On the evening of the twenty-third day of the twelfth month a special sacrifice is made in his honor by about sixty per cent. of the population. Meats, cakes, fruits and wines are offered with candles, incense, mock money, etc., and all members of the family then kneel reverently before his representation and bow their heads in homage. On the evening of the twenty-fourth those who have not participated in the ceremonies of the previous day, make a vegetable offering in a similar manner. [Illustration: A Chinese kitchen boat.] Many of the wealthier classes make both offerings on the twenty-third. The poorest use only incense and candles. The numerous sailing vessels on the rivers and lakes are as well fitted to supply the wants of the traveler as the hotels on shore. The houseboats and some of the passenger boats rely for their meals on the kitchen boats, which are really admirably managed. The fishing boats make use of a very primitive heating apparatus--a large boiler in an earthenware furnace set in a part of the deck, serving as the general cook book. A great many pages might be covered by treating on the curious festivities which celebrate so many occasions, but they have been so often described in other works that a description of them here would perhaps savor too much of needless repetition. _Other Works from the Book Department of THE CATERER_ Martyn's Menu Dictionary Price $1 (_130 pages, two columns to a page, cloth bound._) The most complete dictionary of menu, culinary and food terms ever published. More than _five thousand items_. In two sections: French-English and English-French. The first section includes also about 600 wine names with brief descriptive notes and both parts list a number of German words with English and French translations. How to Make Money in a Country Hotel Price $2 (_200 pages, printed on the finest paper and handsomely bound)._ _Third edition._ The reason for the great success of this work is probably to be found in the fact that the author does not content himself with merely advising "greater economy," or "better business methods"--instead he gets right down to a practical hold of the subject and shows _how_ to economize and how to increase one's trade. The Financial Side of Hotel Keeping Price $2 (_300 pages, handsomely printed and bound._) _Second Edition._ This book is entirely different from any other work on the hotel business. The main "story" takes up the matter of location, investment, equipment, etc., the "financing" of the business after starting, and many points touching on policy, organization, etc., and the management of the back part of the house. Following this is a series of papers on the restaurant business. The Wine Steward's Manual Price $1 (_108 pages, illustrated, cloth bound._) A handy volume on the care and service of wines, with contributions from the highest authorities. Foods and Culinary Utensils of the Ancients