=pomades= were very largely used in all periods. Strong scented woods and herbs were pounded and mixed with oil, and rubbed into the body, and =scents= were in ancient days, as now, in great demand. Often women carried a =fan= and a =mirror=. A fine collection of mirrors is exhibited in Wall-cases Nos. 182-187 in the Fourth Egyptian Room. =Food.=—The food of the lower classes consisted chiefly of =bread= and =vegetables=. The bread was made of a kind of millet, like the modern =dhurra=, =barley=, and rarely of =wheat=. The grains were rolled and crushed on a stone and then both the flour and the =bran= were mixed with water into a stiff paste; from this pieces were broken off and flattened out by the hand into cakes of various degrees of thickness, which were baked on hot stones, or in mud-lined ovens. (See the examples in Table-case H in the Third Egyptian Room.) Bread-cakes were made in a variety of shapes, _e.g._, 𓏏, 𓏙, 𓏐, 𔏆, 𓊔, 𔏇, [glyph not in Unicode], 𓏖, 𓏑, etc. Among vegetables may be mentioned =onions=, =cucumbers= of various kinds, =beans=, =peas=, =lentils=, =radishes=, =pumpkins=, =water-melons=, =leeks=, =garlic=, =roots= of the turnip and carrot class, and vegetables belonging to the class of the modern _bâmia_, _bâdingân_ (egg-plant), _melûkhîyah_ (=spinach=), etc. All these grew in great abundance, and, in growing, needed little attention, and formed very important items in the food of all classes. (Compare Numbers xi, 4, 5: “And the children of Israel also wept again, and said, Who shall give us flesh to eat? We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick.”) =Milk= was drunk in large quantities by the living and was offered to the dead, and =cheese= was everywhere a common article of food. Among fruits may be mentioned =figs=, =dates=, =mulberries=, =grapes=, and probably =pomegranates=. From both figs and dates =syrups= and =sweetmeats= must have been made. =Fish= was largely eaten by the poorer classes, but from various passages in the texts we learn that the “eaters of fish” were unclean ceremonially. The =animal food= eaten consisted of the flesh of the sheep, goat, ox, gazelle, ariel, the antelope and other animals of that class, etc.; domestic animals intended for human food were often =fattened artificially=. Groups of swine are represented on the monuments occasionally, but the =pig= must have been regarded as an unclean animal. Among the birds eaten were the =goose=, =duck=, =pigeon=, =dove=, and the several kinds of birds which were found in the marshes all over Egypt in ancient days. =Geese= also were =fattened artificially=, and the trade in them must have been very large. (See the wall painting in Standard-case I in the Third Egyptian Room, where the inspection and counting of geese are represented.) =Salt= was obtained from the lakes on the sea-coast, and =rock-salt= from several places in the Western Desert.