The lower orders in Egypt, with the exception of a very small proportion, chiefly residing in the large towns, consist of Felláheen (or Agriculturists). Most of those in the great towns, and a few in the smaller towns and some of the villages, are petty tradesmen or artificers, or obtain their livelihood as servants, or by various labours. In all cases, their earnings are very small; barely sufficient, in general, and sometimes insufficient, to supply them and their families with the cheapest necessaries of life. Their food chiefly consists of bread (made of millet or of maize), milk, new cheese, eggs, small salted fish, cucumbers and melons and gourds of a great variety of kinds, onions and leeks,[315] beans, chick-peas, lupins, the fruit of the black egg-plant, lentils, etc., dates (both fresh and dried), and pickles. Most of the vegetables they eat in a crude state. When the maize (or Indian corn) is nearly ripe, many ears of it are plucked, and toasted or baked, and eaten thus by the peasants. Rice is too dear to be an article of common food for the felláheen; and flesh-meat they very seldom taste. There is one luxury, however, which most of them enjoy; and that is, smoking the cheap tobacco of their country, merely dried, and broken up. It is of a pale, greenish colour, when dried, and of a mild flavour. Though all the articles of food mentioned above are extremely cheap, there are many poor persons who often have nothing with which to season their coarse bread but the mixture called “dukkah,” described in a former chapter.[316] It is surprising to observe how simple and poor is the diet of the Egyptian peasantry, and yet how robust and healthy most of them are, and how severe is the labour which they can undergo.