Sivut kuvina

li, came to Dr. Johnson's dispensary and presented the following note of introduction :

“Our office a servant who getting a yellow sick, which suffered a few year and cured for nothing. he trusted me to beg you to save his sick and I now ordered him to going before you to beg you remedy facely. With many thanks to you,

“Yours sincerely,

“V. T. GEE.” Having done all that was possible in so short a time to “save his sick," we resumed our journey, thirty Chinese Christians accompanying us to the River I, a li from the city. The atmosphere was gloriously clear and on the second day out, crossing some high ridges, we had superb views of wide cultivated valleys, and of Ku-chou, a famous city that is said to contain more literary graduates than any other city of its size in the province.

Then followed a more level country with interminable fields of kao-liang and many orchards of walnuts, pears and cherries, while low mountains rose in the background. Men and horses were tired after our long and hard journey, and the mules' backs were becoming very sore. But the end drew near and the fifth day from Ichow-fu we reached Yueh-kou, the border of the German hinterland. The German line is near Kiaochou, but the rule is that Chinese soldiers must not come beyond this point, 100 li from the line, and that German soldiers shall not cross it going the other way except on the line of the railroad. Here therefore our escort had to leave us, as Chinese and Germans have agreed that any armed men crossing the line may be fired on, and even if there should be no casualty, both the German and Chinese authorities might justly have protested if Americans violated the compact. I suggested going on without an escort to our proposed night stop thirty li further. But my more experienced companions thought it dangerous to spend the night alone at an inn within this belt, as the villagers near the line were as bitter against foreigners

lessness having greatly exasperated them.

So we spent the night at Yueh-kou. No one interfered with us the next day and by getting an early start, we covered ninety long li to Kiao-chou by noon. After five weeks in a mule litter, it seemed wonderful to make 138 li in three hours in a railway car. By 6:50 P. M., we reached Tsing-tau, having, the missionaries said, succeeded in “hustling the East to a remarkable degree." My note-book reads—“A bath, clean clothes, a hot supper and a good night's sleep removed the last vestige of weariness."




\HE hardships of interior travelling were less than I had supposed. It is true that there were many ex

periences which, if enumerated, would make a formidable list. But each as it arose appeared insignificant. As a whole, the trip was as enjoyable as any vacation tour. The weather was as a rule fine. The sun was often hot in the middle of the day, but cool breezes usually tempered the heat of the afternoon, while the nights required the protection of blankets. There was some rain at times, but not enough to impede seriously our progress. It was altogether the most perfect May and June weather I have ever seen. Nor was it exceptional, according to Dr. Charles Johnson who has spent many years in North China. But of course I saw Shantung at its most favourable period. July and August are wet and hot, while the winters are clear and cold.

I found a trunk an unmitigated nuisance. Though it was made to order for a pack-mule, no pack-mules could be hired in that harvest season, and the trunk was too heavy for one side of a donkey, even after transferring all practicable articles to the shendza. So it had to be put in a cart, and as a cart cannot keep up with a shendza, I was often separated from my trunk for days at a time. Besides, a couple valises would have held all necessary clothing anyway. I took a light folding cot and a bag held a thin mattress, small pillow, sheets and two light blankets, so that I had a very comfortable bed under the always necessary mosquito net.

We also took a supply of tinned food to which we could usually add by purchase en route chickens and eggs, while occasionally in the proper season, we could secure string-beans, onions, cucumbers, apricots, peanuts, walnuts and radishes. So we fared well. The native food cannot be wisely depended upon by a foreigner. He cannot maintain his strength, as the poorer Chinese do, on a diet of rice and unleavened bread, while the food of the well-to-do classes, when it can be had, is apt to be so greasy and peculiar as to incite his digestive apparatus to revolt. Indeed, a Chinese feast is one of his most serious experiences. Most heartily, indeed, did I appreciate the kindly motives of the magistrates who invited me to these feasts, for their purpose was as generously hospitable as the purpose of any American who invites a visitor to dinner. But the Chinese bill-of-fare includes dishes that are rather trying to a Christian palate, and good form requires the guest to taste at least each dish, for if he fails to do so, he makes his host “ lose face”—a serious breach of etiquette in China. For example, here is the menu of a typical Chinese feast to which I was invited, the dishes being served in the order given, sweets coming first and soup towards the last in this land of topsy-turveydom :

1. Small cakes (five kinds), sliced pears, candied peanuts, raw water-chestnuts, cooked water-chestnuts, hard-boiled ducks' eggs (cut into small pieces), candied walnuts, honied walnuts, shredded chicken, apricot seeds, sliced pickled plums, sliced dried smoked ham (cut into tiny pieces), shredded sea moss, watermelon seeds, shrimps, bamboo sprouts, jellied haws. All the above dishes were cold. Then followed hot:

2. Shrimps served in the shell with vinegar, sea-slugs with shredded chicken, bits of sweetened pork and shredded dough -the pork and sea-slugs being cooked and served in fragrant

3. Bamboo sprouts, stewed chicken kidneys. 4. Spring chicken cooked crisp in oil.

5. Stewed sea-slugs with ginger root and bean curd, stewed fungus with reed roots and ginger tops (all hot).

6. Tarts with candied jelly, sugar dumplings with dates.

7. Hot pudding made of “the eight precious vegetables," consisting of dates, watermelon seeds, chopped walnuts, chopped chestnuts, preserved oranges, lotus seeds, and two kinds of rice, all mixed and served in syrup—a delicious dish.

8. Shelled shrimps with roots of reeds and bits of hardboiled eggs, all in one bowl with fragrant oil, biscuits coated with sweet seeds.

9. Glutinous rice in little layers with browned sugar between, minced pork dumplings, steamed biscuits.

10. Omelette with sea-slugs and bamboo sprouts, all in oil, bits of chicken stewed in oil, pork with small dumplings of flour and starch.

11. Stewed pigs' kidneys, shrimps stewed in oil, date pie. 12. Vermicelli and egg soup.

13. Stewed pork balls, reed roots, bits of hard-boiled yolks of eggs, all in oil.

14. Birds' nest soup.

The appetite being pretty well sated by this time, the following delicacies were served to taper off with :

15. Chicken boiled in oil, pork swimming in a great bowl of its own fat, stewed fish stomachs, egg soup.

16. Steamed biscuit.

Tea was served from the beginning and throughout the feast. It was made on the table by pouring hot water into a small pot half full of tea leaves, the pot being refilled as needed. The tea was served without cream or sugar, and was mild and delicious. Rice whiskey in tiny cups is usually served at feasts, though it was often omitted from the feasts given to us. The Chinese assert that the alcohol is necessary “ to cut the grease." There is certainly enough grease to cut.

The guests sit at small round tables, each accommodating about four. There are, of course, no plates or knives or forks

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