Klaproth's description of Tiflis is curious as compared with that of contemporary authors. "Tiflis," he says, "so called on account of its mineral springs, is divided into three parts: Tiflis properly so called, or the ancient town; Kala, or the citadel; and the suburb of Issni. This town is built on the Kur, and the greater part of its outer walls is now in ruins. Its streets are so narrow, that 'arbas,' as the lofty carriages so characteristic of Oriental places are called, could only pass with difficulty down the widest, whilst in the others a horseman would barely find room to ride. The houses, badly built of flints and bricks cemented with mud, never last longer than about fifteen years." In Klaproth's time Tiflis boasted of two markets, but everything was extremely dear, shawls and silk scarves manufactured in the neighbouring Asiatic countries bringing higher prices than in St. Petersburg. Tiflis must not be dismissed without a few words concerning its hot springs. Klaproth tells us that the famous hot baths were formerly magnificent, but they are falling into ruins, although some few remain; the floors of which are cased in marble. The waters contain very little sulphur and are most salutary in their effects. The natives, especially the women, use them to excess, the latter remaining in them several days, and even taking their meals in the bath. The chief food of the people of Tiflis, at least in the mountainous districts, is the bhouri, a kind of hard bread with a very disagreeable taste, prepared in a way repugnant to our sybarite notions. When the dough is sufficiently kneaded a bright clear fire of dry wood is made, in earthen vessels four feet high by two wide, which are sunk in the ground. When the fire is burning fiercely, the Georgians shake into it the vermin by which their shirts and red-silk breeches are infested. Not until this ceremony has been performed do they throw the dough, which is divided into pieces of the size of two clenched fists, into the pots. The dough once in, the vessels are covered with lids, over which rags are placed, to make sure of all the heat being kept in and the bread being thoroughly baked. It is, however, always badly done, and very difficult of digestion.