The corn for Cusscussou is ground expressly to the state which is called Semolina in Italy, and used also under that name in England. The hand being clean washed, and a large wooden bowl prepared, a portion of semolina is thrown into it with the right hand; it is turned quickly round under the palm, while from the left, water is occasionally sprinkled upon the mass, together with dry semolina. In a short time, by turning it constantly the same way, the flour adheres in little granules, like bread crums; and by a dexterous motion of the hand, is prevented from forming into large lumps. When finished, the grains resemble small shot in size, and stick closely together, without danger of again falling into flour on being dried. They will keep good in this state nearly as long as corn. When Cusscussou is to be prepared for eating, it is put in a basket, or tin vessel having holes in the bottom, and steamed over meat, or boiling water, care being taken to stir it occasionally, so as to prevent its caking. When sufficiently done, meat is poured on with its gravy, or a little butter or grease mixed with it; should meat be wanting, a good quantity of red pepper and salt are frequently all its auxiliaries. Bazeen (which in Fezzan is called Aseēda) is the most common food, as being the easiest prepared. It is made of the flour of any grain (Bishna and Barley are mostly used near Tripoli) in the following manner. A large pot, of copper or iron, is placed on the fire, with a little water in it, which is suffered to boil. Flour is then thrown in, until it acquires the consistency of dough, when it is stirred well about with a large stick (water being occasionally added, if necessary,) until it is quite thick, and begins to assume the appearance of a pudding, when it is taken out, and placed in a bowl. After being beat into a circular shape, and having a hole made in the centre, gravy, oil, butter, or grease, is poured on it, and it is then ready for eating, which is done by pinching pieces out with the right hand, and kneading them with the grease until they assume the appearance of thick paste. Should there be no gravy or grease to be procured, a little flour mixed with hot water is used instead of it. It requires much strength of arm to make bazeen properly, as the stick is wielded by both hands, and the pot is confined on the fire by having a forked piece of wood placed against it, on which the woman kneels while preparing the mess. Dweeda is moulded in the shape of little seeds, not quite so large as the grains of rice; but oblong, and much resembling them. A stiff dough being prepared, the women very expeditiously pinch it out between their fingers and thumbs into this form. It is then allowed to dry; and is considered a great dainty when boiled, and a little butter poured over it. Atila is composed much in the same way; but is longer, and much resembles small macaroni broken in pieces. It is also boiled in the same manner as Dweeda.