The third necessary room in a Siamese house is the kitchen, where the two daily meals are prepared. There are no cooking-ranges and no fireplaces of European pattern. Food is cooked and water boiled over small charcoal furnaces, usually made of earthenware. The little furnace has the shape of a bucket. Half-way down there is a tray perforated with holes, on which the charcoal is placed. Below the shelf, in one side of the utensil, there is a hole. A draught is obtained by waving a fan backwards and forwards in front of this hole. The air enters through the aperture, ascends through the openings in the shelf, and so keeps the lighted charcoal glowing. The earthenware pots in which the food is cooked are supported by the top rim of the furnace. Every pot requires a separate furnace to itself, but as rice is often the only food that requires the application of heat, this causes but little difficulty, and few kitchens would contain more than two or three of these simple fireplaces. The chief food is rice. This is washed three or four times in different changes of water, and then placed in cold water over the charcoal fire. As soon as the water boils, it is poured away, and the cooking is finished in the steam of the water left behind. When everything is ready, the rice is turned out into a dish; each grain is swollen to quite a large size, is dry, and as white as snow. With the rice various kinds of curry are eaten. They are made from vegetables, fruit, and fish. Frog, decayed prawns, stale fish, and other choice morsels figure in the menu. All the curries are highly flavoured with vinegar, pepper, and strong-tasting spices. The Siamese are so accustomed to these highly flavoured dishes that they would look upon a meal of turkey and plum-pudding as utterly tasteless and insipid. One of the sauces in common use contains chillies, stale prawns, black pepper, garlic, onions, citron-juice, ginger, and brine! When the members of the family sit down to take a meal, they squat on the floor. A big bowl of rice is placed in the centre of the ring, and round it are arranged smaller basins of curry. Everybody helps himself, so that the fastest eater gets the biggest share. Forks and knives are not used, and very often spoons also are lacking. In such cases fingers take the place of spoons, and they seem to serve the purpose equally well. Of course, the fingers get greasy and sticky, but they can be put in the mouth and licked clean again quite easily and quickly.