POINTS OF A DOG.
1. Nose.
2. Flews.
3. Nasal bone.
4. The stop.
5. The skull.
6. Occipital bone.
7. Dewlap.
8. Front of chest.
9. Top of the shoulder.
10. Top of the hip.
11. Shoulder-blade.
12. The rump.
13. The arm.
14. The elbow.
15. The fore-arm.
16. The knee.
17. The stifle joint.
18. The hock.
19. The tail; called in some breeds the flag, in others the brush, and generally in sporting dogs the stern.
20. The chest.
21. The pastern.
A DINNER IN TOKIO.
Very strange dishes came upon the board at our New-Year's dinner at the hotel in Tokio. A preliminary pipe of mild tobacco was handed around. The tobacco was too mild an affair altogether to take the edge off one's appetite, if intended for that purpose. The first course consisted of sweetmeats, served upon lacquered plates. The whole meal was of a Frenchified character. Balls of golden, scarlet, and green jellies were among the things in this dish; rice, flour, and sugar made up the constituents of the other parts of it. Saki (rice spirit) and the ever-present tea were then served round. The second course consisted of soup, into which were shredded hard-boiled eggs. This was served in bowls, but without spoons. I had, however, my purchased spoon, fork, and knife always with me, and so escaped trouble. Then came a very strange dish: it was a collop cut from a living fish wriggling on the sideboard. The Japs are a great fish-eating folk, and this raw fish-eating is quite common. The steak cut for Bruce from the living ox, told of in his Abyssinian travels, occurred to one's memory. The live tidbit is supposed to be eaten with the Japanese "Soy"—a sauce that makes everything palatable—but I let my portion of it pass. It is not possible to comply with all Japanese fashions at once. Time is necessary to the acquirement of taste. Cooked fish was next served, and that in great variety, including shell-fish. A sort of lime or small lemon was used as the flavoring to this dish. Then came boiled beans, with ginger roots, and some fried fish and horse-radish. To follow that came boiled fish and clams, the latter cut up, and served with pears. Rice in tea-cups followed, and then a salad, and the dishes were ended. The hot saki and tea cups were sent round after each course. The health of our landlord was proposed in Japanese, and drunk in saki. He then rose to reply. I thought that he would never have done bowing before he began to speak. He appeared to speak very well, and easily.
MR. HARVEY'S HOUSEKEEPERS, AND NAN'S EXAMINATION-DAY.
BY E. COOMBS.
Of the four little housekeepers, Patty, the eldest, who was fifteen, was chief. Johnny came next. He was housekeeper number two. And then there was Katie, who was eleven, and Nan, nine. Their mother had died two years before, and when the housekeeper left, about a year afterward, Patty, in all the dignity of her fourteen years, decided to dispense with help in future, and that they could do the work among themselves. Mr. Harvey was absorbed in his business, and never greatly disturbed by any irregularities in his household, provided the children were generally peaceable and happy.
So Patty's decision was allowed to stand. Housekeeping had seemed a very easy thing to her, as she had seen her mother go about quietly doing one thing after another, without hurry or confusion. But she found doing the same things herself to be another thing. Oh, the trouble they had with the cooking! The same fire that would not bake the biscuits burned the steak to a crisp. After repeated efforts and experiments, however, bread, steak, and potatoes that could be eaten appeared on the table.