Chapter 7

"The mound was built upon the site of a house, which had probably been occupied by those whose skeletons were found. The roof had been supported by side posts, and at intervals by additional inner posts. The outer posts were arranged in pairs a few inches apart, then an interval of about three feet, then two more, and so on. They were all about eight inches in diameter, and extended from two and a half to three feet into the ground, except one a few feet from the center, which went down fully five feet. All the holes were filled with the loose dark dirt which results from decay of wood; a few contained fragments of charcoal, burned bones or stone, but no ashes; nor was the surrounding earth at all burned.

"Around the outside a trench from three to four feet wide, and from eighteen to twenty inches deep, had been dug, to carry away the water which fell from the roof. Near the middle of this house, which measured about forty feet from side to side, a large fire had been kept burning for several hours, the ashes being removed from time to time. The ash bed was elliptical in form, measuring about thirteen feet from east to west, and five from north to south. Under the center of it was a hole, ten inches across and a foot deep, filled with clean white ashes in which was a little charcoal, packed very hard. At the western end, on the south side (or farthest from the center of the house), was a mass of burned animal bones, ashes, and charcoal. This was continuous with the ash bed, though apparently not a part of it. The bones were in small pieces, and were, no doubt, the remains of a funeral feast or offering.

"After the fire died down, rude tools were used to dig a grave at the middle of the house. It measured ten feet in length, from east to west, by a little more than six in breadth. The sides were straight, slanting inward, with rounded corners. The bottom was nearly level, fourteen inches deep, but slightly lower at the center. Over the bottom, ashes had been thinly sprinkled, and on these a single thickness of bark had been laid. The sides had been lined with wood or bark from two to four inches thick. When this was done, two bodies were placed side by side in the grave, both extended at full length on the back, with heads directly west. One, judging from the bones and condition of the teeth, was a woman of considerable age. She was placed in the middle of the grave. Her right arm lay along the side, the left hand being under the pelvic bones of the other skeleton. This was apparently of a man not much, if any, past maturity. The right arm lay across the stomach, the left across the hips. This skeleton was five feet ten inches in length; the other, five feet four inches.

"The space between the first skeleton and the south side of the grave was covered with the ashes that had been removed from the fire. Beginning at the feet in a thin layer--a mere streak--they gradually increased in thickness toward the head, where they were fully six inches thick. The head was embedded in them. They extended to the end of the grave, reaching across its entire width and coming almost, but not quite, in contact with the other head. A considerable amount of the burned bones lay in the southwestern corner of the grave, and the ashes along this part curved up over the side until they merged into what remained of the ash bed. This had extended to the west slightly beyond the end of the grave.

"As the earth removed from the grave had been thrown out on every side, the bodies were in a hole that was nearly two feet deep. The next step was to cover them. There was no sign of bark, cloth, or any other protecting material above them. They were covered with a black sandy earth, which must have been brought from the creek not far distant. This was piled over them while wet, or at least damp enough to pack firmly, as it required the pick to loosen it, and, besides, was steeper on the sides than dry dirt would have been. It reached just beyond the grave on every side, and was about five and a half feet high, or as high as it could be conveniently piled.

"So far, all was plain enough; but now another question presented itself that puzzled me not a little; and that was, What became of the house? That there had been one, the arrangement of the numerous post holes plainly showed; but the large earth mound above the tumulus or grave was perfectly solid above the original surface, giving not the slightest evidence that the posts or any part of the house had ever reached up into it. I incline to the opinion that the great fire near the middle of the house had been made from the timbers composing it; that the upper timbers had been torn down, and the posts cut off at the surface, the whole being a kind of votive offering to the dead. At any rate, it is plain that a house stood there until the time the mound was built; and it was not there afterward.

"For the purpose of covering the grave, sand was brought from a ridge a short distance away. There was no stratification, either horizontal or curving. Earth had been piled up first around the black mass forming the grave mound, and then different parties had deposited their loads at convenient places, until the mound assumed its final conical arrangement. The lenticular masses through almost the whole mound showed that the earth had been carried in skins or small baskets. The completed mound was thirteen feet high, and about one hundred feet in diameter.

"Two and a half feet above the original surface was an extended skeleton, head west. It lay just east of the black earth over the grave. Sixteen feet south of the grave, on the original surface, and within the outer row of post holes, were two skeletons extended, heads nearly west. It would seem that the flesh was removed before burial, as the bones were covered with a dull red substance, which showed a waxy texture when worked with a knife blade.

"No relics of any description were found with any of the skeletons; but a fine copper bracelet was picked up in a position that showed it was dropped accidentally."

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A CHINESE IMPERIAL CEMETERY.

By Lieut. Hon. H. N. SHORE, R.N.

Some ten miles north of Peking, in a valley where silence reigns supreme, is situated one of the most remarkable and imposing burial grounds in the world. Here, nestling along the slopes of the inclosing mountains, which form a natural amphitheater, are a series of vast mausoleums where lie buried the emperors of the last Chinese dynasty. This was the celebrated Ming dynasty, which continued from 1366 till 1644, when, after a sanguinary struggle lasting for twenty-seven years, it succumbed to the Manchu Tartars, who, under the title of the Tsin dynasty, have occupied the throne to the present time.

It has been very truly remarked of the Chinese that they have probably expended more labor over their public works than any other nation of antiquity; and assuredly when any great national work is undertaken, however rare the occurrence, it is invariably carried out on a scale of unparalleled magnificence. It was, therefore, only fitting that the tombs containing the emperors of their own native dynasty should be constructed on a scale commensurate with the wealth and extent of the empire whose destinies they swayed for nigh 300 years. The valley contains altogether thirty tombs, each of which stands in the center of a wooded inclosure several acres in extent, surrounded by a high wall, with an imposing gateway. The largest and most celebrated is that of Yen-wang, whose body reposes in a lofty building resting on an immense brick mound pierced by a slanting tunnel, whose curious acoustic properties entitle it to be ranked as a "whispering gallery." In front of the mausoleum is a hall measuring 220 ft. long by over 90 ft. broad, which contains the emperor's tablet. The roof of this building is supported in the center by thirty-two pillars, composed of single trees 60 ft. high and over 11 ft. in circumference, which are said to have been brought from Corea. The transport of these enormous blocks must have been a work of no ordinary difficulty, more especially in the absence of good roads. According to the description of a missionary who recently witnessed the moving of a somewhat similar object, it would seem that the Chinese followed the practice of the ancient Egyptians, as depicted on their tombs, and in a country where labor is abundant such a method would be natural.

An inscription near the entrance states that this tomb, among others, was repaired by the Emperor Kienlung, who reigned in the early part of last century; but like every other ancient building in China at the present day, it is fast going to ruin for the want of ordinary care, large trees being permitted to grow out of the very roof itself, although there are several attendants residing in the inclosure; while, doubtless, certain officials are entrusted with the care of this splendid mausoleum, and draw their salaries regularly. But _laisser faire_ is the order of the day everywhere in the neighborhood of Peking, and nothing is ever repaired nowadays by any chance.

A part of the original scheme, which shows the magnificent scale on which the whole thing was planned and executed, was a fine paved road, carried over streams and rivers by marble bridges and extending the whole way from Peking, a distance of ten miles. On approaching the valley where the tombs repose the road passes under three handsome "pailaus," or gateways, and then through one of the most imposing avenues that was ever constructed. This avenue, which extends for about two-thirds of a mile, is flanked on either side with colossal stone figures at intervals of about 50 yards, representing men and animals in the following order: Six men, apparently warriors and priests, in pairs, standing; four horses, four griffins, four elephants, four camels, and four lions, the first pair in each set standing, the second recumbent. As the Chinese have never achieved any great distinction in the art of sculpture, the representations of animal life are, needless to say, somewhat caricatured. But the conception of the whole was magnificent, and the effect of this long avenue of colossal figures standing in silent grandeur is as impressive as anything that ever emanated from the genius of the Chinese race.--_Ill. Naval and Military Magazine._

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DYSPEPSIA: ITS CAUSES AND PREVENTION.

Dyspepsia has once been called the "American sickness," and although this may be a slander against which many of the inhabitants of our great republic might protest, bad digestion is a disease frequent enough among us to justify us in considering its causes and in ascertaining by what means this curse of modern civilization may be avoided. A Frenchman, under the title "La dyspepsie des gens d'esprit," in the Paris _Revue Scientifique_ of August 18, shows how utterly disregarded are the sanitary rules at the dinners of well bred people in France; and an American lady in a recent edition of a well known New York daily humoristically enlarges upon the offenses committed against health by persons of her own sex while dining in the largest city of the United States. Speaking of the lunch of shop girls up town, the contributor to the American paper deprecates the fact that the young American girls employed in business houses at luncheon time live almost entirely on sweets and food that renders little or no nourishment, rather than procuring at the same cost a repast which, though perhaps less dainty, would be far better for their constitution. "Left to herself," the writer says, "Miss Saleslady, pretty and refined though she may be, day after day and day after day keeps her temper, and waits on her customers, leaning on a slim luncheon of pie and tea. 'It is sweet and nice,' pleaded one girl to me the other day, 'and it goes so much further than anything else.'

"'Not further than bread and milk' I urged, 'and it is surely not half as good for your complexion.'

"'Oh, but the other ladies would laugh at me well if they saw me eating bread and milk for my luncheon. I think myself a bit of something light and nice, like eclairs or a charlotte russe, is ever so much more ladylike and nice.'

"Heaven save the mark! What sort of flesh and blood do they make to put on the slender bones of a growing girl? How will they stand by her, when perhaps she leaves the shop and chooses the life of wife and mother? The answer is easy. When the pie-eating, cooky-feeding girl gets married, put it down in your note book: One more dyspeptic, peevish woman entered the lists of the unlovely."

The contributor to the French review, although also condemning the careless choice of food, more especially points out the evil consequences of eating too hastily; and though M. Julva directs his attack chiefly against the _gens d'esprit_, i.e., the well bred people of France who neglect the rules of health for politeness' sake, his words apply equally well to the American business man who sacrifices his health during luncheon to the "almighty dollar."

"The feverish activity of modern life," he says, "induces many people to abridge the duration of their repast, and, particularly, luncheon is taken too hastily--a practice the danger of which, as a cause of dyspepsia, cannot be overrated."

This practice might not be so dangerous if, during the short time which we dedicate to our midday meal, we would at least imitate the habit of the Japanese, whom politeness requires to be absolutely silent while eating. When they like a certain dish, they express their satisfaction by graceful gestures addressed to their host, but they think it would offend him if they open their mouth for anything else except eating.

Watch, on the other hand, one of our lawyers at luncheon. He has just dismissed his last client, at the moment when he should be already at court, and in order not to be too late he has to lunch in double quick time. He has to eat his viands without having time to masticate them, and he swallows his big pieces, washing them down with several glasses of wine and water, and hastens to his carriage almost without giving himself time to breathe, in order not to miss his call.

Look at a Parisian dining in town. French politeness forbids him to be silent like the Japanese, and also requires of him not to speak with his mouth full of food. And if this were not enough, French gallantry commands him to serve the ladies first, so that just about when they have finished, he may commence to eat. In addition to this, if he does not want to appear ill bred, he must reply to all their questions, which he would not be able to do if he did not gulp down his morsels unchewed. What wonder, then, that most men have to suffer from eating dinner in such a manner, while all discomfort could be avoided, if the viands were served to one guest after the other in succession?

We don't want to exaggerate. There are privileged stomachs which can stand all that. But there are many to which half-masticated food is a real poison.

The unconscious dyspeptic constitutes an extremely frequent variety. Dyspeptics rarely complain of suffering from the stomach; many of them will even say to you that their stomach is excellent. But let us remember the old fable of Menenius Agrippa: The whole organism suffers when the stomach is ill treated.

Premature calvity (baldness), some eruptions of acne (pustules of the skin), a slight dyspnoea (difficulty in breathing) when mounting stairs, a blush of heat on the cheeks a quarter of an hour after luncheon, a violent craving for smoking after the repast, a feeling of sleepiness, which, however, quickly fades toward ten o'clock in the evening, little inclination to work during the first hours after awakening in the morning, all these symptoms, or any part of them, show that you have before you a candidate of the disease known as bloating of the stomach or the gout. According to the wise enumeration of Moliere, who was evidently prompted by Renaudot, such a person begins with bradypepsia (slow digestion), then suffers from dyspepsia (bad digestion), afterward from apepsia (indigestion), and later lyentery (a lax or diarrhea in which food is discharged only half digested), and at the last the vicious circle is often completed by obesity, uric affections of the liver or bladder, and all the other diseases belonging to that class.

Unfortunately, we are still far from the time when the public will appreciate that "prevention is better than cure." Perhaps this fundamental principle of health will be honored during the 20th century. At present it certainly is not. Meanwhile, those who have ruined their health by modern city life take recourse for their cure to a holiday, hasten to places where they find mineral waters, or try laxatives or milk diet to improve their condition. They wish _to do something for their health_ once or twice a year. How much better, if they had not been _acting against their health all the year round_.

It is extremely difficult to teach our people to eat healthily. You will find no difficulty to persuade them to take medicine. People have always time to swallow a pill, but you will certainly have trouble to teach them to chew with leisure. How many people who find time every year to spend the season at Vichy will tell you it is quite impossible for them to spend five minutes more every day at luncheon time. And nevertheless they would regain these few minutes a day with interest, if they would avoid that host of maladies which will stop them one day in the midst of their occupations. I have seen a good many of my clients getting entirely rid of their rheumatic pains and gout and ceasing to suffer from sleepless nights by observing the following simple rules.

In order to chew meat conveniently--and this is one of the main points--one must accustom one's self never to mix meat and bread in the same mouthful. Take a small mouthful, chew it about thirty times, then swallow that part which has been reduced to pulp, and so on until all has been masticated. In doing this you will soon find out that roasted and broiled beef or mutton requires a longer trituration than boiled meats or stews; you will also perceive that fish is more easily masticated than meat, and you will finally understand why certain dyspeptics are forced to limit their food to fish, eggs, and milk diet. In fact, milk diet serves no other purpose than to furnish a perfectly digestible nourishment.

One of the indirect and unforeseen benefits of a careful mastication is that people gradually become accustomed to be satisfied with a comparatively small quantity of food, for as slow chewing is always more or less tedious, those who observe this rule soon cease to be great eaters, and also learn quickly to accustom themselves to another very important rule, viz., to drink moderately while eating. Two glasses of liquid will then quite suffice for a person who would drink four if he ate his viands swallowing them down without chewing.

Many obese dyspeptics when they once commence to masticate carefully and to take liquid moderately while eating lose weight with an astonishing rapidity and become cured of the bloating of the stomach without being finally obliged to have recourse to the rigorous dry diet of Prof. Bouchard.

Wine and water, the French national drink, is an extremely frequent, and very often misunderstood, cause of dyspepsia. A good many people would enjoy excellent health if they were satisfied with pure water, that favorite drink of the aged. It is quite perplexing sometimes to see at the same table three neighbors, drinking at their dinner, the one wine, the other beer, and the third tea. How much better would it be if people, instead of choosing their habitual drink according to the place that they come from, would select it more with regard to their individual constitution! I know many who, after having, for fifty years, quietly ignored the fact, have come to the recognition that for them, wine, even if diluted with much water, is absolutely hurtful, and who, by giving it up, and by taking pure water, tea, or cider, to which Prof. C. attributes great success in his practice, instead, have got rid of their ailments almost as if by enchantment.

In conclusion, I should like to say a word with regard to salt, this panacea of arthritic persons (persons suffering from arthritis, swelling of the joints, as in gout).

For many years I have been laboring under the wrong impression, that salt is placed on the table merely for the purpose of salting boiled eggs, which the cook cannot salt in advance. Great mistake! The wisdom of nations has discovered that there are people for whom a great quantity of salt is a necessity, and that there are others who would become ill if they were to eat viands that are much salted. The salt cellar is there in order to enable every one to salt his food according to his own requirements. Many people are led by their natural instinct to salt their viands in a proportion to suit them. But there are others, among them, above all, the well bred persons previously mentioned, who treat eating with disdain and for whom the whole attraction of a repast is the charm of conversation, and to them the idea of having recourse to the salt cellar never occurs.

Whether salt is needed in order to add acid to the gastric juice or whether it has an antiseptic action in the digestive channel, I do not know. Certain, however, it is, that it possesses very appreciable laxative qualities, and under its influence those who go to drink the waters at Wiesbaden often see their intestinal functions restored to a surprising degree.

It is just as well, however, and even better, to take one's _Vichy at home_, and nothing is more simple than to use one's _Wiesbaden at home_, by using the salt cellar. The cure may then be completed by distributing over a whole year the thirty warm baths which have to be taken during the season at that watering place. The bath at 40° Celsius is a real boon for arthritic persons. The warmer it is, whether salt or not, the better it acts in producing an exuberant perspiration, and the less is one apt to catch cold when leaving it.

The above by no means exhausts the vast subject of dyspepsia and arthritis. But without ignoring the utility of thermal waters, of morning promenades, of dry frictions and gymnastics, the sufferers should, above all, be advised to minutely masticate their food, to limit the amount of liquids at meal time, to use salt, which will by no means increase their thirst; and in certain cases to abstain entirely from alcoholic drinks. Those who observe these rules may with impunity dine out, although those so-called great dinners, where all rules of health are left aside, are absolutely baneful for a great number of the inhabitants of our cities.

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A NEW SURGICAL OPERATION.