276 THE LAST CRUISE OF THE CARNEGIE 



began to tremble; the wooden building in which we were working 

 began to creak and groan as though in a violent windstorm; and 

 our chairs began to bump along the floor. After our first startled 

 shout of 'earthquake,' Parkinson and I just sat and grinned at 

 each other during the minute and a half of the disturbance and 

 hoped that the building would hold together." 



They had no more than arrived back in Yokohama when a 

 delegation of Japanese scientists invited our party to visit the 

 oceanographic research-ship, the Synpii-Maru, in Kobe; and the 

 meteorological station at Kyoto. It was impossible for all of 

 us to leave our work so Captain Ault and Parkinson again packed 

 up for the two-day trip. 



The survey-ship was found to be well equipped and the officers 

 were justly proud of the work they were accomplishing in phys- 

 ical and chemical oceanography in the waters surrounding Japan. 

 A visit was made to the marine laboratories as well. On the way 

 back to Yokohama, Captain Ault and Parkinson stopped off in 

 Kyoto, the ancient capital of Japan, to see the Meteorological 

 Observatory there. Wherever they went they found excellent 

 equipment, splendid buildings, and enthusiastic scientific workers. 



While they were away on their trips to other cities. Captain 

 Ault and Parkinson had several opportunities for eating in Japa- 

 nese style. At Kyoto they had a lunch with Dr. Tsukuda which 

 they described on their return. As soon as they entered they 

 removed their shoes and were taken to one of the many dining 

 cubicles for the guests do not all eat in the same room as in our 

 public restaurants. They had no more than seated themselves 

 on the floor-cushions when a bowl of hot barley-soup was handed 

 to them. Preparations were now made for cooking the meal. A 

 shallow chafing-dish was brought in and placed on a low table 

 in the center of the room — over a hidden gas jet. Everything 

 they ate except the soup and rice was cooked in their presence. 

 Dishes of sliced fresh meat, onions, celery, bamboo-shoots, and 

 sauce were arranged about the table and the waitress placed 

 them in the chafing-dish as required. When the meat and vege- 

 tables were ready, small bowls of boiled rice were brought and 

 everyone pitched in. Each guest had his chopsticks and with 



