May 29, colit, aboard Nile atr. 
^erican engineers with ranch the sane labor available are achieving 
equally remarkable results with their oil-pipe lines and refineries 
in the hot climate of todays but whether they or their direct 
descendants could continue to do so here year after year is another 
question, fhe Pharoahs or at least the men about them must have been 
able men and executives to have done all th^ did in the d^ns of 
^Jlpt’s glory. 
The raeals aboard are simple and about idiat we’ve gotten elsewhere 
in Africa — Tea with hot milk, sugar, and on sweet wafer, at 6 a.m, or 
so. Breakfast at 8,— glass of fruit juice, bacon and two fried eggs, 
bread, butter, maimialade, coffee, milk and sugar. Lunch, (1:30) 
soup, cold fish or fish salad, meat course with potatoes (stew, steak 
or mutton, etc.) vegetables peas, string beans, white beans, or cari^ts 
dessert usually a chilled pudding (blanc mange?), turkish coffee, bread, 
and butter— Turkish coffee a thick, rather sweet brew, black as night, 
in a small after dinner coffee cup, half full of sedijaent like so much 
mud,— which you Just can’t drink. Dinner, 8 p,m. is lunch repeated, 
had spagetti instead of fish course today, potatoes, and carrots instead 
of the noon-time string beans. There is enough, but not too much food 
available;— the service is more expeditious t|}an any place we've dined 
in yet,— the bc^ are efficient and seem to want to have their work over 
with as soon as possible which seems to be !^ab as well as the American 
way. At It p.in, tea is served again, with sweet crackers; there’s plenty 
of it, milk and sugar, too. 
