I. Sharks' fins with crab sauce. 1. Pigeons' eggs stewed with mushrooms. 2. Sliced sea-slugs in chicken broth with ham. II. Wild duck and Shantung cabbage. 3. Fried fish. 4. Lumps of pork fat fried in rice flour. III. Stewed lily roots. 5. Chicken mashed to pulp, with ham. 6. Stewed bamboo shoots. IV. Stewed shell-fish. 7. Fried slices of pheasant. 8. Mushroom broth. Remove--Two dishes of fried pudding, one sweet and the other salt, with two dishes of steamed puddings, also one sweet and one salt. [These four are put on the table together and with them is served a cup of almond gruel.] V. Sweetened duck. VI. Strips of boned chicken fried in oil. VII. Boiled fish (of any kind) with soy. VIII. Lumps of parboiled mutton fried in pork-fat. These last four large courses are put on the table one by one and are not taken away. Subsequently a fifth, a bowl of soup, is added, and small basins of rice are served round, over which some of the soup is poured. The meal is then at an end. A _rince-bouche_ is handed to each guest and a towel dipped in boiling water but well wrung out. With the last he mops his face all over, and the effect is much the same as half a noggin of Exshare diluted with a bottle of Schweppe. Pipes and tea are now handed round, though this is not the first appearance of tobacco on the scene. Many Chinamen take a whiff or two at their hubble-bubbles between almost every course, as they watch the performance of some broad farce which on grand occasions is always provided for their entertainment. Opium is served when dinner is over for such as are addicted to this luxury; and after a few minutes, spent perhaps in arranging the preliminaries of some future banquet, the party, which has probably lasted from three to four hours, is no longer of the present but in the past. FEMALE CHILDREN