The Jackson standard. [volume] (Jackson C.H., Ohio) 1847-1888, 1853-08-11
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A CHINESE DINNER Party.

- Ladies will be glad to learn how
the Ceiestials manage that most difficult
of domestic affairS-a dinner party and
the following extract from recent "Tour
in China" gives them them the interest
ing information ;-"When Chinese in
vites to teremonious dinner, large
red papeI ent several days before the
time 4lhls is written the invitation in
the p6ASsst terms of the language. On
the day before the feast another invita-
ton is sent to the guests, on rose.colored
paper, to remind them of it, and to ascer
tain whether they are coming Again,
on the next day--a short time before the
hour appointed--the invitation is repeat
ed, to inform them that the feast is pre-
pared, 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 exactly
the same food, and the same number of
dishes, at one and the same moment.-
Only four or five persons sit at each ia
BILE in very fashionable houses, not more
than two or three. The tables are most
y made of polished ebony, or Surat black
wood, and double; for, as they use no
table-cloths, 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,
chinaware, or enamelled spoons orstands
and two little plates with fruits, nuts, etc.
Several small cold dishes, such as dry
salted fish, shred fine, and made into sal
ad, with mushrooms, etc are spread over
the board, only leaving room in the cen
tire for a cup, about the size of break
fast cup. The dinner now commences,
and all the winecups are filled with seq
heng tsto0-a weak, acidulated liquor, dis
TILED 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, saluting them
with it, after which they all drink togeth-
er, 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 table is removed, and
the table remainingis is spread with spoons,
wine-cups, chop-sticks, vinegar, soy and
sweet sauce. with some plates of sliced
radlshes, pears, oranges, and various
other fruits and vegetables, placed before
each person; and al thelarge fruits are
sliced as well as the vegetables. While
the second course is preparing, those who
are tired of sitting rise and walk about
the room. The second table being pre-
pared, the guests are all seated again,
when bird's-nest soup--the most expen-
sive, and the greatest delicacy Chinese
can ofer-is served up, with pigeons or
plover's eggs floating upon It, to each
person. When entertaing any of the high
constituted authorities, the master puts
the first dish of the second course on 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 entertaiRment. On
the day following the feast, the host sends
a large red paper to each of the guests,
apologising for the badness of the din
ner; and they answer him on the same
sort Of paper, expressing, in the most ex-
aited and extravagant terms, the pleasure
and unbounded satisfaction bis feast has
afforded them. The pig-tailed nation, in
every thing, are unlike any other people;
though. doubtless, under all this show of
politeness, is hidden an equal amount of
duplcity and dissimulation as can else
where be found. The Chinese customs
evince much that is hollow. hearted in
their social relations.