been told that it requires thirteen different ingredients to make it right. Some of the principal ones are salt, fish oil, dried fish, garlic, and red pepper. Did I say red pepper? Well, if you once tasted kimchie, you would not have to be told that it contained red pepper. This mixture is allowed to stand for several days or weeks before it is ready for use. It must be allowed to ripen. It first ferments, then it fumes, and then it s——s—well, I didn't say it, but if you ever come within range of it you will understand just what I mean. They have no dinner bells in Korean inns; they, don't need them, for the kimchie always announces when the meal is ready.
There are no dining rooms in these inns. The room for office, parlor, and bedroom is also used for the dining room. There are no tables in the room, but the meal is brought in on the table on which it is served. This table is about fourteen inches in diameter and twelve inches high. The table with its contents is placed before the guest, and he eats as much as he wants and it is taken away. Instead of the guest going out to the dinner, the dinner is brought in to the guest.
Ten cents in United States money will pay, for a night's lodging, with supper and breakfast; or perhaps it is better to say, will pay for supper and breakfast, with the lodging thrown in for good measure. As above stated, no price is made for the lodging, but only for the meal, dinner, supper, and breakfast all being the same price. These prices are for the best inns in
