ Aburage”’ etc. and furnishes a superior taste and flavour than any other common vegetable oil and it is an excellent substitute for olive oil. When applied for lubricating purposes it has better merits than rape seed oil, and when used as hair oil, it not only smells sweet but at the same time it renders the hair easy to comb and gives it a glossy look.

The following table prepared by the T6kid Oil Merchant As- sociation shows the rates of the market price of the oil produced at Iwatsuki in each year from 1887 to 1892.

Superior quality per Koku. Common quality per Koku.

Year. in Yen. in Yen. 1887 9.27 8.80 1888 9.46 8.75 1889 14.30 12.78 | 1890 18.82 12.80 1891 10.50 O57 1892 Gn November). 11.00 10.60

The above rates of price have been obtained by taking an average of prices on Ist of March and September every year.

XIV. YEGOMA (PERILLA OCIMOIDES, L.).

YEGOMA. No. 46. Yegoma, produce of Kamitsuga-gun Tochigi pre- fecture., No. 47. Yegoma, produce of Kita-Aidzu-gun, Fukushima. prefecture.

PRODUCTION OF YEGOMA. (a) Yegoma oil, produce of Kami-tsuga-gun, Tochigi pre- fecture. (6) Yegoma oil, Kita-Aidzu-gun, Fukushima prefecture. Yegoma plants (perilla ocimoides) are widely cultivated for

> Oke

the seed in the manufacture of oil. The most noted place, is ‘Tochigi prefecture the district where the specimen No. 46. is pro- duced, and whence a large amount of the oil is supplied to other prefectures. The total produce of seed throughout the Empire is estimated at 7,200 kilolitres. The local average cost per 180 litres in each of the six years from 1887 to 1892 is as follows:—

Year. Specimen No. 46. Specimen No. 47. 1887 | 4.33 yen. 4.17 yen. 1888 5.10 v 5.00 -

1889 6.25 93 6.25 vx

1890 6.02 s, 5.56 _

fot eae." .,, BOG. 4" hy

1892 | 6.17 5.26 5

The oil prepared from the seed is extensively used for various industries but it is not exported to foreign countries at present.

Cultivation——The seed is sown in a nursery bed in May, at the rate of about 0.9 litre per “‘ Tan” sprinkling urine over the bed, and covering lightly with earth.

‘When the young plants have grown to about fifteen centi- metres high, they are transplanted in rows, and after about a week urine is given, and again, after two or three weeks the field is hand hoed giving at the same time liquid manure consisting of water and urine with the admixture of rice bran or powdered rape cake. After the second manuring, hoeing is done twice until the time of harvesting which usually takes place at the end of September or beginning of October the produce being about 198 litres of seed per Tan.

The two products, (a) and (d), exhibited are respectively pre- pared from the specimen No. 46 and No. 47 differing in no respect in quality but only differ in the locality where they are produced.

One thing to be considered here is that the oils exhibited are

7 oe not of superior quality nor specially prepared, they being the common sort sold in the market. si

The oil of Yegoma is of a drying character. It stands severe cold without freezing and when mixed with other oils like rape seed oil which freezes easily in winter, at the proportion of about 10 per cent., it does not solidify in cold tempratures. The following statistical returns of six years from 1887 to 1892 from the Tdkid .Oil Merchants Association shows its value per cask containing 72 litres.

Value in Yen.

Common. Goods.

Year. Best Goods. 1887 10.00 9.00 1888 9.10 8.10 1889 11.60 10.60 1890 11.10 10.10 1891 13.45 12.45 1892 10.60 9.60 Average. 10.98 9.98

Extracting the oil——Yegoma seed contains about 17 per cent. of oil. The seed is lightly charred at first and put into a large wooden mortar in which it is powdered by beating with a wooden pestle; it is then sieved and steamed for several minutes.

The steamed powder is now wrapped with the cloth, woven with the fibre of palmetto (Chamzerops excelsa, Thunb.), and the oil is pressed out under a wooden frame.

The proportion of oil extracted from the seed is about 17 per cent. by volume. ‘The expressed oil is now filtered through Japanese paper known by the name of Nishinouchi and it is then the common Yegoma oil of trade.

| !

aoe

XV. HAZE FRUIT (RHUS SUCCEDANEA),.

No. 48. Budohaze fruit.

This is a variety of Haze highly esteemed and so-called from the large fruit, which derived the name of Budd meaning grapes and is the produce of Higashi Nogami-mura, Naka-gun, Waka- yama prefecture.

No. 49. Haze fruit, the produce of Higashi Nogami-mutra, Naka-gun, Wakayama prefecture.

XVI. LACQUER FRUIT (RHUS VERNICIFERA),

No. 50. Lacquer fruit, the produce of Nagaye-mura, Minami-Aidzu-gun Fukushima prefecture,

PRODUCTION OF HAZE AND LACQUER FRUIT.

(a) Whitened vegetable wax.—Trade mark 7_ EA (2) : ” ye» oy AD (c) ” ” apna een s?? ” ad AJ (d) ” ” ” ” ” AJ

The three specimens (a), (6), and (c) were refined by Mr. I*ujita Kinosuke, Tori street, Nihonbashi-ku, Tokio city, and the last specimen (d) the common article of local trade.

(e) Candle, painted.

This is chiefly produced in the district of Aidzu in Fukushima prefecture, and the specimens here exhibited are manufactured and sold by Mr. Matsushita Rihei, of Wakamatsu town, in Kita Aidzu-gun.

(f) Toilet soap. (g) Washing soap.

‘The above two specimens of soap are made from vegetable wax by Mr. Suzuki Yasugord, Nishinokubo street, Shiba, Tokio citly.

— 59 —

(h) Waxed paper. ( a ) ” ”

The specimen (h) is prepared from paper made from the fibre of Edgeworthia papyrifera, and the sample (7) is made by waxing the paper prepared from Wickstremia canescens, var. Ganpi, both specimens are manufactured and sold by Mr. Hamada Tomisaburé of Hamachs Nichéme, Nihonbashi-ku, T6ki6 city. .

Haze and lacquer fruit are both important raw materials for extracting vegetable wax, the former being chiefly cultivated in the south-eastern provinces, while the latter is produced mainly in the north-western districts. The lacquer fruit is collected chiefly, as a bye product from the lacquer tree cultivated for lacquer. However, both Haze and lacquer trees were highly esteemed as mere sources of vegatable wax, for animal wax had , never been used up to a late time, and consequently the local government, in the feudal times, took great care of its cultivation and as a result, trees of many hundred years old, are found even at the present day.

There are no exact statistical notes about the annual pro- duce ; yet it is estimated at least as over 45,000,000 kilograms throughout the Empire.

The value of one “ Kamme ” (=:3.75 kilograms) of Haza fruit during the last six years from 1887 to 1892 in the local market is

as follows :— Year. Budo-haze (No. 37). 1887 18.0 Yen. 1888 ie alas 1889 TSA ne, 1890 to oe 1891 if: Spe

1892 Ps ae

ee em

The average value of the last five. years of lacquer fruit is reported at 3 Sen per “Sho” on the local market.

It has never been exported in the form of fruit, but as wax which is to be noticed hereafter.

Cultivation.—The Haze trees flourish in a warm soil free from stagnant water and consequently they are extensively planted on hill sides or on the banks of rivers or ponds facing south; though, they are also grown widely on the plains. Plants are raised in a nursery bed. When they are grown to abouta foot high, after about three or four years from the time of sowing, they, are transplanted, and begin to bear fruit after four or five years from the time of transplantation, but to get the larger produce it requires about fifteen years growth. If there are any plants which do not bear fruit well, they are cut down above the ground and other branches areingrafted. They bear fruit for a long time, some yeilding produce for many hundrred years when they are properly cared for. To plant an acre of land, about 100 or 150 young plants are required, giving from 400 to 600 Inlograms of fruit when they are fifteen years old.

‘The method of cultivating of the lacquer trees is nearly the sane with the Haze tree. They are grown for two purposes, one being only for the sap and the other both for fruit and sap. They are propagated either from seed, or by cuttings from the old root. For the purpose of the sap only, transplantation takes place when the young plants are about three feet high, and after cultivating seven or twelve years, the lacquer is extracted by boxing the tree. ‘This process is called Koroshigaki. After care- fully gathering the laquer, the trees are cut down above the ground and the old stamp soon gives off young and vigorous shoots.

For the fruit and sap, the cultivation is quite the same as for the Haze tree.

Both Haze and lacquer trees are grown with or withovt manure. The kinds of manure in use are farmyard manure, compost, or night soil, which is given around the root in spring and autumn.

eee: ere

WAX.

The refined wax shown, as specimens of the product are the refined vegetable wax prepared either from the Haze or lacquer fruit. The four samples from (a) to (d), are made from Budo-Haze (No. 48) or Haze (No. 49) fruit, the quality de- creasing from (a) to (d) by degrees. Vegetable wax is produced in almost every part of Japan, among the most noted districts are the provinces on the south-west of the Empire, whence a good deal of vegetable wax is exported. The article fit for export is of the quality seen in the specimen (d) and those of good quality as specimen (a) and (b) are not yet exported.

By the statistical returns of 1887, it is estimated at 10,995,334 kilograms.

Value.—The average value for the five years from 1887 to’! 1891 per sixty kilograms of whitened wax in Tokio market is reported as follows :—

TY) @ xa | © ha (c) BB eR (@) & 1887 16,580 Yen. 15,920 Yen. 15,764 Yen. 14,953 Yen. | 1888 | 16,754 .,, iGAGi« s 15,920 ,, 15,238 1889 | 15,025 ,, 14,688 4 14,467 13,559 1890 | 14,286 ,, Traian! 5: 13,833 4: 12,698, : 1891 | 13,169: ,, 12,598 ,, 12,403,

Vegetable wax is chiefly employed for the manufacture of wax matches, waxed paper, soap, and candles, and also for giving polish to cotten cloths, and dolls or models as well as for lubricat- ing machinery. In Japan, the fine quality as sample («) is chiefly used for making pomatum and that of the lower quality for candle making. For the above purposes, it is largely con- sumed in Hamburg, Paris, and Londen. In China, Japanese vegitable wax is used for solidifying yellow Wax.

Export of vegetable wax.—The annual export is estimated at about 2,400,000 lbs, & of which is exported from Kobe. ‘The

en: eee

following list shows the quantities exported and the value for the five years from 1887 to 1891 :—

Year. | Quantities. Values.

1887 * 2,196,580 Ibs. 326,445 Yen. — 1888 BGO FAL ..,, S8E98S" * 1889 2,599,694 350,641, 1890 2,048,838 __,, | 266,848 __,, 1891 2,673,057 __,, 316,835 _,,

The chief places of imports are Hongkong, United States of America, France, Germany, and England standing in order as to quantities.

Though Hongkong occupies the first place in quantity, it is not actually consumed there, but it is re-exported to various ports. The principal destinations for export and the quantities and value of the export for the last three years from 1889 to 1891

_ are shown in the followieg table:—

4 1889 1890 destina- tions. | Quantities) Value |Quantities} Value. lb. Yen. Ib. Yen. Austratiea. Y,9SS 02,695 6,858 Belgium . 31,363 4,431 160 20 China. ..... 36,692 5,625 28,943 3,252

France ... 161,566 21,958 220,746 28,820

443,057 60,853 283,577 39,014

7,827 1,10€ 249,799 34,715] 206,051 25,892 4,078 581 21,608 2,926 1,547 200 25,353 3,149 1,576 3,065

Germany. England .

134,225 17,595 64,908 8,396

Various 8.

Extracting wax :—Both the flesh and seed of the fruit contain wax, but mainly in the former. The fruit is bruised in wooden mortars separating the seed from the flesh by sieving which is then steamed, pressed while hot and the expressed juice is poured

into a wooden mold and left to cool. This is known as the first pressed raw wax. The seed of the fruit is reduced to powder in a stone mill, seived, steamed, and mixed with the cake of the flesh part, which has beenexpressed once, and together pressed as before. The product thus obtained is named second pressed raw wax.

To refine the raw wax, it is transmitted into a metal vessel with a small quantity of water and liquefied by the addition of heat. When the raw wax is entirely melted a solution of potash is added, stirred thorqughly, and then transferred into a wooden tank provided with a stop-cock from which it is allowed to fall into a wooden tub partially filled with cold water.

The melted wax, in contact with the cold water in the tub, is soon coagulated and floats on the surface. The floated masses are carefully scooped out by a net of fine mesh and then exposed to sunlight during about ten days sprinkling water from time to time over the wax and thus, the wax is whitened to a certain degree as seen in the sample (d) of this product.

Painted candles or Yerdsoku.—The specimen (¢) exhibited is a product of vegetable wax prepared in Aidzu, Fukushima prefecture from the lacquer fruit (Sample No. 50). However it belongs to art more than to practical use ; yet, it is noted for its beauty.

For the manufacture of painted candles it requires a good deals of hand work especially in drawing the pictures on them. Consequently they are not cheap. They are commonly used as ornaments in Buddhist temples and are burnt at religious festivals. They are well fitted for use in religious ceremonies where candles of animal wax are not allowed, the form .and picture being made according to the wishes of consumers. Painted candles, manufactured of refined vegetable wax, are noted for the brightness of flame and the unchangeableness of the colour ot '' the pictures. |

Value.—They vary much but the price in 1892 on the local market was as follows :—

tom: Gl se

Large candles, good quality. 0.80 Yen. ” Pe common ,, 0,80: ., Small _,, good = 0.20 _,, 3 ss common ,, 0.12

99

Soap.—The soap manufacture in Japan is a new industry, which is carried on according to the method abroad where the raw material for this industry is of animal origin; but the Japanese Empire, being rich in cheap, vegetable wax it is substituted for animal fat. The toilet and washing soap (fand g), exhibited as specimens are prepared of refined vegetable wax, and are very economical in comparison with soap made of tallow or lard.

Value.—The price wholesale in Tdkid is as follows :— Toilet soap. 60 Sen per dozen. Washing ,, Bigs ae oe

Mr. Suzuki Yasugord, the manufactures of the sek are able to supply 500 dozen of each during a week.

Export.—The chief ports of import are China, Hongkong, Corea, and India. The following table shows the export (includ- ing soap of animal matter) of five years :—

‘Toilet-Soap.

Meats. (uantities lb. | Value Yen. Washing-Somp. 1887 2,605,287 36,684. 4,884 Yen. 1888 2,611,605 35,580 4,651 rj 1889 1,546,452 23,244 8,346 . 1890 1,319,348 22,379 12,592 % 1891 1,284,117 30,026- Lb FBS a

The export duty on soap is 48.23 Sen per 100 Ibs.

Waxed Paper.—The specimens (2) and (?) are made by smearing the vegetable wax (a) exhibited upon Japanese paper. It-is largely used for wrapping soap, cut tobacco, &c. Japanese paper, as already known, is quite soft, but very tough, and the waxed paper has the same properties which facilitate the

ee aan

use of it beyond the wax paper from abroad. The market price of the two specimens in TOdkid is as follows :— , Waxed paper (/) 2.25 Yen per 480 sheets. i oe) 3.50 ye gee a:

XVII. HEMP (CANNABIS SATIVA), ASA.

Hemp is cultivated to more or less extent in nearly all provinces of Japan, extending from Kitshia in the south-west to Hokkaidd in the north-east. With regard to the fineness of quality and also its strength and durability when manufactured into rope, cordage, twine, canvas, and various cloths etc., the Japanese hemp has no rival in the world but its price being rather high a very little is exported to foreign countries, and on the contrary, recently, hemp raw and manufactured are extensively imported into Japan from China and Philipine Islands, where the price according to its inferior quality is much lower compared with Japanese hemp. Chinese hemp is used in Japan for making kite strings and various rope used for binding cargoes etc., while hawsers and other rope used in merchant vessels, and twine are manufactured with Philipine hemp. However, great inducements both in the cultivation and manufacture of hemp are now given, and there is every reason to expect a time in future, when Japanese hemp of su- perior quality will be at a much cheaper rate than at present, so as to meet both native and foreign demands.

The following specimens of Japanese hemp are exhibited.

No. 51. Okaji Asa, produce of Kiyosu-mura, Kami-tsuga-

gun in Tochigi prefecture.

No. 52. Hikiji Asa, produce of Higashi-Oashi-mura, Kami-

tsuga-gun in Tochigi prefecture.

en Ee es

No. 58. Itazoku Asa, produce of Itako-mura, Kamitsuga- gun in Tochigi prefecture.

No. 54. Kokiso, produce of Mikawa-mura, 'Fakamiya-gun in Hiroshima prefecture.

No. 55. Kokiso, produce of Ichiyama-mura, Ochi-gun in Shimane prefecture.

The following table shows the produce of hemp fibre in the

years 1887 and 1888.

Years. Quantity in Kwamme. LSov. .* 2,396,856 1888 3,016,172

The rate of price varies greatly according to the quality, the highest reaches to 86 or 37 Yen per 100 Kin while the lowest goes down to 11 or 12 Yen.

The following tables show the latest cost of the five kinds of hemp mentioned above, at the place where they are produced and

also the average cost of same throughout Japan and that of

Tokid, for the period of four years, 1887 to 1891.

Kind of Hemp. Ist Quality per 2nd Quality per Common Quality 10 Kwamme in 10 Kwamme in per10 Kawmme in.

Yen. Yen. Yen.

(a) Okaji Asa. 23.333 20.000 16.666

(6) Hikiji Asa. 15.000 13.333 11.000

(c) Itazoku Asa. 13.333 12.000 10.500

(d) Kokiso, Hiroshima. (Average). 17.000 —

(e) Kokiso, Shimane. # 9.000 —

Average price through-|Average price in Tdkid Year. out Japan market per 100 Kin in Yen. per 100 Kin in Yen.

1887 20.450 17.650

1888 19.520 17.480 1889 20.990 16.280 1890 19.480 20.000

Lit) a | oe 19.192

Snir

Cultivation :—The soil best suited for hemp, is said to be well drained rich, sandy loam. The method of growing hemp differs more or less according to climate and. charac- ter of soil, but, generally speaking, the land manured with a heavy dressing of farmyard manure is ploughed up in the month of November, and in March of following year the soil is well pulverized to a fine tilth. In the end of March or the beginning of April the seed is sown in drills of 1 “ Sun” deep and 7 “Sun” apart, at the rate of 5 to6 Sho per “ Tan,” so as to drop about 3 seed in | “ Sun” in the drills, and top dressed with mixed manures composed of about 24‘ Kwamme”’ of fish guano, 40 “ Kwamme ” of wood ashes and 80 “ Kwamme’”’ of ordure, and then thinnly covered with soil. The sorts of manures given, of course, differ greatly in different localities. About ten days after germination which usually takes place in a week after sowing, the seedlings which have grown to the height of } to 4 “Shaku,” are thinned out and afterward the land is hand-hoed and weeded several times at due intervals.

Hemp is ready for harvesting at about 120 days after sowing, about 20th of July. In harvesting, the plants are pulled out, and leaves and roots are cut off with a sickle, and the stems are sorted into long, medium and short kinds according to their length, and bound in bundles of + “ Shaku ” in diameter. These bundles are steamed for a few minutes in a steaming bath specially constructed, and dried in a sunny situation for three days, when they are fit for keeping to be manipulated accord- ing to the condition of weather if favourable or unfavourable. If good settled weather is anticipated, three bundles of the stems above mentioned are made into one bundle, exposed to the sun turning up side down once a day for about three days; then dipped into water and exposed again to the sun for a number of days, until they are completely dried, and they are kept in a dry place for future work.

For preparing the best quality of hemp fibres, the

2a AH cots

drying process takes thirty days and for 2nd and 3rd qualities, respectively fifteen and twenty five days are required.

For separating hemp fibres from the stalk, the bundles treated as above mentioned are immersed in water and moderately fermented by heaping them upon a thick bed of straw or straw-mats in a barn specially built for the purpose. The number of hours depend much upon the temperature at that time ; in short, the fermentation requires great skill.

When the stalks are fermented to a proper degree, the fibres are separated by hand and immersed in water, and the outer skin is scraped off also by hand with tools specially constructed, and dried in well ventilated places by hanging the fibres on bamboo, without exposing to the sun.

The produce of hemp fibres varies greatly according to the quality ; the average yield of (No. 51) Okaji, (No. 52) Hikiji and (No. 58) Itazoku is about 12.5 “ Kwamme,” per Tan while that of (No. 54) Hiroshima Kokiso and Shimane Kokiso is, respec- tively, 17.5 and 22.0 “ Kwamme.”

PRODUCTION OF JAPANESE HEMP.

(a) Navy Canvas (No. 1.)

(db) _ 3 (No. 2.)

{ ¢1) a re (No. 3.)

(d) zs Zz (No. 4.)

(e) Fe 7A (No. 5.)

(Ff) 3 9 (No. 6.)

(g) Hemp duck. (No. 7.)

(h) Hemp thread (No. 16) (dry spinning). (2 ) ” ” (No. 32) 5, ” (7) ee eee (k) re “3 (No. 23) (wet spinning). (2) ee si (No. 45) ,, és (7) e e (No. 70) ,, 5

— 69 —

(n) Hemp thread (No. 4).

(0) mn 3) £ eer 8):

(p) Specimens of hemp ropes (No. 1—No 20). (q) Hemp thread for fishing nets.

(7) : mee LAE ja

( s ) ” 9 ” ” ”

(t) ” 99 9 ” _

(w) Zs ne .

(v ) Hemp thread for angling.

(w) , is % “ $4

(2) Hemp cloth, “ Nara-zarashi” Ist quality.

(y) = » ‘“Nara-zarashi”’ 2nd quality. (z) bs » “Omi-zarashi. ”

(aa) ng ». ‘ Omai-zarashi. ”

(ab) 7 », for mosquito net.

Ce ee eee

(ad) 33 ee oe 3 i

The varieties of Canvas (a) to (/) are all manufactured with Japanese hemp, No. 52 Hikiy or No. 53 Itazoku, and on account of their strength and quality they are chiefly supplied to the navy and army. ‘They are used in the navy for making various sails, hammocks, bags for clothes and provisions, etc., and in the army for making tents and other things required for night camps. Besides these mentioned above, Omi Hemp Yarn Spinning Co. produces two other inferior kinds of canvas generally known under the name of “Merchant Navy Canvas” and “ Navy Canvas” but both of them being almost alike in quality with those made in America and Europe are not exhibited.

The stability, tensity and weight of the above six varieties of canvas manufactured at Omi Hemp Yarn Spinning Co. are shown in the following table :—

K

she, i os

Number Lineal Lineal Lateral Lateral we ny par of Stability Tensity Stability Tensity |) 96 cards. Canvas. Kilogram. | Milimetre. | Kilogram. | Milimetre. oe eaten: : ilogram. No. 1 124 80 195 30 18 No. 2 114 Far | 167 29 16 No. 3 102 74. 144 28 15 No. 4 93 71 126 QT 13 No. 5 86 68 oe sik 26 12 No. 6 act 65 100 27 Bi

Note :—The figures given in above table are the results of experiments made with a small piece of the canvas—380 milimetres in width and 300 milimetres in length, so that their intrinsic stability is far more than given in the table and their real tensity is much shorter. : 7

The specimen No. 7 a thick kind of canvas, made of the same material as those above mentioned, is also the produce of the said company and it is chiefly used for the working dress of seamen in the navy, and for beds, working dress of engineering corps, medicine bags, etc. in the Army. The thickness of the cloth may be made as required by any one who orders it. The stablility* of this canvas is 140 kilograms in lateral and 130 kilograms in lineal. lts tensity is 60 milimetres in lateral and 20 milimetres in lineal. The weight of one bolt of 28 inches wide by 36 yards long is 9.5 lolograms.

The following table shows the market price of above men- tioned seven varieties of hemp cloth manufactured at Omi Hemp Yarn Spinning Co. in the year 1892.

Sie dele haticies. Width and Length Price per bolt of a bolt. in Yen. Navy Canvas (No. 1) 2 ft. x 36 yards. 12.50 bP 29 (No. 2) 9 x 29 12.00 “4 Cito: 3) ye , 11.50

* The figurs here given are the result of experiment, made on a cloth of 55 milimetres wide by 300 milimetres long.

i. Hs.

Wilke of tue Maielde. Width and Length Price per bolt

of a bolt. in Yen.

Navy Canvas (No. 4) 2 ft. x 36 yards. 11.00 = » GNOiB) ery 10.50

93 ye UNO.) fae 10.00

Hempen duck (No. 7) 21 ft. x 40 yards. 8.80

Yarn (h) is used for weaving the stuff for soldiers’ dress. Yarns (7) and (j ) are employed for manufacturing navy canvas. Thread (7) is composed of 2 yarns twisted together and is used for making fishing nets. Thread (0) is composed of 5 yarns and used for sewing canvas, leather etc. These five kinds of yarns are all made of Japanese hemp, No. 52 Hikiji and No. 53 Itazoku. Yarn (k) is also made of No. 52 Hikiji and used for weaving mosquito nets and other hemp stuff. (7) and (m) are both made of No. 51 Okaji and applied for making “ Omi-zarashi” or “ Katabira ” cloth.

The following table shows the rate of price of above men- tioned eight varieties of yarn which are produced by the Shimo- tsuke Hemp Yarn Spinning Co.

Kind of Yarn. Per 100 lbs. in Yen.

(i) Yarn (No. 16) dry spinning.

Coy ,, “ENG: BH B. \ 91.20 (Gj) 4» (No. 6% + a: 22..90 (k) ,, (No. 23) wet spinning. 29.21 C2) ° =," ° GNor 45) as ; 49.82 nee BL UNo 28) is ; 92.20 (7) 'Thread (No. 4). 28.50 Oy eg AEN es Se 34.00

The rate of price of various kinds of yarns manufactured by Shimotsuke Hemp Yarn Spinning Co. is given, in the following table.

Numbers of Yarn. Price per 100 lbs. in Yen. No. 5. 21.80 No. 10. 24.60 No. 15. 27.80

wan Mrs

Numbers of Yarn. Price per 100 lbs. in Yen. No. 20. 24.90 No. 25. Skiso No. 380. 36.35 - No. 33. 39.50 No. 35. 40.94 No. 40. 44.02 No. 45. 49.82 No. 50. 56.23 No. 55. 62.70 No. 60. 64.50 No. 65. 77.52 No. 70. 92.20

Note:—Though the said company produces different staples of yarn from No. 1 to No. 80, all are not always manufactured, but only those which are in demand in the markets. Thg price in above tables refer to the year 1892 and only those yarns which secure now-a-days the largest demand in the markets are mentioned.

Specimens of hemp rope (p) which comprise 20 different sorts are manufactured by Tokio Seikd Kwaisha or Tokio Rope Manufacturing Co. These 20 kinds of hemp rope may be divided into two classes, viz. Running and Standing rigging. Generally three strand ropes are used for running rigging, No. 2, No. 8, No. 5, No. 7 and No. 10 to No. 14 belong to this class. The standing rigging are usually of four strand ropes such as No. 1,No. 4,and No.8. No.6 is composed of three lines of three strand rope laid up left handed and used for mooring ropes of vessels etc. No. 9 laid up left handed and on account of easy handling being much softer than right handed rope is used for gear of guns etc.. No. 15 is twisted in the same manner as No. 6 and used for sea sounding line. No. 16 is used for various purposes but chiefly for fitting standing rigging of vessels. No. 17 is composed of three lines of two strands twisted together and mostly

\

used for log lines. No. 18 to No. 20 are all small lines and used for serving large ropes to prevent chafing and many other purposes.

Of these specimens of hemp rope, the smaller ones are manufactured: with hemp Okaji (No. 51) or Hikyi (No. 52), while the larger ones are made of Itazoku (No. 53).

Besides those varieties of rope above mentioned, the Tdkid Seikd Kwaisha also manufactures different sorts of rope with Manilla hemp used for mining, civil engineering, and fisheries. The following table shows the price of above twenty sorts of

hemp rope. cee ites of R Circumf’ence Bet: ae umber. Qualities of Rope. at ate elders g. in Yen. 1 4 strands, white 152 18.25 2 3 strands, pale 140 17.25 3 3 strands, white 127 18.25 4 4 strands, pale 114 17.25 5 3 strands, white 102 18.50 6 9 strands, pale | 98 19.25 - 7 3 strands, white 76 18.50 8 4 strands, white 64 18.50 9 3 strands, left h’ded, p’e. 51 17.75 10 3 strands, white 38 18.75 ll 3 strands, pale 29 18.00 12 3 strands, white 25 19.00 13 3 strands, pale 25 18.00 14 3 strands, white 20 21.00 15 9 strands, white 20) 22.00 16 9 thread, pale 20 19.75 7 . 6 thread, white 15 19.50 18 - 3 yarn, pale 12 19.25 19 2 yarn, white 12 19.20 20 2 yarn, pale 10 19.00

The Hemp thread (q) is used for making several kinds of fishing net such as gilt net, casting net etc. (7) and (s) are also used for netting purposes, especially for eel net and the former is

a yee

applied for making a net of fine meshes while the latter for larger nettings, and these two kinds of thread are largely used in Japan. The uses for (¢) and (wv) are almost the same as those for (7) and (s). (v) and (w) are used for common hand fishing lines. Of these seven specimens of hemp thread, (q), (v), and (w) are manufactured with Okaji (No. 51) (r) and (s) with Hikiji (No. 52) and (¢) and (w) with Itazoku.

The prices of netting and fishing lines in Tokid, in 1892 are as follows :—

Kind of Thread. Price pe POTD:

in Yen. (q) 1.50 (r) 0.40 (s) 0.30 (t) 0.40 (u) 0.30 (v) 1.80 ¢ (w) 1.70

Hemp cloth called Nara-Zarashi (z) Ist and (y) 2nd quality are both used for summer clothes ; Omi-Zarashi (z) for making under clothes for summer and (aa) for summer clothes, wrapping cloth or Furoshiki, &c. (ad), (ac) and (ad) are used for making mosquito nets. All of these hemp clothes are manufactured either with Okaji (No. 51) or Hikiyi (No. 52).

XVIII. MAO FIBRE (BOEHMERIA NIVEA),

No. 56. Mao.—lst quality, produce of Nishi-[wokawa- mura, Nishi-Murayama-gun, Yamagata pre- fecture.

No. 57. Mao.—2nd ‘quality, produce of Nishi-[wokawa- mura, Nishi-Murayama-gun, Yamagata pre- fecture.

a

No. 58. Mao. Produce of Chatan-magiré, Nakagami, Oki- nawa prefecture.

XIX. BANANA FIBRE (MUSA BASJOO).

No. 59. Banana fibre. Produce of Nakagusu-magiré, Nakagami, Okinawa prefecture.

PRODUCTION OF MAO AND BANANA.

(a) Yechigo chijimi (Mao cloth). (6) Okinawa jydfu ( ,, ,, ?). (c) Bashofu (Broad banana cloth).

The fibre of the Mao excels that of hemp by its flexibility, fineness and high lustre. ‘The finest quality is consumed in weaving costly cloth which is highly esteemed by the Japanese for summer dresses, and that of the low quality is used for mak- ing fishing net, angling line &c. The Mao fibre ig more or less produced throughout the Empire but the chief prefectures for its production are Yamagata, Fukushima, Niigata, Nara, and Okinawa.

According to the return made in the year 1887 and 1888 the total produce of Mao fibre was :—

Quantities.

932,426 Kalograms.

899,284 3 1887 2,422,200 e 1888 505,515 4

Value.—The following list shows the value per 150 kilo- grams in Nishimurayama-gun, Yamagata prefecture during five years, 1888-1892 :—

oe Aas,

Years. | Value of Superior Goods.|Value of Medium Goods. |

1888 95,39 Yen. 70.00 Yen. 1889 OLFL 3, CE264- 1890 84.90 __,, 6E.a000.4 1891 SOi50" s 7a na ee 1892 POU? ~ 55 Bp.O0" : 4,

Cultivation and preparing the Mao fibre from the plant :— The following brief note is based on the method practised in Fukushima and Yamagata prefectures. Boehmeria nivea is a perennial plant and thrives best in hot climates, but fibre of finest quality seems to be raised in colder districts than in warmer places provided that the cultivation, manuring &c. being well organized, which at least, is the fact in Japan, the produce of Okinawa prefecture in the tropic, and Nara prefecture in subtropic . regions being bulky but of inferior quality, while in the northern prefectures in subtemperate region yield smaller quantities but of finer quality. In the northern prefectures it is usually harvested once and very seldom twice but in the southern pre- fectures it can be cut thrice ina year.

Soil fit for the plant is deep gravel loam sloping to the south or on hill sides fully exposed to the sun or warm places with some shelter from strong wind. Such soil gives a fine and strong fibre. If the land is flat and soil clayey, the fibre is weak and rough in quality though the quantity produced is heavy. It is planted once in every six or seven years and even endures and pays well for fifteen or more years if it is carefully treated.

The way of propagation is quite the same with that of the hop plant, that is, it is propagated either by sowing the seed in a nursery bed or by cuttings from the old root ; but the common and usual method is the latter. Land to be planted should be deeply plowed and well pulverized. Now long ditches 90 ¢.m. deep and 60 c.m. wide are dug in parallel rows and filled

ig: : ee

up with farm yard manure equally mixed with finely pulverized earth, and then raised into ridges flat on the top the face being about 40 c.m. wide. At the end of March or beginning of April, young shoots which spring out from the old stubbles are cut off with sharp knives and made into cuttings of about 15 c.m. long. These cuttings are inserted on the prepared ridges at the dis- tance of about 10 c.m., leaving about 3 or 4 ¢.m. of end of the cut- tings uncovered with earth. After they are planted water should be sprinkled if the weather is too dry. Weeding is done three or four times during a year. In the first and second year, the plants should never be cut but left to wither and decay, and a top dressing of farm yard manure and compost given. In autumn of the second year the plants are covered, by scattering over them straw or thin branches of trees over which liquid manure is sprinkled after snow has once fallen. arly in the spring of the third year, weeding is performed and at about the beginning of June, the young shoots will have grown to the height of about ten centimetres. At this time, the straw or branch of trees covering them in the previous year, is folked together and dried and burnt. The burning is repeated every year in order to destroy the young shoots because the shoots which come up first will usually yield very small quantity of fibre of inferior quality and moreover the ashes produced by burning will act as manure for after growth.

Thus in the third year, the plant will grow luxuriantly,. thickly covering the land and give the first-heavy praduce, manure is given twice, once in June after the burning and next in autumn after the harvest, the quantity and sort of manures being in general as follows :—

Night soil 5.4 Hectolitres per Tan. Farm yard manure 135 Falograms,. 4, -:s»

Harvesting :—In the sonthern prefectures harvesting takes place thrice in a year, each respectively at the end of May or begining of June, end of June or beginning of July and end of

eos. fear

July or beginning of August. In the northern prefectures it is harvested only once at the end of August or beginning of Sep- tember, produce ranging between 56-68 kilograms of fibre per tan when highly cultivated and 15-20 kilograms in ordinary case.

The plants are cut just above the ground, the leaves stripped, the stems sorted and steeped in water before the outer bark is dried. After steeping about ten hours, the stems are taken out and the bark is at once stripped. These raw fibres are made into small bundles and again steeped in water for about two or three hours. The soaked raw fibre is now taken out from the water, and the exterior coarse bark is carefully scrubbed off by means of a dull edged knife. The scrubbed fibres are now dried in the shade hanging them one by one, on poles or ropes. When they are almost dried, they are arranged on the roof of the house exposed to the sun and dew for about a week, during which time the fibre becomes snow white and gets a beautiful lustre.

The Banana plants are only grown in Okinawa prefecture for the purpose of trade though they are widely distributed in the districts in the temperate zone where they are planted for ornamenting gardens only, accordingly, the annual produce of the fibre is not so great. The fibre is white in colour and coarse in feeling. It is woven into cloth known by the name of “ Bashofu ”’ which is highly esteemed for under shirts for summer as it is lighter by about = to ¢ of the weight of hemp and flax, and for not sticking to the skin when perspiring.

It is highly esteemed as a substitute for wall paper.

Products annexed :—Yechigo chijimi (a) and Okinawa jyofu (4) are used for summer dresses of the higher class of Japanese. Bashofu (c) is not used for cloth but for ornamental bordering of “ Kakemono,’ and in place of wall paper &. The value of this product in the year 1892 is as follows :—

Yechigo chijimi. 8.50 Yen per Tan. Okinawa jyofu. 260-3 Bashofu. d by are

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XX. PAPAR MULBERRY BARK SROUSSONETIA PAPYRIFERA).

KOZO.

No. 60. Raw bark.

No. 61. Bleached bark.

The above two specimens are the produce of T'subodami- mura, Mugi-gun, Gifu prefecture.

No. 62. Pulp made of paper mulberry.

XXI. MITSUMATA BARK (EDGEWORTHIA PAPYRIFERA).

No. 63. Raw bark.

No. 64. Bleached bark.

The above two specimens are produced in Mutsuai-mura, Minami-koma-gun, Yamanashi prefecture.

No. 65. Pulp made of Mitsumata.

XX. GANPI BARK (W/CKSTREMIA CANESCENS).

No. 66. Raw bark.

No. 67. Bleached bark.

The above two specimens are produced in Irokawa-mura, Higashi-muro-gun, Wakayama prefecture.

No. 68. Pulp made of Ganpi.

PRODUCTION OF PAPER MULBERRY, MITSUMATA, AND GANPI FIBRE.

In addition to the above, the products of their fibres are shown. They are:— —

(a) etter paper and envelopes (4h No. 18).

(b) Ganpi paper (Ah No. 27).

(c) Sukikomi paper (Ah No. 49).

(d) Ink Oydshi (paper for pen writing. 4h No. 54).

(e) Yakuseishi (for writing and printing. 4h No. 55).

et) ee

(f) Paper mulberry paper (4h No. 70). (g) Gaikoshi (4h No. 75). The above seven specimens are manufactured by Yedogawa- Seishi-gaisha, Tokio, (kh) Dzugashi (drawing paper No. 4). (7) Tengujyd (No. 7). (7) ‘Tormokogami (No. 10). The above three specimens are produced by Mr. Hattori ‘Gensaburoé, Tdkis. (k) Wrapping paper, bleached. (2) Wrapping paper, unbleached. (m) Mitsumata pulp (in form of thick sheet).

The above three specimens are prepared by Fuji Seiski-gai- sha, Tokio.

(2) Wall paper No, 1 (0) sie) is pn (p) , " only Clley igh gg » 4 (7) Ar pee (s) aes + oe (t) a3 y Se ths

The above seven wall papers shown are made by Niphon- Kabegami-kaisha, Tokio.

The fibres of the Paper mulberry, Mitsumata, and Ganpi are the main raw material for paper making, the last being valued especially for producing the smooth, fine, and high lustred paper. However, Japanese paper is usually made of two or more raw materials and is very seldom prepared from a single material. Moreover, the fibres of Ganpi and Mitsumata are not strong enough singly, yet they are extensively used with other coarse raw materials in order to give the tenderness, smoothness, and lustre to paper of low quality.

The following table shows the yeild of the raw bark of paper

——— OO — ee eee

eg om

mulberry, Mitsumata, and Ganpi during the seven years since 1878 :—

Total Produce in Kilograms.

Ss Ne ee daca ea gg a nC eine em er

Paper Mulberry.| Mitsumata. Ganpi.

1878 13,899,414 1,486,395 24,211

1879 20,109,571 — —

1880 18,568,482 — —

1881 23,254,173 — —

1882 16,874,041 2,659,805 6,820

1883 18,380,289 3,538,372 30,148

1888 24,180,132 2,873,109 33,741

The local value of paper mulberry and Mitsumata bark both raw and refined, during the last five years is represented in the following table :— .

Mitsumata P: Mulb : 3 ee | Value aig ee Gita Pref. bie ee Ee Years. Raw bark. Refined bark. Raw bark. Refined bark. 100 Kin (=60 | 100 Kin (=60 || 100 Kin (=60 | 100 Kin (—60 | Kilograms). Kilograms). Kilograms). Kilograms). 1888 | 8.50 Yen. | 17.50 Yen.| 3.78 Yen. | 8.00 Yen. 1889 9.00 ,, 18:00", CM 4 GEO 1890 850 .; PESO .,, 2.66: us, 6.40 ,, 1891 G00 4; 14:00» ;, et a 6.08 ,, 1892 | 5.70 , 1340 ,, | 186 ,, 4.80 ,,

For the value of Ganpi bark there is no certain record for many years, and, therefore, the latest local price in Higashi- Muro- gun, Wakayama prefecture, is given :—

Value of refined Ganpi, per 100 Kin. .

First quality 8.00 Yen Medium ,, 6.40 ,,

Inferior _,, §.60- 4,

*

a

The following brief notes give a sketch regarding the cultivation and method of preparing the bark of paper mulberry, Mitsumata, and Ganpi.

PAPER MULBERRY.

The topographical features fit for the plant is a sloping place facing south-east, so as to receive the full light of the sun and protected from high wind, The suitable soil is gravel loam, or, vegitable mould or yellow'loam with some gravel. The propaga- tion is done either by planting divisions of old roots, layerings, cuttings, or seeds; but the most common method is the first mentioned. This is performed in March, digging off young shoots from the old stubble, which is well manured once in the previous winter and again early in the spring, and the land is hand hoed at the same time. The young shoots with some rootlets are cut to the length of about one foot and planted in rows of about 24 ft. wide, at an interval of about 3 inches, leaving the top about 2 inches above the ground, manured with some liquid manure, and covered with straw to prevent burning by the sun. And when the buds come out at the beginning of June the covering of straw is taken off and watering is repeated several times according to need. Weak branches which come out in abundance are taken off leaving at last only one vigorous shoot. The young plants are carefully dug out after the leaves have fallen and planted tem- porarily in some place till the time for transplanting.

There is no particular preparation to be done .on the land where they are to be planted besides digging holes to receive the young plants which are usually transplanted at any time from the end of November to the beginning of January, or beginning of February to the end of March.

At the time of transplantating, the holes previously dug are partly filled with farm yard manure or with some oil cake, covered slightly with earth, over which the seed plants are set one by one, the remaining open part of the holes is filled up with earth

noe. ee

lightly trodden in round the plants. The seed plants required for an acre vary very much; but usually range between 1,500-4,500.

Manures used after transplanting are commonly farm yard manure, grasses, tree-leaves, night soil, dried fish, &c. and they are given around the plants in spring. Weeding should be done many times, especially, in the first year and weak shoots prunned from time to time.

The yield from one acre varies according to the time of transplanting but the average of five years is- eatimated at 300-600 kilograms of raw bark. As the plants are cut, they are steamed and the bark is stripped off before cooling, and dried by hanging on bamboo frames under the roof. The dried bark is now steeped in water and when softened rubbed violently in order to remove the exterior coarse and woody part which is again cleaned off by means of a small knife then well dried, and is now ready for market.

MITSUMATA.

Soil fit for the Mitsumata plant is nearly same as that for the paper mulberry plant; but the topographical conditions suitable shows quite a contrary result, the paper mulberry flourishing in exposed situations while the Mitsumata succeeds in shaded places but free from stagnant water, and consequently, the best situation for the Mitsumata culture is the slope of mountains or hill sides, the soil gravel loam, belonging to the geological formation of paleozoic or mesozoic.

It can be propagated either by seed, layering, or by cuttings ; but the most extensive and practical method is raising plants from the seed. The seed is sown between the rows of barley or wheat or any other places where they are not exposed to sunlight. When the land is poor in nature some liquid 1 manure is given to the rows before the seed is sown.

In March of the next year, the young plants are dug out and transplanted at the rate of 5,000 per Tan on hilly place or

i

6,000 per Tan on plain land. In planting out it is considered that a close plantation is rather better than an open one. — Ploughing should be done two or three times during a year, manuring at the same time either with Chochin-cake (byeproduct of rice spirit brewery), oil cake, or rice bran, or sometimes with ereen manure.

They yield the first produce in the second year and after- ward, in every other year. It is harvested during the time, from November to March of the next spring, the yield commonly ranging at about 300 kilograms per acre, though there are some cases which gave over 1,000 kilograms of raw bark. The process of bleaching is quite the same with that of the paper mulberry bark.

GANPI.

This plant is very rarely cultivated, mostly the bark being gathered from that of a wild growth. Soil fit for the plants is clay of red or yellow colour in an exposed situation, such as a moun- tain or hillside facing south. Seed is sown at the end of March or beginning of April and covered slightly with earth. After they are germinated, weeding should be performed, manuring with some liquid manure and drawing the earth around the plant. In the dry summer of the first year, litters from horse stables or cows are spread around the plant and watering is repeated as re- quired. In the succeeding years, hoeing and weeding are done during the summer, weeds being collected around the plant and let to decay there.

Harvesting time varies, according to various circumstances, from the third to the seventh year from the time of sowing. It is harvested by pulling out instead of cutting and then, new shoots come up from the old roots left in the ground and more- over seed dropped germinates naturally and they do not want to be transplanted again. The produce from one acre of land is estimated at about 500 or at most 700 kilograms of the raw

a epee a3

bark. The bark is at once stripped on the farm ; for if the stems become dry, the fibres are difficult to get and scraping the coarse outer bark, should be done whilst the stems contain some moisture. In performing the latter operation, the raw bark is steeped in water and scraped carefully with a knife and then, wash- ed thoroughly with water to free it from the adhering matters and dried perfectly well by hanging on bamboo poles. The use and value of their products :—The products of the above three fibres exhibited are as follows :— . (a) Letter paper and envelopes, @ 1 “ Yen” per case, each containing 100 sets. (b) Ganpi paper, for tracing, @ 3 “ Yen” per ream. (ce) Sukikomi paper, a substitute for napkins @ 80 “Sen” per 100 sheets. (d) Inki Oyéshi, for account-books &c., @ 47.5 “Sen” per 100 sheets. (e) Yakuseishi, for printing books, letter paper, &c., @ 19.2 “Sen” per 48 sheets. (f) Paper mulberry paper, for printing purposes, @ 33.6 “Sen” per 48 sheets. (g) Gaikoshi, for bills or printing books, @ 2.35 “ Yen” per ream. (h) Dzugashi, for drawings, photograph, or lithographic purposes, @ 1.62 “Yen” per 50 sheets. (72) Tengujyo for papering window glass used instead of ground glass, @ 0.81 “ Yen” per 50 sheets. (j) Torinoko paper for picture printing, @ 22.50 “ Yen” per 500 sheets. (k) Wrapping paper, whitened, @ 22 “Sen” per lb. Ct) » »unwhitened, @ 20‘ Sen” ,, ,, (m) ‘Wall paper, No.1,@ 8. Yen per roll (36 x 8 Shaku), (2) “i in NEG IAM REDD ee ont, ats (0) a ia NOE caeeae rae 7a ob, > (p) as Se. oO eS ee a z

”

sh See

(qg) Wall paper, No. 5. @ 6.00 Yen per roll (86 x 8 Shaku).

¢ > ae ie OOOO ice age yg 9

(s) = th bye? Mercer cn. |° ae a

The above specimens from (m) to (s) are prepared for papering walls &c. for which purpose they are noted for their elegance and beauty as well as their durablility.

Export :—Japanese papers are known abroad for their great flexibleness and strength, which qualities are not excelled by any papers of other nations, and owing to their superiority the ex- portation is increasing year by year. The statistical export returns for the three years, since 1889, are as follows :—

For 1889. JSST EI 2 M2 Le hn FON al he aay, |

— Wall Paper. Ganpi. “Miscellan’us. Value in Yen. Value in Yen. Value in Yen. | England... ... Ut. “Gee TBs. 17,404 (jae4 United States A. 12,6382, 4,019 10,797 Hongkong ... ... — — 19,933 Stel ihc 6,795 — — Branee 00. es. — 14,422 — 027s rr 2,201 54,945 Other ports... ... 1,524 1,030 7,806 cco: i ee T1128 39,076 100,815 For 1890. England 2... *...1:- $9,082 11,548 14,700 United States A. 15,503 ° 12,604 10,588 Hongkong ... 1,944 — ’ 18,588 Canada & B’sh ay 970 — — Anstratia. © 3,053 ad a: France . owt Micke — 5,218 —- Cia h . Tada ot ees — 1,547 64,326 COR a ta, i, — ——- 3,094 Various ports.. ... 1,109 3,361 8,608 Total ....'.. 101,661 34,276 114,904

fs)? gear

For 1891. England .. Re ae 51,142 16,645 12,257 United States A... 14,631 15,329 15,514 Hongkong ... 3,828 — 14,209 Canada & B’sh A... 3,043 con —

1 et ralai <r. 7 ne 1,168 ao — FE AREO ol Beak i: — 14,962 = 00 ee — 3,005 58,037 COVE dak. fe Hates — —— 4,322 Various ports me. 1,116 1,998 8,470

etal ako inc: 74,928 51,939 112,809

XXII. SNAKE GUORD (LUFFA PETOLA). HECHIMA.

No. 69. Snake guord.

The snake guord is cultivated to a more or less extent in nearly every part of Japan. There are two distinct varieties of “Hechima” or Liuffa Petola in common cultivation ; one of which is long and slender in form and exclusively used as an article of food, and the other is long and plump from which the fibres of commerce are obtained.

The specimens of snake guord fibres, here exhibited are the production of the districts of Minami Katsushika-gun in the province of Musashi.

Uses :—The fibre is used for various purposes, for example, such as the heart of hats, the sole of socks or “ Tabi,” for stuffing saddles, and in the place of sponge for washing, etc. .

The market price of the snake guord fibres at Yokohama, in each year from 1888 to 1892 is shown in the following table.

vent. an

Length over | Length over

Year. eee ce i 1.18 Shaku 0.9 Shaku under} eo Oda. lander].25Shaku} 1.1 Shaku.

Sen. Sen. Sen.

1888 2.0 1.2 0.6

1889 2.0 ES 0.6

1890 2.8 1.7 1.0

1891 2.0 1.2 0.6

1892 2.7 1.8 0.8

The fibre is mostly exported from Yokohama, and some from the ports of Kobe and Nagasaki; and the principal destina- tions of exportation are London, Havre, Hamburg, San Fransisco, New York, Shanghai and Hongkong.

The following table shows the quantity and value of snake guord fibre exported from Yokohama to foreign countries in each year from 1887 to 1891.

fee) ae

1887 1,320,929 10,831 1888 1,392,535 8,393 1889 735,220 10,512 1890 1,192,687 16,541 1891 793,980 10,018

Cultivation :—The seed is sown in a seed bed in the month of March, and when the young plants bear four or five leaves they are transplanted in well cultivated fields—distance between. the plants being about 1.2 Shaku, in rows of 2.8 Shaku apart— furnished with horizontal net work of bamboo or poles at the height of 4 or 5 Shaku from the ground, to which the vines of the plants twine up and spread all over, and thereby the fruit hanging down on yines get a proper shape. A suitable number of fruit for one plant to grow is from 4 to 5, and the average produce per acre is 24,000 in number. The gathering of the fruit generally speaking, takes place at the end of September.

wel es

XXIV. RUSH (JUNCUS COMMUNIS). BINGO-I. No. 70. Rush “ Bingo-i,” produce of Okayama prefecture.

No. 71. Rush “ Ringo-i,” produce of Fukuoka prefecture.

XXV. RUSH (CYPERUS UNTIANS). SHICHITO-I.

No. 72. Rush “Shichitd-i” produce of Oita prefecture.

Bingo-i and Shichitd-i are both among the most important articles of our household as ‘‘ Tatami’ and “ Mushiro”’ (mats) which are indispensable to be laid down on the floors of all classes of Japanese houses, are woven of one or other of these rushes. The mats or ‘“ T'atami-omote’’ made of “ Bingo- i” being handsome are mostly used by the higher classes while those made of ‘‘Shichitd-i”” being somewhat rough in quality are only used by the lower class of people and also for wrapping cargoes etc. Pith of ‘“ Bingo-i” is extensively used for lamp wick.

Recently various kinds of fancy mats are made of two of these kinds of rushes and largely exported to foreign countries. The total value of the export of mats during the year (1891) amounted to 650,000 Yen and still there is every prospect of increasing this trade in future.

“ Bingo-i”’ is chiefly produced at Okayama and Hiroshima prefectures, and “ Shichito-i” at Oita. We are unable to give the amount of their produce, as no statistics was ever made but considering the fact that there is so large a demand for various kinds of mats both at home and abroad, shows that the amount produced is by no means small. }

Cultivation of Bingo-i:—The soil best suited for growing Bingo-i is of a clayey character containing a small proportion

I te

of gravel and resting upon a rather hard subsoil. The plants sprung out from the stubble cut in the previous summer, are rooted out and dipped in a dilute urine for 24 hours, and then divided into bundles of about ten such shoots which are transplanted in well prepared and manured land in the same manner ‘as rice plants are transplanted in the paddy field. The distance from one bundle of the plants transplanted to another is about 4 Sun that is to say, a bundle of ten plants occupies 4 Sun square of ground. ‘The time of transplanting usually takes place in the month of October or November but in the warmer districts it may be as late as the beginning of January. After the transplantation, the land is constantly watered as in rice fields and ordures and well rotten farm yard manures are applied several times at due intervals, especially, taking care to keep the land free from weeds.

In the middle of July, when fine settled weather is anti- cipated the rushes are harvested by reaping them with a sharp sickle, and they are immediately immersed in muddy water specially prepared in a small pond, by stirring in white clay, and then dried by spreading on grass land. ‘The object of dipping the rushes into turbid water is to facilitate the drying by the effect of the adhering clay, and at the same time to protect *Bingo-1” from other noxious dusts. The most important point for harvesting Bingo-i is to pay great attention to the condition of the weather and in that time, for it is necessary in obtaining a superior quality, to dry the reaped rushes as quickly as possible, not exceeding more than 2 days, otherwise they depreciate greatly in quality and value.

The average yield of “ Bingo-i” is about 250 Kwamme per Tan.

Cultivation of Shichits-i:—This rush may be cultivated both in upland or ‘ Hata” and rice field or “Ta.” If it is grown in upland, soil of a moist nature is preferable, while in paddy field, too much superfluous water is undesirable. |

Be ee

Shichitd-i is propagated from roots, and for this purpose, the bundles of three or four plants separated from the mother stubbles are transplanted in well cultivated and manured nursery ground, in rows of 5 Sun or 6 inches apart at a distance of same length between the bundles. The plants raised in 20 “Tsubo” of such nursery ground are sufficient for Peeee eS ina “Tan” of the field.

For transplanting ‘“ Shichito-i” in the =e field or “Ta,” the land is deeply cultivated soon after the harvesting of rape or wheat crops, and well pulverized and manuered with rape cake or “ Shodchu-kasu,” which quantity depends greatly upon the character of soil, and then the land is irrigated. Two or three root-plants together are transplanted in the rows of 5 Sun apart at a distance of 3 Sun between the plants. Ten days after the transplantation the water is withheld and the land is dried to a certain degree, and weeds are eradicated cleanly, and again the land is watered. These processes of drying, weeding, and watering the land are repeated two or three times during the summer months, and the second manuring is also caipeks. in

the month of July.

| Shichitd-i is ready for harvesting at 80 to 100 days sta transplantation, in fact, the reaping of the plants takes place from the end of August to the middle of September. For harvesting the rushes the weather must be very fine. When the rushes are repeated, they are torn lengthwise into two parts with special tools and dried on sandy ground or grass land.

The average produce per “Tan” is 120 to 250 Kwamme.

PRODUCTION OF BINGO-I AND SHICHITO-I. The following are the specimens of mats made of “ Bingo- i” and “ Shichito-i.” . oe Kinkwanyen, manufactured at a Sans (0) 2) 99 ? ”»

os eee

(c) Ist quality, Aya-mushiro, manufactured at Bittit. (d) 2nd ” ”

(e) Damask, Aya-mushiro, ¥ 1%” (f) Common Aya-mushiro, 3 »

(g) 1st. quality, Somewake-mushiro, ,, 5, Bingo. (hk) Common Somewake-mushiro, _,, aoe

(7) Damask Hana-mushiro, 4 99

(7) Common Hana-mushiro, a oD

(k) ‘9 Re 9 1” 9

(2) Wikaiori Hana-mushiro, nt ,, Bungo. (m) Damask Hana-mushiro, ‘3 ee

(x) Common Hana-mushiro, 99 er

(0) mM 3 9 ”

(p) Seidaka Hana-mushiro, > ”

(g) Ordinary Hana-mushiro (best quality), ,, Chikugo. (7) ” ” ae he ee

Of above 18 specimens* of mats, (a) and (b) are woven with the best quality of Bingo-i (No. 70), those from (ce) to (4) with fair quality of Bingo-i, (7) to (p) with “ Shichitd-i’’ and (g) and (r) with “ Bingo” of (No. 71).

The prices of above mentioned 18 varieties of mats at Kobe

during the year 1892 are shown in the following table.

Specimens. Per Roll of 40 yards by 1 Yard Wide. in Yen. (a) 1st quality, Aya-mushiro, Okayama. 20.00 ae y ce ye 25.00 (c) Ist quality, Aya-mushiro, Bittiu. 13.50 (d) 2nd quality, Aya-mushiro, _,, 12.50 (e) Damask Aya-mushiro, y, 12.00 (f) Common Aya-mushiro, 9.50 (g) 1st quality Somewake Hana-mushiro, Bingo. 8.20 (hk) Common Somewake Hana-mushiro, 5 5.80 (¢) Damask Hana-mushiro, m 6.80

* These specimens of mats were callected by Messrs. Shimidzu & Co., the export marchant at Kobe.

aan aa

(j) Common Hana-mushiro, Bingo. 5.20 (k) Ff 3) i vs 5.20 (2) Kikaiori Hana-mushiro, ; re 9.50 (m) Damask Hana-mushiro, a; 7.00 (n) Common Hana-mushiro, a. 5.380 (0) " - Ke 3 . 9.30 (p) Seidaka Hana-mushiro, P 4.20 (q) Ast class, ordinary Hanamushiro, Chikugo. 6.50 ere rr a ‘ 6.50

The largest importer of these mats is United States of Rrnaics, and England, Austria and Germany follow one after another. ‘The following table shows the state of foreign tradet in mats from 1887 to 1891.

‘Decedaon 1887. 1838. 1339. r 1890. 1891. Value in | Valuein | Valuein | Valuein | Value in Exported. Yen. Yen. Yen. Yen. Yen.

ery Aug cae aad 98,915) 128,351) 116,595) 290,565} 595,936 England... 3,462} 12,175) 14,898) 18,216) 19,767 Hongkong... — — — 2,828} 11,816

ELEN 8 eect yh 555 6,585 7,356! — — Australia... 216 1,686 7,893} 20,835 7,516 Germany ... 80 602 6,936 5,610 5,635 Space. 127 1,173) 3,801 2,269 3,908 Other countries.. 2,941 2,653 4,901 7,218; 11,540 Total... ...| 36,296} 148,224) 166,883) 347,541] 656,123

XXVI. TOBACCO (NICOTIANA TABACUM VAR. MACROPHYLLUMM).

(TABAKO.

Tobacco leaves here exhibited are nine in numbers, and their names and localities where they are produced are as follows :— No. 73. Hatano, produce of Hatano-mura, Osumi-gun, Kanagawa prefecture. —

+ No export duty is imposed in Japan on this article.

ses Odes

No. 74. Tate, produce of Kataoka-mura, Kataoka-gun, Gumma prefecture.

No. 75. Shinden, produce of Higashiyama-shinden, Otori- eun, Osaka-fu.

No. 76. Mihara, produce of Sunami-mura, Toyoda-gun, Hiroshima prefecture.

No. 77. Ohazama, produce of Kawame-mura, Hiyenuki- gun, Iwate prefecture.

No. 78.- Ohazama (unstreched leaves known as Shibariha), produce of Kawame-mura, Hiyenuki-gun, Iwate prefecture.

No. 79. Oyamada, produce of Oyamada-mura, Nasu-gun, Tochigi prefecture.

No. 80. Aso, produce of Kusagaya- mura, Aso-gun, Kuma- moto prefecture.

No. 81. Kokubu, produce of Kokubu-mura, aes Kagoshima prefecture. |

Tobacco leaves of good quality fit for Japanese taste, are extensively produced in various districts; but those required at present for exportation are the leaves (No. 73—No. 80) here exhfbited. No. 81, Kokubu is highly esteemed by Japanese for its pleasant taste and fragrant odour, so that it always occupies the first place in the market price. It has not been exported at present; yet, it is added in order to show the quality of the tobacco, much valued in Japan.° We have still a great area of land suited for tobacco cultivation and consequently we are able to supply a larger quantity of leaves of any sort, if the demand increased from abroad.

The tobacco is produced in every prefecture throughout the Empire; but those prefectures which produce over 300,000 Kwamme (= 1,125,000 kilograms) are four ; viz., Okayama, Fuku- shima, Hiroshima, and Tokushima, and there are also eight prefect- ures which produce over 200,000 Kwamme (=750,000 kilograms).

The following figures show the total produce in four years :—

—= 95 —.

Years. Quantities in Kilograms. 1883 21,124,669 1884 . 22,299,791 1885 — 1886 = 1887 22,756,583 1888 28,852,103

Value:—The following list gives the market value per 100 Ibs. of good quality during the five years from 1888 to 1892 which is reported by the tabacco merchant Mr. Sajihei Tanaka :—

int "| 1888 | 1889 | 1890 | 1801 | 1802 Kind. | 7

Hatano... ...\12.50Yen|11.50Yen/11.00 Yen|12.50Yen|15.00 Yen eee, LODO OOM: 4.9.00... HO6O-s, MR SOts Shinden... «.../10.00 ,,. | 9.50 ,, | 8.50 ,, | 9.50 ,,, {13.00 ,, Wiaheta..., 110,00.; 1:9.50°5 (8.505, |9.50>,, 13.00 ,, Oyamada ...| 9.50 ,, | 8.50 ,, | 7.70 ,, | 9.00 ,, BY.600

Remarks :—The trade in Shinden and Mihara tobacco is usually carried on in Osaka or Kobe, Aso in Nagasaki, and all others in Yokohama. The value of Ohazama is usually the same with Oyamada. Aso is less by one Yen. Kokubu which is not exported at present, is valued at 40 Yen in the Tokio market.

Export :—Tobacco has been exported for a long time, chiefly in the unprepared form and the quantities exported were much greater than the present years, the local value of them ranging over 200,000 Yen in the years 1872, 1873, 1874, 1877, 1880, 1881, and 1884 and specially in the year 1885 when it amount- ed to more than 380,000 Yen. The quantities, value, and ports of export during the last five years are shown in the subjoined tabular statement :—

— 96 —

To Great Britain. To China. To France, To Various Ports. Total.

VAG ec oe ae or heel ears ay rs eee ay Ges SENET Bl EER CR iad s

Q’ntities | Value | Q’ntities} Value |Q’ntities) Value, /Q’ntities| Value |Q’ntities| Value

Ib. in Yen. lb. in Yen. lb. in Yen. Ib. in Yen. lb. in Yen. 1887 | 786,037] 65,389] 10,823 674 ay A 52,332 4,344] 849,192] 74,407 1888 | 674,392) 75,824] 78,645} 4,968 1,769 231 414 45! 755,150) 81,068 1889 |1,937,342] 187,587] 17,041 988] 2,910 257| 2,495 318]1,959,788| 189,150 1890 |1,249,816] 117,439] 26,934] 2,209 sy in 6,166 521/1,282,916] 120,169 {1891 [1,010,043] 87,121 oes wee nt ie 9,380 1,054|1,019,423 88,175

Export duty.—0.2411 Yen per 100 Ibs.

Cultivation :—It may differ widely, when treated in detail, in different prefectures and consequently here it is briefly describ- ed. Soil fit for the plant are loam or gravel loam of yellowish color. The nursery bed should be made in a warm place plowing and pulverizing finely at the end of December, mixing night soil or rape cake with the earth thoroughly. Seed is sown at the beginning of February, trampled upon by the feet, and covered thinly with straw. When the seed is germinated the covering of straw is taken off and sprinkling from time to time, with the water preserved after bathing. The young plants require about one hundred days to grow to about 5 or 6 inches high, when they are ready to be transplanted. The field is now to be pre- pared, digging holes in rows, putting the manure into them, slightly covering with earth, and over which the plants are trans- planted at the rate of 16,000 to 20,000 per acre. About two weeks after transplantation, powdered rape cake or fish manure is given, weeding and moulding being performed at the same time. Picking insects is the most troublesome work from the first to the last and never should be neglected. It is usually done every other day and early in the morning while the dew is on the leaves. Just before the plants blossom, they are topped leaving the required number of leaves and from that time suckering is performed according to necessity. The leaves begin to mature about sixty or seventy days from the time of transplantation, the under most leaves presenting a light yellowish color. In some

es fee

prefectures the leaves are usually harvested four times as they ripen, naming them Doba, Nakaha, Honpa, and ‘l’empa respect- ively. The gathered leaves are stooked a few hours in order to make them a little flexible by losing some of the water which they contain. Then they are hung under the roof of the house (by ropes of rice straw), or in the house, or in the drying room specially prepared, for the purpose.

Tn other prefectures, they are left until all leaves are matured, after cutting the two or four undermost leaves called Doba, and harvested at once by cutting the stem above the ground. The cut stems with leaves are hung and dried in the same way as in the case of the other process.

The drying process requires about forty or fifty days. When the leaf stalks became brittle and the color turned to the required degree, the leaves are moistened by sprinkling water upon them to prevent breaking and then stretched carefully by hand, sorted into Doba, Nakaha, Honpa, and 'Tempa when separately harvest- ed, or into two kinds according to the quality when harvested at once with the stem.

They are made into small bundles, by tying about ten or fifteen leaves together at the stalk, packed, and ready for market.

XXVIII. SHIITAKE. (LEPIOTA SHIITAKE).

Shiitake is produced in almost all parts of Japan but most abundantly obtained in the prefectures of Shidzuoka, Kagoshima, Oita, Miyasaki and Wakayama.

China also produces this article but owing to its inferior quality they import our prodnce in great quantity.

There are three kinds of Shiitake, viz. spring crop or “ Haruko,’ autumn crop or ‘ Akiko,” and winter crop or “Kanko,’” and according to the manner of drying, they are known in commerce by two names, one is called “ Kiboshi”’ and the other ‘ Yakiko.”

SAUBR. 2

The former is the best and only obtained when fine weather continues for a long time, and after maturing of dries itself on the trees where it has grown, on account of the dryness of air, without using artificial means, or it is taken off from the trees and dried by the sun, while the latter is obtained by taking it raw and drying by artificial heat and is the one which is most commonly met in the market.

The specimens of Shiitake exhibited are as follows :—

No. 82. Shiitake (Kiboshi) of first class quality. No. 83. Shiitake = 2nd class quality. No. 84. Shiitake * common quality. No. 85. Shiitake (Yakiko), 2nd class quality.

The above three specimens of Kiboshi are the produce of Tsuchigoye-mura, Kimizawa-gun, in the prefecture of Shidzuoka.

The average chemical composition of Shiitake is shown in the following table, (the analyses performed at Agricultural University).

Water 13.80 | In 100 parts of pure ash.

In 100 parts of dry substance. Potash 55.54 Crude protein 16.45 | Soda fobs Fat 2.59 | Lime 1.72 Crude fibre 15.77 | Magnesia 6.17 N. free extract 61.55 | Ferric oxide 1.26 Ash 3.65 | Phosphoric acid 19.18 Sulphuric acid. 4.38 Total nitrogen 2.63 | Silica 2.68 Chlorine 1.74

The average market price of Shiitake in Yokohama for the last six years is shown in the following table.

— 99 —

Hi Kiboshi per Picul. _ _Yakiko per Picul. (cD i | ta SER ere ae tee eS we oe ee Pee On See Oe Pes ee ee RL daly = Es Pt Vist Q'lity2nd Q’ity|3rd Q’lity| Ist Q'lity_2na Q ity 3rd Q’litv

§ Yen. Yen. Yen. Yen. Yen. Yen. 1887 75.00 35.00 25.00 30.00 27.00: 24.00 1888 55.00 30.00 2.6.00 30.00 23.00); 20.00 1889 60.00 32.00 24.00 33.00 2.6.00 23.00 1890 60.00 38.00 33.00 42.00 37.00 30.00 189] 65.00 43.00 33.00 46.00 39.00 25.00 1892 1,00) 49.00 33.00 59.00 45.00 33.00

This article has long been exported to foreign countries having, year after year, a gradual increase both in quantity and value.. It is most largely exported to China and the export to other countries is but insignificant. The following tables show the yearly state of this trade* from 1887 to 1891.

Destination || Quantity of Shiitake exported, in Kin. of Export. iss7 | Isss | 1889 | 1890 Hongkong ... —s — — 996,741}1,009,317 NN a ee 1 ,394,954!1,826,681)1,530,609} 701,559} 495,661 U.S. America 96,811) 23,661; 27,910) 32,620} 35,317 Other Cts. *... 837 1,025 ea 5,115 8,952 POCAL oo ces [1,422,602 1,851,367/1,562,454) 1,736,035] 1,548,887 Destination | Value of Shiitake exported, in Yen. of Export. 1887 | 1888 | 1889 | 1s90 | 1891 Hongkong ... = a aa 332,569 CORB css 2 433,247} 509,069) 460,155} 235,304 U.S. America 9,332 6,584 8,355} 10,191 Other Cts. ... 219 OG 1,153 1,696 pss) ee 442,799) 515,930) 469,663) 579,760

* Export duty is levied on this article in Japan at the rate of 1.60 Yen per Picul or 100 Kin.

>

— 100 —

N. P. The figures in columns of 1887 and 1888 include besides €hiitake, some other kinds of dried fungi, but they are only very little in quantity and value, not exceeding one-tenth of those of Shiitake.

Shiitake grows in several trees belonging to the natural order Cupuliferes such as Quercus cuspidata, Q. dentata, Q. serrata, Q. Acuta, etc. The method of growing Shiitake on such trees is as follows :—The trees of about 20 years old are cut down at the approach of winter and after the lapse of 20 or 80 days according to the condition of the drying of the wood, are sawn off into logs of 4 or 5 feet long, and to each of these logs incisions are made with a hatchet, at intervals of about 6 inches, and then they are piled regularly upon a frame furnished at a height of about one foot above the ground under the trees.

The position of the ground selected for piling the logs should be the slopes of a forest facing to the south-east or south-west.

After keeping the logs as above described for two years, they are dipped in water for 24Shours in the middle of November, and again laid one upon another for about four days and if it is a cold district the heap is covered with straw or mats, and then the logs rest upside down against poles fixed horizontally to the trees at a height of about 4 feet, in a well ventilated and sunny situation under the trees, when Shiitake begins to issue and after 20 or 30 days of its growth, it is ready for harvesting.

XXVIII. MENTHOL CRYSTAL AND PEPPERMINT OIL. HAKKA-NO AND HAKKA-YU. Pepper mint or Mentha Arvensis was cultivated from a very remote age in Japan in the north-eastern part of Japan. The most famous districts for its large production are in the prefecture of Yamagata where there is an extensive tract of land suited for the cultivation of this plant; and nearly all

menthol crystal and peppermint oil exported to foreign count- ries is supplied from there.

— lol —

The following specimens of menthol crystal and peppermint oil exhibited are all the produce of Yamagata prefecture. No. 86.* Menthol crystal, refined. No. 87. Menthol crystal, common. No. 88. Peppermint oil, refined. No. 89. Peppermint oil, common.

Although there is no accurate return of the amount produced it may be roughly estimated to be over 70,000 Kin including both menthol crystal and oil.

The annual market prices of menthol crystal and oil in Yokohama during the years 1887 to 1891 are shown in the following table:—-

Menthol Crystal per || Peppermint Oil per ae Kin. | kan. ear. | . Common. | Refined. || Common. | Refined. Yen. Wer. 3) Yen. Yen. 1887 2.70 3.35. || 1.70 a) 1888 2.65 Boke, ail" 1.60 2.10 1889 | 2.50 ee Ln 1.60 2.10 1890 2.00 2.50 | 1.60 2.10 1891 2.00 2.50 | 1.50 2.00

The Quantity and value of the export** in each year from 1887 to 1891 are shown in the following table :—

Menthol Crystal. Peppermint Oil. Year. oe — — Quantity in| Value in ||Quantity in| Value in Kin. Yen. Kin. Yen. 1887 16,931 49,659 || 28.079 39,655 1888 27,219 71,430 || 29,862 42,883 1889 18,221 30,754 || 386,894 46,310 1890 13,910 17,656 31,982 33,102 1891 22,369 25,618 ‘86,423 76,528

* These four kinds are sold by Mr. Nagaoka, at Yokohama. ** No custom duty is imposed on this article.

eo SO

They are most largely exported to England, and United States of America, Hongkong, Germany and France following in this order in quantity and value. As regards to the quality of menthol crystal exported to foreign countries No. 87 takes up nine-tenths of the total quantity and the remaining one-tenth is supplied by No. 86 which is exclusively exported to China.

Uses :—Besides being used extensively for various medical purposes, they are used as ingredients for making some kinds of confectionary and also for making tooth powder, a few drops of the oil or a few crystals of the menthol dropped on water is used for rinsing the mouth. It is also applied for counteracting nauseous smells in privies etc.

Cultivation :—For growing peppermint which is a peren- nial plant belonging to the natural order Labiatae, the land is well prepared in the month of October, and the roots separated from the stubble are cut to the length of about 3 Sun and planted in well prepared soil manured with rice bran, rape cake, sake- kasu, etc. in rows of 2 Shaku apart and distant about 1.5 Shaku between the plants. In the next spring a dilute ordure is given when the plants grow vigorously.

The first cutting of the plant is done in the middle of July, and the second in the middle of September, and sometimes, but rarely, a third cutting is made in some districts.

The plant reaped is dried under a shed without exposing to the sun and carefully kept for future distilling.

The best time for distillmg is said to be the middle of January. ;

The average produce of dried leaves per “'Tan” is 300 to 400 Kwamme, and one Kwamme of dried leaves yield about 8 Momme of “ Hakka.”

BORE | yee

XXIX. CHILLI (CASP/UM LONGUM). TOGARASHI.

’

Chilli or “ Tdgarashi”’ is cultivated to a more or less ex- tent, in nearly all provinces of Japan.

The fresh unripe fruit and leaves of certain varieties are eaten by cooking them with soy, sugar, “ Katsuwobushi,’’* etc., but generally speaking, they are either preserved in salt or made into powder after drying, and are used as spices.

When the dried fruit is placed between or inside of any thing valuable kept in boxes it protects them from insects.

The specimens of Chilli or Tdgarashi here exhibited are © as follows :—

No. 90. Chilli, var. known as 'Takano-tsume ToOgarashi.

We Si» CHT: - |, rs ,, Yatsufusa ‘Togarashi.

No. 92. Chilli,

The above mentioned three varieties are the produce of Fukakusa-mura, Kai-gun, Kidto-fu.

The variety, heretofore, exported to foreign countries is principally Takano-tsume; the following shows the annual quantity and value of the export from 1890-1892.

if i ,, Naga Todgarashi.

Year. Quantity in Ian. Value in Yen. | Pe ee cea ec |

1890 180,000 6,500 |

1891 260,000 6,400

1892 80,000 3,500

The principal destinations of the export are Germany, England and India. The Average market price of Chilli in Yokohama in the Year 1890-1892 in as follows:— 1890 3.78 Yen per 100 Kin. 1891 2.67 1892 4.34

o>. 9 9 29

me 33 33 +B]

— 104 —

Cultivation : — The seed is sown in seed beds and transplanted in well cultivated ground in the beginning of May at the rate of 8 or 10 young plants per “ Tsubo ” of land, and when the season is dry the land is manured with liquid manure so as to keep the soil not too dry. The time of harvesting commences from the’ . beginning of September and lasts until the beginning of Novem- ber. The product of fruit much depends upon the variety ; the variety like Takano-tsum2 yields about 18 Koku per Tan.

XXX. GINGER (Z/NG/BER OFFICINALE). | SHOGA.

| Ginger or the dried rhizoma of the Zingiber Officinale is known in commerce under two different names called “ Shyokis ” and “ Kankid”’ according to the different methods applied in

preparation. The following specimens of dried ginger are exhibited. | No. 93. Shyokis, from Nakagami-gun in Shidzuoka pre-

| fecture.

| é a ia ; ; ae

| No. 94. Shyokio, from Wita-Adachi-gun in Saitama pre- fecture.

No. 95. Shyokis, from Wita-Adachi-gun in Saitama pre-.

fecture.

No. 96. Kankis, from Nakagami-gun in Shidzuoka_pre-

fecture.

No. 97. Kankio, from WKita-Adachi-gun in Saitama pref

fecture.

Ginger is cultivated throughout the Empire, but the chie- sources of supply for exporting it, either in the raw state or as i dried ginger are the prefectures of Shidzuoka and Saitama.

i} Cultivation:—In the beginning of May, the roots or rhizoma of ginger, hitherto carefully stored in under ground cellars are taken out in the beginning of May, and trans-

— 105 —

planted between rows of growing barley or wheat. ‘The distance of rows of the cereals sown in Japan being generally about 2.1 Shaku or about 13 inches apart, the roots of ginger are planted at a distance of from 1 to 1.2 Shaku in the rows and manured with composts, of rape seed cakes, fish manures, etc.

The shoots of the plant grow rapidly after the harvest of the cereal crops which is usually preformed in the beginning of June, and the Ginger roots are fit to be gathered in the middle of November. :

The average produce of an acre is estimated to be 13,780 Ibs. of raw ginger or 1,655 lbs. of dried ginger or “ Shyokio ” in the districts of Shidzuoka prefecture.

Preparation :— For preparing the dried ginger or Shyokio in commerce, the rhizoma are washed, the epidermis scraped off and then cut into three slices, spread thinly on straw mats where lime is sprinkled thoroughly covering them with it, in order to insure a quick and proper drying, and then exposed to the sun, for from 20 to 80 days until the required dryness is attained. Shyokid is also prepared by drying with lime without cutting into slices. 'The process of preparing Kankio is for the most part, the same with that of Shyokio above described, and the only difference of the treatment being the former is steamed before covering the rhizoma with lime.

Uses :— Ginger is extensively used as spice both in the fresh and dry states. It is largely appropriated for medical purposes. The rhizoma when procured fresh are pickled in vinegar or Mumedzu—an acid juice got in salting plums—and form a popular adjunct to various dishes. The rhizoma washed, scraped, cut into thin slices and preserved in sugar or syrup, form a very delicious preserve. They also form many kinds of very agreeable sweet meat and are used to some extent for flavouring certain kinds of beverages. .

The average market price of dried ginger at Yokohama in each year from 1887 to 1891 is shown in the following table :—

=) 808s +

Shyokio, from|Shyoki0, trom|i\ankio,

from|iAianki6, from

Year. Saitama-Ken | Shidzuoka-K. | Saitama-Ken |Shidznoka-K’n Per Picul. Per -Picul.* Per Picul. Per Picul. Yen. Yen. Yen. 1887 3.60 3.00 3.10 1888 3.70 3.00 3.10 1889 3.80 3.00 3.20 1890 4.00 3.30 3.50 1891 9.00 4.30 5.00

The following table shows the quantity and value of dried ginger, principally Shyokis, exported in each year from 1887 to

1891. Year.

1887 1888 1889 1890 ° 1891

Quantity in Kin.*

248,481 302,688 448,961 513,695 905,362

Value in Yen. 7,606 6,050 9,260 7,561

14,881

The quantity of dried ginger exported to various foreign

countries in each year from 1887 to 1891 is shown in the follow-

ine table :—

Pesinntion 1887 1888 1859 L890 189 I : Kun. Kin. Kin. Kin. Kin. ia ed aoe 3,186 — —— — Hongkong - — 22,161 5,499 | 63,845 PTONCE. 150 .. 550 1,942 aoe — — England ....... 117,938 | 12,546 8,026 | 14,296 | 67,719 Shiga: 206.020. 69,361 | 113,615 | 14,450 | 213,835 | 348,883 GONeA 6c. 20a. 16,841 | 68,540 | 282,424 | 251,679 | 330,623 British Am... — 3,265 | 69,900 | 14,806 — Germany ...... 5,402 — 3,097 100 ov Australia. ... 74 ——~ — a — British India. — — 28,690 1,210 | 61,520 Aastria.cc.. t+. 10,676 | 10,448 |- — — — FUUSSIA ......-.: 11246 |. 13,062:| 35,213 ) 12.270 |, ‘88273 East India. ...| 16,392 | 188,020 — — —

* Kin — Catty = 160 Momme = 0.601 Kilogramme.

— 107 —

XXX]. PEPPER (PIPER HANCEI). HIHATSU,

No. 98. Pepper (Hihatsu).

Hihatsu is a perennial plant belonging to the typical order peperaceze, flowering and bearing fruit from the months of spring to autumn, in a subtropical climate. It was first introduced from China, in a very remote age, to the isles of Okinawa prefecture or Rii-kiu Isles and at present it grows wild at several places in those isles.

The common method of propagating this plant in Okinawa prefecture is that, the vines cut into lengths of a few inches and simply planted along the stone fences which usually sur- round the dwelling houses, when the plants root out from each knot after some rain and grow vigorously by climbing up the fences or twinning up trees. Neither manuring nor any further cultivation is necessary for growing this plant.

For gathering the fruit, there is no definite time for the plant flowers and bears fruit nearly all the year round except m winter as above described, but generally speaking, it takes place twice a year ; the first in the beginning of summer and the second in the end of autumn.

When the fruit has nearly matured its hue becomes reddish ; then it is gathered, steamed and dried in the shade. As it dries, it changes its colour to black, when it is roasted and powdered, and used as pepper.

The annual yield of Hihatsu in Okinawa prefecture is estimated to be about 1,300 Kin. Not a small amount of Hihatsu is exported to China. Its price per Kin is 10 Sen at Okinawa. i

— 108 —

XXXII. DRIEDSWEET POTATO § (8TATAS EDULIS). HOSHI-SATSUMAIMO.

No. 99. Dried sweet potato.

Sweet potato or “ Satsumaimo ’ parts of Japan excepting the north-eastern region and it is used as usual food by the people of Riu-kiu Isles and some parts of Kiashi, while in all other places it is largely consumed as an intermediate food and cooked either by steaming or roast- ing. Women and children of every rank are especially very fond of it. Besides, being used as food it is used in various ways. It is made into starch and it is also dried and preserved as “dried sweet potato ” a specimen of which is, here, exhibited.

The following table shows the chemical compositions of three varities of fresh sweet potato (analyses performed at the Agricultural University Tokio).

’

is cultivated in almost all

(a (b) (c)

‘Water. 64.27 65.56 75:01 In 100 parts of dry matter.

Crude protein. 412 540 5.70

Fat. S00: S206), © a Ail

Crude fibre. 914 3.5% 348

Starch. (B59 * 6EAT

Dextrin and glucose. 6.21 1400 81.27

Other N. free substances. 8.58 4.97)

Ash (free of C. and CO, ) 1.75 -2:30 8.09

Note.—(a) is a late variety with white flesh, (0) is also a late variety with yellow flesh, and (c) early variety with white flesh.

According to the return furnished in the year 1887 the total amount produced of the fresh sweet potato is estimated to be 561,407,587 IXwamie.

The price of dried sweet potato varies greatly according to the fazility of conveyance from where it is produced. The

— 109 —

following is the price per bag of dried sweet potato at Haibara-

gun in Shidzuoka prefecture where the specimen exhibited is produced.

Ist Quality per | 2nd Quality per | 4rd Quality per Year. bag of bag of bag of 9 Kwamme. 7 Kwamme. 6 Kwamme. Yen. Yen. Yen. 1888 0.85 0.58 0.45 1889 0.90 0.60 0.50 1890 0.90 0.60 0.48 1891 0.90 0.60 0.50 1892 1.00 0.65 0.55

For preparing the dried sweet potato, a certain quantity of cleanly washed potatoes are placed in a suitable basket and mmersed in boiling water for a short time and when taken out of the basket, they are cut into thin slices and spread over mats and exposed to the sun for two or three days. In order to make a

superior quality, the skin of the potatoes is peeled off before ithey are cut into slices.

XXXII. SWEET POTATO STARCH.

No. 100. Sweet potato starch. The starch is prepared from the bulbs of Batatas edulis and its price is 2.10 Yen per 10 Kwamme in Tokio.

XXXIV. DRIED DAIKON OR DRIED RADISH (RAPHANUS SATIUS), |

KIRIBOSHI-DAIKON.

Daikon is one of the most important root crops in Japan, and is cultivated to more or less extent by nearly all farmers in every part of the Empire, and there are several varities and subvarieties in cultivation.

It is eaten raw, boiled or pickeled. It is also cut into thin

— lo —

slices and dried for a provision called “ Kiriboshi-daikon.”” Three specimens of the Kiriboshi-daikon are, here, exhibited. No. 101. Senkiriboshi, produce of Shimotsu-mura, Nakajima-gun, Aichi prefecture. No. 102. Kaikokiriboshi, do. No. 103. Wariboshi, produce of Shigo-mura, Naka- jima-gun, Aichi prefecture.

Although Daikon is produced in all districts of the

‘Empire those produced at Aichi and Gifu prefectures where the

Daikon is most abundantly grown are regarded as the best in

~ quality.

The following is the chemical composition of fresh Daikon before it is prepared as Kiriboshi or dried Daikon (the analyses performed at The Agricultural University, Tokio).

(a) (2) Water. 93.45 94.36 In 100 parts of dry matter. ; Crude protein. 13.39 21.69 Fat. 1.06 1.06 Crude fibre. 11.78 13.63 Starch, dextrin, glucose etc. 44.87 f Other N. free substances. 9.96 oa Ash. 6.62 9.18 Total nitrogen. 2.142 3.471

Note.—(a) is a very sweet variety, root cylindrical and (0) is a common autumn variety, root conical. .

The prices of this produce at Nakajima-gun in the prefecture of Aichi in each year from 1888 to 1891 are shown in the following table :—

— lll —

oe Senkiriboshi | Kaikokiriboshi Wariboshi ; Per Picul. Per Picul. Per Picul. Yen. | Yen. Yen. 1888 1.70 - SBS | Sele 1889 2.00 1.76 6.80 1890 1.90 1.67 6.46 1891 1.20 1.06 4.08

For manufacturing “Senkiriboshi” and “ Kaikokiriboshi ” well washed Daikon is cut into fine strips say 5 Rin or +, inch in thickness for the former, and 2 Bu or } inch for the latter with an instrument called “ Shojiki,” and then they are dried by exposing to the sun in the cold open air. To make “Wariboshi”’ an straight “ Daikon ” is-selected and after peeling the skin, it is cut firstly up and down into panes of about 12 Rin or } inch thick ; then three or four of these panes are piled one upon another, and cut again vertically into fine strips leaving one or two Sun at one end and dried by hanging each piece to a stretched rope, and when sufficiently dried they are taken into the house, and after the lapse of 10-15 hours when they reabsorb a suitable degree of moisture, they are then twisted and cut into equal lengths.

XXXV. KONJAK FLOUR. KONNIAK-KO.

No. 104. Konjak flour.

Konjak flour is prepared from the dried bulbs of Cono- phallus konjak. It is largely used as an article of food and also employed for industrial purposes.

When preparing konjak flour for food, 1 “ Sho” or 1.8 litre of the flour is well mixed with 40-45 litres of water, and about 100 cubic centimetres of caustic lime dissolved in about 3 litres of water is added to the gelatinous mixture and when the latter becomes a thick paste, it is poured into flat shallow wooden moulds, and boiled in water for about 10 minutes. Daring the

— 112 —

boiling the pasty mixture assumes a soft elastic consistency which is taken out and cooled, and forms what is called “‘ Kon- niaku.”” or cooking, it is cut into small pieces and boiled with “soy, soup, mirin, sugar ete.

The fresh bulb of konjak analyzed at The Agricultural University at Tokio gave the following percentage composition.

Water. 91.76 In 100 parts of dry matter.

Crude protein. 12.50 Fat. 0.96 Fibre. 3.67 Nitrogen free extract. 78.43 Ash. 4.42

Konniaku sold in shops and ready for cooking contains the following composition (analyzed at The Sanitary Hxperiment Station).

Water. 96.15 Albuminous matter. 0.01 Fat. —-

Fibre. 0.26 Nitrogen free extract. 3.10 Ash. 0.48

For industrial purposes it is used as an excellent sizing, rich in fine lustre, and when the paste made of the flour is brushed on Japanese paper, it forms a leather-like substance giving it both water and air-tight qualities.

The following specimens here exhibited are made of Japan- ese paper smeared with konjak paste.

(a) Konjak paper. (6) Imitated bladder. (c) Pillow made of konjak paper. (dq) Cushion ,, ,, + re For preparing konjak paste, for making above mentioned

— 1138 —

specimens | part of flour is well mixed with 10 parts of water and heated.

For manufacturing konjak flour, after the outer skin of the bulb is cleaned off, 1t is cut into thin pieces of about 1 inch, dried for about seven days by exposing them to the sun; and then powdered by pounding in a mortar by means of a water mill, specially constructed so as to fan off the lighter parts of the powder, leaving only the heavier portion.

One hundred Kwamme of good fresh bulbs produces about seventeen Kwamme of flour of the best quality.

The average market price of konjak powder per 45 Kwamme in TOdkid in the year 1891-1892 is as follows :—

| First Quality. Second Quality. Third Quality.

1891 46.41 Yen 44.83 Yen 42.91 Yen 1892 9 06 38:50, 37.40 ,,

For cultivating konjak land well drained and sloping is

selected. Atthe end of April or in the beginning of May the

seed bulb is planted at the rate of 180-190 Kwamme per Tan.

and at the same time farm yard manure, rice bran etc., are applied and the land is covered with straw or grasses.

The time of harvesting the bulb is in the middle of October or the beginning of November of the third year after planting when some bulbs weigh more than 3 Kin. The average produce per Tan is 1,000 Kwammie.

XXXVI. KAMPIO (LAGENARIA VULGARIS),

No. 105. Kampio.

Kampi0 is the stripped and dried flesh of the fruit of a kind of guord, called “ Yugawo” Lagenaria Vulgaris. It is used as an article of food by boiling with water, soy, sugar, mirin ete. It can be preserved for a long period, if kept in proper vessels and closed tightly. ‘Che Analysis of “ Kampio” made

mY aero

by The Sanitary Experimental Laboratory gave the following result.

Water. 20.39 Crude protein. 8.382 Fat. 1.54 Glucose. 20.08 Dextrin. 15.41 Starch and other N. Free Ext. 18.69 Crude fibre. 10.69 Ash. 4,92,

Kampio is cultivated in nearly all parts of Japan, but the most famous districts for its production are in the province of Shimotsuke.

There is no accurate return of the amount produced, but it is roughly estimated to be more than 400,000 Kwamme or 1,500,000 Kilograms.

The market price of “ Kampid” fluctuates more or less according to the fertility or unfertility of the year; the average of the last 10 years in the town of Tochigi, the most celebrated place for its abundant produce and good quality, was 5 Yen per 10 Kwamme. In the cheapest time, the price comes down as low as 4.3 Yen, while sometimes it reaches as much as 7 Yen per LO Kwamme.

Kampio is exclusively exported to China.

Cultivation :—The seed is sown in a hot seed bed in the beginning of April and transplanted in well prepared and highly manured ground in the beginning of May and harvested in the month of July. The common manures used for its cultivation are fish manure, rice bran, rape seed cake, composts and farm

yard manures. XXXVII. WINE.

No. 106. Wine. It was very recently that wine making was introduced

pes ee

into Japan, so that the quantity of wine produced is not a large amount.

The specimens of wine here exhibited are of two kinds and both of them are made and sold by Mr. Miyazaki Mitsutaro of Iwai-mura, Higashi Yatsushiro-gun in Yamanashi prefecture.

(a) White wine. (0) Red wine.

Of above two specimens, the white wine is made from the variety of grapes called “ Koshu-budo, ”’ indigenous to Japan and used especially for medical purposes, while the red wine is made of the varieties of grapes introduced from France and employed for table use.

The percentage of the chemical composition of above: two kinds of wine analyzed by Dr. N. Nagai is shown in the following table.

White Wine. Red Wine. Specific gravity. 0.995 0.995 Alcohol. 9.850 9.850 Extract matters. 2.940 2,240 Grape sugar. 1.726 1.150 Tartaric acid. 0.392 0.424 Volatile acid. 0.272 0.286 Glycerine. 0.329 0.420 Ash. 0.136 0.140

The price of above two kinds of wine is 3.50 Yen each per dozen flasks in Tokio.

a J

No. 1152. EXTRAORDINARY GOLD LACQUER CABINET.

(9% feet high.)

CATALOGUE

AN IMPORTANT COLLECTION

OF

JAPANESE AND .CHINESE

PORCELAINS, BRONZES, ENAMELS, LACQUERS,

IVORY CARVINGS, SWORDS, SWORD GUARDS,

CABINET SPECIMENS, EMBROIDERIES, SCREENS, BYG;} ETC:

Sree hip - BY WER, Pe (EAN

OF

Messrs. DEAKIN BROTHERS & CO.

FORMERLY OF

YOKOHAMA, JAPAN, AND SAN FRANCISCO

TO BE SOLD BY AUCTION, WITHOUT RESERVE

On MonDay, FEBRUARY 13TH, AND FOLLOWING Days

AT 3 AND 8 O’CLOCK P.M. EACH DAY

AL DAVIS “& HARVEY'S . GALLERIES

1212 CHESTNUT STREET

WHERE THE COLLECTION IS NOW ON EXHIBITION DAY AND EVENING

MESSRS. DAVIS & HARVEY, AUCTIONEERS

PHILADELPHIA 1893

TERMS AND CONDITIONS OF SALE

Bills payable in CASH before delivery. Every article embraced in the Catalogue will be sold to the highest bidder without limit.

If any disputes arise between two or more bidders, the lot so in dispute shall immediately be put up again and re-sold.

The sale of any article is not to be set aside on account of any inaccuracies of description in the Catalogue; all articles are exposed for public exhibition, and are sold just AS THEY ARE, without recourse.

To prevent errors in delivery, no lot can on any account be removed without presentation of the bill, and nothing will be delivered during the sale.

All bills must be paid, and purchases removed at the expense of the buyer, within twenty-four hours after the con- clusion of the sale.

No article will oe EXCHANGED or taken back under any circumstances whatever.

We will’ not be responsible for goods damaged in delivering.

Goods carefully packed and shipped. Ladies and gentlemen unable to attend the sale can have their orders for buying executed by us without extra charge. DAVIS & HARVEY, AucrTIONEERS 1212 Chestnut Street, Philadelphia

NOTE.

Upon the occasion of Mr. Deakin’s first Public Sale, which was held at the American Art Galleries, New York, January, 1892, Sir Edwin Arnold wrote the following Prefatory Note. As a number of the important objects mentioned are included in this sale, and the class of goods similar to those commended, the remarks are applicable to the present collection.

*‘T had the pleasure and advantage, while in New York, of in- specting this beautiful and typical collection of Japanese objects of Art brought together in the show-room of my friend, Mr. Deakin. In the departments of skilled production which they represent, nothing could be more excellent, or more worthy to exemplify the artistic genius of ‘Dai Nippon.’ Among many charming and precious things which I examined in the collection, I especially recall the two large pieces of bronze, of noble dimen- sions and superb boldness of design, which in color, finish, and easy mastery of the metal, as well as in elaborateness of conception, seemed to deserve places of honor in the mansion of any true and wealthy lover of Art. There was, moreover, a gold lacquer cabi- net, of imperial size, fashioned after the pattern of one in the temples at Nikko, which is the very finest specimen of that rich

labor, with one exception, that ever came under my notice.

6 NOTE.

Apart from the faultlessly perfect toil exhibited in this majestic piece, alike in the enseméle and in the minutest details, there was in it the true Japanese spirit, which sacrifices everything to its artistic ideal of fitness and fidelity, so that in some concealed por- tions of the work might be discovered a freer use of gold in little solid specks and nuggets than on the surfaces which most solicited attention. I saw also, with delight, two gold lacquer boxes, of the antique perfection and sober beauty, which were, of their kind, unsurpassed ; and some Namikawa enamels of lovely tints and delicate execution, particularly a small blue tray with goldfish, which could not surely be surpassed by any old or new master. Altogether, I consider the Deakin Collection one in the highest degree creditable to the judgment and taste of its owners, and con- taining, alike in its largest and smallest items, examples of Japan- ese Art, desirable to possess, and of a character to pass the ordeal of the severest critic’s examination, while their intrinsic beauty must recommend them to the ordinary connoisseur and to the appreciative public. “EDWIN ARNOLD.”

U1

II

12

CATALOGUE.

FIRST AFTERNOON’S SALE.

Pair Taizan vases, pilgrim bottle shape, red ground, with floral decoration.

Pair vases, globular bottle shape, salmon ground, vine decoration. Signed Taizan.

Pair Taizan vases, neat bottle shape, yellow ground, with floral vine and other decoration.

Pair vases, bottle shape, semi-eggshell texture ; decorated with birds on branch of cherry-tree. Signed Mat- suishiya.

Teapot, fine blue and white. By Gosuki.

Perfume burner, shape of Daimio hat, blue and white decoration, open-work cover.

Perfume burner, globular shape, blue decoration, lace- work panels and cover.

Pair vases, globular bottle shape, semi-eggshell porce- lain; finely decorated with winter landscape. By Matsuishiya.

Pair saki bottles, gourd design, rich brown glaze. Pair white porcelain ornaments: cow in repose.

Saki kettle, gourd design, fine quality porcelain and blue decorations.

White Shirato porcelain group: Daimio and wife.

THE H. DEAKIN COLLECTION.

PORCELAINS BY THE CELEBRATED JAPANESE

POTTER MAKUZU.

13 Teapot, light green glaze, with decoration of hydrangea

14 15 16

17 18

19 20 21

22

23

24

25

and butterfly.

Vase, bottle shape, with slender neck; fine quality peach-blow glaze, showing crackle beneath glaze.

Vase, beaker shape, clear white texture, with branch of plum-blossoms in sepia.

Vase, bottle shape, clouded green glaze, with decoration of boldly drawn dragon.

Vase, pear shape, glazed in imitation of malachite.

Vase, bottle shape, sang-de-beuf glaze, with verdigris effects at shoulder.

Bottle vase, clear white texture with bold decoration of dragon ; blue band at neck.

Vase, bottle shape, “ rosy dawn” glaze, decorated with grotesque figures of skeletons.

Vase, choice bottle shape, fine texture, decorated with basket design and vines.

Teapot, fine clear texture, engraved and enamelled orna- mentation: fishes and water design.

Bottle vase, glaze in imitation /apzs lazulz.

r

Vase, gourd design, fine blue decoration; ‘‘ hawthorn pattern, after old Chinese.

Large jar, pear shape, with wide flaring mouth, rich coral-red glaze, with finely painted floral decoration beneath basket-work design.

FIRST AFTERNOON’S SALE. 9

26

32

33

34

35

36

Large vase, graceful bottle shape, with flaring base and neck, fine clear white texture, artistically decorated with dragon crest and other designs in deep blue.

Small vase, bottle shape, scroll design beneath peach- blow glaze.

Vase, cylindrical shape, clear white texture, with dragon and lizards in blue and brown enamel.

Vase, beaker shape, decorated with plum-tree in blos- som in sepia red, fine quality paste.

Bottle, finely decorated with “hawthorn” pattern, after old Chinese, choice quality.

Large vase, cylindrical shape with bulging body, finely decorated with bird of immortality, dragon, and clouds in deep blue and peach-blow tint.

Vase, ovoid bottle shape, with square neck; fine coral- red glaze, with decoration of shi-shi in brown.

Large vase, ovoid shape, tall slender neck, finely deco- rated in floral fruit and symbolical designs in dleu-de Nankin ; lemon yellow scroll ground.

Pair bottle-shape vases, rich jet black enamel, with artis- tically drawn dragons in emerald green and red.

Pair vases straight shape, tapering at neck and base, decoration of cherry-blossom and birds on body, color shading from pale green to salmon pink.

Pair vases, Greek shape, rich emerald green gold stone enamel, with decoration of dragon, clouds, and other designs in brilliant enamels.

2

THE H. DEAKIN COLLECTION.

37

38

39

40

41 42 43 44 45

40 47 48 49

50

Pair vases, ovoid shape; delicate blue enamel, with iris, water lilies, and butterfly in finely combined colors and silver wires.

Pair small vases, black enamel, with archaic and other designs in gold stone and other enamels, and intri- cate wire work.

Pair small vases, ovoid shape, emerald green gold stone enamel, with butterflies in natural colors.

Enamel perfume box, ruby gold stone ground, with cherry-blossom decoration; choice specimen of intri- cate workmanship.

Antique Japanese wall clock, brass dial. Antique Japanese wall clock.

Japanese clock, very fine movement.

Antique Japanese marine clock; rare specimen.

Antique Japanese watch, fine movement, old enamel netsuke and metal-work slide.

Antique shrine, black and gold lacquer, with finely carved wooden figure of Buddha.

Antique shrine, black and gold lacquer, with intricately carved wooden figures of Buddha and attendants.

Black lacquer shrine, with brass mountings; finely carved ivory and wood figures.

Antique shrine, black and gold lacquer, with silver fig- ures.

Large shrine, temple shape; red, black, and gold lac- quer.

FIRST AFTERNOON’ S SALE. ne

51 52 aS 54

55 56

57

58

59

60

61

62

63

Antique bronze incense burner. Shi-shi.

Antique bronze turtle, by Saymin. Old bronze figure: God of Plenty.

Antique bronze figure: Kitai, the famous Japanese pot- ter.

Very old Japanese bronze figure: Buddha. Antique Chinese bronze sacrificial vessel, helmet shape.

Pair Japanese bronze vases; rich brown patina, showing effects of red lacquer mixed with molten bronze.

Finely wrought Japanese bronze. group: “Imps of Saki,” with jar.

Superb specimen of enamel, globular shape jar, in imi- tation of grains of wood, with chrysanthemum flow- ers in delicate colors, and alternate panels in black- gray seiji and peach-color enamel, ornamented with exquisitely wrought floral designs and birds. By Morimoto of Nagoya.

Pair elegant enamel vases, by Yamamoto of Nagoya; rich turquoise blue ground, with plum-blossoms and birds in finely combined enamels.

Vase, gourd design, crackle texture, dragon crest in blue beneath glaze, and scroll and other design in brown red, green, and other enamels, by Makuzu.

Vase, bottle shape, iron rust glaze, with incised dragon. By Makuzu.

Vase, pear shape, with flaring neck; lemon yellow elaze, with shi-shi in brown. By Makuzu.

12

THE H. DEAKIN COLLECTION.

64

75

Pair handsome vases, fine texture, and artistic decora- tion of spring and autumn foliage, flying birds, mountain scenery, etc.; exhibition specimen, by Mat- suishiya, from Fine Art Exhibition, Uyeno.

Old Nabashima porcelain plates, decorated with gourd and other designs in blue, green, red, and other enamels. 10 pieces.

Nabashima porcelain fruit dish, seiji and blue decoration.

Nabishama fruit dish, floral and other decoration, in red, blue, and green.

Old Imari rice jar, decorated in deep blue; lacquer cover. :

Old Imari condiment dish with cover, fine blue decora- tion.

Old Hirado saki bottle, choice quality, finely decorated in two shades of blue.

Old Imari dishes, richly decorated in blue and brilliant colors. 5 pieces.

Old Imari saki kettle, decorated in deep blue.

Rice jar, by Seyfu, clear white texture, with finely painted decoration of fish and sea-weeds in fine enamels; lacquer cover.

Old Imari sweetmeat box, hexagonal shape, two com- partments, fine blue decoration.

Old Imari rice jar, decorated in deep blue.

FIRST AFTERNOON’S SALE. 13

MASTERPIECES IN ENAMEL.

BY NAMIKAWA SOSUKE, TOKYO.

Among Japanese en- amellers Namikawa, of Tokyo, is pre-eminent. Indeed, in his own field he has no world left to conquer. He has been decorated at the Mika- do’s hand; he has done all the enamelling about the royal palace, and won always the highest prizes at the various Fine Art Exhibitions throughout the world. In this col- lection the great artist is represented by examples of his best work.

NAMIKAWA SOSUKE.

76 Superb enamel tray by Namikawa Sosuke, heart-shape, two doves on salmon pink ground, gold rim and mosaic back; signed specimen.

77 Superb enamel plaque by Namikawa Sosuke; design, sparrows huddled in the snow under narcissus flowers and leaves. Ground claret, gray, and white; an ex- hibition piece, finished with shakudo rim. Signed specimen.

THE H. DEAKIN COLLECTION.

78

79 80 8I

82 83 84

85 86

87 88

89

go

Souvenir album of Japan, containing 50 fine photo- graphs of landscape, figure subjects, views of historical buildings, tombs, and celebrated places, all exquisitely colored by native artists, handsomely bound in rich Japanese brocade ; has fine fabric case and an extra tin case.

Porcelain panel, exquisitely painted; design, storks in the moonlight. Signed Showun.

Porcelain panel, painted; design, bird perched in branches of tree. Signed Showun.

Large glass bead lantern, with delicately painted glass panels.

Another, similar to above. Bronze prayer gong and frame, two hundred years old.

Set of carved-wood figures from an old Buddhist tem- ple. Amidu Daibutzu, and two Kawnon Buddhas, finely carved and lacquered in gold. Height of large figure, 54 feet ; smaller ones, 34 feet.

Bronze mirror, case, and stand.

A collection of fac-similes of all coins made in Japan up to 1850. (See Special Catalogue.)

Wood carving: figure of devil.

Antique Japanese clock and teak-wood stand, two hun- dred years old.

Decorative cut velvet panel, design of palm and birds, boldly painted. By Nishimura, Kyoto. 27 inches square.

Cut velvet panel. Design, fish, water, and sea grasses. By Nishimura, Kyoto.

FIRST AFTERNOON’S SALE. 15

91 Cut velvet panel. Design, ducks, water, and grasses. By Nishimura, Kyoto.

92 Cut velvet panel. Design, willow-tree and fire-flies, By Nishimura, Kyoto.

93 Cut velvet panel. Design, bamboo and sparrows. By Nishimura, Kyoto.

94 Cut velvet panel. Design, fish, water, and grasses. By Nishimura, Kyoto.

95 Cut velvet kakemono, copied from an old kakemono; design, a village peeping out of mist, with water, sail- boats, and the sacred mountain Fuji San, behind it; color tone, cloud gray, olive, water blue, smoke eray, brown, and black; brocade mounting. By Nishi- mura, Kyoto.

TEMPLE HANGINGS.

96jTemple tapestry, 5 x 7 feet. Ground, gray silk needle- work. Embroidered design, parrot and dog, table with basket of flowers and Mikado’s crest at top. Has border embroidered with Mikado’s crest in gold thread and white silk.

97 Temple hanging: dark blue satin, with winged dragon en rampant, embroidered in gold and various silks. Has brocade border. 5 x 7 feet.

98 Palace hanging; floral and bird design, beautifully em- broidered in silk of soft subdued colors ; has brown brocade border. 96 x 78 inches.

99 Rich temple hanging; needlework ground, with em- broidered storks, birds, flowers, and crests of the im- perial family, also the Mikado’s private crest; blue brocade border. 108 x 60 inches.

‘THE H. DEAKIN COLLECTION.

100 Elaborate temple hanging; surface entirely covered by

needlework figures of famous warriors, bold ‘drag- 7

ons, water, and clouds in gold thread and ote. Size, 96 x 60 inches.

‘tot Pair rich red enamel vases, of graceful shape. Design, — ; grapevines, chrysanthemums, and birds in brilliant ut enamels. pieiehe, 47 inches. .

FIRST EVENING’S SALE.

102 Pair vases, bottle shape, slender neck, floral decoration on blue ground. By Matsuishiya.

103 Two vases, blue and white porcelain; fine texture. By Seyfu.

104 Two vases, blue and white porcelain ; very fine texture. By Seyfu.

105 Hirado incense burner, carved and lace-work panel and cover; scroll decoration in blue under-glaze. By Takahashi.

106 Another, in form of Daimio’s hat.

107 Tall bowl and cover, decoration of iris and sepia red and blue under glaze. By Seyfu.

108 Vase, cylindrical shape, decoration of carved peonies - and shi-shi leaves of rich green enamel on ivory white ground. Exposition piece. Signed Seyfu.

109 Vase, ovoid shape, cloudings of peach-blow under glaze. By Inouye, Tokyo.

110 Flower vase, in form of bird ; decorated archaic border, and floral decoration in various colors of enamel on light turquoise-blue ground. By Taizan.

111 Flower bucket, flower decoration, with sepia cloudings under glaze. By Inouye. ~

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THE H. DEAKIN COLLECTION.

Vase, by Kato, Chinese shape, soft sage-color glaze, with decoration of lotus-leaf in white and blue; has

carved white band around the body. Signed by

artist.

Porcelain rose jar and cover, decoration under glaze of fish and sea-weed in blue, red, and green enamels. Exposition piece of Tokio, 1892. Signed Seyfu.

Bowl, coral-red glaze. By Seyfu. Exposition piece, 1892.

Pair porcelain bowls, rich blue glaze, with silver deco- ration on the outside; on inner surface are dragon designs in red enamel medallions and temple-cords and ornaments. Signed by Seyfu. Exposition pieces, 1892.

Porcelain bowl, outer surface of coral-red, border in gold; inner surface decorated with dragon, and inner border in fine green enamels. Signed Seyfu. Exposition piece, 1892.

Pair Kaga porcelain vases, representing bundles of bamboo; rich decoration in red and gold. Made by Matsuishiya.

Vase, bottle shape, red, with mottled green glaze. By Makuzu.

Vase, slender neck, “rosy dawn,” with decoration of cherry-blossom. By Makuzu.

Vase, with red and pale green mottling. By Makuzu.

Vase, ovoid shape, decoration of dragon at base of neck, under stone blue glaze. By Makuzu.

Vase, design of Japanese drum; rose pink glaze, with decoration of skeletons beneath. By Makuzu.

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FIRST EVENING’S SALE. fe)

Vase, red, gray, and green mottled glaze. By Makuzu, Vase, blue and white mottled glaze. By Makuzu.

Porcelain vase, peach-tint glaze, blossom decoration. Signed by Makuzu.

Porcelain vase, by Makuzu; green and white mottled glaze. Signed by artist.

Vase, design of plum-blossom floating on ice. By Makuzu.

Vase, ovoid shape, flaring neck; landscape decoration in sepia under glaze; fine texture. Signed by Makuzu.

Vase, bottle shape, decoration of