192 DATEGROWING 



protected from the dew at night, until they are cured. 

 Then they are washed with diluted date syrup, to 

 free them from dust, and after draining are mixed 

 with sesame, powdered ginger, walnut kernels, and 

 other spices. They are packed by pressing in jars, the 

 jars being filled with thick date syrup and made airtight. 



This date syrup is itself one of the most valuable 

 by-products of the date, and the activity in Arab 

 kitchens during the date harvest, when the syrup is 

 being prepared for the coming year, resembles that 

 during fruit-canning time in other counties. In 

 the best homes of Baghdad it is made as follows: 

 Soft, seeded dates of the juiciest varieties are placed 

 in a large pot and allowed to soak in water for a day 

 or two, then boiled thoroughly. The dates are 

 next placed in a closely woven basket to which heavy 

 pressure is applied, and the juice drips into the pot 

 containing the syrup resulting from their boiling. The 

 pot is then allowed to stand in the sun for a week, until 

 the syrup is as thick as honey, when it is ready for 

 use. It sells in the market in winter at ten cents a 

 quart. 



Not only the fruit but its seeds as well are used 

 in cookery, particularly during periods of scarcity. 

 They may be soaked in water until soft, then pounded 

 and boiled with milk; but more commonly they are 

 made into bread, for which the old writers give many 

 recipes that look somewhat dubious, particularly 

 when they call for the addition of drugs and chemicals. 

 The simplest is that given by Ibn Awam:* Pound 

 the seeds in a mortar, put them in a jar of brine and 

 let them stand for several days. Add a little vinegar 



*The Book of Agriculture, ch. XXIX, art. 13. He gives it on 

 the authority of Quthami, who had it from Jambushad. 



