turned. Mien-yaun, without knowing it, was dethroned. Upstarts, who
that morning had trembled at his frown, and had very properly deemed
themselves unworthy to braid his tail, now swept by him with swaggering
insolence, as if to compensate in their new-found freedom for the years
of social enslavement they had been subjected to. Leers and shrugs and
spiteful whispers circulated extensively. But the enraptured Mien-yaun,
blind to everything except his own overwhelming happiness, saw and heard
them not.

Little time was afforded for these private expressions of amiable
feeling. The grand repast was declared ready, and the importance of this
announcement overweighed, for a short period, the claims of scandal and
ill-nature. The company quickly found their way to the tables, which, as
the "Pekin Gazette" of the next morning said, in describing the _fête_,
"literally groaned beneath the weight of the delicacies with which they
were loaded." The consultations of the Ning-po cook and his confederates
had produced great results. The guests seated themselves, and delicately
tasted the slices of goose and shell-fish, and the pickled berries, and
prawns, and preserves, which always compose the prefatory course of a
Chinese dinner of high degree. Then porcelain plates and spoons of the
finest quality, and ivory chopsticks tipped with pearl, were distributed
about, and the birds'-nest soup was brought on. After a sufficient
indulgence in this luxury, came sea-slugs, and shark stews, and crab
salad, all served with rich and gelatinous sauces, and cooked to a
charm. Ducks' tongues and deers' tendons, from Tartary, succeeded, with
stewed fruits and mucilaginous gravy. Every known and some unknown
luxuries were lavishly provided. The Ning-po cook had invented a
new dish expressly for the occasion,--"Baked ice _à la_
Ching-ki-pin,"--which was highly esteemed. The ice was enveloped in a
crust of fine pastry, and introduced into the oven; the paste being