CHAPTER V.
Meals.
Rice—Sake—Wheat and barley—Soy sauce—Mirin—Rice-cooking—Soap—Pickled vegetables—Meal trays—Chopsticks—Breakfast—Clearing and washing—The kitchen—The little hearth—Pots and pans—Other utensils—Boxes and casks—Shelves—The sink and water-supply—The midday meal—The evening meal—Sake-drinking.
CHAPTER VI.
Food.
Japanese diet—Vegetables—Sea-weeds and flowers—Fish—Shell-fish—Crabs and other molluscs—Fowl—Meat—Prepared food—Peculiarities of food—Fruits—The bever—Baked potatoes and cracknel—Confectionery—Reasons for its abundance—Sponge-cake—Glutinous rice and red bean—Kinds of confectionery—Sugar in Japanese confectionery.
CHAPTER VII.
Male Dress.
Japanese and foreign dress—Progress in the latter—Japanese clothes indispensable—Kimono—Cutting out—Making of an unlined dress—Short measure—Extra-sized dresses—Yukata—The lined kimono—The wadded kimono—Under-dress—Underwear—Obi—Haori—The crest—The uncrested haori—Hakama—Socks—How to dress Wearing of socks.
CHAPTER VIII.
Female Dress.