•Part IL Travels into r/^/? Levant. 
95 
but the moft parr,(even the KinghimfelQufe Lamps whereinto they put taliow jhc Perfmn: 
by bits; for they employ not the Oil of Naphta, ("which is got in a place near ufe Lamps, 
the CafpsanSc-àJ but onely in varnifhing of Pidures, 
As to their feeding, the Ferfians are no greater husbands, than in their Their eating. 
Cloaths and Attendants : Neverthelefs, they eat boiled meat but once a day, 
which is commonly at Night, and they wonder that the Fr^-w^i eat twice. 
In the King's Hnuie they boil Viduals twice a day, though they eat of them 
but once ; but every cyie is left to their humour .to eat in the Morning or Th&Pei^am 
Evening according to their Appetite, though moft commonly they eat in eat boiled 
the Evening ; and the King obferves ufiially that rule. As for the women, "''^'''^ 
they ask them every Morning if they have a mind to boiled meat, which ^ 
they call the Haz,ir, in the Morning or at Night, and they who have it 
in the Morning, have none at Night. Their other meal is of Fruit, Cheefe 
and Sweet-meats. Their boiled meat confifts in Ptlao or Schilao, which is Schtlao. 
boiled Rice without Butter, but onely Water and Salt, till it be as thick 
as Filao, which is inftead of a Pottage to the Tm-ks, as the Schilao is in Ar- 
Jla, and all over the InJies : ( Î have Ipoken of Pilao in my former travels. ) 
When they ferve in the Schilao^ at the lame time they fet upon the Table 
another dilh of meat or fifh, with a great deal of broth, of which they take 
feveral fpoonfulls that they put upon their Plates with the Schilao : And 
that with Salt-fifh makes their moft delicious Food. 
They make alio another kind of broth with Rice, which they call Cangi. Cangù 
When the Rice is boiled, they ftrain it, and take the water, and mingle it 
wyth a little Flower, as if they were to make broth, and if it be the Flower 
of Barley it is the wholfomer; they put to it alfo two Yelks of an Egg with 
Sugar, and boil all like a thin broth ; when it is almoft fully boiled, they put 
Rofe-water into it : This is very good food, efpecially for the fick, to whom 
they commonly give it, being of eafie digeftion, nourifhing and pleafanr, and 
in that Countrey they are allowed no other food. A great many who are 
in health, take a mefs of broth every Morning, but it is made after another 
way. 
They put into a Skillet two or three handfulls of Rice, and boil that with 
a good deal of water, untill the fubftance of the Rice be incorporated into 
the water ; then they ftrain it, and drink it fafting, which is very refrefh- 
ing : Much after this manner they give it commonly to the Tick, both in 
Terjia and the Indies ; nor indeed, do they take fo much pains about it, 
but onely bruife a handfull of Rice, and boil it very clear with Water 
and Salt 
The meat moft commonly uled in Perfia, is Mutton and Lamb ; as alfo 
Pullets and Capons when they are in feafon : And indeed, it is but of late 
that they have had the ufè of Capons ; they ufually have them boiled, 
for it is not their cuftom to roaft meat on the Spit, and if fometimes they The Perjiam 
do it, it is onely by little pieces, but they bake in the Oven whole Sheep Roaft-meat. 
and Lambs in this manner. After they have well heated the Oven, which 
hath the Mouth in the top, they put into it the meat, and hang it there 
with an Earthen Dripping-pan underneath to receive the fat: It roafts alike 
on all fides ; and when it is enough they cut it into pieces. There are ma- 
ny fliops where they fell all forts of it, and in what quantity one pleafès ; 
and to fay the truth, they drefs it very well. The Armenians have another xhe/^mew" 
way of roafting a whole Sheep; for having flead it, they cover it again ans way oT' 
with the skin, and put it into an Oven upon the quick Coals, covering it roafting a 
alfo with a good many of the fame Coals, that it may have fire under and Lamb, 
over to roaft it well on all fides ; and the skin keeps, it from being 
burnt. 
Thé Per[:r.ns have alfo a great many Ragoes, Vv^hich though fingly they 
coft but little, yet by the num.ber of them are very e.vpenfive ; wherein 
they differ much from the Turks^ who fpend little on their Belly, as in o- The frugality 
ther things, to wir, their women and fervants, of whom they keep no more of the T?o/;j, 
than they can conveniently entertain. Above all things the Perfiajis are 
immoderate in the exceffive eating of fruits, and I have been aflTured that 
fome of them in a frolick will eat three, nay four Mant of Melons; to cat a 
