A Chinese Restaurant

You have never dined, reader, at a Chinese restaurant. You enter and perch upon a stool near a largo square iable. The nest moment the attendant lias put down in front of you a tea-pot ülled with fresh, boiling tea, a tcacup ïne-third the size used by Amerioans, two ebony chop sticks, a poreelain ;poon, a tiny liqueur-bowl, anda sai:. tilled with achocolate fluid ealled seyu. fhig is a hybrid botween salt and dilutiWorcestershire sauce. Tho iirst oour.v is cold roast chicken, served with pickled perfumcd turnip. Tlie llsh il tender, snow white and freo from sauce. It is cut into smill pieces, but thoso are srranged so 38 to preserve tho outlinu ot the íowl. You seize a piece with your chop-stieks, dip in the sauce, and then eat it in soleuiu silene. Tho next course is fresh iish, steamed, boiled. or fried wholo and covered with a durk and very aromatic sauoo. With it is served a bowl heaped to ov.;riiowin;,' with rice. It is cooked as only the Chineso can - each grain soft aud tender and distiuct from its fellow.i. Next appcars a bowl of chicken soup, on whosn ïurfaoe floats a few thin slicf i of somo ereen -vegetables. Then follow s auck with pickled carrot, cliow-chopsue (a ragout of chiokeu livor, loan pork, bambao-tip, celery, bean-shoots andonions), driedtish, steamed chopped pork, macaroni and chicken, anddaintv dumplings tilled with spiced hashed nieats. With the foods aru serred I pitchers of liqueura. Ono is a bronu rice arrack, the schond a dab bral and the third an orange gin. All dishes are well cooked and sorved, and are a novelty to the most b'.ise gourmet. The nMde dishes especiaüy are