When the Japanese housekeeper goes to market, she turns her attention, after the rice merchant's, to the fish and vegetable stalls. At the fish-stall nothing that comes out of the sea is overlooked. She buys not only fish, but seaweed, which is a common article of diet. It is eaten raw; it is also boiled, pickled, or fried; it is often made into soup. Sea-slugs, cuttle-fish, and other creatures which we consider the mere offal of the sea, are eagerly devoured by the Japanese. At the vegetable-stall there will be a great variety of things for sale--beans, peas, potatoes, maize, buckwheat, carrots, lettuce, turnips, squash, musk- and water-melons, cucumbers, spinach, garlic, onions, leeks, chillies, capucams (the produce of the egg-plant), and a score of other things, including yellow chrysanthemum blossoms and the roots and seeds of the lotus. The Japanese eat almost everything that grows, for they delight in dock and ferns, in wild ginger and bamboo shoots, and consider the last a great tit-bit. But to Europeans the Japanese vegetables seem very tasteless, and the chief of them all is very much disliked by Westerners. This is the famous daikon, the mighty Japanese radish, beloved among the poorer classes in its native land and abhorred by foreigners. It grows to an immense size, being often seen a yard long and as thick as a man's arm. When fresh it is harmless enough, but the Japanese love to pickle it, and Mrs. Bishop remarks: "It is slightly dried and then pickled in brine, with rice bran. It is very porous, and absorbs a good deal of the pickle in the three months in which it lies in it, and then has a smell so awful that it is difficult to remain in a house in which it is being eaten. It is the worst smell I know of except that of a skunk!" The pickle-seller's stall must not be forgotten, for the Japanese flavour their rather tasteless food with a wonderful variety of pickles and sauces. The great sauce is soy, made from fermented wheat and beans with salt and vinegar, and at times saké is added to it to heighten its flavour. This sauce is served with many articles of food, and fish are often cooked in it. When the Japanese housekeeper reaches home again she finds that her servants have finished their simple duties. Englishwomen always wonder what there is in a Japanese house for servants to do. There are no fires to lay, no furniture to polish and clean, no carpets to sweep, and no linen to wash and mend; so Japanese servants spend much time chatting to each other, or sewing new kimonos together, or playing chess. As a rule, there are many more servants than are necessary to do the work. This is because servants are very cheap. There are always plenty of girls who are ready to fill the lower places if they can obtain food and clothes for their services, and the upper servants only receive small sums, sometimes as low as six or eight shillings a month.