A Chinese Kitchen

A Chinese kitchen, trom which such good things are turned out for tho table, is a wcndor in ts way. There is nothing in it but a cooking Btove or two, not longer than our American water-pail, witli a few stew-pans, and ruany chop sticks, trom which few things come the many courses of the table, all wcll cooked and garnished - nay, even the best of boefstoaks, so dilHcult to havo oooked well at homo. The more I go over the world. tho more I am convinced that Americans and Englishnien are behind the rest of creation in preparing their food to bo eaten. Üur " Cl vilizatdon " in this is over a hundred years behind the ago ; and in thls respect the Chinese aro far our superiors. Tho devil's invention of ours, the kltobearange, ought to bo kicked down whre it came f rum, the lower regions - an iurention which, in summer, ro.ists us out of our houses, and in winter consumes as ijiucii coal in a dny as a Chinaman would need in amonth, or a Frenchman in a week. Some rioh man in Amorica, tome coming Peter Cooixr, in heu of toachiiijr us how to draw, would do better to found a college to teach us how to boil potatoe, cook beetsteaks, roast mutton and bako bread, for such a Peter Cooper wuuld be tho Yury ereateRt of American human benet'actors. -