The Arab shoes are thus formed, ^ ^ ^ tUrninS ^ ’ and are, in general, so badly put on, that there are few horses to be found which have not been injured in their feet. The Arab’s forge is simple, and almost every man is his own blacksmith. A small mud or clay wall is built to the height of a foot or eighteen inches ; a hole is then made even with the ground, and an iron pipe introduced. To this are attached two skins, which open at the upper end by means of two sticks, having a small leather handle on each : the thumb is passed through one of these, and the fingers through the other; so that the hand easily opens and shuts the skin. The mouth being closed, the skin is pressed down, and throws a strong blast through the pipe. It is again opened and lifted up, when it is once more ready. Thus, alternately with each hand, the current of air is kept up to the fire which lies over .the pipe. Camel’s dung is used when charcoal cannot be procured, and gives a very strong heat. 1 he anvil is a small square-ended piece of iron, which is sunk in a log of wood, and partly buried in the sand. An ordinary hammer, and a pair or two of pincers, complete the apparatus. The mill is equally simple, being composed of two circular stones, one of which lies flat on the other, and is turned by a small handle placed on it ; this is fixed by a pivot from the lower one, and has a hole in thé centre, through which it is supplied with grain. The messes made with flour are few, and may be thus enumerated: Cusscussoü, Bazeen, Dweeda, Atila, Mogatta, Zümeita, Bread, F etaat. Cusscussou being a dish very generally mentioned in all books of travels, I shall attempt to describe the manner in which it is made ; and I trust I may be allowed, however trifling the subject, to mention in the same manner the other articles of food, as I believe they are at present only known by name. The corn for Cusscussou is ground expressly to the state which is called Semolina in Italy, and used also under that name in England. The hand being clean washed, and a large wooden bowl prepared, a portion of semolina is thrown into it with the right hand; it is turned quickly round under the palm, while from the left, water is occasionally sprinkled upon the mass, together with dry semolina. In a short time, by turning it constantly the same way, the flour adheres in little granules, like bread crums; and by a dexterous motion of the hand, is prevented from forming into large lumps. When finished, the grains resemble small shot in size, and stick closely together, without danger of again falling into flour on being dried. They will keep good in this state nearly as long as corn. When Cusscussou is to be prepared for eating, it is put in a basket, or tin vessel having holes in the bottom, and steamed over meat, or boiling water, care being taken to stir it occasionally, so as to prevent its caking. When sufficiently done, meat is poured on with its gravy, or a little butter or grease mixed with i t ; should meat be wanting, a good quantity of red pepper and salt are frequently all its auxiliaries. Bazeen (which in Fezzan is called Aseeda) is the most common food, as being the easiest prepared. It is made o f the flour of any grain (Bishna and Barley are mostly used near Tripoli) in the following manner. A large pot, of copper or iron, is placed on the fire, with a little water in it, which is suffered to boil. Flour is then thrown in, until it acquires the consistency o f dough, when it is stirred well about with a large stick (water being occasionally added, if necessary,) until it is quite thick, and begins to assume the appearance of a pudding, when it is taken out, and placed in a bowl. After being beat into a circular shape, and having a hole made in the centre, gravy, oil, butter, or grease, is poured on it, and it is then ready for eating, which is done by pinching pieces
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