In Arabia, Locusts, when caught, are put in bags, or on strings, to be dried; in Barbary, they are boiled, and then dried upon the roofs of the houses. The Bedouins of Egypt roast them alive, and devour them with the utmost voracity. Niebuhr says he saw no instance of unwholesomeness in this article of food; but Mr. Forskal was told it had a tendency to thicken the blood and bring on melancholy habits. The former gentleman also says the Jews in Arabia are convinced that the fowls, of which the Israelites ate so largely of in the desert, were only clouds of Locusts, and laugh at our translators, who have supposed that they found quails where quails never were.[416] The wild Locusts upon which St. John fed have given rise to great discussion--some authors asserting them to be the fruit of the carob-tree, while others maintain they were the true Locusts, and refer to the practice of the Arabs in Syria at the present day. “They who deny insects to have been the food of this holy man,” says Hasselquist, “urge that this insect is an unaccustomary and unnatural food; but they would soon be convinced of the contrary, if they would travel hither, to Egypt, Arabia, or Syria, and take a meal with the Arabs. Roasted Locusts are at this time eaten by the Arabs, at the proper season, when they can procure them; so that in all probability this dish has been used in the time of St. John. Ancient customs are not here subject to many changes, and the victuals of St. John are not believed unnatural here; and I was assured by a judicious Greek priest that their church had never taken the word in any other sense, and he even laughed at the idea of its being a bird or a plant.”[417] Mr. Forbes incidentally remarks that in Persia and Arabia, roasted Locusts are sold in the markets, and eaten with rice and dates, and sometimes flavored with salt and spices.[418] The _Acridites lincola_ (_Gryllus Ægypticus_ of Linnæus) is the species commonly sold for food in the markets of Bagdad. In fact, Locusts have been eaten in Arabia from the remotest antiquity. This is evinced by the sculptured slabs found by Layard at Kouyunjic; for, among other attendants carrying fruit, flowers, and game, to a banquet, are seen several bearing dried Locusts fastened on rods. And being thus introduced in this bas-relief among the choicest delicacies, it is most probable they were also highly prized by the Assyrians. Layard has figured one of these Locust bearers, who upon the sculptured slab is about four and a half feet in height.[419] The Chinese regard the Locust, when deprived of the abdomen, and properly cooked, as passable eating, but do not appear to hold the dish in much estimation.[420] Mr. Laurence Oliphant, in Tientsin, China, saw bushels of fried Locusts hawked about in baskets by urchins in the streets. Locust-hunting, he asserts, was a favorite and profitable occupation among the juvenile part of the community. He thought the taste not unlike that of periwinkle.[421]