In South Korea, social healing through justice of Cheju2 massacres(1947-1954) has progressed considerably since 2000. However, after the March 1, 1947, the US military and US federal governments are still silent about the Cheju massacres and are ignoring the fact-finding demands raised in South Korea. I think that the US Army Military Government in Korea, which occupied and ruled South Korea at the time, branded Cheju Islanders as communists and played a great role in the indiscriminate slaughtering without legitimate legal procedures without distinguishing civilians from guerrillas. The United States committed Commie-cide on Cheju-Do.

이 논문은 제주도의 산굼부리에서 채집된 날개응애 4 신종을 기재하였다. 신종은 산굼부리소매응애(Brasilobates sangumburiensis sp. nov.), 털보곰보응애(Xenillus multisetosus sp. nov.), 탐라공검둥이응애(Nippobodes tamlaensis sp. nov.), 제주공검둥이응애(Nippobodes chejuensis sp. nov.)이다.

This study aims at exploring the nature of the traditional Korean wines brewed throughout the Southern Region of Korea-Chulla-do, Kyungsang-do and Cheju-do describing their varieties and brewing methods and also comparing the similarities and differences of their features. When compared with the wines produced in the Central Region, the Southern varieties are very fastidious and complex in their brewing methods, which in turn show a wide range of diversity. First of all, all the 29 kinds of wines investigated, not a single one shows any resemblance to any one of the remaining, each exhibiting peculiar and particular characteristic features of its own. Especially, the distilling methods demonstrate very complex processes. Secondly, the majority of the Southern spirits are made from grains, added with fragrant flavor of pine tree, wormwood, chrysanthemum leaves and other medicine herbs such as Chinese matrimony vine and tankui. Thirdly, they are brewed with yeast made from wheat into kodupap(steamed rice) type of spirits, emerging as in the form of blended liquor. Fourthly, in brewing, different fermenting temperature and duration are required. Typewise, the temperature required for the basic spirit is 15~20℃ or 25~30℃ : in the case of blended secondarily fermented liquor, from the minimum of 0~5℃ to the maximum of 75~80℃. The brewing duration is 3~5 days for the basic spirits. In some cases, from the minimum of 3 days to the maximum of 100 days are consumed for fermenting. Fifthly, the wine extraction gadgets are yongsu (wine strainer), the sieve, filter paper, Korean traditional paper, the utilization of which implies that the brewers endeavor to observe and preserve the traditional and indigenous methods of wine making.

The purpose of this study is (1) to develop native foods in the future continuosly, and (2) to provide basic information allowing college student's to correctly understand traditional culture, by investigating those college students' preference and understanding of the native foods in Cheju-do. To accomplish these purposes, the survey was carried out by use of questionaires for 344 residing in Cheju-do from 20th to 29th May, 1989. The statistical analysis including frequency, percentage, mean and standard deviation was performed by use of SAS program, while the significant difference between groups was examined by 2-test. The results of this study are summarized as follows : 1. It was showed that college man had higher understanding and preference of those native foods than college women. 2. The result relating to age indicated that the more the age, higher understanding and preference. 3. The result by residing areas showed that the college students in the rural area showed higher understanding and preference than students in the urban area. 4. Based on the educational background of those subjects' mothers, it was shown that those college students of mothers having lower educational background had higher understanding and preference of native foods. 5. Those college students having good understanding of native foods accounted for 63.4 percent, while students requiring the continued development of those native foods for 91.0 percent. As a consequence, it is apparent that most subjects tended to show the positive responses to those native foods.