says the old French proverb, and the axiom is more valuable in the East even than in the West. Our night's journey had no other incident. We travelled over rising ground with the moon full in our faces; and, about midnight, we passed through another long straggling line of villages, called Jadaydah,[FN#32] or Al-Khayf.[FN#33] The principal part of it lies on the left of the road going to Al-Madinah; it has a fort like that of Al-Hamra, springs of tolerable drinking water, a Nakhil or date-ground, and a celebrated (dead) saint, Abd al-Rahim al-Burai. A little beyond it lies the Bughaz[FN#34] or defile, where in A.D. 1811 Tussun Bey and his 8000 Turks were totally defeated by 25,000 Harbi Badawin and Wahhabis.[FN#35] [p.263] This is a famous attacking-point of the Beni-Harb. In former times both Jazzar Pasha, the celebrated "butcher" of Syria, and Abdullah Pasha of Damascus, were baffled at the gorge of Jadaydah[FN#36]; and this year the commander of the Syrian caravan, afraid of risking an attack at a place so ill-omened, avoided it by marching upon Meccah via the Desert road of Nijd. At four A.M., having travelled about twenty-four miles due East, we encamped at Bir Abbas. [FN#1] Alluding to the celebrated mountain, the "Hindu-kush," whence the Afghans sallied forth to lay waste India. [FN#2] Throughout this work I have estimated the pace of a Hijazi camel, laden and walking in caravan line, under ordinary circumstances, at two geographical miles an hour. A sandy plain or a rocky pass might make a difference of half a mile each way, but not more. [FN#3] See Chap. VIII., page 152, note 1, ante. [FN#4] The reader must be warned that these little villages in Arabia, as in Sind and Baluchistan, are continually changing their names, whilst the larger settlements always retain the same. The traveller, too, must beware of writing down the first answer he receives; in one of our maps a village on the Euphrates is gravely named "M'adri," ("Don't know"). [FN#5] Here called Samn, the Indian ghee. [FN#6] The "Kahk" in this country is a light and pleasant bread made of ground wheat, kneaded with milk, leavened with sour bean flour, and finally baked in an oven, not, as usual, in the East, upon an iron plate. The Kahk of Egypt is a kind of cake. [FN#7] Stale unleavened bread is much relished by Easterns, who say that keeping it on journeys makes it sweet. To prevent its becoming mouldy, they cut it up into little bits, and, at the risk of hardening it to the consistence of wood, they dry it by exposure to the air. [FN#8] This Akit has different names in all parts of Arabia; even in Al-Hijaz it is known by the name of Mazir, as well as, "Igt," (the corruption of Akit). When very sour, it is called "Saribah," and when dried, without boiling, "Jamidah." The Arabs make it by evaporating the serous part of the milk; the remainder is then formed into cakes or lumps with the hand, and spread upon hair cloth to dry. They eat it