“On one side of the room was a slightly raised daïs, about four inches from the floor. This was the seat of honour. On it had been placed a stool, a little bronze ornament, and a china vase, with a branch of cherry‐blossom and a few flag‐leaves gracefully arranged. On the wall behind hung pictures, which are changed every month, according to the season of the year. There was no other furniture of any sort in the room. Four nice‐looking Japanese girls brought us thick cotton quilts to sit upon, and braziers full of burning charcoal to warm ourselves by. In the centre of the group another brazier was placed, protected by a square wooden grating, and over the whole they laid a large silk eider‐down quilt, to retain the heat: this is the way in which all the rooms, even bed‐rooms, are warmed in Japan, and the result is that fires are of very frequent occurrence. The brazier is kicked over by some restless or careless person, and in a moment the whole place is in a blaze.” The following gives a description of a Japanese meal:—“Presently the eider‐down and brazier were removed, and our dinner was brought in. A little lacquer table, about six inches high, on which were arrayed a pair of chop‐sticks, a basin of soup, a bowl for rice, a saki cup, and a basin of hot water, was placed before each person, whilst the four Japanese maidens sat in our midst, with fires to keep the _saki_ hot and to light the tiny pipes with which they were provided, and from which they wished us to take a whiff after each dish. Saki is a sort of spirit distilled from rice, always drunk hot out of small cups. In this state it is not disagreeable, but we found it exceedingly nasty when cold. “Everything was well cooked and served, though the ingredients of some of the dishes, as will be seen from the following bill of fare, were rather strange to our ideas. Still, they were all eatable, and most of them really palatable. Soup. Shrimps and Seaweeds. Prawns, Egg Omelette, and Preserved Grapes. Fried Fish, Spinach, Young Rushes, and Young Ginger. Raw Fish, Mustard and Cress, Horseradish, and Soy. Thick Soup of Egg, Fish, Mushrooms, and Spinach; Grilled Fish. Fried Chicken and Bamboo Shoots. Turnip‐Tops and Root, Pickled. Rice _ad libitum_ in a large bowl. Hot Saki, Pipes, and Tea.