Bucharest, Roumania and Buda Pesth are about the same as Vienna in their cooking and eating customs, while both Vienna and Berlin are much on the order of Paris. Eating customs, like the mail systems and standards of money, become more universal as travel and trade bind the countries more closely.

"Highlander" is one of the recipes representative of Scotland; Holland, Belgium, Spain, Italy and Russia are well represented, as also my native country, Switzerland. In Russia many fine varieties of fish are served, and at some of the large hotels ornamental tanks are constructed in the dining rooms so that the live fish may be observed swimming about and selected by patrons to be caught and cooked to order, while quantities of cold cooked fish decorated all around are arranged on dishes in show cases. Thus the patrons desiring to have fresh fish may select it either alive or from the cases.

One point of information that I sought after carefully was in regard to how curry powder was made. There are as many ways of preparing it as there are dialects in China. Up to this day the powder has invariably been too sharp or heating, and I wanted to improve it in this respect, so experimented and finally discovered a powder that unquestionably surpasses any other in existence in mildness, taste and perfection, as explained in No. 3318.

The memoranda for the meals of each day in the year are throughout carefully calculated to be sufficient in quantity for six people, as the amount can easily be increased or diminished from this average. For instance, where nine are to be provided for increase the quantity one-half, and double the quantity if for twelve persons. Or, on the contrary, use proportionately half the quantity if for three persons only. Full explanations are given for each recipe, without references, except where one is repeated in those later on and referred back to.

The articles on the daily menus are not supposed to be followed in their entirety, but to give a wide field to select from.

With such a book handy there need be no perplexity in deciding what to have, or doubt as to what is in season, when called upon to entertain a party of friends. In such a case, by turning to the menus of the day on which you wish to entertain, everything to be had in the market will be seen immediately from the "memoranda," as the recipes for the entire year are arranged according to what is in season; that is, any articles on the menus are to be had for the date mentioned.

No exact dates are given to the bills of fare for each day.

The new year beginning on a different day of the week from year to year, the dates become confusing in succeeding years. To facilitate keeping track of the days of each month the following system is adopted at the head of the menus.

Consulate of the United States of America, Nagasaki, Japan.

February 23rd, 1902. To whom it may concern:

I was very much pleased this morning on receiving a call from Mr. Alex. Filippini, of New York City, bearing letters of introduction and commendation from Mr. Hay, Secretary of State of the United States, and Chauncey M. Depew, United States Senator from the State of New York, also letters from United States Diplomatic and Consular Officers.

Mr. Filippini is the Travelling Inspector for the International Navigation Company, of New York, and on his present tour is very much interested in collecting information in culinary art as practised in Asiatic countries. I bespeak for him a full measure of your kind courtesies.

Very respectfully,

Charles B. Harris.

Consular Service, U. S. A., Shanghai,

Feb. 25, 1902. Mr. Alex. Filippini called on me to-day bearing letters of introduction from Secretary of State Hay and others. Mr. Filippini is studying the culinary art of different countries, and I bespeak for him the courtesies of U. S. Officials. John Goodnow,

Consul-General, U. S. A.

Hong Kong, March 5, 1902. To whom it may concern:

Mr. Filippini, Travelling Inspector of the International Navigation Co., having been in Hong Kong for several days, during which he has been at pains to acquaint himself with local methods of preparing food, I take pleasure in stating that such information as he has procured about culinary matters is undoubtedly authentic. Any assistance that can be given him in Hong Kong will facilitate his work, which I feel sure deserves to be endorsed.

W. A. Rubler,

Consul-General.

Consulate of the United States of America.

Canton, China, March 12th, 1902. To whom it may concern:

It gives me great pleasure to say that I received a call to-day from Mr. Alex. Filippini, Travelling Inspector of the International Navigation Co., of New York, U. S. A. He is on a globe-trotting trip, taken solely for the purpose of collecting reliable data on cooking as practised in the different countries of the world. The results of his experience will be printed in a book on culinary art which he intends to publish. I bespeak for him the courtesy of our nationals wherever he goes and take delight in testifying to his many sterling qualities. Very truly yours,

Robert M. McWade,

U. S. Consul.

Office of the Civil Governor of the Philippine Islands.

Manila, P. I., March 6, 1902. To whom it may concern:

I have had the pleasure of a call from Mr. Filippini, Travelling Inspector of the International Navigation Company, who bears letters of introduction from the Secretary of State and from the Hon. Chauncey M. Depew, U. S. Senator, in which he is endorsed and commended to the kind consideration of all persons whom he may meet. Mr. Filippini informs me that he is engaged in the preparation of a book on culinary art, and for this purpose is travelling and investigating extensively.

Respectfully,

Luke E. Wright.

Acting Civil Governor.

Consular Service, U. S. A.

Singapore, 24th March, 1902. To whom it may concern: