ons like the
antennae of a butterfly. The tail was furnished with long streamers,
and little flags were stuck in the body for additional ornament. There
were also Chinese characters painted on the body signifying "Good luck
to the Junk." Between the main-mast and fore-mast were two large rough
windlasses stretching across the deck, and used for getting up the
anchor. By the entrance to the forecastle were two water-tanks,
capable of holding one thousand five hundred gallons each. The
fore-mast was seventy-five feet from the deck. It raked forward, and
was supported by a large piece of wood on the after part, and secured
similarly to the main-mast. The anchors were of wood, the flukes shod
with iron, and attached to the shank by strong lashings of bamboo. The
stock was composed of three separate pieces of wood lashed together by
rattan ropes, and was fixed to the crown. As the Chinese drag their
anchors on board instead of catting and fishing as other seamen do,
this position of the stock offers no impediment. The flukes were of
the same dimensions as those of similar sized anchors with us; they
were straight and not rounded, and there were no palms. There was also
a kedge, with only one fluke. The cables were of rattan. The junk had
no bitts, but to supply their place the strong beams across the deck
had large holes for stoppers. The "wales" formed another singular
feature of the vessel--airtight boxes, projecting three feet from the
side; their object was to make the vessel more buoyant, to enable her
to carry more cargo, and prevent her rolling, but this last, in my
opinion, was chiefly prevented by the size and position of the rudder.

The cook-house was placed differently from the galleys of European
vessels, being aft of the main-mast. The lower part was built of
brick, with two square holes in front for the fires. Troughs of water
were placed in front of these holes, so that any ignited fuel that
might drop out would be at once extinguished. Wood was the fuel used.
For cooking they used iron pans surrounded by red tiles. One was
covered by a kind of half cask; this was used for boiling the rice,
the cover being to preserve the steam after the water was boiled away,
which causes the rice to be beautifully done and not soddened, as is
often the case in our cooking. It also prevents it from being thrown
out when the vessel rolls. The quantity of rice for each man was about
three pounds daily. All washing of dishes, e