The Newtown bee., 1879-06-17
A Chinese Dinner.

"A IeCLef rom a lady formerly living in Hartford, who is now the wife of an American oflicialin China, writes to her friends at home an account of cere- monious dinner which she attended re- gently. The feast was given by the deputy" and was attended by only seven persons, three American gentle men, two American ladies and two Chinese men, besides the host. Describ- ing the deputy as q lovely old man," the letter says:
 He passed to me first q cup of hot wine with graceful bow; it was only after that that one could sit down. He made the tour of the table and gave each guest his wine, accompanied by the chin-chins (bows) from both parties. Before each guest were three plates about the size of a little girls tea set plate-three inches in diameter. On these plates we ate al our dinner except the soups, which were put before us in small bowls. Each one had his chop-sticks and a two-pronged silver fork. In few moments, as Mrs NJ. and could not use them very well, we were given our own knives and forks. At each plate was q big pile of melon and apricot seeds, and this pile was replenished constantly during the four hours we were at the table. Be- tween the courses everybody was crack ing and eating away at the melon seeds. They were not very good, of course, yet it was amusing to nibble at them, and they came in hot from the oven and on the whole did not taste badly. On the table when we sat down were eight dishes of preserved fruit of different kinds. They were all on those small dishes, but put one on top of the other to make kind of pyramid. and in row along the center of the table were other | dishes larger in size and holding the more substantial things. On one were | slices of lobster and salted walnuts- very good, both of them. On another were goose gizzards cut in thin slices; or another shrimp salad, and on another thin slices of chicken. Those were al meant to give an appetite for the dinner which followed. I sat next to the ole | deputy and he helped me from all tho different dishes within his reach-only | mouthful or so from each, though When we had tired of all these thing the first course was brought on, and, a I suppose you imagine, it was '' birds nest soup," and very good too. We hay, nothing like it at home. After that WI had stewed chicken with young ohio, sprouts. The third course was cole mutton served with raw turnip cut il long, thin strips.
 | Fourth-awfully good-was pigeol eggs in kind of acid soup
 Fifth-Cucumbers stuffed with choppe, fish.
 | Sixth-Roast chicken served in yer small bits with mushrooms. | Seventh-Sharks' fins.
 Eighth-Mutton dumplings. | After that there was little rest an
 we walked about the garden, going t 2 work again after half hour.
 Ninth-Pork soup.
 Tenth-Stewed mussels.
 Eleventh-Champignons and spinac
 made together.
 | Twelfth-Ham in slices.
 Thirteenth-Stewedp pigeons and bea curd.
 Fourteenth-Fish.
 Fifteenth-The muscles or fibers flowers.
 SixteenthLSea slugs Something awfr
 to look at, just like leeches with pimple
 on them).
 Seventeenth-Mushro and bambo
 sprouts made together. Eighteenth-Cakesa and bitter almon
 sauce.
 Nineteenth-An entire roast pig.
 It was brought on and then take away and caryed for us. Thought th
 dinner at-an end when we had the cake
 and was taken aback to see this anims
 make it's appearance. They served frs
 the crackle or skin. It was A No.
 and we began to eat anew; second the served the lean meat; third they serve some fat, and then something else, d four from the pig.]
 Twentieth-Rice with chicken sour salted cabbage, salt bean curd, chestnut grown in water, and don't know wha
 After that tea, and it was over. This was followed by a two day headache.
 The man, says the Norristown Heral, who bored the first oil we'll is still ally [ and residing at Bethlehem, Pa. I'll man who bored the first editor went 1 3 his grave years ago, .sunwept, unhol , <. J,x.> Ix44~.