When all were seated the servitors brought in a rapid
succession of courses, consisting chiefly of thick soups, or rather
stews, in most of which fresh fish was a component part. These were
served in small earthen bowls or cups, and were brought in upon
lacquered stands, about fourteen inches square and ten inches high, and
placed, one before each guest, upon the tables. Together with each dish
was a supply of soy or some other condiment, while throughout there was
an abundant quantity, served in peculiar vessels, of the Japanese
national liquor, the _sake_, a sort of whiskey distilled from rice.
Various sweetened confections and a multiplicity of cakes were liberally
interspersed among the other articles on the tables. Toward the close of
the feast, a plate containing a broiled crawfish, a piece of fried fish
of some kind, two or three boiled shrimps, and a small square pudding
with something of the consistence of blancmange, was placed before each,
with a hint that they were to follow the guests on their return to the
ships, and they were accordingly sent and duly received afterward.
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