of ghee and honey poured over crumbs of bread as they come quite hot
from the oven. The Arabs, who are very fond of paste, never eat it
without honey.

The oil used for lamps is that of Sesamum (Seeredj, brought from Egypt).
The Arabs do not use oil for culinary purposes, except in frying fish,
or with broken paste to be given to the poor. Salad, of which the
northern Turks are so fond, is never seen on an Arabian table.

Eighteen vegetable or fruit-stands. The number of these has now greatly
increased, on account of the Turkish troops, who are great devourers of
vegetables. All the fruits come from Tayf, behind Mekka, which is rich
in gardens. I found here in July grapes of the best kind, with which the
mountains behind Mekka

[p.29] abound; pomegranates of middling quality; quinces, which have not
the harsh taste of those in Europe, and may be eaten raw; peaches;
lemons of the smallest size only, like those of Cairo; bitter oranges;
bananas--these do not grow at Tayf, but are brought by the Medina road
principally from Safra, Djedeyda, and Kholeys. These fruits last till
November. In March, water melons are brought from Wady Fatme, which are
said to be small, but of a good flavour. The Arabs eat little fruit
except grapes; they say it produces bile, and occasions flatulency, in
which they are probably not mistaken. The fruit sold at Djidda is
particularly unwholesome; for having been packed up at Tayf in an unripe
state, it acquires a factitious maturity by fermentation during the
journey. The Turks quarrel and fight every morning before the shops, in
striving to get the fruits, which are in small quantities and very dear.
Vegetables are brought to Djidda from Wady Fatme, six or eight miles
distant to the north, which also supplies Mekka. The usual kinds are