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40 the steam or savour of the food, or its essence or spirit. It is said to have been with such purpose that the Maoris placed food by the dead man's side, and some also with him in the grave. The idea is well displayed among the natives in Mexican districts, where the souls who came to the annual feast are described as hovering over and smelling the food set out for them, or sucking out its nutritive quality. The Hindu entreats the manes to quaff the sweet essence of the offered food; thinking on them, he slowly sets the dish of rice before the Brahmans, and while they silently eat the hot food, the ancestral spirits take their part of the feast. At the old Slavonic meals for the dead, we read of the survivors sitting in silence and throwing morsels under the table, fancying that they could hear the spirits rustle, and see them feed on the smell and steam of the viands. One account describes the mourners at the funeral banquet inviting in the departed soul thought to be standing outside the door, and every guest throwing morsels and pouring drink under the table, for him to refresh himself. What lay on the ground was not picked up, but was left for friendless and kinless souls. When the meal was over, the priest rose from table, swept out the house, and hunted out the souls of the dead 'like fleas,' with these words, 'Ye have eaten and drunken, souls, now go, now go!' Many travellers have described the imagination with which the Chinese make such offerings. It is that the spirits of the dead consume the impalpable essence of the food, leaving behind its coarse material substance, wherefore the dutiful sacrificers, having set out sumptuous feasts for ancestral souls, allow them a proper time to satisfy their appetite, and then fall to themselves. The Jesuit Father Christoforo Borri suggestively translates the native idea into his own scholastic phraseology. In Cochin China,