In the cities the tea-houses of the grander sort are the scenes of splendid entertainments. When a Japanese wishes to give a dinner to his friends he does not ask them to his house; he invites them to a banquet at some famous tea-house. There he provides not only the delicacies which make up a Japanese dinner, but hires dancing girls, called geisha, to amuse the company by their dancing and singing. A foreigner who is asked to one of these Japanese dinners finds everything very strange and not a little difficult. At the doors of the tea-house his boots are taken off, and he marches across the matting, to do his best to sit on his heels for a few hours. This gives him the cramp, and soon he is reduced to sitting with his back against the wall and his legs stretched out before him. He can manage in this way pretty fairly. There may be a table before him, or there may not. If there is a table, it will be a tiny affair about a foot high. There will be no tablecloth, no glasses, no knives and forks, no spoons, and no napkin. He will be expected to deal with his food with a pair of chopsticks. When these are set before him, he will see that the two round slips of wood are still joined together. This is to show that they have never been used before. He breaks them apart, and wonders how he is going to get his food into his mouth with two pencils of wood. The feast begins with tea served by moosmes, who kneel before each guest. Each wears her most beautiful dress, and is girded with a huge and brilliant sash. After the tea they bring in pretty little white cakes made of bean flour and sugar, and flavoured with honey. The next course is contained in a batch of little dishes, two or three of which are placed before each guest. These contain minced dried fish, sea slugs floating in an evil-smelling sauce, and boiled lotus-seeds. To wash down these dainties a porcelain bottle of saké, rice-beer, is provided. The unhappy foreigner tastes one dish after the other, finds each one worse than the last, and concludes to wait till the next course. This is composed of a very great dainty, raw, live fish, which one dips in sauce before devouring. Then comes rice, and the chopsticks of the Japanese feasters go to work in marvellous fashion. With their strips of wood or ivory they whip the rice grain into their mouths with wonderful speed and dexterity, but our unlucky foreigner gets one grain into his mouth in five minutes, and is reduced to beg for a spoon. The next course is of fish soup and boiled fish, and potatoes appear with the fish; but, alas! the fish is most oddly flavoured and the potatoes are sweet; they have been beaten up with sugar into a sort of stiff syrup. Next comes seaweed soup and the coarse evil-smelling daikon radish, served with various pickles and sauces.