Some of the Egyptians use the Persian pipe, in which the smoke passes through water. The pipe of this kind most commonly used by persons of the higher classes is called “nárgeeleh,” because the vessel that contains the water is a cocoa-nut, of which “nárgeeleh” is an Arabic name. Another kind, which has a glass vase, is called “sheesheh.”[237] Each has a very long flexible tube. A particular kind of tobacco, called “tumbák,” from Persia, is used in the water-pipe; it is first washed several times, and put into the pipe-bowl while damp, and two or three pieces of live charcoal are placed on the top. Its flavour is mild, and very agreeable; but the strong inhalation necessary in this mode of smoking is injurious to persons of delicate lungs.[238] In using the Persian pipe, the person as freely draws the smoke into his lungs as he would inhale pure air. The great prevalence of liver-complaints in Arabia is attributed to the general use of the nárgeeleh; and many persons in Egypt suffer severely from the same cause. A kind of pipe commonly called “gózeh,” which is similar to the nárgeeleh, excepting that it has a short cane tube, instead of the snake (or flexible one), and no stand, is used by men of the lowest class, for smoking both the tumbák and the intoxicating “hasheesh,” or hemp. [Illustration: COFFEE SERVICE.] The coffee (“kahweh”[239]) is made very strong, and without sugar or milk. The coffee-cup (which is called “fingán”) is small, generally holding not quite an ounce and a half of liquid. It is of porcelain, or Dutch ware, and, being without a handle, is placed within another cup (called “zarf”), of silver or brass, according to the circumstances of the owner, and, both in shape and size, nearly resembling our egg-cup.[240] In preparing the coffee, the water is first made to boil, the coffee (freshly roasted and pounded) is then put in, and stirred, after which the pot is again placed on the fire, once or twice, until the coffee begins to simmer, when it is taken off, and its contents are poured out into the cups while the surface is yet creamy. The Egyptians are excessively fond of pure and strong coffee thus prepared, and very seldom add sugar to it (though some do so when they are unwell), and never milk or cream; but a little cardamom-seed is often added to it. It is a common custom, also, to fumigate the cup with the smoke of mastic; and the wealthy sometimes impregnate the coffee with the delicious fragrance of ambergris. The most general mode of doing this is to put about a carat-weight of ambergris in a coffee-pot, and melt it over a fire; then make the coffee in another pot, in the manner before described, and, when it has settled a little, pour it into the pot which contains the ambergris. Some persons make use of the ambergris, for the same purpose, in a different way, sticking a piece of it, of the weight of about two carats, in the bottom of the cup, and then pouring in the