PRODUCTION AND COMMERCE. 183 



" In the ' Commercial Eeport/ No. 25, 1883, p. 1056, 

 under 'Smyrna,' Consul Dennis confirms M. Zanni's 

 statement concerning tumbeki. He says : — ' It is much 

 stronger than ordinary tobacco, and cannot be smoked in 

 the usual way, therefore it is exclusively used for the 

 narghili.' He also adds that a large quantity is con- 

 sumed in the district of Smyrna, but much is also re- 

 exported to Egypt and other parts of Turkey. It is im- 

 ported from Persia, both through Trebizonde and Bushire 

 on the Persian Gulf. 



" Mr. J. B. Fraser, in his work on Persia (1826), remarks, 

 ' The tobacco smoked in the kalian is called tumbaku in 

 distinction to tootoon, or that smoked in pipes or cigar- 

 ettes. It is sold in the leaf, which is packed dry in layers, 

 and is preserved in bags sewn up in raw hide. It im- 

 proves by age, but is quite unsmokable the first year. 

 The best comes from Jaroum, south of Shiraz.' 



" In an interesting article in ' Harper's Magazine ' 

 (January 1886, p. 224) on the 'Domestic and Court 

 Customs of Persia,' the writer remarks concerning tum- 

 beki : — ' The kalian or water pipe differs from the Turkish 

 narghileh by having a short straight stem. In it is 

 smoked the tobacco called tumbakee — a species grown 

 only in Persia. That of Shiraz is very delicate in flavour 

 and is the best. The tumbakee must be first soaked in 

 water and squeezed like a sponge or it will cause vertigo. 

 A live coal, made from the root of the vine, is placed on 

 the tobacco, and the smoke is drawn through the water 

 with a gentle inhaling, depositing the oil in its passage 

 through the water.' 



" In De Candolle's ' Prodromus,' vol. xii., pt. 1, p. 567, 



