[
    {
        "id": 204718,
        "series_id": 26,
        "series_slug": "histsyn-rashkb-journal-engine",
        "series_title": "RASHKB Journal 皇家亞洲學會香港分會學刊",
        "series_use_hku_proxy": false,
        "document_key": "RAS-1964",
        "page_number": 21,
        "title": "RAS-1964",
        "content_text": "12\n\nW. C. HUNTER\n\nThe Hunter Journal was presented to the Boston Athenaeum by Dr. Robert W. Hooper on March 27, 1858. Hooper was born in Marblehead, Massachusetts in 1810, graduated from Harvard College in 1830, received a medical degree from the same institution six years later, and thereafter became a prominent surgeon in Boston. Hooper was also a bibliophile and a trustee of the Boston Athenaeum who added substantially to its holdings by gifts. It is impossible to establish definitely how he obtained the Hunter Journal, but it seems probable that it came from his wife's family. In 1837 he married Ellen Sturgis, daughter of William Sturgis who was active in the Orient trade. Many Massachusetts men engaged in the China trade were related. In 1788 Thomas Handasyd Perkins went to China on the Astraea and launched a commercial venture with the aid of his elder brother James. 1803 their nephew J. P. Cushing also travelled there and managed the business until 1828. Other nephews of T. H. Perkins, James Sturgis, and Charles Bennet Forbes also prospered in the China trade. In 1833 the third generation of the family left Boston for the Orient and for the next decade divided his time between Manila and Canton. William Hunter was a business associate of both R. B. Forbes and Russell Sturgis and mentioned the latter in his Journal, Julian Sturgis, son of Russell had vivid memories of Hunter.\n\nIn\n\nI remember Mr. Hunter visiting my parents at Walton (England) when I was a boy, a handsome, courteous man with a brown face and white moustache, like a fine type of Anglo-Indian, and speaking Chinese for our amusement with so soft a voice that I have often wondered how much of that soft musical quality was due to him and how much inherent in that unknown tongue.2\n\nHunter finally left Canton and closed Russell and Company in May 1841. This move was recorded in the letters of William Henry Low, a young man in his twenties who arrived in Canton in September 1839 and joined his brother A. A. Low in Russell and Company.\n\n1 Russell Sturgis joined Baring Brothers and Co. of London after he ended his commercial ventures in China about 1849. He became senior partner of the English firm in 1873.\n\n2 Julian Sturgis, From Books and Papers of Russell Sturgis (Oxford, 1893), p. 206.",
        "txt_file_path": "txt/dfo323lmgvd/RAS-1964.txt",
        "external_url": "https://digitalrepository.lib.hku.hk/catalog/qz20zx09r",
        "rank": 0
    },
    {
        "id": 206890,
        "series_id": 26,
        "series_slug": "histsyn-rashkb-journal-engine",
        "series_title": "RASHKB Journal 皇家亞洲學會香港分會學刊",
        "series_use_hku_proxy": false,
        "document_key": "RAS-1973",
        "page_number": 167,
        "title": "RAS-1973",
        "content_text": "NOTES AND QUERIES\n\n161\n\nGalastauro, C. 6 Macao 4, 5, 11, 34, 36\n\nGilman & Co. 30 Macaroni 24\n\nGould, W.H. 34, 36 Mackenzie, Lieut. Comdr., U.S. Navy 35\n\nHARRY HASTINGS Heard (Augustine) & Co. 20 Mackerel 38\n\n14, 15, 17, 18, 19, 20, 21 Mackillop. Stewart & Co. 24\n\nMacondray & Co. 22, 24, 25, 26, 38 Magniac & Co. 1, 3, 6, 7, 8, 9, 10, 11, 12\n\nHemp 33\n\nHerrings 38 Matheson & Co. 34\n\nHobsons Bay (Melbourne) 17 Medicine 33\n\nHolliday, Wise & Co. Hong Kong 14, 15, 16, 17, 18 19, 20, 21, 22, 23, 25, 26 27, 28, 29, 30, 31, 32, 33 34 Meren & Co. 1\n\nMEROPE 3 Mitchinson, J. 6, 10\n\nMoore, S. 34, 35, 37, 38\n\nHooghly, River (Bombay) Morgan, Stone & Co. 26\n\ngang 9 Murray (L.M.) & Co. 1, 2, 3, 10, 13, 14, 20\n\nHookumchund, Oomedchund 13 Nankeens* 33\n\nHowes, B. P. 25 Nelson, W. H. 22\n\nHunchund, Pemabhoy 14 New York 23, 26 27, 28, 32, 35\n\nHunt (Thomas) & Co. 27 Nickerson (Jas.) & Co. 27\n\nJafferbhoy (Ameeroodeen) Oil 33\n\n& Co. 37 see also Downers oil, Turpentine\n\nJardine, Matheson & Co, 13, 34\n\nJayne 29, 33 Opium 2, 3, 10, 11, 13, 14\n\nJENNY (=JEANIE?) 16, 27, 28 Osborn, Cushing & Co. 17 35\n\nOysters 26\n\nJOSHUA BATES 17\n\nJULIA G. TYLER 19 Paddy 8\n\nJyiebhoy, Jamseljie [?] 10 PALMETTO 18\n\nParkyns, G. 3\n\nLead (metal) 17 Penang 6\n\nLIGHTNING 14 PENANG MERCHANT 6, 10\n\nLintin 2, 6, 8, 9, 10, 12 PENGUIN 15\n\nLondon 36 Pigs feet 38\n\nLondon & San Francisco Bank Pollard, R. 15\n\nLtd. 22 Pork 38\n\nLUBRA 25 Premjee, Mool Chund 13\n\n*See notes at end of index",
        "txt_file_path": "txt/dfo323lmgvd/RAS-1973.txt",
        "external_url": "https://digitalrepository.lib.hku.hk/catalog/8910rj06r",
        "rank": 0
    },
    {
        "id": 210324,
        "series_id": 26,
        "series_slug": "histsyn-rashkb-journal-engine",
        "series_title": "RASHKB Journal 皇家亞洲學會香港分會學刊",
        "series_use_hku_proxy": false,
        "document_key": "RAS-1984",
        "page_number": 295,
        "title": "RAS-1984",
        "content_text": "274\n\nP.H. HASE, J.W. HAYES AND K.C. IU\n\naround Lantau Peak. Because of its properties, it has traditionally been collected by local villagers to make \"tea\". Normally, the fresh or dried leaves are boiled in water, and sugar added if necessary. Apart from local consumption, the leaves are dried for sale in the herbalists' shops at Tai O. Over the years, the plant has been established as a local product of Lantau Island. Hawkers doing business in front of the Po Lin Monastery on Ngong Ping Plateau are also \"cashing in\" on the trade by bottling the drink for sale to visitors. Because of the thirst-quenching properties and good \"cooling effect\", the drinks are particularly welcomed by hikers. However, most of the dried leaves for sale there nowadays are in fact imported from Ting Wu and Lo Fu Mountains (#LI, #) in Guangdong Province. The price ranges from $5 to $12 per packet according to weight.\n\nThe popularity of the drink seems to be declining in recent years, particularly among young people who prefer ready-made soft drinks. This change has in fact helped to conserve the declining population of this plant species on Lantau Peak.\n\nNOTES\n\nMy (PHH) thanks to Mr. K.C. Ho, Assistant Curator, the Flagstaff House Museum of Tea Ware for his assistance in preparing this Note, and to Mr. M. Cheung of the Visual Aids Section of the Hong Kong Museum of Art for taking the photographs.\n\nTea trees used for the production of \"Hill Tea\" in Mau Tso Ngam and elsewhere in the New Territories are plants of Camellia sinensis in common with tea bushes used elsewhere in China in the commercial production of tea. See Plate 33. (Note by K.C. Iu).\n\nPlate 34.\n\nPlate 35.\n\n5\n\nPlate 36.\n\n6 Plate 37.\n\n7 Plate 38.\n\n&\n\nThis method of preparing green tea is similar to that used in many other parts of China, and involves three steps, viz (a) pan firing, (b) rolling, and (c) roasting. The main purpose of pan firing is to inactivate the enzymes inside the tea leaves (these enzymes must remain active if fermented, rather than green tea, is being made). Rolling releases the tea juices which are considered to be the essence of the tea. The constituents of the juices will stick to the surface of the tea leaves after the final roasting process. Roasting aims to stabilise the process, by baking the leaves to dryness to facilitate storage (Note by K.C. Ho).",
        "txt_file_path": "txt/dfo323lmgvd/RAS-1984.txt",
        "external_url": "https://digitalrepository.lib.hku.hk/catalog/5h73wh572",
        "rank": 0
    }
]