A Japanese servant, any servant, even one in a hotel, will set out your hair brushes, clothes brushes, nail scissors, collar box, tooth-powder tin on the ordinary average hotel dressing-table and make a design of them. The toilette table will somehow be a picture, an artistic whole. It was an application of art I tried hard to learn, and failed dismally. After awhile I could manage something with the brushes; but the nail scissors, and more especially the tooth-powder tin, remained, in my hands, the unbeautiful necessary articles which they intrinsically are. We make in Europe various attempts at beautifying our food. We put parsley on white dishes round cold mutton, and paper frills on ham bones where the pins are dangerous. On special occasions, such as a Lord Mayor’s banquet or a cookery exhibition, we serve pastries as Tower Bridges, or jellies as broken lutes, but we do not consistently arrange our food so that each dish is a colour scheme and an art design of its own. I lunched once with a professor in Tokyo; it was a modest meal in the house of a man badly off, according to our ideas, but when the red-lacquered trays came in, each lunch on its own tray, and all the courses served together, I could not restrain a cry of delight. The whole set out in its red-lacquered tray was a picture, each dish in itself was another. The golden bream lay on a pale blue dish; an oval slab of pounded fish, pure white in colour, rested against a mound of lime-green chestnuts; in front and lying in a crescent curve were purple roots, brown ginger, and tiny slices of red radish. It was simply a triumph. I have eaten pinky brown soup in which the curved peel of an orange floated like a golden dolphin; pale yellow custards, served in delicate blue bowls, whose surfaces were ruffled with silver fishes; white rice-moulds wrapped in the delicate tendrils of a vine-green seaweed; thin slices of pink raw fish, the colour of an uncooked salmon, laid out on green dishes and garnished with little heaps of olive seaweed shaven fine and eaten with a burnt-sienna sauce. The very hawkers in the streets serve their one-_rin_ (10 to a ¼_d._) sweetmeats or their snow-white _tōfu_ daintily, on plates of appropriate colour, artistically set out. The rice-paste biscuits are veritable works of art in shape and colour. You can eat almost every variety of chrysanthemum, as well as see it, and the colouring, all vegetable, is almost as beautiful. We have, I believe, in England, a profession called “window-dressing,” and in a few cases this does truly attain to art. But with us it always ends at the windows. Enter the shop and, unless it is a showroom, you stand in the midst of undigested cargoes of goods; and whose eye has not been pained by heaped rolls of stuff where a post-office red will lie, as often as not, on the top of a crimson and underneath a magenta? That is a thing which could not happen in Japan; the eye of the young man behind the counter would forbid it.