296 
CHEESE AND GHASEB. 
Soudanese. The Aheer cheese has appeared for the 
first time amongst us to-day. It is made in little 
squares, three by two inches broad, and a quarter 
of an inch thick. It is eaten fresh, but has a poor 
flavour. The people prefer pounding it into dust 
when dry, and drinking it with ghaseb-water, 
which is white as milk, and very cool. The paste 
thus made is very white, and becomes as hard as a 
stone when dry. I have also made acquaintance 
W''ith doua dona, round black balls of a vegetable 
composition, eaten with various dishes as seasoning. 
It is very abundant in Soudan. There is also a 
species of ghaseb paste, called ddbood, not unlike 
macaroni in very small pieces. This is very much 
esteemed. It swells exceedingly when boiled, like 
paste. We begin to get into regions where the 
preparation of food is greatly changing. Yesterday 
my servants purchased me a fowl, and I learned for 
the first time that this delicacy was to be procured. 
I have studied but little since I left Tripoli. 
Our afiairs have always been worse and worse, and 
we have had a continual battle to preserve our 
existence. Such is the beginning of this expedi- 
tion : God only knows what may be its end. There 
is left for us but a firm reliance in His goodness and 
protecting providence. 
1 6^7i.— This was a warm, hazy day, and we were 
troubled with considerable languor. I have slept 
but little these three nights, and feel somewhat 
indisposed for want of rest. I read a good deal of 
