l days. One cannot be too
careful as to what one eats. The United States has a Pure Food
Department, but I think it might learn a great deal that it does not
know if it were to send a commission to China to study life in the
Buddhist monasteries, where only sanitary, healthful food is consumed.
It is always a surprise to me that people are so indifferent to the
kind of food they take. Public health officers are useful officials,
but when we have become more civilized each individual will be his own
health officer.

Some of the well-known Chinese dishes are very relishable and should
not be overlooked by chefs and dinner hostesses. I refer to the
sharks' fins, and birds' nest--the Eastern counterpart of the Western
piece de resistance--the terrapin. From a hygienic point of view
sharks' fins may not be considered as very desirable, seeing they are
part of the shark, but they are certainly not worse, and are perhaps
better, than what is called the "high and tender" pheasant, and other
flesh foods which are constantly found on Western dining tables, and
which are so readily eaten by connoisseurs. Birds' nest soup is far
superior to turtle soup, and I have the opinion of an American chemist
who analyzed it, that it is innocuous and minus the injurious uric acid
generated by animal flesh, the cause of rheumatic and similar painful
complaints.

The "chop suey" supplied in the Chinese restaurants in New York,
Chicago, and other places, seems to be a favorite dish with the
American public. It shows the similarity of our tastes, and encourages
me to expect that some of my recommendations will be accepted.

Will some one inform me why so many varieties of wines are always
served on American tables, and why the sparkling champagne is never
avoidable? Wealthy families will spare neither pains nor expense to
spread most sumptuous dinners, and it has been reported that the cost
of an entertainment given by one rich lady amounted to twenty thousand
pounds sterling, although, as I have said, eating is the last thing for
which the guests assemble.

I do not suppose that many will agree with me, but in my opinion it
would be much more agreeable, and improve the general conversation, if
all drinks of an intoxicating nature were abolished from the dining
table. It is gratifying to know that there are some families (may the
number increase every day!) where intoxicating liquors are never seen
on their tables. The first instan