rain to bring the golden harvest. If the Koreans could not live without rice, quite as little could they do without rice straw. With it the common people prepare the feed for their stock, thatch their roofs, make their sandals, braid ropes, weave cables for the anchors of their junks, make sails and the mats for their floors, tie up their strings of ten eggs each, and make the sprawling images of men filled with small coin which they throw upon the roadside the fifteenth day of the first moon of the year to carry away their ill-luck. Korean rice is of a good quality, and much of it is shipped to Japan. When the rice supply grows scanty, in the late spring, the country people boil barley in its stead for their main food staple. Millet is similarly used in some localities. Wheat is used almost exclusively in making liquor. From buckwheat they make a kind of vermicelli, out of which they prepare a dish called "cook-su," of which foreigners are very fond. Beans are used for food—put sparingly into the rice kettles, or decomposed for a peppery sauce which furnishes one of their side dishes. Again, they are mixed with chopped straw and boiled in water, forming a hot mixture that is the sole food of the cattle and horses of Korea. Beans are also an article of export. A species of turnip or enormous white radish called "mu" is used in a sliced form for another of the side dishes which they eat with their rice. Another product is the "paichu," a species of cabbage shaped
