Of fowls the variety is somewhat limited. We have of course the domestic fowl. The most esteemed of all fowls is the crane, after which come Bewick’s swan, the heron, wild goose, wild duck, common duck, pheasant, quail, pigeon, woodcock, and water-rail, while among the smaller birds are the sparrow, lark, and siskin. As we do not use a knife and fork at table, all fowls have to be cut up before they are served. A favourite way is to serve them in small slices in soup; but they may also be brought in with vegetables on a plate. The commonest method with the domestic fowl and duck is to boil them in small slices in a shallow pan with bits of onion in a gravy of soy, _mirin_, and sugar. The pan has a small hollow at a side, into which the gravy runs so as not to saturate the meat too much. The small birds are served whole, and when chopsticks fail, the hands and teeth are brought into requisition. It is only of recent years that we have begun to eat beef and pork; but we have in Tokyo a large number of shops where they are sold. There are two kinds of such shops; one is the regular butcher’s, while the other is a sort of restaurant where beef is served in the same manner as the domestic fowl and duck above mentioned. Here _sake_ and rice are also obtainable. There are many restaurants in European style; but the cuisine in most of them is non-descript and the dishes are confined to the simplest kind. The absence of mutton, moreover, sadly limits, the range of plats. Though cooking is mostly done at home, no small quantity of prepared food is bought for the meals. The most important of such food is the bean-curd. For this the soy bean is soaked in water, ground, steamed, and strained; and the liquid is allowed to coagulate by the addition of brine and then pressed in a square box with a cotton-cloth bottom until the water has been drawn off, leaving behind a soft white curd. This curd is cut into small slices and put into soup in the morning; it is sometimes thrown into hot water, and as soon as it is warmed, dipped into a mixture of soy and _mirin_ and eaten. It is also fried. Indeed, the bean-curd shares with the _tai_ the distinction of having a special treatise dealing with a hundred ways of dressing it. Another favourite breakfast food is the steamed peas, which are eaten with mustard. Plums which have softened and reddened by being preserved in perilla leaves are often, after extracting the stones, boiled with sugar until they become gelatinous. Boiled beans, the egg-plant preserved in mustard, and ginger in perilla leaves are common breakfast condiments. Fish and vegetables coated with flour and fried in rape-oil are favourite articles of diet. Commonest among fried vegetables are sweet potatoes, leek, and lotus rhizomes, while lobsters similarly served are highly esteemed. Another favourite is the flesh of sturgeon minced very fine, seasoned with _sake_ and salt, and baked. It is made into a roll with a hole through the centre or is