all this to the worst of cruelty.” Within an hour of his arrival, he was stripped naked, his head and face shaved as smooth as his hand, a ring of iron, with a long stake bowed like a sickle, riveted to his neck, and he was scantily clad in goat's skin. There were many other slaves, but Smith being the last, was treated like a dog, and made the slave of slaves. The geographer is not able to follow Captain Smith to Nalbrits. Perhaps Smith himself would have been puzzled to make a map of his own career after he left Varna and passed the Black Sea and came through the straits of Niger into the Sea Disbacca, by some called the Lake Moetis, and then sailed some days up the River Bruapo to Cambria, and two days more to Nalbrits, where the Tyrnor resided. Smith wrote his travels in London nearly thirty years after, and it is difficult to say how much is the result of his own observation and how much he appropriated from preceding romances. The Cambrians may have been the Cossacks, but his description of their habits and also those of the “Crym-Tartars” belongs to the marvels of Mandeville and other wide-eyed travelers. Smith fared very badly with the Tymor. The Tymor and his friends ate pillaw; they esteemed “samboyses” and “musselbits” “great dainties, and yet,” exclaims Smith, “but round pies, full of all sorts of flesh they can get, chopped with variety of herbs.” Their best drink was “coffa” and sherbet, which is only honey and water. The common victual of the others was the entrails of horses and “ulgries” (goats?) cut up and boiled in a caldron with “cuskus,” a preparation made from grain. This was served in great bowls set in the ground, and when the other prisoners had raked it thoroughly with their foul fists the remainder was given to the Christians. The same dish of entrails used to be served not many years ago in Upper Egypt as a royal dish to entertain a distinguished guest.