txf^r;. as was thought, the English appetite, instrmticMtts
weregiven by (he mandarines, to roast large pieces, such
aspigsi tekies,an!di geese,,entire. T h is is a made of pa«*
paring fasti w hich did not appear fo> have beep practised
in China; and was executed very indifferently by the
Chinese conks.
Baking bread was as litfele commom; as roasting meat.
No proper oven was to besean, m this: part of the eouratey.
Instead of bread, bailed rice, oar other grain, was generally
used. Th e riee swells considerably ini hailing;
and this operation is supposed to answer; aso to whofe-
somencss or facility of digesfion^feh^pnEpc^of the fermentation
of die dough in regprd t® bread. Wheafegnhws
in marry provinces indChina. T h at i^ a in , also, «ailed
huck-wheat, prodwcesrfiour, whida^when ite©f entirely
from the bran, is perfectly white, and is frequently, as
well as other flour, made by the Chinese into the form of
cakes.. These, by exposure to s ta te ,. are redthiecL to the
consistence of dnmplins: for this purpose, the cakes are
arrange! upon stages of ]attic® work,, fixed in the inside
of a wooden frame, mid closed on every part except the
bottom. The frame, with its contents, is placed oiver.a
vessel of boiling water, the steam of which ascends through
the lattice work; b u t is sufficient only to surround the
cakes with a thin sofoerust. Such as are afterwards sliced
and toasted became better substitutes for hard baked
bread. Some are rendered, more palatable by the admixture
of aromatic seeds.
T® each yadtat were sent jarsoof :a yelfow vinous H- ftw^e-pp.
-qnor, and afo® o f a distilled spirit. The management of ... ——
the. latter seemed to be understood better than that -of
-the former; for the wine was generäjdy.muddy, indifferent
in taste., and soah grew sour. • The spirit was strong
aiid olear, and seldom partook of any (empyreumaw
•odour.. In dhe jsoj!Äfern;pitoviticls ilj ’wje?^ftfcrally tii®-
-töfeti from nptdlet, as ,i® the southern, from ties. The
.stength id f .some of it was,, u p o n 1 trial; ascertained to fee
above the .common pro©! fojr aatient spirits. i t is .called
b y the Ch inese • Mtntt*dit(tó. Regular s®ppti@s
also camesif fruits, such as plums, pears, Apples, .grapes,
apricots, and oranges.•.Peaches wen© rpreseoted .-as naming
from Pekin, >m the neighbowhood of which, probably
ä greater attention is ipahf to the culturo of .that
-fouhtijjaoa in ,thé provihosi^u^Ohèen Aidbo^hffefte&^^e
supplied »ko in abundanofetire farmer .chiefly feomtiite
Ikiangrnah, ;&ad tiie fetter from the Ecndfelen provinces,,
both some .degrees to f he ^southward o iidle iPd-ih© • The
•tea,'however, was aftentoofirefofor auiEftglfehpafefo; and
itwasmot unusual to h e a r# wish expressed fo r Jhmdort
'tea. The province of ToicMfen furnished alsoengar^ndy
and brown sugar; b u t nnnéfnfoafl TheQoehi»ïth.i®ese
«agar ^crystallized dn cäkes, fh®(excellent and very .cheap,
seemed mot to have been imported, o r .much used in .this
-paiDt tofißhihaiiftl
Ample «Mowabee was made o f (every inehessjiyjarticie