``You cannot civilize these foreign devils. They are beyond redemption. They will live for weeks and months without touching a mouthful of rice, but they eat the flesh of bullocks and sheep in enormous quantities. That is why they smell so badly; they smell like sheep themselves. Every day they take a bath to rid themselves of their disagreeable odours but they do not succeed. Nor do they eat their meat cooked in small pieces. It is carried into the room in large chunks, often half raw, and they cut and slash and tear it apart. They eat with knives and prongs. It makes a civilized being perfectly nervous. One fancies himself in the presence of sword-swallowers. They even sit down at the same table with women, and the latter are served first, reversing the order of nature.'' So I humbly adapted myself as best I could to Chinese customs and learned to like many of the natives' dishes, though to the last, there were some that I merely nibbled to ``save the face'' of mine host. Some of the dishes were really excellent and as a rule all were well-cooked, although the oil in which much of the food was steeped made it rather greasy. My digestive apparatus is pretty good, but it would take a copper- lined stomach to partake without disaster of a typical Chinese feast. But for that matter so it would to eat a traditional New England dinner of boiled salt pork, corned beef, cabbage, turnips, onions and potatoes, followed by a desert of mince pie and plum pudding and all washed down by copious draughts of hard cider. Chinese inns do not impoverish even the economical traveller. Our bill for our tiffin stop was usually 100 small cash, a little more than three cents, for our entire party of about a score of men and animals. For the night, the common charge was 700 cash, twenty-three cents. Travellers are expected to provide their own food and bedding and to pay a small extra sum for the rice and fodder used by their servants and mules, but even then the cost appears ridiculously small to a foreigner. Still, the most thoroughly seasoned traveller can hardly consider a Chinese inn a comfortable residence. It is simply a rough, one-story building enclosing an open courtyard. The rooms are destitute of furniture except occasionally a rude table. The floor is the beaten earth, foul with the use of scores and perhaps hundreds of years. The windows are covered with oiled paper which admits only a dim light and no air at all. The walls are begrimed with smoke and covered with cobwebs. Across the end of the room is the inevitable kang--a brick platform under which the cooking fire is built and on which the traveller squats by day and sleeps by night. The unhappy white man who has not been prudent enough to bring a cot with him feels as if he were sleeping on a hot stove with ``the lid off.''