A CHINE SE DINNER

"When this course had been removed, hot wine was handed round. . . . Edibles of a solid nature were now placed upon tlie board by the neat-handed domestics. Carp and red muUet, which attain great perfection here^ played vis-avis to ducks^ fowlS; and the innumerable ragoûts, without which a course would be considered incomplète. . . . This course was succeeded by what is invariably a sign that the feast is drawing to a termination ; each person was supplied with a bowl of rice, and tea was served in place of wine. . . . Then, as if by magie, the table was strewn with many-hued flowers.

The gorgeous beauty of the peony vied with the wax-like purity of the camellia japonica; yellow and w^hite azalias blended their blossoms with the lovely rose ; the deep crimson carnation contrasted finely with the virgin whiteness of the jasmine flowers; and their exquisite aroma crowned our sensés with delight. Fruits are the concomitants of flowers, and at Chinese feasts appear sîmultaneously with them. Before us were piles of delicious yellow mangoes and bananas, oranges, figs, pomegranates, and trays