With an Englishman his dinner is said to be the event of the day. It is, however, well known that an American is not altogether indifferent to that meal; but, be that as it may, inasmuch as English customs prevail in the little foreign circles at the ports of China, entertaining by dinner-parties is the dominant mode, and the arrival of a stranger is the signal for a round of “dinings out.” If served by the better class of Chinese servants, even those people who live in the simplest manner have no care nor trouble about such matters of hospitality. All orders in relation to the entertainment are given to the head-servant, who, on being told the number of guests expected, makes all the arrangements _en regle_, and serves the dinner as handsomely as can be desired. The wealthy merchants live luxuriously, and they, as well as some of the representatives of foreign governments, keep butlers who are proficient in their calling. A well-trained Chinese waiting-man, however, never deviates from the prescribed forms, all of which are carefully attended to wherever he serves. A gentleman on being invited out to dine takes his servant with him, the latter always coming under the direction of the butler of the host, although the place of each is near the chair of his master, and all are waited on with quietness and precision. Probably the English--who have better trained servants than we have in the United States--may not remark these little matters as readily as an American, who has seen her countrywomen, on account of inefficient domestics, well-nigh appalled at the prospect of inviting a few guests to dinner. To all such, a household served by good Chinese servants would seem, in some respects, an Elysium. Foreigners usually breakfast at a late hour, and frequently, in the summer, the greater part of the business of the day is transacted before taking that meal. They are served, however, on first rising, with what in India is called the “little breakfast.” This is brought to their rooms, and consists of a cup of tea, a bit of unbuttered toast, and some fruit. There are several varieties of the orange, and during the greatest part of the year that fruit is very abundant. The finest kinds are the mandarin, and the sweet Coolie orange. These, when in season, form a large portion of this early meal; and then the plantain, the lichi, a nice kind of plum, the peach, the mango, custard-apple, and persimmon, together with a few other fruits, reach into the early autumn, when the delicious oranges are again gladly welcomed.