EGYPT, AND SYRIA. 6g 
The apartments of the women are furniflied with the fineft 
and moft expenfive articles ; but thofe of the men are only re- 
markable for a plain ftyle of neatnefs. The houfes in general 
are irregular, but fubftantial and commodious. 
The Mamluks breakfaft before fun-rife, make their fecond 
meal at ten, and the third about five in the afternoon. Animal 
food abounds. A large difli of pilau appears in the middle of 
the table, furrounded with fmall diflies of meat, fifli, and fowls. 
The meat is cut into minute pieces before it be dreffed. Drink 
only water, and immediately after the meal, coffee is ferved. 
At the tables of the great Jloerbet is introduced. Egypt pro- 
' duces no wine ; the Greeks and Franks procure that commo- 
dity from other quarters. 
The Egyptians ftill make a fermented liquor of maize, millet, 
barley or rice, but it bears little refemblance to our ale. It is of 
a light colour, and in the hot feafon will not keep above a day ; 
but it is fufficiently pleafant to the tafte. It is drank in confi- 
derable quantities in Kahira and in Said. The native Chriftians 
moftly diftil for themfelves, from dates, a liquor called by the 
general name Araki\ it is alfo made from currants, or the 
fmall grapes imported from Cerigo. 
When brought into the houfes, the water of the Nile is put 
into jars, called bammam^ previoufly rubbed, in the infide, with 
a kind of pafte, made of bitter almonds. Thus preferved, it 
becomes quite clear and limpid in two hours. But it is often 
drank in its moft muddy ftate, without any ill effeds. 
The 
