REFINEMENTS AND PASTIMES
handling his cloth in a set fashion and passing it twice over the right of the furo and once over the left and front. He then opens the kitchen door and calls for the repast. Numerous rules apply to the minutiæ of the repast; to the conduct of the host and guests; to the manner of the latter's first retirement; to the re-arrangement of the pavilion in their temporary absence, and to their return for the second stage of the entertainment, during which the tea is served. It is made by the host in presence of his guests. No teapot is used. The tea, taken in the form of the finest powder from a little jar of choice faience, is placed at once in the drinking cup, and boiling water is then poured on it. Minute attention must be paid to the temperature of the water. A brisk fire should be used. The water gives the first indication of heat by a low, intermittent singing, and by the appearance of large, slowly rising bubbles known as "fish eyes" (gyo-moku). The next stage is marked by agitation like the seething of a hot spring, accompanied by a constant succession of rapidly ascending bubbles. In the next stage waves appear upon the surface, and these finally subsiding, all appearance of steam is lost. The water has now attained the condition of maturity: it is "aged hot water" (rô̄tô). If the fire is good and well sustained, all these stages can be distinctly noted, says the canon. Then the cup, together with a neatly folded napkin, is
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