CHAP. I. ARABS. 51 
preparation of dates, moulded into little cakes shaped like buns. 
The ovens are generally formed in the ground : a hole is made 
about two feet in depth, and in the shape of a large jar, contracted 
at the mouth ; it is then encrusted inside with clay. Wood is 
thrown in and burnt, until a thick layer of glowing ashes is 
collected at the bottom, and the oven is thoroughly heated ; the 
loaves are then put in by a woman, who bares and wets her 
arm, and sticks them against the side with great dexterity : when 
done enough, if not speedily taken off, they fall into the embers. 
Sometimes meat is dressed in these ovens ; a kind of crumpet, 
also, called Fetaat, made in the same way as Mogatta, but without 
leaven, is slightly baked in them ; one of these crumpets is then 
placed in a bowl, and soup and vegetables are poured over it ; 
another is then put in, and soup added as before, and so on in 
successive layers, until the bowl is full. All these messes are eaten 
with the fingers. 
There is great variety in the manner of dressing meat, which 
is stewed, boiled, or baked ; but for journeys the Arabs have a 
very good way of preserving it, by cutting it into thin shces, dry- 
ing it in the sun, and afterwards stewing it in fat. I have often 
observed them eating small grasses, which they found as they 
pursued their journey ; and to my inquiries how they knew them 
to be innoxious, the general reply was, that whatever an animal 
which chewed its cud could eat with safety, must be food for man. 
There is a species of dandelion, very bitter, and exuding a white 
juice, which is much liked by the sheep as well as their masters. 
The taste at first is very unpleasant ; but I soon became accustomed 
to it. The Colocynth apple grows in great quantities in some parts 
of the Desert, and is almost the only medicine used by the Arabs. 
Burning is always had recourse to, and many of them are in conse- 
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