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
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| 0271 |
The Book of Ser Marco Polo : vol.2 |
| マルコ=ポーロ卿の記録 : vol.2 |
引用情報
OCR読み取り結果
In my paper on the Catalan Map (Paris, 1895) I gave the following itinerary:
Kinsay (Hang-chau), Tanpiju (Shao-hing fu), Vuju (Kin-hwa fu), Ghiuju (K'iu-chau
fu), Chan-shan (Sui-chang hien), Cuju (Ch'u-chau), Ke-lin-fu (Kien-ning fu), Unken
(Hu-kwan), Fuju (Fu-chau), Zayton (Kayten, Hai-t'au), Zayton (Ts'iuen-chau),
Tyunju (Tek-hwa).
Regarding the burning of the dead, Mr. Phillips (T'oung Pao, VI. p. 454) quotes
the following passage from a notice by M. Jaubert. "The town of Zaitun is situated
half a day's journey inland from the sea. At the place where the ships anchor, the
water is fresh. The people drink this water and also that of the wells. Zaitun is
30 days' journey from Khanbaligh. The inhabitants of this town burn their dead
either with Sandal, or Brazil wood, according to their means; they then throw the
ashes into the river." Mr. Phillips adds: "The custom of burning the dead is a long
established one in Fuh-Kien, and does not find much favour among the upper classes.
It exists even to this day in the central parts of the province. The time for cremation
is generally at the time of the Tsing-Ming. At the commencement of the present
dynasty the custom of burning the dead appears to have been pretty general in the
Fuchow Prefecture; it was looked upon with disfavour by many, and the gentry peti-
tioned the Authorities that proclamations forbidding it should be issued. It was thought
unfilial for children to cremate their parents; and the practice of gathering up the bones
of a partially cremated person and thrusting them into a jar, euphoniously called a
Golden Jar, but which was really an earthen one, was much commented on, as, if the
jar was too small to contain all the bones, they were broken up and put in, and many
pieces got thrown aside. In the Changchow neighbourhood, with which we have here
most to do, it was a universal custom in 1126 to burn the dead, and was in existence
for many centuries after." (See note, supra, II. p. 134.)
Captain Gill, speaking of the country near the Great Wall, writes (I. p. 61): ["The
Chinese] consider mutton very poor food, and the butchers' shops are always kept by
Mongols. In these, however, both beef and mutton can be bought for 3d. or 4d.
a lb., while pork, which is considered by the Chinese as the greatest delicacy, sells
for double the price."—H. C.]
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731
732
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