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Note: This text has been automatically extracted via Optical Character Recognition (OCR) software. The text has not been manually corrected and should not be relied on to be an accurate representation of the item.
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Untitled Article
honoured badge of the prophet ' * family . A « potto as my | Ma < rf « Mi * i * * ws known , it was put in immediate requisition by a . general feeling of pulses ; but I had now learned bow to meet these importunate demands * and pronouncing Utib taib ( very good ) with true Turkish grtmtyv- th& inquirers were satisfied , and my embarrassment relieved * i
* After the usual ceremony of pipes and coffee , we were civilly Lnvjted to retqrn to dinner at noon on the following day . Punctual to our , appointment , we waited so long that we began to think we had misunderstood the compliment . Visiters came in , pipes and coffee went round , until , weary with the monotony of the scene , we rose to depart . We were then reminded of our engagement , and politely aaked if we preferred the European custom of several plates , or would conform to th& Oriental mode . We , of course , chose the latter , and were soon
snmmoned to our repast . The effendi first quitted the room . Ourselves * the instructor , and several other guests , followed without eeremowy , * Crossing the court , each dipped his hands in the fountain * and towels were presented by servants . We then entered a large opan recess , raised from the ground by a high step , leaving our slippers
below . In the middle of this apartment stood a low table , which put us to some inconvenience by its diminutive size , as we all indiscriminately encircled it , sitting on the floor upon our heels . Upon this was & tray , plentifully supplied with thin cakes , and liberally furnished with siitvr spoons . Jn the centre was placed a metal dish , standing- on a high foot , and filled with a cone of minced and well-seasoned meat ,
swimming in a sauce of curdled milk , and garnished with rolls of fried paste . The dish was surrounded with several small basins of ordinary English ware , some of them containing a kind of salad , deliciously flavoured with cucumber , and pleasantly acidulated with sour milk , and others a vegetable , apparently of the gourd tribe , of a delicate flavour , fried or
stewed in gravy . Our host set the example , by first eating a portion of the paste , dipped in the sauce . He then took some of the contents of the principal dish , and occasionally of the others , on his bread , which lie ate with his spoon . All then commenced , without invitation , in tlie same manner , and the servants—for several stood behind ua—changed the dishes again and again , at the signal of their master .
* The dinner was really excellent . Different kinds of meat cut in small pieces , were mixed with chopped vegetables or sauces , sa . that nothing required to be separated with the ringers . Pastry , stewed apricots , and other sweets were served , without any perceptible order , in the middle of the repast , and last of all came a pillauf of mutton and rice . The only beverage was water , which was presented ,, when * &keil
for , in small coarte basins of English earthenware * Our entertainment was almost a silent one . £ ach guest , as he finished , left the table , * Jmd resuming his slipper * , advanced to the fountain , where he watBuppliedwith soap and a towel . All then assembled in the other apartment / where , after repeating the ceremony of smoking , we todk our kaVe / —Ibid , voL h \ p , 61 . '• ¦ .. ' ..: * v
In order to account for the summary mode in which J )^ , X $ QgK dispc ^ ed of his patient * on this occasion , we iftufit ; nd # f M > « L , } tfHftl morning ' s work he Imd at Zibdfuiy * a viklfcg * ttot verjr'&r from Jtkdbtc * lie had prescribed , OTi » ill * eriW «^< att # ^ iiie 1 » an okL
Untitled Article
Tr trte l ** n * he Ea * & > 7 G 5
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Citation
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Monthly Repository (1806-1838) and Unitarian Chronicle (1832-1833), Dec. 2, 1835, page 785, in the Nineteenth-Century Serials Edition (2008; 2018) ncse.ac.uk/periodicals/mruc/issues/vm2-ncseproduct2652/page/29/
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