have respectively a male and female butterfly, made of paper, attached to them.  The female butterfly is laid on its back, and the wine is poured from the bottle into the kettle.  The male butterfly is then taken and laid on the female butterfly, and the wine from the bottle is poured into the same kettle, and the whole is transferred with due ceremony to another kettle of different shape, which the wine-pourers place in front of themselves.  Little low dining-tables are laid, one for each person, before the bride and bridegroom, and before the bride’s ladies-in-waiting; the woman deputed to pour the wine takes the three wine-cups and places them one on the top of the other before the bridegroom, who drinks two cups[115] from the upper cup, and pours a little wine from the full kettle into the empty kettle.  The pouring together of the wine on the wedding night is symbolical of the union that is being contracted.  The bridegroom next pours out a third cup of wine and drinks it, and the cup is carried by the ladies to the bride, who drinks three cups, and pours a little wine from one kettle into the other, as the bridegroom did.  A cup is then set down and put on the other two, and they are carried back to the raised floor and arranged as before.  After this, condiments are set out on the right-hand side of a little table, and the wine-pourers place the three cups before the bride, who drinks three cups from the second cup, which is passed to the bridegroom; he also drinks three cups as before, and the cups are piled up and arranged in their original place, by the wine-pourers.  A different sort of condiment is next served on the left-hand side; and the three cups are again placed before the bridegroom, who drinks three cups from the third cup, and the bride does the same.  When the cups and tables have been put back in their places, the bridegroom, rising from his seat, rests himself for a while.  During this time soup of fishes’ fins and wine are served to the bride’s ladies-in-waiting and to the serving-women.  They are served with a single wine-cup of earthenware, placed upon a small square tray, and this again is set upon a long tray, and a wine-kettle with all sorts of condiments is brought from the kitchen.  When this part of the feast is over, the room is put in order, and the bride and bridegroom take their seats again.  Soups and a preparation of rice are now served, and two earthenware cups, gilt and silvered, are placed on a tray, on which there is a representation of the island of Takasago.[116] This time butterflies of gold and silver paper are attached to the wine-kettles.  The bridegroom drinks a cup or two, and the ladies-in-waiting offer more condiments to the couple.  Rice, with hot water poured over it, according to custom, and carp soup are brought in, and, the wine having been heated, cups of lacquer ware are produced; and it is at this time that the feast commences. (Up to now the eating and drinking has been merely a form.) Twelve