of Asia, where they are found of an astonishing height and breadth, and reach the great age of from 300 to 400 years. On hot summer days they afford the most refreshing shade, and for hours the Œzbeg is seen sleeping beneath the spreading branches. Not only does the thick foliage protect him from the burning rays, but the breeze, which always blows under the plantains, drives away tormenting insects. The furnitures of a house are the same as in Persia, and consist of carpets, coverlets of felt, large chests, painted red, for keeping clothes, some cauldrons and other vessels for cooking, and holding water. Splendour or luxury are entirely wanting, and even the modern improvements in windows and doors, met with sometimes, come from Persia, from whence some clever and expert slave has introduced them into Central Asia. Nothing can find its way here from Europe, it has always to pass through the channel of Turkish and Persian civilization, And everything travels its customary snail's pace; the Persian imitates European institutions second hand from the Turks, and the nations in Central Asia adopt nothing but what reaches them through the medium of Persia. The _food_ of the Tartars consists principally of meat. Bread, in many parts of the country, although not unknown, is yet a rare luxury. Mutton is the favourite meat; next to this goat's flesh, beef, and horse flesh; camel's flesh is least valued. Occasionally, the horse is declared to be "mekruh" by the religious, and is not eaten, but in the country little notice is taken of it; and the _Torama_, horse flesh boiled soft and mixed up with onions, carrots and dumplings, is a very popular dish. It is worthy of remark, that the water first used in boiling the horse flesh is poured away, as far too strong and heavy for even Tartar digestion, and that only the second infusion can be eaten as broth. In some parts of Central Asia sausages are made of the entrails, and considered a dainty dish; but I have nowhere found, that the delicate parts of this animal are held in such high favour among the Œzbegs as is asserted throughout Persia. Camel's flesh is hard and tough; it is cut in small pieces, covered with paste, boiled, and then fried in lard. This dish, called _Somsa_, is not quite tasteless, but to our digestions like a weight of lead.