394 UE M Ol'e.S of the 
retire to their vineyard, or garden, where they have mufic, 
and all or moft of the above diihes, and there fit and caroufe 
over a great earthen bowl of wine, of about four or five gallons, 
drinkins round out of a cup that will hold near a pint, and 
they rarely part till they have made an end of the whole jar, 
which is feldom lefs than a week's tinrie^ fuch as are known 
to drink wine, or pifs (landing, their teftimony is invalid 
in law : In a morning, during this time of merriment, they arc 
for fome favoury bit, as pickled fifh, or Efcaveche^ or Ekhole ; 
they are great lovers of fifli, which they have in great variety, 
and very good 5 they fry them in origan oil, and they alio ftew, 
roaft, and bake them with a great deal of fpice, onions, garlick, 
cummin, parfley, and coriander : The Efcaveche, or fried fifh, 
is cut into thin flices, and put into vinegar, with the above fpices, 
adding laffron and pepper, ^c, it will keep above a month, and 
it is very common amongft them, as alio pickled limes, olives, 
capers, ^c They eat parched Caravan fas^ parched almonds, 
and beans, which they parch in a pan with water and fait 5 thele, 
and other things, they have to relifh a glals of wine, and whet 
them for a frefh caroufal: The hedge-hog is a princely difh 
amongft them 5 before they kill it, they rub his back againft the 
ground, by holding his feet betwixt two, as men do a faw, till 
it has done fqueaking, then they cut its throat, and with a knife 
cut off all itsbriftles, and finge it; they take out the guts, fluff 
the body with lome rice, Iweet herbs, Garavangas^ fpice, and 
onions • they put fbmc butter and Garavan^as into the water, 
where they let it ftew in a little pot clofe flopped, till it is 
enough, and it proves an excellent difh ; The Moors do not care 
to kiil lamb, veal, or kid, faying it is a pity to part the fuckling 
from its dam 5 with their boiled meat they often eat carrots, tur- 
nips of two or three forts, cabbage, beans, and peafe, ^c. of 
which they have plenty, and thole very good, Mr. jfones eat 
porcupine ftewed, which relembled camel's flefh in tafte, and 
that is the neareft to beef of any thing he knew : Jlkholka is 
made of beef, mutton, or camel's flefh, but^ chiefly of beef, 
which they cut into long flices, fait it well in jars, and let it lie 
24 hours in the pickle 3 then they remove it out of thole tubs, or 
jars, into ethers with water, and when it has lain there a night, 
they take it out, and put it on ropes to dry in the fun and air 5 
when it is thoroughly dried and hard, they cut it into pieces two 
or three inches long, and throw it into a pan or cauldron fuffi- 
cient to hold it, with boiling oil and fuet, where it boils till it 
is very clear, and red when cut, then they take it our, and fet it to 
drain j 
