SHIRAZ. 
115 
the concert was over, we collected our legs under us (which till this 
time we had kept extended at ease) to make room for the sofras or 
table-cloths, which were now spread before us. On these were first 
placed trays of sweet viands, light sugared cakes, and sherbet of various 
descriptions. After these, dishes of plain rice were put, each before 
two guests; then pillaus, and after them a succession and variety, which 
would have sufficed ten companies of our number. On a very moderate 
calculation there were two hundred dishes, exclusive of the sherbets. 
All these were served up in bowls and dishes of fine china; and in the 
bowls of sherbet were placed the long spoons made of pear-tree, (which 
I mentioned on a former occasion), and each of which contained about 
the measure of six common table-spoons, and with these every guest 
helped himself. The Persians bent themselves down to the dishes, and 
ate in general most heartily and indiscriminately of every thing sweet 
and sour, meat and fish, fruit and vegetable. They are very fond of ice, 
which they eat constantly, and in great quantities, a taste which becomes 
almost necessary to qualify the sweetmeats which they devour so pro¬ 
fusely. The Minister NasrOallah Khan had a bowl of common 
ice constantly before him, which he kept eating when the other dishes 
were carried away. They are equally fond of spices, and of every other 
stimulant; and highly recommended one of their sherbets, a composi- 
sition of sugar, cinnamon, and other strong ingredients. As the Envoy 
sat next to the Minister, and I next to the Envoy, we very frequently- 
shared the marks of his peculiar attention and politeness, which con¬ 
sisted in large handfuls of certain favourite dishes. These he tore off 
by main strength, and put before us; sometimes a full grasp of lamb 
mixed with a sauce of prunes, pistachio-nuts, and raisins; at another 
time, a whole partridge disguised by a rich brown sauce; and then, 
with the same hand, he scooped out a bit of melon, which he gave into 
our palms, or a great piece of omelette thickly swimming in fat ingre¬ 
dients. The dishes lie promiscuously before the guests, who all eat 
without any particular notice of one another. The silence, indeed, with 
Q 2 
