国立情報学研究所 - ディジタル・シルクロード・プロジェクト
『東洋文庫所蔵』貴重書デジタルアーカイブ

I26   MARCO POLO.   VOL. II. BK. III.

made into lumps. It is transported on elephants to the Ta-shï

(on the coast) ; the Ta-shY load it upon their ships for barter

against other goods in San-fo-ts'i : and it is for this reason that

the incense is commonly collected at San-fo-ts'i [the three ports

of the Hadhranaut coast].

" When the foreign merchants come to that place to trade,

the Customs authorities, according to the relative strength of its

fragrance, distinguish thirteen classes of incense. Of these, the

very best is called kién-Kiang, or ` picked incense ' : it is round

and of the size of the end of a finger ; it is commonly called ti ju

or dripping milk.' The second quality is called p'ing ju, or

potted milk,' and its colour is inferior to that of the ` picked

incense.' The next quality is called p'ing Kiang, or ` potted

incense,' so called, they say, owing to its being prized so much

at the time of gathering, that it is placed in pots (p'ing). In this

p'ing Kiang (variety of frankincense) there are three grades,

superior, medium and inferior. The next quality is called tai-

hiang, or ` bag incense ' ; thus called, they say, because at the

time of gathering, it is merely put into bags ; it is also divided

into three qualities, like the p'ing Kiang.

" The next kind is the ju-t'a ; it consists of incense mixed

with gravel.

" The next kind is the hei-t'a, because its colour is black.

The next kind is the shui-shi-hei-t'a, because it consists of

incense which has been ` water damaged,' the aroma turned, and

the colour spoiled while on board ship.

" Mixed incense of various qualities and consisting of broken

pieces is called chö-siau (` cut-up ') ; when passed through a sieve

and made into dust, it is called ch'an-ono (` powder '). The above

are the various varieties of frankincense."