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Romanised transliteration as printed by the translator, not the original script. This is what we hold.
1The bandages, however, the sheet, the larger coverlets, and the cases were prepared after death’. At fifty, one was supposed to begin to decay; at sixty, not to feel satisfied unless he had flesh to eat. At seventy, he was thought to require silk in order to make him feel warm; at eighty, to need some one (to sleep) with him, to keep him warm ; and at ninety, not to feel warm even with that. At fifty, one kept his staff in his hand in the family; at sixty, in his district; at seventy, in the city ; at eighty, (an officer) did so in the court. If the son of Heaven wished to put questions to (an officer of) ninety, he went to his house, and had rich food carried after him. 1 The sheet was. for the slighter dressing of the corpse immediately after death; the coverlets for the fuller dressing at the coffining; the cases were for the upper part of the corpse and for the legs. (27) Hh 466 THE Lf xf. BK. X. At seventy, (an officer) did not wait till the court was over (before he retired). At eighty, he reported every month (to the ruler’s messenger) that he was still alive ; at ninety, he had (delicate food) sent to him regularly every day. At fifty, one was not employed in services requiring strength; at sixty, he was discharged from bearing arms along with others; at seventy, he was exempted from the business of receiving guests and visitors; at eighty, he was free from the abstinences and other rites of mourning. When one received at fifty the rank (of a Great officer), at sixty he did not go in person to the school. At seventy he resigned office; and then and afterwards, in mourning he used only the unhemmed dress of sackcloth (without adopting the privations of the mourning rites)!. The kings of the three dynasties, in nourishing the old, always caused the members of families who were advanced in years to be brought to their notice?. Where an officer was eighty, one of his friends was free from all service of government; where he was ninety, all the members of his family were exempted from them. So also it was in the case of the blind. (Shun), the lord of Yii, entertained the aged (who had retired from the service) of the state in (the school called) the higher hsiang, and the aged of the common people in (the school called) the lower 1 Does this intimate, that if he had learned better at school, when young, he might have become a Great officer earlier? He was now too old to learn. * The government could not attend to all the aged; but it wished to hear of all cases of remarkable age, and would then do what it could for them. SECT. I. THE NEI 8EH. 467
2He was now too old to learn. * The government could not attend to all the aged; but it wished to hear of all cases of remarkable age, and would then do what it could for them. SECT. I. THE NEI 8EH. 467 hsiang. The sovereigns of the line of Hsia entertained the former in (the school called) the hsii on the east, and the latter in (that called) the hsii on the west. The men of Yin entertained the former in the School of the Right, and the latter in that of the Left. The men of X4u entertained the former in the £i4o on the east, and the latter in the Yii hsiang. This was in the suburb of the capital on the west. The lord of Yii wore the hwang cap in sacrificing (in the ancestral temple), and the white robes in entertaining the aged. The sovereigns of Hsia sacrificed in the sh4n cap, and entertained the aged in the dark garments of undress. Those of Yin sacrificed in the hsii cap, and entertained in the garments of white thin silk. Those of Au sacrificed in the mien cap, and entertained the aged in the dark upper garment (and the lower white one)}. 2. 3%ng-sze said, ‘A filial son, in nourishing his aged, (seeks to) make their hearts glad, and not to go against their wishes ; to promote their comfort in their bed-chambers and the whole house; and with leal heart to supply them with their food and drink: —such is the filial son to the end of life. By “the end of life,” I mean not the end of parents’ lives, but the end of his own life. Thus what his parents loved he will love, and what they reverenced he will reverence. He will do so even in regard to all their 1 The above long paragraph constitutes, with very little difference, the first twelve paragraphs of Section v of Book III. a Hsf says that in this Book we have ‘old text,’ whereas Book ITI is a compilation of the Han dynasty; and that the authors of it incorporated this passage. I am willing to allow that they did so; but it may be doubted if this Book in its present form be older than the time of Han. Hh2 468 THE Lf gt. BK. X. dogs and horses, and how much more in regard to the men (whom they valued)!’ 3. Inall their nourishment of the aged, (the object of) the five Tis was to imitate (their virtue), while the kings of the three dynasties also begged them to speak (their lessons). The five Tits taking them as models, sought to nourish their bodily vigour, and did not beg them to speak; but what good lessons they did speak were taken down by the faithful recorders. The three (lines of) kings also took them as models, and after nourishing their age begged them to speak. If they (seemed to) diminish the ceremonies (of entertainment), they all had their faithful recorders as well (to narrate their virtue). 4. For the Rich Fry, they put the pickled meat fried over rice that had been grown on a dry soil, and then enriched it with melted fat. This was called the Rich Fry.
34. For the Rich Fry, they put the pickled meat fried over rice that had been grown on a dry soil, and then enriched it with melted fat. This was called the Rich Fry. 5. For the Similar Fry, they put the pickled meat fried over the millet grains, and enriched it with melted fat. This was called the Similar Fry. 6. For the Bake, they took a sucking-pig or a (young) ram, and having cut it open and removed the entrails, filled the belly with dates. They then wrapped it round with straw and reeds, which they plastered with clay, and baked it. When the clay was all dry, they broke it off. Having washed their hands for the manipulation, they removed the crackling and macerated it along with rice-flour, so as to form a kind of gruel which they added to the pig. They then fried the whole in such a quantity of melted fat as to cover it. Having prepared a large pan of hot water, they placed in it a small tripod, SECT. II. THE NEI 8EH. 469 which was filled with fragrant herbs, and the slices of the creature which was being prepared. They took care that the hot water did not cover this tripod, but kept up the fire without intermission for three days and nights. After this, the whole was served up with the addition of pickled meat and vinegar. 7. For the Pounded Delicacy, they took the flesh of ox, sheep, elk, deer and muntjac, a part of that which lay along the spine, the same in quantity of each, and beat it now as it lay flat, and then turning it on its side; after that they extracted all the nerves. (Next), when it was sufficiently cooked, they brought it (from the pan), took away the outside crust, and softened the meat (by the addition of pickle and vinegar). 8. For the Steeped Delicacy, they took the beef, which was required to be that of a newly killed animal, and cut it into small pieces, taking care to obliterate all the lines in it. It was then steeped from one morning to the next in good wine, when it was eaten with pickle, vinegar, or the juice of prunes. 9. To make the Grill, they beat the beef and removed the skinny parts. They then laid it on a frame of reeds, sprinkled on it pieces of cinnamon and ginger, and added salt. It could be eaten thus when dried. Mutton was treated in the same way as beef, and also the flesh of elk, deer, and muntjac. If they wished the flesh wet, they added water and fried it with pickled meat. If they wished it dry, they ate it as eaten (at first). 10. For the (Soup) Balls, they took equal quantities of beef, mutton and pork, and cut them small. Then they took grains of rice, which they mixed 470 THE Li xf. BK. X. with the finely cut meat, two parts of rice to one of meat, and formed cakes or balls, which they fried. 11. For the Liver and Fat, they took a dog’s liver, and wrapped it round with its own fat. They then wet it and roasted it, and took it in this condition and scorched it. No smartweed was mixed with the fat.
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.
1The bandages, however, the sheet, the larger coverlets, and the cases were prepared after death’. At fifty, one was supposed to begin to decay; at sixty, not to feel satisfied unless he had flesh to eat. At seventy, he was thought to require silk in order to make him feel warm; at eighty, to need some one (to sleep) with him, to keep him warm ; and at ninety, not to feel warm even with that. At fifty, one kept his staff in his hand in the family; at sixty, in his district; at seventy, in the city ; at eighty, (an officer) did so in the court. If the son of Heaven wished to put questions to (an officer of) ninety, he went to his house, and had rich food carried after him. 1 The sheet was. for the slighter dressing of the corpse immediately after death; the coverlets for the fuller dressing at the coffining; the cases were for the upper part of the corpse and for the legs. (27) Hh 466 THE Lf xf. BK. X. At seventy, (an officer) did not wait till the court was over (before he retired). At eighty, he reported every month (to the ruler’s messenger) that he was still alive ; at ninety, he had (delicate food) sent to him regularly every day. At fifty, one was not employed in services requiring strength; at sixty, he was discharged from bearing arms along with others; at seventy, he was exempted from the business of receiving guests and visitors; at eighty, he was free from the abstinences and other rites of mourning. When one received at fifty the rank (of a Great officer), at sixty he did not go in person to the school. At seventy he resigned office; and then and afterwards, in mourning he used only the unhemmed dress of sackcloth (without adopting the privations of the mourning rites)!. The kings of the three dynasties, in nourishing the old, always caused the members of families who were advanced in years to be brought to their notice?. Where an officer was eighty, one of his friends was free from all service of government; where he was ninety, all the members of his family were exempted from them. So also it was in the case of the blind. (Shun), the lord of Yii, entertained the aged (who had retired from the service) of the state in (the school called) the higher hsiang, and the aged of the common people in (the school called) the lower 1 Does this intimate, that if he had learned better at school, when young, he might have become a Great officer earlier? He was now too old to learn. * The government could not attend to all the aged; but it wished to hear of all cases of remarkable age, and would then do what it could for them. SECT. I. THE NEI 8EH. 467
2He was now too old to learn. * The government could not attend to all the aged; but it wished to hear of all cases of remarkable age, and would then do what it could for them. SECT. I. THE NEI 8EH. 467 hsiang. The sovereigns of the line of Hsia entertained the former in (the school called) the hsii on the east, and the latter in (that called) the hsii on the west. The men of Yin entertained the former in the School of the Right, and the latter in that of the Left. The men of X4u entertained the former in the £i4o on the east, and the latter in the Yii hsiang. This was in the suburb of the capital on the west. The lord of Yii wore the hwang cap in sacrificing (in the ancestral temple), and the white robes in entertaining the aged. The sovereigns of Hsia sacrificed in the sh4n cap, and entertained the aged in the dark garments of undress. Those of Yin sacrificed in the hsii cap, and entertained in the garments of white thin silk. Those of Au sacrificed in the mien cap, and entertained the aged in the dark upper garment (and the lower white one)}. 2. 3%ng-sze said, ‘A filial son, in nourishing his aged, (seeks to) make their hearts glad, and not to go against their wishes ; to promote their comfort in their bed-chambers and the whole house; and with leal heart to supply them with their food and drink: —such is the filial son to the end of life. By “the end of life,” I mean not the end of parents’ lives, but the end of his own life. Thus what his parents loved he will love, and what they reverenced he will reverence. He will do so even in regard to all their 1 The above long paragraph constitutes, with very little difference, the first twelve paragraphs of Section v of Book III. a Hsf says that in this Book we have ‘old text,’ whereas Book ITI is a compilation of the Han dynasty; and that the authors of it incorporated this passage. I am willing to allow that they did so; but it may be doubted if this Book in its present form be older than the time of Han. Hh2 468 THE Lf gt. BK. X. dogs and horses, and how much more in regard to the men (whom they valued)!’ 3. Inall their nourishment of the aged, (the object of) the five Tis was to imitate (their virtue), while the kings of the three dynasties also begged them to speak (their lessons). The five Tits taking them as models, sought to nourish their bodily vigour, and did not beg them to speak; but what good lessons they did speak were taken down by the faithful recorders. The three (lines of) kings also took them as models, and after nourishing their age begged them to speak. If they (seemed to) diminish the ceremonies (of entertainment), they all had their faithful recorders as well (to narrate their virtue). 4. For the Rich Fry, they put the pickled meat fried over rice that had been grown on a dry soil, and then enriched it with melted fat. This was called the Rich Fry.
34. For the Rich Fry, they put the pickled meat fried over rice that had been grown on a dry soil, and then enriched it with melted fat. This was called the Rich Fry. 5. For the Similar Fry, they put the pickled meat fried over the millet grains, and enriched it with melted fat. This was called the Similar Fry. 6. For the Bake, they took a sucking-pig or a (young) ram, and having cut it open and removed the entrails, filled the belly with dates. They then wrapped it round with straw and reeds, which they plastered with clay, and baked it. When the clay was all dry, they broke it off. Having washed their hands for the manipulation, they removed the crackling and macerated it along with rice-flour, so as to form a kind of gruel which they added to the pig. They then fried the whole in such a quantity of melted fat as to cover it. Having prepared a large pan of hot water, they placed in it a small tripod, SECT. II. THE NEI 8EH. 469 which was filled with fragrant herbs, and the slices of the creature which was being prepared. They took care that the hot water did not cover this tripod, but kept up the fire without intermission for three days and nights. After this, the whole was served up with the addition of pickled meat and vinegar. 7. For the Pounded Delicacy, they took the flesh of ox, sheep, elk, deer and muntjac, a part of that which lay along the spine, the same in quantity of each, and beat it now as it lay flat, and then turning it on its side; after that they extracted all the nerves. (Next), when it was sufficiently cooked, they brought it (from the pan), took away the outside crust, and softened the meat (by the addition of pickle and vinegar). 8. For the Steeped Delicacy, they took the beef, which was required to be that of a newly killed animal, and cut it into small pieces, taking care to obliterate all the lines in it. It was then steeped from one morning to the next in good wine, when it was eaten with pickle, vinegar, or the juice of prunes. 9. To make the Grill, they beat the beef and removed the skinny parts. They then laid it on a frame of reeds, sprinkled on it pieces of cinnamon and ginger, and added salt. It could be eaten thus when dried. Mutton was treated in the same way as beef, and also the flesh of elk, deer, and muntjac. If they wished the flesh wet, they added water and fried it with pickled meat. If they wished it dry, they ate it as eaten (at first). 10. For the (Soup) Balls, they took equal quantities of beef, mutton and pork, and cut them small. Then they took grains of rice, which they mixed 470 THE Li xf. BK. X. with the finely cut meat, two parts of rice to one of meat, and formed cakes or balls, which they fried. 11. For the Liver and Fat, they took a dog’s liver, and wrapped it round with its own fat. They then wet it and roasted it, and took it in this condition and scorched it. No smartweed was mixed with the fat.
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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