Here Are a Few Interesting Things to Eat in a 





J'*' 



Japanese mackerel steaks smok- 

 ed and sun-dried to stone-like 

 hardness. When properly pre- 

 pared they are juicy snacks, so 

 they say. They resemble knife- 

 sharprening bones in this form 



AboVL-: .-\ puuiiii of 

 delicately flavored 

 tea packed and 

 compressed by 

 the bare feet of 

 Chinese damsels 



Not a toy but an Italian pig's 

 foot stuffed with ham meat. 

 Everything but the tail of cord 

 is eaten. This is but one of 

 many food-freaks that one finds 

 in a visit to sunny Italy 



At right: It looks like 

 a football but it's the 

 sun-dried cuttlefish or 

 devil fish of the Greek 

 coast with suckers in- 

 tact. The shredded 

 part is more tempting 

 than the tentacles 



Above: Sweet 

 butter preserved 

 without a particle 

 of salt inside a 

 gourd-like con- 

 tainer made of 

 cheese. The whole 

 remains fresh and 

 edible for years 



The cuttlefish at the 

 left is of small size. 

 Some are so large that 

 the suckers, when 

 stretched to their full 

 length, can encom- 

 pass the girth of a half 

 dozen human beings 



Below: Sun-dried persim- 

 mon fruit of tlie Orient is 

 the size of goose eggs. Both 

 fruit and shell are eaten 

 after they have been boiled 



Above: Lean pork 

 strips sun-pre- 

 served without 

 salt in Spain. 

 Deer, buffalo, car- 

 ibou, bear, goat 

 and tima meat is 

 preserved in much 

 the same way 



Scotch oat-brcadstuff in saiisagclink forn). 

 Mexican com and black-brown tortillas. 

 Mexico's famed crystalizcd cuclus-pulp is said 

 to be the choicest table" delicacy of the west 



Sun-dried gizzards of 

 Chinese geese. They are 

 of bone-like hardness but 

 arc edible when soaked 



830 



