The position of women is one of distinct inferiority; a woman is always subject to the men of her family—before marriage to her father, during marriage to her husband, in widowhood to her son; these states being known as “the three obediences.” Sons who do not, however, honour their mothers outrage public opinion. Polygamy is tolerated, secondary wives being sometimes provided by the first wife when she is growing old. Secondary wives are subordinate to first wives. A wife may be divorced for any one of seven reasons. The sale of wives is practised, but is not recognized by law. Women of the upper classes are treated with much respect. The home of a Chinese man is often in reality ruled by his mother, or by his wife as she approaches old age, a state held in veneration. Chinese women frequently prove of excellent business capacity, and those of high rank—as the recent history of China has conspicuously proved—exercise considerable influence on public affairs.

Deforming the feet of girls by binding and stopping their growth has been common for centuries. The tottering walk of the Chinese lady resulting from this deformation of the feet is the admiration of her husband and friends. Foot-binding is practised by rich and poor in all parts of the country, but is not universal. In southern and western China Hakka women and certain others never have their feet bound. It has been noted that officials (who all serve on the itinerary system) take for secondary wives natural-footed women, who are frequently slaves.[11] Every child is one at birth, and two on what Europeans call its first birthday, the period of gestation counting as one year.

In their social intercourse the Chinese are polite and ceremonious; they do not shake hands or kiss, but prostrations (kotowing), salutations with joined hands and congratulations are common. They have no weekly day of rest, but keep many festivals, the most important being that of New Year’s Day. Debts are supposed to be paid before New Year’s Day begins and for the occasion new clothes are bought. Other notable holidays are the Festival of the First Full Moon, the Feast of Lanterns and the Festival of the Dragon Boat. A feature of the festivals is the employment of thousands of lanterns made of paper, covered with landscapes and other scenes in gorgeous colours. Of outdoor sports kite-flying is the most popular and is engaged in by adults; shuttle-cock is also a favourite game, while cards and dominoes are indoor amusements. The theatre and marionette shows are largely patronized. The habit of opium smoking is referred to elsewhere; tobacco smoking is general among both sexes.

Except in their head-dress and their shoes little distinction is made between the costumes of men and women.[12] Both sexes wear a long loose jacket or robe which fits closely round the neck and has wide sleeves, and wide short trousers. Over the robe shorter jackets—often sleeveless—are worn, according to the weather. For winter wear the jackets are wadded, and a Chinaman will speak of “a three, four or six coat cold day.” A man’s robe is generally longer than that of a woman. Petticoats are worn by ladies on ceremonial occasions and the long robe is removed when in the house. “It is considered very unwomanly not to wear trousers, and very indelicate for a man not to have skirts to his coat.” No Chinese woman ever bares any part of her body in public—even the hands are concealed in the large sleeves—and the evening dress of European ladies is considered indelicate; but Hakka women move about freely without shoes or stockings. A Chinese man will, however, in warm weather often strip naked to the waist. Coolies frequently go bare-legged; they use sandals made of rope and possess rain-coats made of palm leaves. The garments of the poorer classes are made of cotton, generally dyed blue. Wealthy people have their clothes made of silk. Skirts and jackets are elaborately embroidered. Costly furs and fur-lined clothes are much prized, and many wealthy Chinese have fine collections of furs. Certain colours may only be used with official permission as denoting a definite rank or distinction, e.g. the yellow jacket. The colours used harmonize—the contrasts in colour seen in the clothes of Europeans is avoided. Dark purple over blue are usual colour combinations. The mourning colour is white. Common shoes are made of cotton or silk and have thick felt soles; all officials wear boots of satin into which is thrust the pipe or the fan—the latter carried equally by men and women. The fan is otherwise stuck at the back of the neck, or attached to the girdle, which may also hold the purse, watch, snuff-box and a pair of chop-sticks.

Formerly Chinese men let their hair grow sufficiently long to gather it in a knot at the top; on the conquest of the country by the Manchu they were compelled to adopt the queue or pigtail, which is often artificially lengthened by the employment of silk thread, usually black in colour. The front part of the head is shaved. As no Chinese dress their own hair, barbers are numerous and do a thriving trade. Women do not shave the head nor adopt the queue. Men wear in general a close-fitting cap, and the peasants large straw hats. Circular caps, larger at the crown than round the head and with an outward slope are worn in winter by mandarins, conical straw hats in summer. Women have elaborate head ornaments, decking their hair with artificial flowers, butterflies made of jade, gold pins and pearls. The faces of Chinese ladies are habitually rouged, their eyebrows painted. Pearl or bead necklaces are worn both by men and women. Officials and men of leisure let one or two finger nails grow long and protect them with a metal case.

The staple food of the majority of the Chinese in the south and central provinces is rice; in the northern provinces millet as well as rice is much eaten. In separate bowls are placed morsels of pork, fish, chicken, vegetables and other relishes. Rice-flour, bean-meal, macaroni, and shell fish are all largely used. Flour balls cooked in sugar are esteemed. Beef is never eaten, but Mahommedans eat mutton, and there is hardly any limit to the things the Chinese use as food. In Canton dogs which have been specially fed are an article of diet. Eggs are preserved for years in a solution of salt, lime and wood-ash, or in spirits made from rice. Condiments are highly prized, as are also preserved fruits. Special Chinese dishes are soups made from sea-slugs and a glutinous substance found in certain birds’ nests, ducks’ tongues, sharks’ fins, the brains of chickens and of fish, the sinews of deer and of whales, fish with pickled fir-tree cones, and roots of the lotus lily. A kind of beer brewed from rice is a usual drink; samshu is a spirit distilled from the same grain and at dinners is served hot in small bowls. Excellent native wines are made. The Chinese are, however, abstemious with regard to alcoholic liquors. Water is drunk hot by the very poor, as a substitute for tea. Tea is drunk before and after meals in cups without handle or saucer; the cups are always provided with a cover. Two substantial meals are taken during the day—luncheon and dinner; the last named at varying hours from four till seven o’clock. At dinner a rich man will offer his guest twenty-four or more dishes (always a multiple of 4), four to six dishes being served at a time. Food is eaten from bowls and with chop-sticks (q.v.) and little porcelain spoons. Men dine by themselves when any guests are present; dinner parties are sometimes given by ladies to ladies. Chinese cookery is excellent; in the culinary art the Chinese are reputed to be second only to the French.

Ethnologically the Chinese are classed among the Mongolian races (in which division the Manchus are also included), although they present many marked contrasts to the Mongols. The Tatars, Tibetans, Burmese, Shans, Manchu and other races—including the Arab and Japanese—have mingled with the indigenous population to form the Chinese type, while aboriginal tribes still resist the pressure of absorption by the dominant race (see ante, Population). The Chinese are in fact ethnically a very mixed people, and the pure Mongol type is uncommon among them. Moreover, natives of different provinces still present striking contrasts one to another, and their common culture is probably the strongest national link. By some authorities it is held that the parent stock of the Chinese came from the north-west, beyond the alluvial plain; others hold that it was indigenous in eastern China. Notwithstanding the marked differences between the inhabitants of different provinces and even between those living in the same province, certain features are common to the race. “The stature is below the average and seldom exceeds 5 ft. 4 in., except in the North. The head is normally brachycephalic or round horizontally, and the forehead low and narrow. The face is round, the mouth large, and the chin small and receding. The cheek-bones are prominent, the eyes almond-shaped, oblique upwards and outwards, and the hair coarse, lank and invariably black. The beard appears late in life, and remains generally scanty. The eyebrows are straight and the iris of the eye is black. The nose is generally short, broad and flat. The hands and feet are disproportionately small, and the body early inclines to obesity. The complexion varies from an almost pale-yellow to a dark-brown, without any red or ruddy tinge. Yellow, however, predominates.”[13]

A few words may be added concerning the Manchus, who are the ruling race in China. Their ethnic affinities are not precisely known, but they may be classed among the Ural-Altaic tribes, although the term Ural-Altaic (q.v.) denotes a linguistic rather than a racial group. By some authorities they are called Tung-tatze, i.e. Eastern Tatars—-the Tatars of to-day being of true Mongol descent. Manchu is the name adopted in the 13th century by one of several tribes which led a nomadic life in Manchuria and were known collectively in the 11th century as Nüchihs. Some authorities regard the Khitans (whence the European form Cathay), who in the 9th and 10th centuries dwelt in the upper Liao region, as the ancestors of this race. It was not until the 16th century that the people became known generally as Manchus and obtained possession of the whole of the country now bearing their name (see [Manchuria]). They had then a considerable mixture of Chinese and Korean blood, but had developed a distinct nationality and kept their ancient Ural-Altaic language. In China the Manchus retained their separate nationality and semi-military organization. It was not until the early years of the 20th century that steps were officially taken to obliterate the distinction between the two races. The Manchus are a more robust race than the inhabitants of central and southern China, but resemble those of northern China save that their eyes are horizontally set. They are a lively and enterprising people, but have not in general the intellectual or business ability of the Chinese. They are courteous in their relations with strangers. The common people are frugal and industrious. The Manchu family is generally large. The women’s feet are unbound; they twist their hair round a silver bangle placed cross-wise on the top of the head. The Manchus have no literature of their own, but as the language of the court Manchu has been extensively studied in China.

Authorities.—Sir John F. Davies, China (2 vols., London, 1857); É. Réclus, The Universal Geography, vol. vii. (Eng. trans. ed. by E.G. Ravenstein and A.H. Keane); É. and O. Réclus, L’Empire du milieu (Paris, 1902); Sir R.K. Douglas, Society in China (London, 1895); J. Doolittle, Social Life of the Chinese (2 vols., New York, 1867); H.A. Giles, China and the Chinese (1902); E. Bard, Les Chinois chez eux (Paris, 1900); A.G. Jones, Desultory Notes on Chinese Etiquette (Shanghai, 1906); Mrs Archibald Little, Intimate China (London, 1899) and The Land of the Blue Gown (London, 1902); E.H. Parker, John Chinaman and a Few Others (London, 1901); J. Dyer-Ball, Things Chinese (Shanghai, 1903); Cheng Kitung, The Chinese Painted by Themselves (Eng. trans. by J. Millington, London, 1885); L. Richard, Comprehensive Geography of the Chinese Empire (Shanghai, 1908).

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