out with the right hand, and kneading them with the grease until they assume the appearance of thick paste. Should there be no gravy or grease to be procured, a little flour mixed with hot water is used instead of it. It requires much strength of arm to make bazeen properly, as the stick is wielded by both hands, and the pot is confined on the fire by having a forked piece of wood placed against it, on which the woman kneels while preparing the mess. Dweeda is moulded in the shape of little seeds, not quite so large as the grains of rice; but oblong, and much resembling them. A stiff dough being prepared, the women very expeditiously pinch it out between their fingers and thumbs into this form. I t is then allowed to dry; and is considered a great dainty when boiled, and a little butter poured over it. Atila is composed much in the same way; but is longer, and much resembles small macaroni broken in pieces. It is also boiled in the same manner as Dweeda. Mogatta is made of paste, by being beaten and turned between the hands, until if is as thin as a pancake; it is then laid in the sun to harden a little. When it becomes sufficiently crisp to break, it is crumbled in pieces, and boiled until it resembles thick porridge, the larger pieces always remaining entire. A sufficient quantity of fat and pepper completes it. Zumeeta is made of barley, which has been a little malted i it is then ground into flour, and sometimes, dates are pounded with it. In this state it' remains until it is to be used; when a little cold water being mixed with it until it becomes like dough, it is fit for eating. Oil is much used with it, by dipping the Zumeeta in it when formed into mouthfuls for eating. This is almost the only stock which Arabs provide on going a journey, as it is easily prepared, and very nourishing. Bread is made as in Europe. I t is leavened with flour, or a preparation of dates, moulded into little cakes shaped like buns. The ovens are generally formed in the ground: a hole is made about two feet in depth, and in the shape of a large jar, contracted at the mouth; it is then encrusted inside with clay. Wood is thrown in and burnt, until a thick .layer of glowing ashes ; is collected at the bottom, and the oven is thoroughly heated; the loaves are then put in by a woman, who bares and wets her arm, and sticks them against the side with great dexterity: when done enough, if not speedily taken off, they fall into the embers. Sometimes meat is dressed in these ovens; a kind of crumpet, also, called Fetaat, made in the same way as Mogatta, but without leaven, is slightly baked in them; one of these crumpets is then placed in a bowl, and soup and vegetables are poured over it.; another is then put in, and soup added as before, and so on in successive layers, until the bowl is full. All these messes are eaten with the fingers. There is great variety in the manner of dressing meat, which is stewed, boiled, or baked.; but for journeys the Arabs have a very good way of preserving it, by cutting it into thin slices, drying it in the sun, and afterwards stewing it in fat. I have often observed them eating small grasses, which they found as they pursued their journey ; and to my inquiries how they knew them to be innoxious, the general reply was, that whatever an animal which chewed its cud could eat with safety, must be food for man. There is a species of dandelion, very bitter, and exuding a white juice, which is much liked by the sheep as well as their masters. The taste at first is very unpleasant; but I soon became accustomed to it. The Colocynth apple grows in great quantities in some parts of the Desert, and is almost the only medicine used by the Arabs. Burning is always had recourse to, and many of them are in conseh 2
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