File:Around the world with General Grant- a narrative of the visit of General U.S. Grant, ex-president of the United States, to various countries in Europe, Asia, and Africa, in 1877, 1878, 1879. To which (14595464507).jpg

Identifier: aroundworldwith02youn (find matches)
Title: Around the world with General Grant: a narrative of the visit of General U.S. Grant, ex-president of the United States, to various countries in Europe, Asia, and Africa, in 1877, 1878, 1879. To which are added certain conversations with General Grant on questions connected with American politics and history
Year: 1879 (1870s)
Authors: Young, John Russell, 1841-1899
Subjects: Grant, Ulysses S. (Ulysses Simpson), 1822-1885 Voyages around the world
Publisher: New York : The American News Co.
Contributing Library: University of California Libraries
Digitizing Sponsor: Internet Archive

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, which was given up to GeneralGrant, the Viceroy, the Tartar general, Mr. Borie, and Mr.Holcombe. Behind the Viceroy stood his interpreter andother personal servants. Attendants stood over the othertables with large peacock fans, which was a comfort, the nightwas so warm. The dinner was entirely Chinese, with the ex-ception of the knives, forks, and glasses. But in addition tothe knives and forks we had chopsticks, with which some of the VOL. II. 22 338 CHINA. party made interesting experiments in the way of searching outragout and soup dishes. At each of the tables were one ortwo of our Chinese friends, and we were especially fortunateat having with us a Chinese officer who spoke English well,having learned it at the mission school. The dinner beganwith sweatmeats of mountain-cake and fruit-rolls. Apricot ker-nels and melon-seeds were served in small dishes. Then cameeight courses, each served separately as follows : Ham withbamboo sprouts, smoked duck and cucumbers, pickled chicken
Text Appearing After Image:
A CHINESE FAMILY. and beans, red shrimps with leeks, spiced sausage with celery,fried fish with flour sauce, chops with vegetables, and fish withfir-tree cones and sweet pickle. This course of meat was fol-lowed by one of peaches preserved in honey, after which therewere fresh fruits, pears, pomegranates, coolie oranges, andmandarin oranges. Then came fruits dried in honey, chest-nuts, oranges, and crab-apples, with honey gold-cake. Therewere side dishes of water chestnuts and fresh thorn-apples,when the dinner took a serious turn, and we had birds-nestsoup and roast duck. This was followed by mushrooms and A CHINESE STATE BANQUET. „ ^g pigeons eggs, after which we had sharks fins and sea-crabs.Then, in order as I write them, the following dishes wereserved : Steamed cakes, ham pie, vermicelli, stewed sharks fins,baked white pigeons, stewed chicken, lotus seeds, pea-soup,ham in honey, radish-cakes, date-cakes, a sucking pig servedwhole, a fat duck, ham, perch, meat pies, confectione

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