I took up twenty waiters in my hand, and placed them on the table; an hundred more attended below on the ground, some with dishes of meat, and some with barrels of wine and other liquors, flung on their shoulders; all of 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 bites 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 turkeys I usually eat at a mouthful, and I must confess they far exceed ours.