ladies in England, only that mine were all of a colour.
I had three hundred cooks to dress my victuals, in little convenient huts built about my house, where they and their families lived, and prepared me two dishes a-piece. I took up twenty waiters in my hand, and placed them on the table; a hundred more attended below on the ground, some with dishes of meat, and some with barrels of wine, and other liquors, slung on their shoulders; all which the waiters above drew up, as I wanted, in a very ingenious manner by certain cords, as we draw the bucket up a well in Europe. A dish of their meat was a good mouthful, and a barrel of their liquor a reasonable draught. Their mutton yields to ours, but their beef is excellent. I have had a sirloin so large, that I have been forced to make three bits of it; but this is rare. My servants were astonished to see me eat it, bones and all, as in our country we do the leg of a lark. Their geese and turkies I usually eat at a mouthful, and I confess, they far exceed ours. Of their smaller fowl I could take up twenty or thirty at the end of my knife.
One day his imperial majesty, being informed of my way of living, desired that himself and his royal consort, with the young princes of the blood of both sexes, might have the happiness (as he was pleased to call it) of dining with me. They came accordingly, and I placed them in chairs of state upon my table, just over against me, with their guards about them. Flimnap, the lord high treasurer, attended there likewise with his white staff; and I observed he often looked on me with a sour counte-
