Unbeaten Tracks in Japan. Isabella L. Bird

      Blithely, at a merry trot, the coolies hurried us away from the kindly group in the Legation porch, across the inner moat and along the inner drive of the castle, past gateways and retaining walls of Cyclopean masonry, across the second moat, along miles of streets of sheds and shops, all grey, thronged with foot-passengers and kurumas, with pack-horses loaded two or three feet above their backs, the arches of their saddles red and gilded lacquer, their frontlets of red leather, their “shoes” straw sandals, their heads tied tightly to the saddle-girth on either side, great white cloths figured with mythical beasts in blue hanging down loosely under their bodies; with coolies dragging heavy loads to the guttural cry of Hai! huida! with children whose heads were shaved in hideous patterns; and now and then, as if to point a moral lesson in the midst of the whirling diorama, a funeral passed through the throng, with a priest in rich robes, mumbling prayers, a covered barrel containing the corpse, and a train of mourners in blue dresses with white wings. Then we came to the fringe of Yedo, where the houses cease to be continuous, but all that day there was little interval between them. All had open fronts, so that the occupations of the inmates, the “domestic life” in fact, were perfectly visible. Many of these houses were road-side chayas, or tea-houses, and nearly all sold sweet-meats, dried fish, pickles, mochi, or uncooked cakes of rice dough, dried persimmons, rain hats, or straw shoes for man or beast. The road, though wide enough for two carriages (of which we saw none), was not good, and the ditches on both sides were frequently neither clean nor sweet. Must I write it? The houses were mean, poor, shabby, often even squalid, the smells were bad, and the people looked ugly, shabby, and poor, though all were working at something or other.

      The country is a dead level, and mainly an artificial mud flat or swamp, in whose fertile ooze various aquatic birds were wading, and in which hundreds of men and women were wading too, above their knees in slush; for this plain of Yedo is mainly a great rice-field, and this is the busy season of rice-planting; for here, in the sense in which we understand it, they do not “cast their bread upon the waters.” There are eight or nine leading varieties of rice grown in Japan, all of which, except an upland species, require mud, water, and much puddling and nasty work. Rice is the staple food and the wealth of Japan. Its revenues were estimated in rice. Rice is grown almost wherever irrigation is possible.

      The rice-fields are usually very small and of all shapes. A quarter of an acre is a good-sized field. The rice crop planted in June is not reaped till November, but in the meantime it needs to be “puddled” three times, i.e. for all the people to turn into the slush, and grub out all the weeds and tangled aquatic plants, which weave themselves from tuft to tuft, and puddle up the mud afresh round the roots. It grows in water till it is ripe, when the fields are dried off. An acre of the best land produces annually about fifty-four bushels of rice, and of the worst about thirty.

      On the plain of Yedo, besides the nearly continuous villages along the causewayed road, there are islands, as they may be called, of villages surrounded by trees, and hundreds of pleasant oases on which wheat ready for the sickle, onions, millet, beans, and peas, were flourishing. There were lotus ponds too, in which the glorious lily, Nelumbo nucifera, is being grown for the sacrilegious purpose of being eaten! Its splendid classical leaves are already a foot above the water.

      After running cheerily for several miles my men bowled me into a tea-house, where they ate and smoked while I sat in the garden, which consisted of baked mud, smooth stepping-stones, a little pond with some goldfish, a deformed pine, and a stone lantern. Observe that foreigners are wrong in calling the Japanese houses of entertainment indiscriminately “tea-houses.” A tea-house or chaya is a house at which you can obtain tea and other refreshments, rooms to eat them in, and attendance. That which to some extent answers to an hotel is a yadoya, which provides sleeping accommodation and food as required. The licenses are different. Tea-houses are of all grades, from the three-storied erections, gay with flags and lanterns, in the great cities and at places of popular resort, down to the road-side tea-house, as represented in the engraving, with three or four lounges of dark-coloured wood under its eaves, usually occupied by naked coolies in all attitudes of easiness and repose. The floor is raised about eighteen inches above the ground, and in these tea-houses is frequently a matted platform with a recess called the doma, literally “earth-space,” in the middle, round which runs a ledge of polished wood called the itama, or “board space,” on which travellers sit while they bathe their soiled feet with the water which is immediately brought to them; for neither with soiled feet nor in foreign shoes must one advance one step on the matted floor. On one side of the doma is the kitchen, with its one or two charcoal fires, where the coolies lounge on the mats and take their food and smoke, and on the other the family pursue their avocations. In almost the smallest tea-house there are one or two rooms at the back, but all the life and interest are in the open front. In the small tea-houses there is only an irori, a square hole in the floor, full of sand or white ash, on which the live charcoal for cooking purposes is placed, and small racks for food and eating utensils; but in the large ones there is a row of charcoal stoves, and the walls are garnished up to the roof with shelves, and the lacquer tables and lacquer and china ware used by the guests. The large tea-houses contain the possibilities for a number of rooms which can be extemporised at once by sliding paper panels, called fusuma, along grooves in the floor and in the ceiling or cross-beams.