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on the stage of action, Hankau was the most important entrepot in China. When the Taiping rebels captured Woochang in 1856, Hankau and Han Yang fell at the same time, and the port was destroyed by fire and was reduced to ashes. At the time of my visit, the whole place was rebuilt and trade began to revive. But the buildings were temporary shifts. Now the character of the place is completely changed and the foreign residences and warehouses along the water's edge have given it altogether a European aspect, so that the -/Hankau of today may be regarded as the Chicago or St. Louis of China, and in no distant day she is destined to surpass both in trade, population and wealth. I was in Hankau a few days before I crossed the Yangtze-Kiang to the black tea district of JS*ih Kia Shi.

We left Hankau on the 30th of June and went over to the tea packing houses in Nih Kia Shi and Yang Liu Tung on the 4th of July. I was in those two places over a month and gained a complete knowledge of the whole process of preparing the black tea for the foreign market. The process is very simple and can be easily learned. I do not know through what preparations the Indian and Assam teas have to go, where machinery is used, but they cannot be very elaborate. Undoubtedly, since the fifties, manual labor, the old standby in preparing teas for foreign consumption, has been much improved with a view of retaining a large percentage of the tea trade in China. The reason why a large percentage of the tea business has passed away from China to India is not because machinery is used in the one case and manual labor is retained in the other, but chiefly on account of the quality of the tea that is raised in the different soil of the two countries. The Indian or Assam tea is much stronger (in proportion to the same quantity) than the Chinese tea. The Indian tea is 2-1 to Chinese tea, in point of strength, whereas the Chinese ta is 2-1 to the Indian tea in point of delicacy and flavor. The Indian is rank and strong, but the Chinese tea is superior in the quality of its fine aroma. The higher class of tea-drinkers in America, Europe and Russia prefer China tea to Indian, whereas the laboring and common class in those countries take to Indian and Assam, from the fact that they are stronger and cheaper.

In the latter part of August I decided to return to Shanghai, not by way of Siang Tan, but via Hankau, down the Yangtze River to Kill Kang and across the Poh Yang Lake. I arrived at Hankau again the second time on the 29th of August, having left there two months previous, in July. This time I came in a Hunan junk loaded with tea for Shanghai. At Ho Kow, the southern shore of the Poh Yang Lake, I had to follow the same route I took in March, and on the 21st of September I landed at Hangchau and from there I took a Woo-Sik-Kwei for Shanghai, where I arrived in the night of the 30th of September, the time consumed on this journey having been seven months— from March to October. It was my first journey ^/ into the interior of China, and it gave me a chance to gain an insight into the actual condition of the people, while a drastic rebellion was going on in their midst. The zone of the country through which I had passed had been visited by the rebels and the imperialists, but was, to all outward appearance, peaceful and quiet. To what extent the people had suffered both from rebel and imperialist devastations in those sections of the country, no one can tell. But there was one significant fact that struck me forcibly and that was the sparseness of population, which was at variance with my preconceived notions regarding the density of population in China which I had gathered from books and accounts of travelers. This was particularly noticeable through that section of Chebkiang, Kiangsi, Hunan and Hupeh, which I visited. The time of the year, when crops of all kinds needed to be planted, should have brought out the peasantry into the open fields with oxen, mules, donkeys, buffaloes and horses, as indispensable accessories to farm life. But comparatively few farmers were met with.

Shortly after my arrival from the interior, in October, an English friend of mine requested me to go to Shau Hing to buy raw silk for him. Shau Hing is a city located in a silk district about twenty miles southwest of Hangchau, and noted for its fine quality of silk. I was about two months in this business, when I was taken down with fever and ague and was compelled to give it up. Shau Hing, like most Chinese cities, was filthy and unhealthy and the water that flowed through it was as black as ink. The city was built in the lowest depression of a valley, and the outlet of the river was so blocked that there was hardly any current to carry off the filth that had been accumulating for ages. Hence the city was literally located in a cesspool—a breeding place for fever and ague, and epidemics of all kinds. But I soon recovered from the attack of the fever and ague and as soon as I could stand on my legs again, I immediately left the malarial atmosphere, and was, in a short time, breathing fresher and purer air.

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