Blackwood's Edinburgh Magazine, Volume 61, No. 377, March 1847Various
General
Blackwood's Edinburgh Magazine, Volume 61, No. 377, March 1847
Various
England -- Periodicals; Scotland -- Periodicals
genus, for the consumption of which we were allowed the use of spoons.
It would be pleasant enough to dine with them, were it not for the
barbarity of eating with one's fingers: an evil which their notions of
hospitality tend still further to aggravate. On occasions when they wish
to do particular honour to a guest, it is their custom to pick tit-bits
out of the dish, perhaps to roll up such morsels in a ball, and pop them
into the stranger's mouth. Sometimes the attentive host will dig his
fingers into the mass, and pile up the nicest pieces on the side of the
dish, ready for your consumption, and this by way of saving you the
trouble of selection. Happy were we that our friendly entertainer was
content with this milder exhibition of benevolence; for it did not
require any great ingenuity to pretend a mistake as to the identity of
morceaux. The malicious doctor seemed bent on making us undergo this
trial, and did his best, with winks and whispers, to rob us of our
ignorance. Very kind was this good Miralahi to us. We sat long, and
talked much with him, and he was urgent in invitations to us to prolong
our stay in the city. The inducement that he held out was certainly
tempting--nothing less than the promise that he would have, on our
especial behoof, a grand review of all his troops. Had we been free to
follow our will, we should most assuredly have accepted his invitation,
as well for the sake of its kindness, as because the chance of such a
review is not to be met with every day. He did give us a military
spectacle in a small way. In the course of conversation he fell upon
some inquiries concerning the cutlass exercise, and requested
illustrations. He then called one of his dragoons, and put him through
the cavalry sword exercise, after their manner: and a particularly
ferocious-looking exercise it was.
Public-domain text, read in full here on John Shaqi.
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