Though we read, in some of the delightful tales of “The Thousand and One Nights,” of removing “the table of viands” and bringing “the table of wine,” this prohibited beverage is not often introduced in general society, either during or after the meal, or at other times, by the Muslims of Egypt in the present day. Many of them, however, habitually indulge in drinking wine with select parties of their acquaintance. The servants of a man who is addicted to this habit know such of his friends as may be admitted, if they happen to call when he is engaged in this unlawful pleasure; and to all others they say that he is not at home, or that he is in the hareem. Drinking wine is indulged in by such persons before and after supper, and during that meal; but it is most approved _before_ supper, as they say that it quickens the appetite. The “table of wine” is usually thus prepared, according to a penitent Muslim wine-bibber, who is one of my friends (I cannot speak on this subject from my own experience; for, as I never drink wine, I have never been invited to join a Muslim wine-party):—a round japanned tray, or a glass dish, is placed on the stool before-mentioned: on this are generally arranged two cut-glass jugs, one containing wine,[265] and the other, rosoglio; and sometimes two or more bottles besides: several small glasses are placed with these; and glass saucers of dried and fresh fruits, and, perhaps, pickles: lastly, two candles, and often a bunch of flowers stuck in a candlestick, are put upon the tray. [Illustration: SHERBET-CUPS.] The Egyptians have various kinds of sherbets, or sweet drinks. The most common kind[266] is merely sugar and water, but very sweet: lemonade[267] is another: a third kind, the most esteemed, is prepared from a hard conserve of violets, made by pounding violet-flowers, and then boiling them with sugar: this violet-sherbet is of a green colour: a fourth kind is prepared from mulberries: a fifth, from sorrel. There is also a kind of sherbet sold in the streets,[268] which is made with raisins, as its name implies; another kind, which is a strong infusion of liquorice-root, and called by the name of that root; and a third kind, which is prepared from the fruit of the locust tree, and called, in like manner, by the name of the fruit. The sherbet is served in coloured glass cups, generally called “kullehs,” containing about three-quarters of a pint; some of which (the more common kind) are ornamented with gilt flowers, etc. The sherbet-cups are placed on a round tray, and covered with a round piece of embroidered silk, or cloth of gold. On the right arm of the person who presents the sherbet is hung a large oblong napkin with a wide embroidered border of gold and coloured silks at each end. This is ostensibly offered for the purpose of wiping the lips after drinking the sherbet; but it is really not so much for use as for display: the lips are seldom or scarcely touched with it.