Asia -- Description and travel -- Early works to 1800; Mongols -- History; Polo, Marco, 1254-1323?; Voyages and travels
To give you an example of the vast consumption in this city let us
take the article of _pepper_; and that will enable you in some measure
to estimate what must be the quantity of victual, such as meat, wine,
groceries, which have to be provided for the general consumption. Now
Messer Marco heard it stated by one of the Great Kaan’s officers of
customs that the quantity of pepper introduced daily for consumption
into the city of Kinsay amounted to 43 loads, each load being equal to
223 lbs.{7}
The houses of the citizens are well built and elaborately finished; and
the delight they take in decoration, in painting and in architecture,
leads them to spend in this way sums of money that would astonish you.
The natives of the city are men of peaceful character, both from
education and from the example of their kings, whose disposition was
the same. They know nothing of handling arms, and keep none in their
houses. You hear of no feuds or noisy quarrels or dissensions of
any kind among them. Both in their commercial dealings and in their
manufactures they are thoroughly honest and truthful, and there is such
a degree of good will and neighbourly attachment among both men and
women that you would take the people who live in the same street to be
all one family.{8}
And this familiar intimacy is free from all jealousy or suspicion of
the conduct of their women. These they treat with the greatest respect,
and a man who should presume to make loose proposals to a married woman
would be regarded as an infamous rascal. They also treat the foreigners
who visit them for the sake of trade with great cordiality, and
entertain them in the most winning manner, affording them every help
and advice on their business. But on the other hand they hate to see
soldiers, and not least those of the Great Kaan’s garrisons, regarding
them as the cause of their having lost their native kings and lords.
Public-domain text, read in full here on John Shaqi.
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