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 my mid-leg, with a strong cord extended, that each held by the end, while the third measured the length of the cord with a rule of an inch long. Then they measured my right thumb and desired no more; for, by a mathematical computation, that twice round the thumb is once round the wrist, and so on to the neck and the waist; and by the help of my old shirt, which I displayed on the ground before them for a pattern, they fitted me exactly. Three hundred tailors were employed in the same manner to make me clothes; but they had another contrivance for taking my measure. I kneeled down, and they raised a ladder from the ground to my neck; upon this ladder one of them mounted, and let fall a plumb-line from my collar to the floor, which just answered the length of my coat; but my waist and arms I measured myself. When my clothes were finished, which was done in my house (for the largest of theirs would not have been able to hold them) they looked like the patch-work made by the ladies in England, only that mine were all of a colour.

I had three hundred cooks to dress my victuals, in little convenient huts built about my house, where they and their families lived, and prepared me two dishes a-piece. 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, slung 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 surloin 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. Of