China of a high degree of skill in the preparation of food. Poor and coarse as their food often is, insipid and even repulsive as it not infrequently seems to the foreigner, it is impossible not to recognise the fact that, in the cooking and serving of what they have, the Chinese are past-masters of the culinary art. In this particular, Mr. Wingrove Cooke ranked them below the French, and above the English (and he might have added the Americans). Whether they are really below any one of these nationalities we are by no means so certain as Mr. Cooke may have been, but their superiority to some of them is beyond dispute. In the few simple articles which we have mentioned, it is evident that even from the point of view of the scientific physiologist, the Chinese have made a wise choice of their staple foods. The thoroughness of their mode of preparing food, and the great variety in which these few constituents are constantly presented, are known to all who have paid the least attention to Chinese cookery.
Another fact of extreme significance does not force itself upon our notice, but can easily be verified. There is very little waste in the preparation of Chinese food, and everything is made to do as much duty as possible. What there is left after an ordinary Chinese family have finished one of their meals would represent but a fraction of the net cost of the food. In illustration of this general fact, it is only necessary to glance at the physical condition of the Chinese dog or cat. On the leavings of human beings it is the unhappy function of these animals to "live," and their lives are uniformly protracted at "a poor dying rate." The populations of new countries are proverbially wasteful, and we have not the least doubt that it would be possible to support sixty millions of Asiatics in comparative luxury with the materials daily wasted in a land like the United States, where a living is easily to be had. But we should like to see how many human beings could be fattened from what there is left after as many Chinese
