In making their salutes, of which they are not sparing, they invariably employ three small petards, or pistol-barrels rather, which are stuck erect in the ground; and in firing these small pieces the soldiers are so afraid, that they are discharged by a train laid from one to the other. When Captain Parish caused a few rounds to be fired from two field-pieces, which were among the presents for the Emperor, in as quick succession as possible, the Chinese officers very coolly observed, that their own soldiers could do it just as well, and perhaps better. And when Lord Macartney asked the Ex-viceroy of Canton if he would wish to see his guard go through the different evolutions as practised in Europe, he replied with equal indifference, "That they could not possibly be new to him, who had been so much engaged in the wars on the frontiers of Tartary;" though the chances are, that he had never before seen a firelock: with such ridiculous affectation of superiority, and contempt for other nations, does the unconquerable pride of this people inspire them. It seems, indeed, to be laid down as a general principle, never to be caught in the admiration of any thing brought among them by foreigners. Whenever a man of rank came to look at the presents, if observed by any of us, he would carelessly glance his eye over them, and affect as much indifference as if he was in the daily habit of viewing things of the same kind. A French physician, who travelled in China, says he never saw an alembic or distillatory apparatus in the whole country. The art of distillation, however, is very well known, and in common practice. Their _Sau-tchoo_, (literally burnt wine), is an ardent spirit distilled from various kinds of grain, but most commonly from rice, of a strong empyreumatic flavour, not unlike the spirit known in Scotland by the name of whiskey. The rice is kept in hot water till the grains are swollen; it is then mixed up with water in which has been dissolved a preparation called _pe-ka_, consisting of rice-flour, liquorice-root, anniseed, and garlic; this not only hastens fermentation, but is supposed to give it a peculiar flavour. The mixture then undergoes distillation. The _Sau-tchoo_, thus prepared, may be considered as the basis of the best arrack, which in Java is exclusively the manufacture of Chinese, and is nothing more than a rectification of the above spirit, with the addition of molasses and juice of the cocoa-nut tree. Before distillation the liquor is simply called _tchoo_, or wine, and in this state is a very insipid and disagreeable beverage. The vine grows extremely well in all the provinces, even as far north as Pekin, but the culture of it seems to meet with little encouragement, and no wine is made from the juice of the grape, except by the missionaries near the capital.