Fw: SC - t'ui sha-wood aromatic??? What is It???

[Craig Jones.]

Paul Buell replied to me:

>>Maybe sappan wood? I would need some characters.

Is there some place to find the original characters?



Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

"All things are poisons.  It is simply the dose that distinguishes between a
poison and a remedy." -Paracelsus

"Oats -- a grain which in England sustains the horses, and in
Scotland, the men." -- Johnson

"It was pleasant to me to find that 'oats,' the 'food of horses,' were
so much used as the food of the people in Johnson's own town." --
Boswell

"And where will you find such horses, and such men?" -- Anonymous


>> Duke Cheng's Method for Brewing Wine
>>
>> from Ni Tsan's Cloud Forest Hall Collection of Rules for Drinking and
>> Eating.
>> Translated by T. Wang & E. N. Anderson.  Chinese Yuan Dynasty (14th
Cent.)
>> Text
>>
>> Thirty catties of white flour. A peck of mung beans, cooked soft. An
ounce
>> of
>> t'ui sha-wood aromatic. An ounce of official-quality cassia powder.
Thirty
>> lotus flower buds; use only roots and petals and grind them - do not use
>> branches or styles. Mash and grind sweet melon. Use a piece of cloth and
>> grind
>> about one bowl of the sweet melon meat. Mash smartweed to obtain its
>juice.
>> Mix
>> all these together till the damp and dry are combined. Wrap with a piece
>of
>> cloth. Tread it out firm. Wrap it again with two layers (?) of mulberry
>> leaves,
>> then tie in a sack and let it air out tied to a beam. Take it out after a
>> month, remove the mulberry leaves, and apply leaven thoroughly to the
>> surface.
>> Leave it out to sun and to be covered with dew at night. After about a
>> month,
>> put it in a pot and seal it. Every thirty catties of flour can be made
>into
>> seventy of wine dough.
>>
>> Translator's Notes:
>> 'Duke Cheng' may be an error for Duke K'uo, a well-known brewing-expert.
>>
>>
>>
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