chopstick

“Then broughtt they us some henne cutt in small peeces and Fresh porcke Don in like Manner, giving us Choppsticks to eatt our Meat, butt wee knew not how to use them, soe imployed our Fingers. [...] Having before mentioned Chopstickes, I will Describe a ordinary Fellow, as boatmen, etts., how hee eateth / his meat, which is commonly on the ground or Decke. Hee taketh the stickes (which are aboutt a foote longe) beetweene his Fingers and with them hee taketh uppe his Meat, beeing first cut smalle, as saltporcke, Fish, etts., with which they relish their Rice (it beeing their common Foode). I say first taking upp a bitt of the Meatte, hee presently applies to his Mouth a smalle procelane with sodden Rice. Hee thrusts, Crammes and stuffes it full of the said Rice with the Chopsticks in exceedingly hasty Manner untill it will hold No more.”

“All the Tonquineses keep many of these Sticks in their Houses, as well for their own use, as to entertain Strangers at meals: they are as ordinarily placed at the Table here, as Knives, Forks, and Spoons are in England: and a man that cannot dextrously handle these instruments, makes but an odd figure at their Tables. The richer sort of people, especially the Mandarins, have them tipt with Silver. In China also these things are constantly used: they are called by the English Seamen Chopsticks.”

“When was in Hampshire the other day, a chop-stick, who came to my lodging to talk to me about the mode of harvesting and preserving the corn, and who soon diverged into a talk about the Reform Bill, said, "And this cholera morbus, sir, don't you think it's a sort of a shoshoy to frighten us out of the Reform?"”

“Every horse you possess having no action, or which a day's journey would knock up, (to be found in lots far more numerous than the Chinamen as yet,) ought to be turned out to fatten; when plump, take the animal into the nearest station, occupied by these chopsticks.”

“I pray pardon me for that Capt' Adams' hast to goe downe causeth me to be breefer then I would, wishing you to luffe as fast as you can in the heigh of hogg faces, for these climates of Meaco yeald nothinge but shirrow & chopp-stickes.”

“The Fisherman has a Line of 90 Fathom long, or more, with a Lead at the end of it called a Deep-sea-lead, of about 6 or 7 pounds weight, to sink it; above which is a cross-stick, termed a Chop-stick, with 2 Lines and Hooks at them, with Baits[.]”

“Then, holding his plate close to his mouth, he chopsticked it in with his fork, and, with tremendous gusto, called for more.”

“For a while I chopsticked in silence. Gathering up loose grains of rice between the points of two small sticks is a job requiring absolute quiet and concentration.”