There are, indeed, many who will unhesitatingly say that drunkenness is a sin almost unknown in China at the present day, but that is undoubtedly an exaggeration; and before closing this chapter we will endeavour to form as correct an estimate as possible of the condition of the modern Chinese in that respect. In doing so, it must however be remembered that the temporary oblivion which seems to possess such a charm for vast numbers of people, and which is induced in other countries by means of intoxicants, is attained in China through opium, supplied from India, to our shame be it said, by Englishmen who are protected by the laws of their country. It would be unwise to place too much reliance upon the statements of travellers in China, but it may safely be concluded from their narratives that between the tenth and sixteenth centuries of our era, the distillation of alcoholic drinks was known and practised there; and that in the early part of the present century not only spirits but native wines were drunk by all classes of the people. The chief natural productions which have been and are still employed for the manufacture of such drinks are rice and millet, from which a spirit called in Europe arrack or raki is distilled, and some idea may be formed of the extent to which these cereals were cultivated in past times from the fact that in 1696 the quantity of rice and corn brought into the emperor’s stores as tribute was 43,328,834 sacks, along with 38,550 lbs. of dried fruits of various kinds. Besides the native liquors, China has imported beer, wines, and spirits from other countries. Between the years 1810 and 1820 beer to the value of £14,309, and wine in bottles and packages valued at £7383, were sent to China by the East India Company, and in the year ending January 5, 1819, the Americans sent 1000 gallons of gin into Canton. The importation of all these liquors and of European wines of other descriptions has since then been constantly increasing.[48]