Iowa territorial gazette and advertiser. [volume] (Burlington, Iowa Territory [Iowa]) 1840-1846, 1845-03-15
Chinese Customs.

The Chinaman Of good family rises about
eleven O'Clock in the morning. His break
fast is composed Of several ragouts, of meat,
Of fish, and vegetables, served up in a
dozen sancers, with cup or two Of Chi
nese nectar, the .Sicu-hcr-tsou,s which is
always drunk warm. This beverage,
slightly calculated, is extracted from COM
mon Indian corn. 1t has quite am agreea.
BILE taste, rarely produces intoxication,
and rather adds to the vigor of the body.
The repast finishes with a plate of rice,
which is usually eaten with sailed fish.
Then comes the tea prepared in the usual
manner-that is, by pouring boiling water
upon the leaves. 1t is served in large
cups, and drunk by the Chinese without
| either sngar or cream.
AT two o'clock in the afternoon, col
lation is served, Of the fruits of the season;
after which, tea is again taken. Usually,
in gentcel families, dinner is served about
six o'clock in the evening. and if guests
are expected, it is accompanied with mu-
sic, vocal or instrun entail, or some exhi-
bllion. The rcpast is not concluded until
nearly three o'clock in the morning.
Among the less fashionable, the company
breaks up at midnight.
The Chinese are so fond Of cigar or
pipe, that they sometimes smoke at the
table between the services. Each person
brings with him one or two pipe servants.
This function is performed by young per-
sons, from l6 TO IL years OF age, richly
bedizened. They put the pipe into their
masters mouth-and as they know the
moment at which they haLitually smoke,
they present the pipe without waiting TO
have it asked for.
When dinner arty is to be given, the
host sends, several days in advance, his
invitations, written upon large sheets Of
letter paper, and couched in the most
horid style. He hires company of the
best actors for price equivalent to about
one hundred dollars common actors could
be procured fora quarter Of that sum. OPP
posite the stage are placed small square
tables, at which about four persons may
sit. In tie most stylish houses, only two
persons are placed at each table. No one.
sits at the side next the stage.
On the evening before the dinner, the
host sends second invitation, written up
on rose-colored paper, TO remind the guests
that the feast will take place on the next
day. And the next day, the invitation is
renewed, with notice that all is ready to
receive the guests.
| As soon as the company is assembled,
1.-THE milk of almonds is served in large cups.
Then conc the meats, which arc absolute
ly the same at all tables. The tables,
usually Of ebony or some other rich wood,
have double leaves, or tops-no table
cloths are uscd-and the first service is
removed by taking away Tie upper leaves,
and the second service is placed upon the
lower or under table. The table is sup
piled with rich spoons Of various wares,
cups for wine, with plates of fruit, with
nuts, and other similar articles. There is
placed. also, for each guest. stick, which
the Chinese use instead Of forks, eight OF
ten inches long, usually made of bone or
ebony, the ends round, and tipped with
silver, excepting that the upper end is
sometimes square. These sticks are held
upon The thumb, ard supported by the
middle and FORE finger. The food is taken
with two sticks. A spoon is held in the
left hand, under the food, to catch any
juice or gravy that might fall. Then
come in turn great variety Of dishes,
meats, fish, fruits, preserves, nc.
When the guests come to the table,
every glass is filled with sion-hen.tson.
The master Of the house rises, and then
his guests. He takes his cup with both
hands, and bows respectfully towards his
guests. Then all drank, and sat down.
Although grapes are abundant in China,
10 wine is made there. Tie Chinese
elaploy their pine apples, their oranges,
and many other kinds of fruit, in making
various infusions, and strong cordials,
which are presented to the guests at the
beginning of the second service.
After each dish, a glass of sion hen
tson is drunk. The first service consists
of divers dishes, rice, fricassee chickens,
inonton, beef, pork, fresh beans, liver
pies, frogs, fish, partridges, &c., all cut
up into little pieces, to he easily taken up
with the chop sticks.
Besides the different occasions at din
ncr, in which etiquette prescribes for
NAL drinking of healths, the guest take
liquor with each other as the English do
wines. Following the rigorous rules Of
politeness, the two persons who are to
drink each others health, take their decan-
tiers in both hands, go into the middle Of
the dining room, then raising the cups to
their lips, they bow themselves slowly to
the ground-the lower the bow, the
greater the compliment.
This IS repeated three, six. Or nine
times, and the drinkers are exceedingly
careful to observe the respective move
ments, until both finally carry the cups to
their lips, empty them entirely, and then
turn them bottom upwards, to show that
they have drank the whole. They then
salute each other, and return to their pla-
ces, and then commence new ceremonies,
to know which Of them shall be FIRST seat
ed, and the discussion is not terminated
until after many bows, and much hesitan-
cy and scraping. The drinkers at length,
set down at the game time.
At the commencement OF this ceremo;-
NAL, the two guests knock their glasses
together. Sometimes they change them,
after which they proceed 10 their bowling
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