bakers, cake mixers, etc., but what a guarantee for matrimonial bliss
there would be if every young bride could be as sure as this ship was to
please the most particular of husbands. How? By using an automatic,
electric egg boiler that can be set for any time, and when the desired
number of minutes is reached, presto! up comes the egg out of the
boiling water! Not a second overdone, or underdone. In China some of us
were given, as a great delicacy, a "twenty-year-old egg" and toward the
end of the trip many of us had lost interest in all eggs, no matter how
cooked.

The stoves burn oil, and although the day was hot, and the noon meal was
in preparation, there was no excessive heat and no fumes. The white-clad
Chinese waiters did their appointed tasks with the smoothness and lack
of confusion of clockwork.

Our smiling waiters greeted us every morning in long blue kimonos. Ours
answered to the name of Arling, and after one had ordered an abnormal
breakfast, he suggested that the griddle cakes were "veery goo-wd."
Everyone ate more than they ever thought they could, and when at eleven
o'clock, the deck boy came along with broth, few there were that had the
courage to say, "No." The tang of the sea caused groups to invade the
charming tea-room, with its yellow curtains and painted wicker
furniture, at tiffin time. And if chicken, a-la-King, was served after
the nightly dancing party, - well, everyone said, "We don't make a trip
like this every day, so, why not?"

There was a weighing machine on the lower deck, but, we all believed
that it must have been out of order. If we had not gained any more
pounds than we had spent for oriental souvenirs, we would have been
lucky.