wives are kept in the same house: if they be, they generally have distinct apartments. Of male servants, the master of a family keeps, if he can afford to do so, one or more to wait upon him and his male guests: another, who is called a “sakka,” or water-carrier, but who is particularly a servant of the hareem, and attends the ladies when they go out;[234] a “bowwáb,” or door-keeper, who constantly sits at the door of the house; and a “sáïs,” or groom, for the horse, mule, or ass. Few of the Egyptians have “memlooks,” or male white slaves; most of these being in the possession of rich ’Osmánlees (or Turks); and scarcely any but Turks of high rank keep eunuchs: but a wealthy Egyptian merchant is proud of having a black slave to ride or walk behind him, and to carry his pipe. The Egyptian is a very early riser; as he retires to sleep at an early hour: it is his duty to be up and dressed before daybreak, when he should say the morning-prayers. In general, while the master of a family is performing the religious ablution, and saying his prayers, his wife or slave is preparing for him a cup of coffee, and filling his pipe, which she presents to him as soon as he has acquitted himself of his religious duties. Many of the Egyptians take nothing before noon but the cup of coffee and the pipe: others take a light meal at an early hour. The meal of breakfast (“el-fatoor”) generally consists of bread, with eggs, butter, cheese, clouted cream, or curdled milk, etc.; or of a “fateereh,” which is a kind of pastry, saturated with butter, made very thin, and folded over and over like a napkin: it is eaten alone, or with a little honey poured over it, or sugar. A very common dish for breakfast is “fool mudemmes,” or beans, similar to our horse-beans, slowly boiled, during a whole night, in an earthen vessel, buried, all but the neck, in the hot ashes of an oven or a bath, and having the mouth closely stopped: they are eaten with linseed-oil, or butter, and generally with a little lime-juice: thus prepared, they are sold in the morning in the sooks (or markets) of Cairo and other towns. A meal is often made (by those who cannot afford luxuries) of bread and a mixture called “dukkah,” which is commonly composed of salt and pepper, with “zaatar” (or wild marjoram) or mint or cumin-seed, and with one, or more, or all, of the following ingredients: namely, coriander-seed, cinnamon, sesame, and “hommus” (or chick-peas): each mouthful of bread is dipped in this mixture. The bread is always made in the form of a round flat cake, generally about a span in width, and a finger’s breadth in thickness.