The food is dressed in such a manner that it may be easily eaten in the mode above-described. It generally consists, for the most part, of “yakhnee,” or stewed meat, with chopped onions, or with a quantity of “bámiyehs,”[253] or other vegetables; “káwurmeh,” or a richer stew, with onions; “warak mahshee,” or vine-leaves, or bits of lettuce-leaf or cabbage-leaf, with a mixture of rice and minced meat (delicately seasoned with salt, pepper, and onions, and often with garlic, parsley, etc.) wrapped up in them, and boiled; cucumbers (“khiyár”), or black, white, or red “bádingáns,”[254] or a kind of gourd (called “kara kooseh”) of the size and shape of a small cucumber, which are all “mahshee,” or stuffed, with the same composition as the leaves above-mentioned; and “kebáb,” or small morsels of mutton or lamb, roasted on skewers. Many dishes consist wholly, or for the most part, of vegetables; such as cabbage, purslain, spinach, beans, lupins, chick peas, gourd cut into small pieces, colocasia, lentils, etc. Fish, dressed with oil, is also a common dish. Most of the meats are cooked with clarified butter, on account of the deficiency of fat; and are made very rich: the butter, in the hot season, is perfectly liquid. When a fowl is placed whole on the tray, both hands are generally required to separate the joints; or two persons, each using the right hand alone, perform this operation together: but some will do it very cleverly without assistance, and with a single hand. Many of the Arabs will not allow the left hand to touch food in any case,[255] excepting when the right is maimed. A boned fowl, stuffed with raisins, pistachio-nuts, crumbled bread, and parsley, is not an uncommon dish; and even a whole lamb, stuffed with pistachio-nuts, etc., is sometimes served up; but the meat is easily separated with one hand. Sweets are often mixed with stewed meat, etc.; as, for instance, “’annáb” (or jujubes), peaches, apricots, etc., and sugar, with yakhnee. Various kinds of sweets are also served up, and often in no particular order with respect to other meats. A favourite sweet dish is “kunáfeh,” which is made of wheat-flour, and resembles vermicelli, but is finer; it is fried with a little clarified butter, and sweetened with sugar or honey. A dish of water-melon (“batteekh”), if in season, generally forms part of the meal. This is cut up about a quarter of an hour before, and left to cool in the external air, or in a current of air, by the evaporation of the juice on the surfaces of the slices; but it is always watched during this time, lest a serpent should come to it, and poison it by its breath or bite; for this reptile is said to be extremely fond of the water-melon, and to smell it at a great distance. Water-melons are very abundant in Egypt, and mostly very delicious and wholesome. A dish of boiled rice (called “ruzz mufelfel,” the “piláv” of the Turks), mixed with a little butter, and seasoned with salt and pepper, is generally