1298.—"Bangala est une provence vers midi.... Il font grant merchandie, car il ont espi e galanga e gingiber e succare et de maintes autres chieres espices."—Marco Polo, Geog. Text, ch. cxxvi.
1298.—"Je voz di que en ceste provences" (Quinsai or Chekiang) "naist et se fait plus sucar que ne fait en tout le autre monde, et ce est encore grandissime vente."—Ibid. ch. cliii.
1298.—"And before this city" (a place near Fu-chau) "came under the Great Can these people knew not how to make fine sugar (zucchero); they only used to boil and skim the juice, which, when cold, left a black paste. But after they came under the Great Can some men of Babylonia" (i.e. of Cairo) "who happened to be at the Court proceeded to this city and taught the people to refine sugar with the ashes of certain trees."—Idem, in Ramusio, ii. 49.
c. 1343.—"In Cyprus the following articles are sold by the hundred-weight (cantara di peso) and at a price in besants: Round pepper, sugar in powder (polvere di zucchero) ... sugars in loaves (zuccheri in pani), bees' honey, sugar-cane honey, and carob-honey (mele d'ape, mele di cannameli, mele di carrube)...."—Pegolotti, 64.
" "Loaf sugars are of several sorts, viz. zucchero muchhera, caffettino, and bambillonia; and musciatto, and dommaschino; and the mucchera is the best sugar there is; for it is more thoroughly boiled, and its paste is whiter, and more solid, than any other sugar; it is in the form of the bambillonia sugar like this Δ; and of this mucchara kind but little comes to the west, because nearly the whole is kept for the mouth and for the use of the Soldan himself.
"Zucchero caffettino is the next best after the muccara ...
"Zucchero Bambillonia is the best next after the best caffettino.
"Zucchero musciatto is the best after that of Bambillonia.
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"Zucchero chandi, the bigger the pieces are, and the whiter, and the brighter, so much is it the better and finer, and there should not be too much small stuff.