The inhabitants of Harar live well. The best meat, as in Abyssinia, is beef: it rather resembled, however, in the dry season when I ate it, the lean and stringy sirloins of Old England in Hogarth's days. A hundred and twenty chickens, or sixty-six full-grown fowls, may be purchased for a dollar, and the citizens do not, like the Somal, consider them carrion. Goat's flesh is good, and the black-faced Berberah sheep, after the rains, is, here as elsewhere, delicious. The staff of life is holcus. Fruit grows almost wild, but it is not prized as an article of food; the plantains are coarse and bad, grapes seldom come to maturity; although the brab flourishes in every ravine, and the palm becomes a lofty tree, it has not been taught to fructify, and the citizens do not know how to dress, preserve, or pickle their limes and citrons. No vegetables but gourds are known. From the cane, which thrives upon these hills, a little sugar is made: the honey, of which, as the Abyssinians say, "the land stinks," is the general sweetener. The condiment of East Africa, is red pepper. * * * * * To resume, dear L., the thread of our adventures at Harar. Immediately after arrival, we were called upon by the Arabs, a strange mixture. One, the Haji Mukhtar, was a Maghrebi from Fez: an expatriation of forty years had changed his hissing Arabic as little as his "rocky face." This worthy had a coffee-garden assigned to him, as commander of the Amir's body-guard: he introduced himself to us, however, as a merchant, which led us to look upon him as a spy. Another, Haji Hasan, was a thorough-bred Persian: he seemed to know everybody, and was on terms of bosom friendship with half the world from Cairo to Calcutta, Moslem, Christian and Pagan. Amongst the rest was a boy from Meccah, a Muscat man, a native of Suez, and a citizen of Damascus: the others were Arabs from Yemen. All were most civil to us at first; but, afterwards, when our interviews with the Amir ceased, they took alarm, and prudently cut us.