Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1853-08-18
AChins.e Dinncr Party.

Ladies will be glad to learn how the
Celestials manage that most difficult of
domestic affairs-a dinner party; and the
following extract from a recent "Tour
in China" gives them the interesting
information:
"When a Chinese invites to a cere-
monious dinner, large red paper is sent
several days before the time. On this
is written the invitation, in the politest
terms of the language. On the day be-
fore the feast another invitation is sent
to the guests, on rose-colored paper, to
remind them of it, and to ascertain
whether they are coming. Again, on
the next day-a short time before the
hour appointed-the invitation is re-
peated, to inform them that the feast is
prepared, and awaits them. When the
guests are assembled, the first thing pre-
sented is warm almond milk, in large
cups. Every table is served with ex-
actly the same food, and the same num-
Der of dishes, at one and the same mo-
ment. Only four or five persons sit at
each table; in very fashionable houses,
not more than two or three. The tables
are mostly made of polished ebony, or
Surat black wood, and double; for, as
they use no tablecloths, the upper table
is removed, with all that is on it, at the
end of the first course, to give place to
the second. For the end of the first
course, the tables are laid out with chop
sticks, wine-cups, china-ware, or enam-
eled spoons or stands, and two little
plates with fruits, nuts, etc. Several
small cold dishes, such as dry salted
fish, shred fine, and made into salad,
with mushrooms, etc., are spread over
the boards, only leaving room in the
centre for cup, about the size of a
breakfast cup. The dinner now COM
mences, and all the wine-cups are filled
with SeO-heng tsoac-a weak, acidulated
liquor, distilled from millet seed, which
is always drank hot-and the master of
the feast rises, as well as all the guests;
he holds the wine-cup in both hands, sa-
luting them with it, after which they all
drink together, and sit down again. A
cup with hot food is now served in the
centre of every table. After the first
course has been finished, the upper ia
bic is removed, and the table remaining
is spread with spoons, wine-cups, chop
sticks, vinegar, soy and sweet sauce,
with some plates of sliced radishes,
pears, oranges, and various other fruits
and vegetables placed before each per-
son; and all the large fruits are sliced as
well as the vegetables. While the Sec
ond is preparing, those who are tired of
sitting rise and walk about the room
The second table being prepared, the
guests are all seated again, when birds
nest soup-the most expensive, and the
greatest delicacy a Chinese can offer
is served up. with pigeons or plover's
eggs floating upon it, to each person.
When entertaining any of the high con-
stituted authorities, the master puts the
first dish of the second course to each
table himself, as it is brought in by the
servants. After all, tea is served up in
covered cups, as before described-on
the leaves, and without milk or sugar
and thus closes the entertainment. On
the day following the feast, the host
sends large red paper to each of the
guests, apologizing for the badness of the
dinner; and they answer him on the
same sort of paper, expressing, in the
most exalted and extrayagant terms, the
pleasure and unbounded satisfaction his
feast has afforded them. The pigtailed
nation, in everything are unlike any 9th
er people; though, doubtless, under all
this show of politeness, is hidden an
equal amount of duplicity and dissimu-
lation as can elsewhere be found. The