Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-02-18

process much more eNactlng than that
of grape wine. After harvesting. the rice
is subjected to a very careful selection.
similar in many respects to that we be
stow upon the choice of grapes. 1t il
then put into water slightly heated and
allowed to remain there for nearly "A
month, perhaps longer When ii has
reached the proper stage it is put over
slow fire and gently heated for a few
days, at times just coming to a boil
When at the right degree of pulpiness it
is placed in large earthenware jars and
allowed to ferment.
During this process, which may con-
sumo several weeks, certain fruits and
buds put into the mixture. This part
of the work is kept an absolute secret by
all Cinnamon who know the art of wine
making. After the blending of the fruits
racking the liquor into other vessels.
where it is allowed to ferment second
time. When this is over 1T is put into
small jars stoppered tightly with drawn
but not for use. As with our wine it
improves with age. and owing to its great
percentage OF alcohol 1t will easily keep
for hundred years. On account of both
ity mandarin is served in small glasses.
One of the peculiar customs of the Chi
nese is the serving of all wines and spir-
its hot.
X
wine, but. as extensive as is their use.
several other beverages are also in popu-
lar favor. Among these is "sew-heng-
tsow.' which is in great demand. This,
made from a species of millet. is a dis
titled liquor, but has to be consumed I'm
enormous quantities before intoxication
results. This wine. exhilarating rather
than Intoxicating, is a favorite with both
rich and poor.
There are beers also made from rice,
wheat or barley, while another drink is
'kau-yang-tsyew," or lamb wine. This Is
made from a young lamb and milk, and is
said to be exceedingly Intoxicating. The
Chinese dislike to use water. and for this
reason they are accustomed to drink the
various wine products, OF which there are
perhaps several hundred kinds.
With all these things done and all the
necessary edibles and drinkables ready
for the feast, the Chinaman is ready for
the welcoming of the New Year. with but
one exception. The one thing is that
which was the cause Of the New Year be-
ing celebrated today, that of paying off
all debts. This custom is so well known
that local Cinnamon are able to borrow
almost any amount of money during the
year on their unsecured word. for attor-
neys and private bankers who deal with
them know that by New Year day every
debt will be paid off. Last night every
Chinaman in Chinatown who still owed
money was abroad. He started out with
his money bags to pay it, or. IL he had no
money bags. his next of kin came to his
aid For, according to Chinese belief it is
a blot on the family name if all of the
family debts be not cleared before the be-
ginning Of the New Year.
Those who have many debts to settle
carried with them last night lanterns.
These they carefully kept burning. for as
long as they still burned. it was the night
before New Year. and SO their time was
not yet expired, and they were. therefore.
still exempt. Early this morning some
Cinnamon were still padding softly around
Chinatown and through the city To the
homes OF other Cinnamon, paying off
bills, as they held the lighted lanterns in
their hands, despite the fact that the New
Year day for their race had in reality Al
rived.
There is not Chinaman in Chinatown
today who owes money. Instead, there Is
feasting and new cloths, hospitality and
general exchange of fluctuations ana
good WILL
Gar Nee Fo Toy!"