ably been boiled or cooked in some way, but I cannot venture to affirm anything whatever with regard to it except that it was cold and had a most disagreeable appearance. Each of the Russian guests took a small quantity of it, sopped a morsel in the dark-colored vinegar, and ate it, if not with relish, at least with heroic confidence and composure. There was nothing for Mr. Frost and me to do but to follow the example. The next nine courses, taking them in order, I find described in my note-book as follows:
1. Shreds of cold meat embedded in small diamond-shaped molds of amber-colored jelly.
2. Black mushrooms of a species to me unknown.
3. Salad of onions and finely shredded herbs.
4. Lichens from birch-trees.
5. Thin slices of pale, unwholesome-looking sausage, component materials unknown.
6. Small diamonds, circles, and squares of boiled egg, dyed in some way so as to resemble scraps of morocco leather.
7. The tails of crawfish fried brown.
8. Long-fronded seaweed of a peculiar grass-green color.
9. Curly fibers of some marine plant that looked like shredded cabbage.
I do not pretend to say that these brief entries in my note-book describe with scientific accuracy the articles of food to which they relate. I did not know, and could not find out, what many of the courses were, and all I could do was to note down the impression that they made upon me, and call them by the names of the things that they seemed most to resemble. All of these preparations, without exception, were served cold and were eaten with vinegar. Over a brazier of coals on a broad divan near the table stood a shallow pan of hot water, in which were half immersed three or four silver pots or pitchers containing the colorless rice-brandy known as máigalo. After every course of the dinner a servant went round the table with one of
