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I was also most fortunate in my Chinese friends, many of whom strongly disapproved of the discreditable state into which Chinese administration had fallen. Unchecked hoarding and profiteering were the order of the day and on these the black market flourished exceedingly. Providing you had the money you could buy almost anything in the Kun-ming shops. Inflation mounted steadily and so far as one could see no serious efforts were made to control it. Many officials kept several wives and lived in great luxury; they had profited from the colossal fortunes made over the transportation of supplies on the Burma road. The sight of all this was sufficient to shake one's faith in the future progress of China.
There was also an extensive black market in money. The official rate of exchange for the Indian rupee was six Chinese dollars to one rupee; but in the black market you could get forty, then fifty, sixty, and so on upwards. British officers drew as much of their pay as they required in Chinese dollars at the fixed rate later by special arrangement with the Ministry of Finance increased by 50%, that is nine dollars to the rupee - but at these rates Kun-ming prices in terms of dollars were beyond their reach. They could not afford to go out, and had difficulty in returning hospitality. The Americans were better off because they received their pay in U.S. dollars, which they disposed of in the black market.
There was no difficulty about the provision of food; local supplies, so far as we were concerned, were adequate. The drink problem was more difficult; supplies had to come over the 'Hump' and a bottle of whisky was a very rare thing. The French Catholic fathers made a beverage, called Anis, not unlike Absinth in taste, and like Absinth it turned a cloudy white colour when mixed with water; it had a kick like a mule. Anis was rather expensive though, and the more enterprising members of the community took to distilling their own ‘gin'. The machine consisted of a two-gallon petrol tin, placed over a charcoal fire: from the top of the tin a copper tube - probably salvaged from a dismantled lorry - led through a five-gallon kerosene tin filled with cold water, where the vapours from the still passed through coils in the pipe, condensed, and dripped into the gin bottle. The stock from which the liquor was distilled would be either one of the fiercer forms of Chinese wine or the commercial alcohol manufactured for use in driving vehicles: either product tasted horrible and left the most distressing hangover, but it did make a party go.
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I was also most fortunate in my Chinese friends, many of whom strongly disapproved of the discreditable state into which Chinese administration had fallen. Unchecked hoarding and profiteering were the order of the day and on these the black market flourished exceedingly. Providing you had the money you could buy almost anything in the Kun- ming shops. Inflation mounted steadily and so far as one could see no serious efforts were made to control it. Many officials kept several wives and lived in great luxury; they had profited from the colossal fortunes. made over the transportation of supplies on the Burma road. The sight of all this was sufficient to shake one's faith in the future progress of China.
There was also an extensive black market in money. The official rate of exchange for the Indian rupee was six Chinese dollars to one rupee; but in the black market you could get forty, then fifty, sixty, and so on upwards. British officers drew as much of their pay as they required in Chinese dollars at the fixed rate later by special arrangement with the Ministry of Finance increased by 50%, that is nine dollars to the rupee - but at these rates Kun-ming prices in terms of dollars were beyond their reach. They could not afford to go out, and had difficulty in returning hospitality. The Americans were better off because they received their pay in U.S. dollars, which they disposed of in the black market.
There was no difficulty about the provision of food; local supplies, so far as we were concerned, were adequate. The drink problem was more difficult; supplies had to come over the 'Hump' and a bottle of whisky was a very rare thing. The French Catholic fathers made a beverage, called Aris, not unlike Absinth in taste, and like Absinth it turned a cloudy white colour when mixed with water; it had a kick like a mule. Anis was rather expensive though, and the more enterprising members of the community took to distilling their own ‘gin'. The machine consisted of a two gallon petrol tin, placed over a charcoal fire: from the top of the tin a copper tube - probably salvaged from a dismantled lorry - led through a five gallon kerosene tin filled with cold water, where the vapours from the still passed through coils in the pipe, condensed, and dripped into the gin bottle. The stock from which the liquor was distilled would be either one of the fiercer forms of Chinese wine or the commercial alcohol manufactured for use in driving vehicles: either product tasted horrible and left the most distressing hangover, but it did make a party go.
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