MALTA AND SICILY. 
57 
supplies us sends down to the water-side 
ready cooked. As a specimen of our man¬ 
ner of living, here follows our bill of fare for 
to-day. First, some excellent fish, like the 
English mullet; secondly, a dish of meat, 
which we at first supposed to have been the 
hinder half of a roasted pig, but which 
proved to be j)art of a lamb dressed with the 
legs and tail on; thirdly, a dish of quails ; 
fourthly, a pigeon-pie; and, lastly, & pear- 
pie. Our dinners are generally finished by 
a desert of oranges, apples, water-melons, 
pomegranates, nuts, or walnuts. The inn¬ 
keeper’s charge for providing ourselves and 
our servant with dinner, and bread, but¬ 
ter, and milk for breakfast and tea, is 
twelve shillings per day. Tea, candles, and 
fuel for cooking are paid for separately. 
For the use of beds, linen, &c. we pay 
about one shilling a day, and our servant has 
