The Irish potato, as it is usually called, is grown about Tripoli, and succeeds well. It is of a good size, dry, and of a good flavour. The sweet potato is not known in this country; this is much to be regretted, as there is reason to believe that the soil and climate would suit it, and it would be a most valuable addition to the vegetables already cultivated. I hope that some one will make an effort to introduce it. The principal vegetables are the cabbage, cauliflower, onion, cucumber, lettuce, and radish, which are all of an excellent quality; the coosa, a small kind of squash; beans of an inferior kind; bammey, a mucilaginous pod, which, when cooked with butter and the juice of a lemon or pomegranate, forms a very pleasant article; addice, a kind of bean much used in a dried state; turnips of a diminutive size and an inferior quality; bateinjan, a kind of egg-plant much esteemed by the natives; beets of a superior kind, and tomatoes of a rich and fine flavour. The first notice that I ever met with of the sugar-cane was in the account of the crusaders, who found it on this coast, and it is _here yet_. Below Sidon, there are places where it is cultivated, but not for making sugar. When ripe, it is cut and brought from time to time into the towns, and sold in the stalk. The people buy it and chew the stalk; children especially are fond of it. Boat-loads of it are brought up to Beyroot, and sold in the market. Much of the sugar used here comes from France, and is the fine loaf-sugar made from the beet, and is sold cheap; brown sugar, the product of the West Indies, may be occasionally procured. The flour which is used here comes in part from Damascus, but more from the plain that lies between the Lebanon and Anti-Lebanon. Some of the wheat is grown on the mountains, and a good deal comes from about Acre, and from some other quarters. Much of the flour, however, is ground in the neighbourhood, and the bran separated from the flour with a common sieve. I know not that there is such a thing as a bolting-cloth in the whole country. Meal made of Indian corn is usually found in the market at Beyroot, and is called smeed. It is much used in the Frank families, not, however, in the form of bread, but in that of hasty-pudding, here called smeed. Very good French flour may at times be had, and sometimes wheat is brought from Constantinople, raised probably about the Black Sea. Rice forms a considerable article of diet, and is brought from Egypt.