Japan and the Japanese

IMPORTS AND EXPORTS. 391
of this trade had been greatly curtailed.
" Formerly," says Thun-
berg, " it was so very profitable to individuals that hardly anybody
but favorites were sent out as chiefs, and when these had
made two voyages, it was supposed that they were rich enough to
be able to live on the interest of their fortunes, and that, therefore,
they ought to make room for others. At present a chief is obliged
to make many voyages. His success is now no more to be envied,
and his profits are thought to be very inconsiderable."
Of the
general enjoyments of a residence at Desima Thunberg
does not
"
speak very highly. An European that remains here is,
in a manner, dead and buried in an obscure corner of the globe.
relative to war or other
He hears no news of any kind ; nothing
misfortunes and evils that plague and infest mankind ;
and neither
the rumors of inland or foreign concerns delight or molest his ear.
The soul possesses here one faculty only, which is the judgment
(if, indeed, it be at all times in possession of that). The will is
totally debilitated, and even dead, because, to an European, there is
no other will than that of the Japanese, by which he must exactly
square his conduct.
" The European way of living is, in other respects, the same as
in other parts of India, luxurious and irregular. Hence, just as at
Batavia, ^ve pay a visit every evening to the chief, after having
Walked several times up and down the two streets. These evening
visits generally last from six o'clock till ten, and sometimes eleven
or twelve at night, and constitute a very disagreeable way of life,
fit only for such as have no other way of spending their time than
droning over a pipe of tobacco and a bottle."
The Europeans remaining at Desima had each two or three hand-
some rooms, besides the store-rooms in the lower story. These they
occupied without rent, the only expense being that of furnishing
pound is set away for twentj'-four hours in a warm place to ferment. An
equal quantity of salt is then added, and twice and a half as much water. It
is stirred several times a day for several days, and then stands well covered
for two or three months, when the liquid portion is decanted, strained and
put in wooden casks. It is of a brown color, improves with age, but varies
in quality, according to the province where it is made. The Dutch of Desima
cork up the better qualities in glass bottles, boiling the liquor first in an iron
kettle, to prevent fermentation, by which it is liable to be spoiled.