Subsequently we lost another of the sergeants, who was shot in the Ispahan section, but as he was almost insane at the time, and his assailant was unaware of his derangement, there is nothing to be said but that it was a misfortune. It says much for the Persians and also for the staff, that these were the only two deaths by violence that occurred in a period of seventeen years. Although nearly all of the staff were much on horseback during the whole of this time, no accidents occurred worthy to be called so. And the general health has been remarkably good. Fever and ague, and at times dysentery, have been common, but otherwise the health of the staff has been wonderfully good; far better, in fact, than it would have been in Europe, for the mortality has been very low indeed. A peculiar immunity from the attacks of intermittent fever, to which we were nearly all subject, was seen in the cases of European females, who seldom suffered from it. But the climate was not favourable to young children, who were much affected by the sun, against which sufficient precaution was rarely taken. The ordinary run of Persians make very smart servants, and, unlike the Indians, they are ready to turn their hands to anything; their strong points are their power of bearing fatigue, their capabilities as cooks under adverse circumstances, and their honesty as to the property of their masters. As in other countries, the fewer they are the more work they do. The native mode of cookery is extravagant, and possibly a little greasy, but it is very varied. Rice is the basis of at least three-fourths of the dishes, and as this seldom exceeds a penny a pound, a little money goes a long way. Pillaw, or rice boiled and served with clarified butter and containing lamb, mutton, venison, fowl, or partridge; seasoned with herbs, spices, orange-peel, raisins, pomegranate juice, plums, or unripe grapes, form a curious variety; while chilaw, or rice plain boiled, and served with the various kūrusht, or _entrées_, consisting of much-flavoured plats as “ghari” (curry), boiled lamb, or mutton, or fowl, or partridge; with sauces of pomegranates, unripe grapes, plums, young almonds, apricots, or lemon-juice; and the concentrated gravy covered with a layer of melted fresh butter, form another section. All kinds of meats are also served roast. Then there are the varieties of Dolma; these consist of meat finely minced with raisins, almonds, spices, and rice, and packed in a case of boiled cucumber, or marrow, or tomato; and served hot with some rich sauce or gravy. Then come stews or ragouts in infinite variety. Then meat balls or cakes fried or served in pillaws with pungent vegetables, as the nohl-kohl, forming the Kalam pillaw. All English vegetables are found except the parsnip.