The word “economy” signifies the rule by which the house should be ordered, especially with reference to the relation between expenditure and income. Economy, as we understand the term, may be displayed in three several ways: by limiting the number of wants, by preventing waste, and by the adjustment of forces in such a manner as to make a little represent a great deal. In each of these ways the Chinese are pre-eminently economical.

One of the first things which impress the traveler in China is the extremely simple diet of the people. The vast bulk of the population seems to depend upon a few articles, such as rice, beans in various preparations, millet, garden vegetables, and fish. These, with a few other things, form the staple of countless millions, supplemented it may be on the feast-days, or other special occasions, with a bit of meat.

Now that so much attention is given in Western lands to the contrivance of ways in which to furnish nourishing food to the very poor, at a minimum cost, it is not without interest to learn the undoubted fact that, in ordinary years, it is in China quite possible to furnish wholesome food in abundant quantity at a cost for each adult of not more than two cents a day. Even in famine times, thousands of persons have been kept alive for months on an allowance of not more than a cent and a half a day. This implies the general existence in China of a high degree of skill in the preparation of food. Poor and coarse as their food often is, insipid and even repulsive as it not infrequently seems to the foreigner, it is impossible not to recognize the fact that, in the cooking and serving of what they have, the Chinese are past-masters of the culinary art. In this particular, Mr.Wingrove Cooke ranked them below the French, and above the English. Whether they are really below any one of these nationalities we are by no means so certain as Mr. Cooke may have been, but their superiority to some of them is beyond dispute.