The Lebanon express. (Lebanon, Linn County, Or.) 1887-1898, 1889-06-14

there We're about 500 Chinese guests.
Hnd this II what wuAte: |, pork rind,
grncnsiand dicnn stewed III iish oil "a
kind Of soup; 2. raw shark 4 fins; ., ,ts-
sorted sen weed soup; |, bats boiled
wholoi y, ricsled eggs, over 100 years
old very expensivu q. raw ham on
H gelatine; 4, stowed chicken liver 5,
rats on tonst; p, pork aalled Ia vinegar;
4 ~, stewed chicken with entrails on,
tira II roast sucking pig very good;
~. brds' nest soup; ~. fried camel
hump splendid; II, young puppy
soup; I'D, fat pork, stewod III thick
molasses; l6, scorched turtle; III hare's
soup; ii fried webs Of duck feet; 10,
ronst pig brains; 20, smoked shell
fish; II, salted shrimps, with monkey
steak; y, boiled pigs feet; %, dried
salted cuttle fish; "a. boiled owl, with
insides completes; ~, frica eed crab;
70, goose roasted whole; 27, hash
pigeon and green's; rs. cayennopepper
biscuits.
Wines Champagne, sake Japanese
winel, samchou and mechou (Chinese
wines).
The above bill offare Is by no means
an adequate description OF the various
dishes There WIS scarcely d dish that
was not disguised in oils aud salads so
that II was impossible to really know
what one was eating.
got discouraged to begin with over
No. !. II did not smell pleasant aud
was easily satisfied with very small
quantity. Nos. and 5 merely TASTED,
but No 4 ] felt called upon to pass en-
tirely after had ilshed around IN the
big dish OF gravy for while and the
FIRST solid drew forth was the wing Of
a bat, 1t was suggestive OF bedbugs.
lice and various other unpleasant
things to eat. No. 8, rare old eggs,
had loud una suggestive smell. and
as the eompradore would not swear
what they were piclSled in took but
a precious small bit Of this very OK.
pensive dish. Nos and | slightly
sampled and was about wading into
No. 3. rats in disguise. when / heard
one Of tho guests. who was familiar
with Chinese fare. hint the nature OF |
the dish. and / preferred to he so i'm
polite rs not To eat II. | concluded
that No , was too rich for me, and |
waited for the next course. which i
looked quite tempting. took piece
OF white meat. when my Chinese host
remarked: why you no go down In
side9 That more BETTER supposed
that there must be some delicacy
down below" and. after a blind fish
with my chop sticks. got grip on
something which proved. on bringing
to the surface. 10 be the alimsntary
canal OF the fowl. then uncondition-
ally passed this dish. No II was
quite good. and managed to do
with that. No. l2
looked suspicious. had decided
not to tackle 1t. even before
learned the nature of the dish. The
next course was the best OF the din
Der. and we all partook heartily Oi 1t.
will not yoIeh for the correctness OF
the name OF No. II. but II looked sus-
picious, and my friend assured me that
i was genuine dog. but, as Il was not
very old. and had not yet acquired the
vices OF experienced dogs, he thought
might cat 1t. But / was afraid the
butcher might have mistaken the
logs age and. therefore, told the
he might have my share
Fifteen Is good those that like It.
But sc0rched turtle was first class and
'eceived fair share Of our attention.
Eighteen was fairly good. but slight
y tough. Probably an old drake was
he victim. ] now made fair progress
Ill got TO ~. when remembered
ny experience with the entire chicken,
nd therefore. did not investigate the
lish We at last got TO 2S. which
ooked mussy and hard to go But
8 was in the nature Of a surprise.
The biscuits seemed well made, but
phen fellow got to the center he was
airly really to yell and call for ice, In
he center Of each Is small piece Of
trong pepper. and an unsnspecting
orelgner generally manages TO get the
ull benefit Of this morsel The host =
ffered In explanation Of this. THAT
eong yely good he makes chow stir !.
lice lound." Wines were served all
trough the dinner, the Japanese and
'hinese being served hot. Pekin Cor.
'Oled0 Blade.
e~-------~--
Phillip Frank Thomas, OF Mary.
.nI Al f.41....