On North Szechuan Road we stopped at a _li_, or terrace, of newly built houses in the style called semi-foreign. This _li_, which was in the International Settlement, was very bright and clean. It opened upon the main thoroughfare. The heavy walls of bright red brick were interrupted at intervals by black doors bearing brass plates. At one of these my husband stopped and touched a very American-looking push-button. A bell trilled within, and the door was opened by a smiling "boy" in a long blue cotton gown. We crossed a small courtyard bright with flowers and vines, and, coming to the main entrance, stepped directly into a large square room. It was cool, immaculate and restful. The matting-covered floors, the skilfully arranged tables, chairs and sofa, the straight hangings of green and white, threaded with gold, were exactly what I should have wished to choose for myself. I was pleasantly surprised by the gas chandelier with its shades of green and gold and white. A dark green gas radiator along one wall suggested that Shanghai was not always so warm as then. It was a very modest little home, befitting a man with his own way to make, Chan-King explained, as he led me through the rooms for a hasty survey. Then Wilfred was surrendered to his _amah_, a fresh-cheeked young woman in stiffly starched blue "coat," white trousers and apron, while we made ready for a tiffin engagement with Chinese friends of Chan-King's. After a short rickshaw ride--novel and delightful to me--we turned from the main road into another series of terraces and entered a real Chinese household. The host and hostess, who had both been in America and spoke excellent English, were very cordial in their welcome. I felt more at home than I had believed could be possible. Tiffin was served in the Chinese fashion, the guests seated at a great round table, with the dishes of meat, fish and vegetables placed in the centre, so that each one could help himself as he chose. Individual bowls of rice, small plates, chopsticks and spoons were at each plate. Set at intervals, were small, shallow dishes containing soy, mustard or catsup and also roasted melon-seeds and almonds. When my hostess, who had thoughtfully rounded out her delicious Chinese menu with bread and butter and velvety ice-cream, as thoughtfully produced a silver knife and fork for me, my husband explained that I was rather deft in the use of chopsticks. Though he had taught me, during the early days of our marriage, to use a slender ivory pair that he possessed, I was now very nervous, but I felt obliged to prove his delighted assertion. So my social conformity as a Chinese wife began there, before a friendly and amused audience, who assured me that I did very well. On the way home Chan-King said, "Will this be difficult for you, Margaret?" "Chopsticks?" I asked gaily, well enough knowing that he did not mean chopsticks. "No, I like them!"