214 
Proceedings of the Royal Society 
People of small means, who have less com to stow away, build 
miniature granaries within their dwelling huts ; they are supported 
by stones, and the top is movable. 
In times of scarcity the people resort to wild fruits, roots, and 
leaves ; at all times the poor live chiefly on dhurra and wild fruits. 
When hard work has to be undertaken, mutton, dhurra, porridge 
and milk are preferred, as they are considered to form the most 
strengthening diet. Oil is only used for frying purposes. The 
chief spice is Cayenne pepper ; it is taken with almost everything, 
and even the poorest person contrives to cultivate the plant. 
Various other spices have been introduced into the country by 
Arabs. Onions are much relished, and largely cultivated. The 
best salt is obtained from a salt lake near Gebel Marah ; it is 
exceedingly expensive, and is used as money. The salt eaten by the 
poor is procured either from burnt grass or from salt beds. No 
sugar is used, but sugar-cane is largely chewed, and the people are 
very fond of it. Honey too, of which a large quantity is obtainable, 
is much relished. Earth is never eaten. 
Fire . — Eire is obtained whenever it is required by friction, a 
round, soft, pencil-shaped piece of wood being rotated by the hands 
in a small hole cut in a flat piece of hard wood. I am not aware of 
any superstitions connected with the kindling of fire. 
Cooking . — Cooking is performed as a rule by the women; even 
the richest women prepare their husband’s food. The food for both 
men and women is cooked together ; there are no professional cooks. 
Culinary operations are carried on either in the dwelling hut or in 
small huts erected for the purpose by the wealthy. Meat is pre- 
ferred well cooked ; it is roasted, boiled, stewed, and fried. It is 
preserved by drying in the sun or cured by smoke. This preserved 
meat is either eaten as it is or soaked before cooking. Meat is never 
salted. Roasting is managed as follows : — Two forked sticks are 
placed on either side of a bright fire ; another is laid across them, 
from which the meat is suspended. In order to stew or boil the 
meat, flat stones are placed round the fire in groups of three, upon 
which large earthen jars are placed ; for frying, shallow round 
pans are used. No pots are hung over the fire. Sometimes a whole 
or half a sheep is roasted at a time ; a spit is put through it, and 
it is turned occasionally. Meat and bread are never baked in the 
