1838.] Phoonga, 597 



drum to be beat on learning from the American commander, who had 

 got up before us, that a boat manned by British sepoys was on its 

 way to the town. Having reached an open place close to the gover- 

 nor's house, and supposing from the confusion observable in the crowd 

 on shore, that our visit might be construed perhaps as a hostile one, 

 I directed the boat to be moored, and that no one should presume to 

 quit her without leave. 



I then landed and went, accompanied by a native sepoy officer, and 

 four privates with side-arms only, to pay my respects to the governor's 

 son. 



He received me with much politeness, but under manifest restraint 

 and uneasiness in a hall, in the midst of which was a raised platform 

 railed in. On this platform mats, carpets, and cushions were laid. 



I accommodated myself there being no chairs as well as might be to 

 the cross-legged position in which the chief reclined. This young man 

 entrusted the first part of the conversation to his father's colleague, and 

 interpreter, who were seated before him. On looking round I was at a 

 loss to conjecture the cause of the apprehension shewn by him, for there 

 were about an hundred armed men in the hall, their weapons chiefly 

 spears and swords. To calm the young chief I explained to him that 

 my visit was of a friendly kind, and to obtain some supplies of which 

 we were in need ; and I told him that next day when fewer persons 

 would be present we might if he chose have a long interview. Confec- 

 tions were brought in upon brass trays ; and I then returned to the bank 

 of the river where a house had been prepared by the chief's people for 

 my reception. 



It was in the ordinary style of the country constructed of bamboos 

 and leaves, and decorated inside with chintz hangings and couches, mats 

 and carpets. 



I had scarcely occupied this apartment when an ample dinner arrived 

 from the governor's kitchen. It was served up on high metal trays with 

 three and four shelves each, and consisted of pork variously prepared, 

 roasted and stewed ducks and fowls, fish, hard-boiled eggs, plain and 

 seasoned rice and vegetables. The desert was composed of plain and 

 preserved fruits, custards, and confections. 



The seasonings to their dishes were pepper and spices, balachong or 

 caviare-oil, salt, and limes. Every part, almost, of an animal is eaten. 

 When a buffalo is killed the common Siamese will prepare the skin 

 for food by scorching it, and then beating, washing and boiling it : after 

 these operations it is cut into thin slices and dressed. Game of all 

 kinds, both birds and beasts, abound in the country, and all of the 



