SPAIN. 1751. 3 i 



No proteftant book is permitted to be 

 brought into the city before the inquiiitors 

 have perufed it. 



To avoid this inconvenience, I did not ven- 

 ture to take any books on-fhore, though I often 

 wanted them, in particular fuch as treated of 

 natural hiftory. 



Their dilhes are fometimes very peculiar, 

 on account of the many fpecies of fiih, fruit,, 

 and roots, which are unknown to us. 



I have feen no rye bread, and much Iefs 

 any of inferior quality ; it is chiefly made in 

 die Spanifh or French manner. The latter, 

 which is here made of Englifh wheat, is well 

 known to us. Great drought often occafions 

 a bad crop, which was the cafe the year be- 

 fore I arrived. 



Their fugar-bread, which is equal in tafle 

 to the French bifcuit, is called Vifocho in Spa- 

 nifh, and is dipt into wine at table. They 

 have likewife a fort of fugar-bread in Spain, 

 which is like ginger-bread ; it is gilt at top, 

 and made of water melons, called Calabaja. 



Nobody 



