The houses are built on poles for two reasons; first, to avoid the floods during the rainy season, and secondly, to prevent the intrusion of the wild beasts who roam about at nights in the more remote parts of the country. There is no second storey, but a platform or verandah runs along the front or even round the whole of the house. The ascent to this verandah, or to the front door in the absence of one, is made by means of a rickety ladder constructed of the indispensable bamboo.
A SIAMESE TEAK-WOOD HOUSE.
The house is divided into at least three rooms, a kitchen, a drawing-room and a bedroom. So powerful is the superstition that even numbers are unlucky, that the number of rooms is always an odd one. The same fancy regulates also the number of windows and doors, and even the rungs of the ladder. Of these rooms the least dirty is the one we have designated the drawing-room. The kitchen is always remarkable for its accumulation of dirt and rubbish. A properly constructed fireplace is of course impossible in a wooden house. A substitute for grate and oven is obtained in one of two ways. A wooden box is filled with earth, and a couple of bricks are placed thereon. The fire, which is of wood or charcoal, is laid between the bricks, and the pot, pan, or kettle is supported by them. A more civilised form of stove is an earthenware furnace. It resembles in shape a short narrow pail, containing a shelf midway, pierced by a number of round holes. Below the shelf an oblong aperture is cut in the side of the pail. The pot stands on the rim of the bucket, the charcoal is placed on the sieve-like shelf, and a current of air is caused to pass upwards by rapidly waving a fan to and fro in front of the lateral opening. No chimney or other method of exit is provided in the kitchen by which the smoke of the fire can escape. It finds its way to the exterior or into the other rooms of the house, through the holes in the walls or through the light frame-work screens and partitions that represent walls. Grime and soot accumulate year after year, and form a very complete if inartistic covering to the sides and roof of this Oriental kitchen. The place is never cleaned out or disinfected. Spiders spin their webs in undisturbed possession of every nook; tiny lizards crawl over the walls, open-mouthed, looking for flies and mosquitoes; multitudes of insects of the "crawly creepy" kind find comfortable breeding-places amidst the shreds of smoke-stained attap.
Every member of the household knows how to cook. If the mother is not at home, the father can easily take her place, for he knows quite well how long rice should be boiled or bananas stewed. The little children can fry the fish or make the curry, and so are independent of their parents in this respect. Whenever the voice of hunger makes itself heard, its appeal is promptly responded to, and consequently great irregularity prevails in the times of meals. But as a general rule there are two fixed meals each day, one at about seven o'clock in the morning and the other about half-past five in the afternoon. The chief article of food is rice. In the cooking of this grain the people have no rivals. They wash it four or five times, and then soak it for a little while. They put it next into boiling water for three or four minutes, and then pour off the water. The pot is left over the fire for some time longer so that it is well steamed, care being taken, however, to remove the pot before the rice is burned. When it is turned out into the basin, the grains are all considerably swollen, and are separate from each other. They are as white as snow and not at all sticky. Rice is cooked in many other ways; made into cakes, fermented to make an intoxicating drink, taken internally as medicine, and used externally as a poultice. Fruits and sweetmeats are eaten between meals. The rice is often served up cold.
When making a meal, the natives either follow the custom of the Chinese and poke their food into their mouths with chopsticks, or they attempt to imitate the European, and use spoons made of tin, lead, or china; or finally, they use their own fingers. A large bowl of rice is placed in the centre of the floor and the hungry ones sit round it in a circle, either squatting upon their haunches or sitting tailor-fashion with their legs crossed under them. Various curries and other foods are eaten with the rice, and these are placed in small china basins arranged round the central one. Each person has in front of him a small basin, and helps himself, so that the quickest eater naturally gets the biggest share.
Rice is sold in the markets and at many little shops, ready cooked, and wrapped up in small quantities in a banana leaf. Workmen and others engaged in outdoor occupations find it just as easy to get a meal outside as at home, for they never suffer from lack of plates, tables, or chairs. They just sit down by the side of the road and wait for the first itinerant dealer in eatable wares to appear, when they dip into his pots or baskets, and for a few cents get a fairly substantial meal.
As a relish with the rice, fish is generally eaten. This may be fresh or stale, fried or fermented. The stale fish eaten by the natives may be recognised from afar owing to its powerful perfume. Such forms of food, especially when they have the additional attraction of a particularly pungent flavour, are held in high esteem. Decaying prawn well covered with fiery pepper is a delicacy keenly appreciated. Eggs that have been salted and preserved are also considered palatable. Amongst the other dainties that figure on the menu may be mentioned the seeds and stalks of the sacred lotus, the stem of the young bamboo, peas, beans, sugar-cane, several kinds of weeds and blossoms, every kind of fruit obtainable, chilies, mango-chutney, cocoa-nut milk, and fat pork. The favourite sauce is called "Nam-prik" or "pepper-water." Red pepper is bruised in a mortar and then made into a paste with shrimps or prawns in a condition politely described as "high." To this is added black pepper, garlic and onions. Brine and citron juice give to the compound the necessary liquidity. A little ginger is also considered a desirable ingredient. This sauce is said to be decidedly efficacious in stimulating a jaded appetite. Being accustomed to this highly seasoned kind of diet, the Siamese fail as a rule to appreciate the more delicate flavours of the European table, which they describe as being perfectly insipid.
They excel in the art of preparing fruit, and they can remove the hard kernels from all stone fruit, with such skill that when placed upon the table, the eye fails to discover from its external appearance, that the natural condition of the fruit has been in any way altered. The meal is washed down with a draught of canal water. There are no water-works, and as the poor cannot afford to buy receptacles in which to store up rain water, they are forced during the dry season to drink the filthy sewage-water of the canals. Needless to state, cholera epidemics are by no means infrequent.