best is the well-known Latakia, generally called "Jabali," either from a small seaport town about three hours' journey south of Latakia, or more probably because grown on the hills near the ancient Laodicea. Pure, it is known by its blackish colour, fine shredding, absence of stalk, and an undescribable odour, to me resembling that of creosote; the leaf, too, is small, so that when made into cigars it must be covered over with a slip of the yellow Turkish tobacco called Bafra. Except at the highest houses unadulterated Latakia is not to be had in Cairo. Yet, mixed as it is, no other growth exceeds it in flavour and fragrance. Miss Martineau smoked it, we are told, without inconvenience, and it differs from our Shag, Bird's-eye, and Returns, in degree, as does Chateau Margeau from a bottle of cheap strong Spanish wine. To bring out its flavour, the connoisseur smokes it in long pipes of cherry, jasmine, maple, or rosewood, and these require a servant skilled in the arts of cleaning and filling them. The best Jabali at Cairo costs about seven piastres the pound; after which a small sum must be paid to the Farram or chopper, who prepares it for use. 2nd. Suri (Tyrian), or Shami, or Suryani, grown in Syria, an inferior growth, of a lighter colour than Latakia, and with a greenish tinge; when cut, its value is about three piastres per pound. Some smokers mix this leaf with Jabali, which, to my taste, spoils the flavour of the latter without improving the former. The strongest kind, called Korani or Jabayl, is generally used for cigarettes; it costs, when of first-rate quality, about five piastres per pound. 3rd. Tumbak, or Persian tobacco, called Hijazi, because imported from the Hijaz, where everybody smokes it, and supposed to come from Shiraz, Kazerun, and other celebrated places in Persia. It is all but impossible to buy this article unadulterated, except from the caravans returning after the pilgrimage. The Egyptians mix it with native growths, which ruins its flavour and gives it an acridity that "catches the throat," whereas good tumbak never yet made a man cough. Yet the taste of this tobacco, even when second-rate, is so fascinating to some smokers that they will use no other. To be used it should be wetted and squeezed, and it is invariably inhaled through water into the lungs: almost every town has its favourite description of pipe, and these are of all kinds, from the pauper's rough cocoa-nut mounted with two reeds, to the prince's golden bowl set with the finest stones. Tumbak is cheap, costing about four piastres a pound, but large quantities of it are used. 4th. Hummi, as the word signifies, a "hot" variety of the tumbak, grown in Al-Yaman and other countries. It is placed in the tile on the buri or cocoa-nut pipe, unwetted, and has a very acrid flavour. Being supposed to produce intoxication, or rather a swimming in the head, hummi gives its votaries a bad name: respectable men would answer "no"