The Kahk Of Egypt Is A Kind Of Cake. [FN#7] Stale Unleavened Bread Is Much Relished By Easterns, Who Say That Keeping It On Journeys Makes It Sweet.

To prevent its becoming mouldy, they cut it up into little bits, and, at the risk of hardening it

To the consistence of wood, they dry it by exposure to the air. [FN#8] This Akit has different names in all parts of Arabia; even in Al-Hijaz it is known by the name of Mazir, as well as, "Igt," (the corruption of Akit). When very sour, it is called "Saribah," and when dried, without boiling, "Jamidah." The Arabs make it by evaporating the serous part of the milk; the remainder is then formed into cakes or lumps with the hand, and spread upon hair cloth to dry. They eat it with clarified butter, and drink it melted in water. It is considered a cooling and refreshing beverage, but boasts few attractions to the stranger. The Baluchis and wild tribes of Sindians call this preparation of milk "Krut," and make it in the same way as the Badawin do. [FN#9] In Arabic and Hebrew, milk; the Maltese give the word a very different signification, and the Egyptians, like the Syrians, confine their use of it to sour milk or curds-calling sweet milk "laban halib," or simply "halib." [FN#10] In a previous work (History of Sind), I have remarked that there exists some curious similarity in language and customs between the Arabs and the various races occupying the broad ranges of hills that separate India from Persia.

Enter page number Go  Previous Next
Page 343 of 571
Words from 94705 to 94972 of 157964