Returning to the Imperial kitchens from his duties with Kang Xi in the Upper Library, Trinket did not have long to wait for Butcher Qian's arrival. This time the butcher had four assistants with him, carrying between them the neatly butchered, immaculately clean carcasses of two large, fat pigs, each, at a rough estimate, representing not less than three hundred catties of pork. 'Laurie Goong-goong, ' he told Trinket, 'to get the most value out of this China-root pork, you want to eat some each day, as soon as you get up in the morning. It's best if you cut only as much as you need at one time and roast it straight away. I'll have one of these pigs carried to your quarters now. You'll be able to cut some off yourself and roast it first thing tomorrow. What you can't eat yourself you can get the folk in the kitchen here to make salt pork of.'

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