Fetching
One moment.
Fetching
One moment.
Romanised transliteration as printed by the translator, not the original script. This is what we hold.
1For meat spiced and dried they placed the brine of ants ; for soup made of sliced meat, that of hare; for a ragout of elk, that of fish; for minced fish, mustard sauce; for raw elk flesh, pickle sauce; for preserved peaches and plums, egg-like suet. 24. All condiments for grain food were of a 1 In all, four rows of prepared meats, consisting of four dishes each. * Both the old wine and occasional wine, mentioned in the note on page 447, were ‘white.’ The Ait here, probably, were the three 4ifi there. SECT. I. THE Nf&I 8EH. 461 character corresponding to the spring; for soup, to the summer; for sauces, to the autumn; and for beverages, to the winter. . In all attempering ingredients, sour predominated in the spring ; bitter, in the summer; acrid, in the autumn ; and salt, in the winter :—with the due proportioning of the unctuous and sweet. The glutinous rice (was thought) to suit beef; millet, to suit mutton; glutinous millet, to suit pork; maize, to suit dog; wheat, to suit goose; and the broad-leaved squash, to suit fish. 25. Lamb and sucking-pig were (thought to be) good in spring, fried with odorous (beef) suet; dried pheasant and fish, in summer, fried with the strong-smelling suet (of dog); veal and fawn, in autumn, fried with strong suet (of fowl); fresh fish and goose, in winter, fried with the frouzy suet (of goat). 26. There were dried beef, and dried stalks of deer’s flesh, of wild pig's, of elk’s, and of the muntjac’s. Elk’s flesh, deer’s, wild pig’s, and muntjac’s, was (also eaten uncooked ; and) cut in large leaflike slices. Pheasants and hares were (made into soup) with the duckweed. There were sparrows and finches, partridges, cicadas, bees, lichens, small chestnuts, the water-caltrops, the hovenia dulcis, the zizyphus, chestnuts, hazel-nuts, persimmons, cucumbers, peaches, plums, ballaces, almonds, haws, pears, ginger, and cinnamon |. 1 In this there are the names of more than thirty condiments or relishes, which, according to most commentators, were, or might be, served up at the meals of the rulers of states. But from paragraph 21 we have a list of viands, drinks, and their accom- 462 THE tf xf. BK. x. 27. If a Great officer, at his ordinary meals, had mince, he did not have, at the same time, dried slices of meat; and if he had the latter, he did not have the former. An ordinary officer did not have two kinds of soup, or sliced flesh. (But) old men of the common people, did not eat their meat alone without accompaniments.
2An ordinary officer did not have two kinds of soup, or sliced flesh. (But) old men of the common people, did not eat their meat alone without accompaniments. 28. Mince was made in spring, with onions; in autumn, with the mustard plant. Sucking-pig was used in spring, with scallions ; in autumn, with smartweed. With lard they used onions; with fat, chives. With the three victim-animals they used pepper, and employed pickle as an accompaniment. For wild animals’ flesh they used plums. In quail soup, fowl soup, and with the curlew, the condiment was smartweed. Bream and tench were steamed; pullets, roasted; and pheasants, (boiled); with fragrant herbs and no smart-weed.. 29. Things not eaten were the turtle, when hatching; the intestines of the wolf, which were removed, as also the kidneys of the dog; the straight spine of the wild cat; the rump of the hare; the head of the fox; the brains of the suckingpig; the y!-like bowels of fish'; and the perforated openings of the turtle ?. 30. (Bones and sinews) were taken from the flesh; the scales were scraped from fish; dates were made to appear as new; chestnuts were paniments with no information as to when and by whom they were used. To descend to further particulars about them would be troublesome. 1 Z. It is uncertain what some of these forbidden articles really were. SECT. I. THE NEI 3EH. 463 selected ; peaches were made smooth; £4 and pears had the insects drilled out of them}. 31. When an ox lowed at night, its flesh was (considered) to be rank; that of a sheep, whose long hair showed a tendency to get matted, to be frouzy; that of a dog which was uneasy and with (the inside of) its thighs red, to be coarse ; that of birds when moulting and with their voices hoarse, to be fetid; that of pigs, when they looked upwards and closed their eyes, to be measly; that of a horse, black along the spine and with piebald fore-legs, to smell unpleasantly. A pullet, whose tail could not be grasped by the hand, was not eaten, nor the rump of a tame goose, nor the ribs of a swan or owl, nor the rump of a tame duck, nor the liver of a fowl, nor the kidneys of a wild goose, nor the gizzard of the wild goose without the hind-toe, nor the stomach of the deer. 32. Flesh cut small was made into mince; cut into slices it was made into hash. Some say that the flesh of elks, deer, and fish was pickled; that of muntjacs also, being cut in small’ pieces; that of fowls and wild pigs, in larger pieces; of hares, the stomach was pickled. Onions and scallions were mixed with the brine to soften the meat? 1 The explanation of these brief notes is also perplexing. Zottoli makes the £4 to have been a kind of medlar (azarolus). Medhurst calls it, after the Khang-hsf dictionary, ‘a kind of pear.’ Williams, explaining it under a synonym (of the same sound), ‘a sour red fruit of the size of a cherry, a kind of hawthorn.’
3Zottoli makes the £4 to have been a kind of medlar (azarolus). Medhurst calls it, after the Khang-hsf dictionary, ‘a kind of pear.’ Williams, explaining it under a synonym (of the same sound), ‘a sour red fruit of the size of a cherry, a kind of hawthorn.’ 2 The manner of these preparations has not been definitely explained. The meaning is uncertain. So also is what is said of the cupboards in the next paragraph. 464 THE Lf xf. BR. X. 33. Soup and boiled grain were used by all, from the princes down to the common people, without distinction of degree. Great officers did not regularly have savoury meat, but when seventy they had their cupboards. The cupboards of the son of Heaven were five on the right (of the dining hall), and five on the left; those of dukes, marquises, and earls were five, all in one room; those of Great officers three (in a side chamber), and other officers had one on their buffet. Section II. 1. In nourishing the aged?, (Shun), the lord of Yii, used the ceremonies of a drinking entertainment; the sovereigns of Hsia, those (at entertainments after) a reverent sacrifice or offering; the men of Yin, those of a (substantial) feast; and the men of Au cultivated and used all the three 2. Those of fifty years were entertained in the schools of the districts ; those of sixty, in the school of the capital ; and those of seventy, in the college. This rule extended to the feudal states. An old man of eighty made his acknowledgment for the ruler’s invitation by kneeling once and bringing his head to the ground twice. The blind did the same. An ' Khan Hao says:—The nourishment of the aged took place in four cases: 1st, in the case of the three classes of ancients; 2nd, in that of the father and grandfather of one who had died in the service of the country; 3rd, in that of officers who had retired from age; and 4th, in that of the aged of the common people. On seven occasions of the year it was done formally. ? On the different designations of the dynasties, see on Confucian Analects, III, 21. SECT. I! THE N&I SEH. 465 old man of ninety employed another to receive (the message and gift for him). For those of fifty, the grain was (fine and) different (from that used by younger men). For those of sixty, there was meat kept in store (from the day before). For those of seventy, there was a second service of savoury meat. Those of eighty were supplied regularly with delicacies. For those of ninety, food and drink were never out of their chambers ; wherever they wandered, it was deemed right that savoury meat and drink should follow them. After sixty (the coffin and other things for the funeral) were seen to be in readiness (once) a year ; after seventy, once a season; after eighty, once a month; and after ninety, they were every day kept in good repair. The bandages, however, the sheet, the larger coverlets, and the cases were prepared after death’.
The source text as printed, transcribed diplomatically. Where the source language uses a non-Latin script that reaches us only through a Victorian romanisation, this layer is labelled transliteration, because that is what we hold.
Romanised transliteration as printed by the translator, not the original script. This is what we hold.
1For meat spiced and dried they placed the brine of ants ; for soup made of sliced meat, that of hare; for a ragout of elk, that of fish; for minced fish, mustard sauce; for raw elk flesh, pickle sauce; for preserved peaches and plums, egg-like suet. 24. All condiments for grain food were of a 1 In all, four rows of prepared meats, consisting of four dishes each. * Both the old wine and occasional wine, mentioned in the note on page 447, were ‘white.’ The Ait here, probably, were the three 4ifi there. SECT. I. THE Nf&I 8EH. 461 character corresponding to the spring; for soup, to the summer; for sauces, to the autumn; and for beverages, to the winter. . In all attempering ingredients, sour predominated in the spring ; bitter, in the summer; acrid, in the autumn ; and salt, in the winter :—with the due proportioning of the unctuous and sweet. The glutinous rice (was thought) to suit beef; millet, to suit mutton; glutinous millet, to suit pork; maize, to suit dog; wheat, to suit goose; and the broad-leaved squash, to suit fish. 25. Lamb and sucking-pig were (thought to be) good in spring, fried with odorous (beef) suet; dried pheasant and fish, in summer, fried with the strong-smelling suet (of dog); veal and fawn, in autumn, fried with strong suet (of fowl); fresh fish and goose, in winter, fried with the frouzy suet (of goat). 26. There were dried beef, and dried stalks of deer’s flesh, of wild pig's, of elk’s, and of the muntjac’s. Elk’s flesh, deer’s, wild pig’s, and muntjac’s, was (also eaten uncooked ; and) cut in large leaflike slices. Pheasants and hares were (made into soup) with the duckweed. There were sparrows and finches, partridges, cicadas, bees, lichens, small chestnuts, the water-caltrops, the hovenia dulcis, the zizyphus, chestnuts, hazel-nuts, persimmons, cucumbers, peaches, plums, ballaces, almonds, haws, pears, ginger, and cinnamon |. 1 In this there are the names of more than thirty condiments or relishes, which, according to most commentators, were, or might be, served up at the meals of the rulers of states. But from paragraph 21 we have a list of viands, drinks, and their accom- 462 THE tf xf. BK. x. 27. If a Great officer, at his ordinary meals, had mince, he did not have, at the same time, dried slices of meat; and if he had the latter, he did not have the former. An ordinary officer did not have two kinds of soup, or sliced flesh. (But) old men of the common people, did not eat their meat alone without accompaniments.
2An ordinary officer did not have two kinds of soup, or sliced flesh. (But) old men of the common people, did not eat their meat alone without accompaniments. 28. Mince was made in spring, with onions; in autumn, with the mustard plant. Sucking-pig was used in spring, with scallions ; in autumn, with smartweed. With lard they used onions; with fat, chives. With the three victim-animals they used pepper, and employed pickle as an accompaniment. For wild animals’ flesh they used plums. In quail soup, fowl soup, and with the curlew, the condiment was smartweed. Bream and tench were steamed; pullets, roasted; and pheasants, (boiled); with fragrant herbs and no smart-weed.. 29. Things not eaten were the turtle, when hatching; the intestines of the wolf, which were removed, as also the kidneys of the dog; the straight spine of the wild cat; the rump of the hare; the head of the fox; the brains of the suckingpig; the y!-like bowels of fish'; and the perforated openings of the turtle ?. 30. (Bones and sinews) were taken from the flesh; the scales were scraped from fish; dates were made to appear as new; chestnuts were paniments with no information as to when and by whom they were used. To descend to further particulars about them would be troublesome. 1 Z. It is uncertain what some of these forbidden articles really were. SECT. I. THE NEI 3EH. 463 selected ; peaches were made smooth; £4 and pears had the insects drilled out of them}. 31. When an ox lowed at night, its flesh was (considered) to be rank; that of a sheep, whose long hair showed a tendency to get matted, to be frouzy; that of a dog which was uneasy and with (the inside of) its thighs red, to be coarse ; that of birds when moulting and with their voices hoarse, to be fetid; that of pigs, when they looked upwards and closed their eyes, to be measly; that of a horse, black along the spine and with piebald fore-legs, to smell unpleasantly. A pullet, whose tail could not be grasped by the hand, was not eaten, nor the rump of a tame goose, nor the ribs of a swan or owl, nor the rump of a tame duck, nor the liver of a fowl, nor the kidneys of a wild goose, nor the gizzard of the wild goose without the hind-toe, nor the stomach of the deer. 32. Flesh cut small was made into mince; cut into slices it was made into hash. Some say that the flesh of elks, deer, and fish was pickled; that of muntjacs also, being cut in small’ pieces; that of fowls and wild pigs, in larger pieces; of hares, the stomach was pickled. Onions and scallions were mixed with the brine to soften the meat? 1 The explanation of these brief notes is also perplexing. Zottoli makes the £4 to have been a kind of medlar (azarolus). Medhurst calls it, after the Khang-hsf dictionary, ‘a kind of pear.’ Williams, explaining it under a synonym (of the same sound), ‘a sour red fruit of the size of a cherry, a kind of hawthorn.’
3Zottoli makes the £4 to have been a kind of medlar (azarolus). Medhurst calls it, after the Khang-hsf dictionary, ‘a kind of pear.’ Williams, explaining it under a synonym (of the same sound), ‘a sour red fruit of the size of a cherry, a kind of hawthorn.’ 2 The manner of these preparations has not been definitely explained. The meaning is uncertain. So also is what is said of the cupboards in the next paragraph. 464 THE Lf xf. BR. X. 33. Soup and boiled grain were used by all, from the princes down to the common people, without distinction of degree. Great officers did not regularly have savoury meat, but when seventy they had their cupboards. The cupboards of the son of Heaven were five on the right (of the dining hall), and five on the left; those of dukes, marquises, and earls were five, all in one room; those of Great officers three (in a side chamber), and other officers had one on their buffet. Section II. 1. In nourishing the aged?, (Shun), the lord of Yii, used the ceremonies of a drinking entertainment; the sovereigns of Hsia, those (at entertainments after) a reverent sacrifice or offering; the men of Yin, those of a (substantial) feast; and the men of Au cultivated and used all the three 2. Those of fifty years were entertained in the schools of the districts ; those of sixty, in the school of the capital ; and those of seventy, in the college. This rule extended to the feudal states. An old man of eighty made his acknowledgment for the ruler’s invitation by kneeling once and bringing his head to the ground twice. The blind did the same. An ' Khan Hao says:—The nourishment of the aged took place in four cases: 1st, in the case of the three classes of ancients; 2nd, in that of the father and grandfather of one who had died in the service of the country; 3rd, in that of officers who had retired from age; and 4th, in that of the aged of the common people. On seven occasions of the year it was done formally. ? On the different designations of the dynasties, see on Confucian Analects, III, 21. SECT. I! THE N&I SEH. 465 old man of ninety employed another to receive (the message and gift for him). For those of fifty, the grain was (fine and) different (from that used by younger men). For those of sixty, there was meat kept in store (from the day before). For those of seventy, there was a second service of savoury meat. Those of eighty were supplied regularly with delicacies. For those of ninety, food and drink were never out of their chambers ; wherever they wandered, it was deemed right that savoury meat and drink should follow them. After sixty (the coffin and other things for the funeral) were seen to be in readiness (once) a year ; after seventy, once a season; after eighty, once a month; and after ninety, they were every day kept in good repair. The bandages, however, the sheet, the larger coverlets, and the cases were prepared after death’.
The source text as printed, transcribed diplomatically. Where the source language uses a non-Latin script that reaches us only through a Victorian romanisation, this layer is labelled transliteration, because that is what we hold.
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