Extracts from Travels in China. 



Extracts from the Travels in China, from Sir 

 George Staunton's Account, 



UPON our arrival at the town of Tacoo in the white 

 lliver, a considerable guard of Chinese soldiers were des- 

 tined to attend the Embassador on shore. Whenever an 

 European went ashore from any of them, the presence of a 

 soldier with him, announced the immediate protection of 

 the government, and might have been intended also as a 

 check upon his conduct. Besides the yachts intended for 

 landing the passengers, a large quantity of river lighters 

 were provided for the discharge of the presents. The 

 chief conductors of the Route Chowtagin and Vantagin 

 waited frequently upon the Embassador, not only to pay 

 their respects to him, but to take his commands in any case 

 requiring their accommodation or comfort, A separate table 

 for the gentlemen in each yacht was served up in the 

 manner and with all the delicacies of the country, and 

 sometimes also, in an aukward imitation of English cook- 

 ery. The Chinese method of dressing victuals, consisted 

 chiefly in stews made from animal substances, divided into 

 small square pieces mixed with vegetables, and seasoning 

 them with a variety of savoury sauces and a combination of 

 opposite tastes. The meat most plentiful was beef and pork. 

 The common fowls of Europe were also common here. 

 Among the most expensive articles and accounted the 

 greatest delicacies at the table, were the nests of a particular 

 kind of Swallow, which were from a very distant part of 

 China, and the gelatinous fins of the Shark, both of which, 

 afford rich and nourishing juices, but require like the 

 Turtle, an admixture of strong spices to be much relished. 

 With a view to gratify, as was thought, the English appe- 



