In the course of the day we visited the extensive stores of Messrs. E. Bonnet & Co., who export large quantities of olive oil from the neighbouring provinces. By increased care in the preparation and subsequent purification of the oil, its quality has been much improved. The cultivation of the vine has of late rapidly increased, and wine of tolerable quality has taken a place among the products which Marocco supplies to England. Notwithstanding all that we had heard of the excellence of the climate, we had to confess that at this season Mogador is not a paradise for the botanist. The NNE. winds come saturated with vapour, and charged with minute particles of salt from the breaking of the Atlantic waves on the reefs near the town; and, as the temperature of the land is scarcely higher than that of the sea, the air has little or no drying effect on paper and plants. The consequence was that Mr. Carstensen’s kitchen was used both by day and night to save our specimens from destruction by damp. As our interpreter, besides the cook and one or two more of our retinue, were Jews, it was decided that, in order to spare their feelings and those of the Jewish community in Mogador in respect to the Sabbath, we should despatch them along with our heavy baggage on April 28, while we should follow on the succeeding day to the spot where they were to await us. Later in the day, after completing the arrangements for our journey, we went by invitation to dine with the Governor. We found that our host had had a table prepared with chairs for Mrs. Carstensen, who with two European ladies graced the entertainment. Beside them a carpet was spread for Mr. Carstensen and our party; while the Governor himself, with three native functionaries, sat in their usual fashion, cross-legged, on another carpet several yards distant. The first preliminary was the washing of fingers. One attendant bore water, another a brass bowl or basin, and a third presented to each in turn an embroidered towel. This process is always repeated at the close of dinner, and is common to all classes in the country. The feast then began, as every well-ordered Moorish banquet must do, by green tea. Three cups, carefully prepared in the presence of the guests, in a silver teapot half filled with sugar, were handed in succession to each, and then fresh tea, with mint leaves added, is again prepared, and of this decoction the natives usually take one or two cups more. The serious part of the repast then followed. A large dish of coarse earthenware, covered with a conical cap of fine straw, twice the size of a beehive, is laid on a low wooden frame in the centre of the circle of guests. On the present occasion duplicate dishes were prepared for us, and for the Governor and his native friends. When the cover was removed, we were introduced to the national dish which was destined to be our frequent acquaintance during our journey in the South. The basis of _keskossou_ is coarse