FROM ACRE TO NAZARETH. 120 
brought boiled chickens, eggs, boiled rice, and ^^y^' 
bread : this last article, being made into thin 
cakes, is either dried in the sun, or baked upon 
hot stones-. They prepare it fresh for every 
meal. Wine, as a forbidden beverage, was 
not offered to us. We supped upon the roof, 
as we sat; and were somewhat surprised in 
being told we were to sleep there also. This 
the u4gha said would be necessary, in order to 
avoid the fleas ; but they swarmed in sufficient 
number to keep the whole party sleepless, and 
quite in torment, during the few hours we 
allotted to a vain expectation of repose. The 
lapse of a century has not effected the smallest 
change in the manners of the inhabitants of this 
country, as appears by the accounts earlier 
travellers have given of the accommodations 
they obtained. Bishop Pocoches description of 
(2) The account given by the Cfievalier ZfAnneux (in the narrative 
of his very interesting Travels, as they were published by De L,a 
Roque) concerning one mode of making bread among the Arabs, seenib 
to illustrate a passage in the Psalms, " Or ever your pots he made hoi, 
with thorns." [Psalm Iviii. 8.) According to D'Anieux, the Aruhs 
heat stone-pitcheis by kindling fires in them, and then dab the outside 
with dough, V, hich is thus baked. " They hindle," says he, " a 
fire in a large stone pitcher; and when it is hot, they mix ike meal 
in water, as ive do to make paste, and dab it with the hollow of their 
hands upon the outside of the pitcher, and this soft pappy dough spreads 
and is bahed in an instant : the heat of the pitcher having dried up all 
its moistui-e, the bread comes off in small thin slices, like one of mir 
wafers." Voyage fait par Ordre duRoy Zoim A'/^'. ch. xiv. p. 233. 
Par. 1717. See also tlie English Edition, Land. 1723. ch.xiv. p. 201- 
