Fifteen Years Among the Top-Knots; Or, Life in KoreaUnderwood, Lillias H. (Lillias Horton)
Religion
Fifteen Years Among the Top-Knots; Or, Life in Korea
Underwood, Lillias H. (Lillias Horton)
Korea -- Description and travel; Missions -- Korea
However, we had not long to wait. The deputy or vice-magistrate
was shortly afterwards announced, and before he left, he gave Mr.
Underwood to understand that his honor the magistrate had been imbibing
rather freely and was not altogether responsible for his honorable
(?) conduct, and that he, the deputy, hoped, therefore, that we
would overlook his slight playfulness in arresting and beating our
poor innocent people. These little aberrations were, he said, quite
frequent, and of course when once we understood what was to be expected
and the reason, no concern need be felt. We were, of course, immensely
comforted and soothed by this explanation, and rested with quiet minds
in the happy consciousness that it was entirely uncertain what sort of
magisterial and honorable earthquake or cyclone might strike us next;
assured it would be all right, as he intended no harm in his sane
moments. The poor deputy, in a strait betwixt two (the magistrate near
at hand, and the Foreign Office in Seoul, represented by our passport),
had been trying to smooth over the magistrate’s uncivil reception of
the passported foreigners, by offerings of said chickens, eggs, etc.,
and this was the explanation of the strange combination of presents and
punishments.
Drunkenness is, I am sorry to say, very common in Korea. The people
do not, as in Japan and China, raise tea, and even the wealthiest have
apparently only recently learned the use of either tea or coffee, which
the common people are far too poor to buy. Milk, strange to say, they
have never used, and they are therefore without a harmless beverage
which they can offer their friends on convivial occasions. As it is,
they resort only too generally to wines and some very strong alcoholic
drinks, which they make themselves.
Public-domain text, read in full here on John Shaqi.
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