Numerous as are the confections made, the more common among them are the following, which may of course be varied by the addition of other ingredients. A kind of Turkish delight is made from a mixture of glutinous rice, syrup, and white candy, boiled and brought into proper consistency by throwing in a little _kuzu_ starch. By steaming a mixture of red beans, sugar, wheat, and _kuzu_, we get a sweet dark-red cake, which is almost as popular as the sponge-cake. A mixture of glutinous rice steeped in water and rice-yeast left overnight in a hot-water bath is, after being strained and steamed with a small quantity of wheat, made into little balls around a lump of red-bean jam. This is also a very common confection. Caramels are made with long beans or peanuts inside. By boiling a mixture of agar-agar and sugar for some time over a slow fire, we get a soft, translucent jelly which is put into a mould and afterwards cut up. There are many others of a similar composition, often coloured, flavoured, or peculiarly shaped; but their principal ingredients are the articles already mentioned. Japanese confectionery is noticeable for the large quantity of saccharine matter it contains, which varies, except in rare cases, from one to three fourths of the whole composition. It is not, therefore, to be wondered at that indigestion is a frequent result of a too free indulgence in Japanese confections. CHAPTER VII. MALE DRESS. Japanese and foreign dress—Progress in the latter—Japanese clothes indispensable—_Kimono_—Cutting out—Making of an unlined dress—Short measure—Extra-sized dresses—_Yukata_—The lined _kimono_—The wadded _kimono_—Under-dress—Underwear—_Obi_—_Haori_—The crest—The uncrested _haori_—_Hakama_—Socks—How to dress Wearing of socks.