96 CHINESE SOUP. 



ESTHER. 



Does not Laver also belong to the order Jllgx? 



MRS. c. 



Yes; there are several species of it which are eaten.* Bat 

 there still remains another interesting genus in this order, the 

 Gelidium, which serve as nourishment to several Asiatic 

 nations, who use them to thicken their sauces and to mode- 

 rate the burning of their spices. With a species of Gelidium, 

 the salangane or Chinese swallow (Hirundo esculentus) builds 

 its highly esteemed nest. As we are on the subject, suppose 

 we read the interesting account of this little bird, in the 9th 

 volume of the Library of Entertaining Knowledge. 



(The book was taken down and the extract read.) 



MRS. c. 



There is one piece of information which I can add to the 

 account which we have just read; and that is the mode in 



which the Chinese prepare their bird's-nest soup. 







HENRIETTA. 



We should like very much to hear it. 



MRS. C. 



- The soup is served up with pigeons' or plovers' eggs float- 

 ing on it. It is made into a very strong broth, by boiling 

 and consuming the pounded flesh of fowls, a portion of which 

 remains in it. There being neither salt nor pepper in the 

 preparation of this dish, it would be quite insipid were it not 

 for vinegar and soy, which you use at pleasure, f 



ESTHER. 



I have heard all kinds of strange stories about Soy, and 

 should like very much to know what it is really made of. 



MRS. c. 

 Soy is made from a species of Dolichos (D.Soja). These 



* Ulva lactuca, latissima, Porphyra laciniata, vulgaris, &c. 

 t Dobcll's Kamschatka. 



