25, P. 14b.

[2] Regarding this name and its history, see PELLIOT, Journ.

Asiatique, 1912, I., p. 582. Qara Khodja was celebrated for its abundance of grapes. (BRETSCHNEIDER, Mediaeval Res., I., p. 65.) J. DUDGEON (The Beverages of the Chinese, p. 27) misreading it Ha-so-hwo, took it for the designation of a sort of wine. STUART (Chinese Materia Medica, p. 459) mistakes it for a transliteration of "hollands," or may be "alcohol." The latter word has never penetrated into China in any form.

[3] This work is also the first that contains the word a-la-ki, from Arabic 'araq. (See T'oung Pao, 1916, p, 483.)

[4] A range of mountains separating Shan Si from Chi li and Ho Nan.

[5] This is probably a phantasy. We can make nothing of it, as it is not stated how the adulterated wine was made.

[6] This possibly is the earliest Chinese allusion to alcohol.

BOOK SECOND. - CONTINUED.

PART III. - JOURNEY SOUTHWARD THROUGH EASTERN PROVINCES OF CATHAY AND MANZI.

LX., p. 133.

CH'ANG LU.

The Rev. A.C. MOULE (T'oung Pao, July, 1915, p. 417) says that "Ciang lu [Ch'anglu] was not, I think, identical with Ts'ang chou," but does not give any reason in support of this opinion.

CH'ANG LU SALT.

"To this day the sole name for this industry, the financial centre of which is T'ien Tsin, is the 'Ch'ang-lu Superintendency.'" (E.H. PARKER, As. Quart. Review, Jan., 1904, p. 147.) "The 'Ch'ang-lu,' or Long Reed System, derives its name from the city Ts'ang chou, on the Grand Canal (south of T'ientsin), once so called.

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