File:Shans at home. With two chapters on Shan history and literature (1910) (14577843717).jpg

Identifier: shansathomewitht00miln (find matches)
Title: Shans at home. With two chapters on Shan history and literature
Year: 1910 (1910s)
Authors: Milne, Leslie, Mrs., 1860-1952 Cochrane, Wilbur Willis
Subjects: Shan (Asian people)
Publisher: London : John Murray
Contributing Library: University of British Columbia Library
Digitizing Sponsor: University of British Columbia Library

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Text Appearing Before Image:
ing spirit from rice, fermentation is causedby leaven, prepared from a plant named ku-sao. Threequarts of raw rice are soaked in water for about sixhours, then dried, and pounded into a coarse flour.The leaven (which is powdered) is mixed with theflour and a little water to make dough. After beingwell kneaded the dough is rolled out into flat cakes,which are placed on a mat in the sun for two or threedays, until quite hard. A small basket is lined withstraw, the cakes are placed in it in layers, and set asidefor some days, till thoroughly dry. When spirit is tobe distilled, six or eight pounds of raw rice are soakedin water, then steamed until quite soft. A handful olthe leavened cakes (broken up) is kneaded into thesteamed rice, which, after being placed in a basket fora couple of days, is transferred to an earthenware pot The frames vary in size, and for this reason the paper is notalways the same length and breadth. A sheet of Shan paper isgenerally about 25 inches by 28 inches. II
Text Appearing After Image:
i iri I THIS IS PAPER MADE IN THESHAN STATES ii inii I DISTILLING RICE SPIRIT 177 and covered with cold water. The pot is closed witha thick cloth, so that no air can enter, and left un-opened for a week—or, better still, for a fortnight.The rice is now placed on the fire, in a strong earthen-ware or metal pot, which might be called the ** kettle.It is closely covered, but at one side a bamboo tubeis inserted, through which the steam must pass. Nearthe fire are two other pots—a small one set into alarger one; there is a space of an inch between theinner surface of the outer and larger pot and the outersurface of the inner and smaller one. They are keptseparated by lumps of clay, and a cover of clay is alsomade, closing the space between the brims of theouter and inner pots, into which is inserted the tubefrom the * kettle, through which the steam escapesinto the space between the two pots. As the innerpot is filled with cold water it acts as a worm, con-densing the steam, which tr

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