In sandy parts of the desert shoeing is never used; but where the animals are to pass over mountains, it is absolutely necessary. The Arab shoes are thus formed, [Illustration] turning up behind; and are, in general, so badly put on, that there are few horses to be found which have not been injured in their feet. The Arab’s forge is simple, and almost every man is his own blacksmith. A small mud or clay wall is built to the height of a foot or eighteen inches; a hole is then made even with the ground, and an iron pipe introduced. To this are attached two skins, which open at the upper end by means of two sticks, having a small leather handle on each: the thumb is passed through one of these, and the fingers through the other; so that the hand easily opens and shuts the skin. The mouth being closed, the skin is pressed down, and throws a strong blast through the pipe. It is again opened and lifted up, when it is once more ready. Thus, alternately with each hand, the current of air is kept up to the fire which lies over the pipe. Camel’s dung is used when charcoal cannot be procured, and gives a very strong heat. The anvil is a small square-ended piece of iron, which is sunk in a log of wood, and partly buried in the sand. An ordinary hammer, and a pair or two of pincers, complete the apparatus. The mill is equally simple, being composed of two circular stones, one of which lies flat on the other, and is turned by a small handle placed on it; this is fixed by a pivot from the lower one, and has a hole in the centre, through which it is supplied with grain. The messes made with flour are few, and may be thus enumerated: Cusscussou, Bazeen, Dweeda, Atila, Mogatta, Zūmeita, Bread, Fetaat. Cusscussou being a dish very generally mentioned in all books of travels, I shall attempt to describe the manner in which it is made; and I trust I may be allowed, however trifling the subject, to mention in the same manner the other articles of food, as I believe they are at present only known by name.