About 2.30 came two bowls like slop-bowls, one containing bits of meat, vegetables, eggs and spices in sauce, under about an inch of melted _ghi_, the other a kind of soup. They were both quite different, but at the same time very much alike, and the grease on the top kept them furiously hot. There were little pieces of boiled lamb, and little pieces of roast lamb; tiny balls of roast meat and also of boiled; a mound of rice and a mound of dates; and upon requesting some water we were given one large glassful. Identically the same meal came at 9.30, an hour when the _bona-fide_ traveller pines to be in his bed. These things were laid on a very dirty coloured cotton cloth, but no plates or knives, &c. were provided. At several odd times through the day a slave walked in and filled several cups of tea, a few for each of us. The cups were never washed by him. After struggling for a few days, many of the party having had recourse to the medicine-chest, we were at length compelled humbly to crave his majesty to allow us to employ our own cook. This he graciously permitted, and during the three weeks we passed under his hospitable roof, our cook was daily supplied by the 'sultanas'--most excellent housewives we thought them--with everything we needed. One of the most striking features of these Arabian palaces is the wood-carving. The doors are exquisitely decorated with it, the supporting beams, and the windows, which are adorned with fretwork instead of glass. The dwelling-rooms are above, the ground floor being exclusively used for merchandise and as stables and cattle stalls, and the first floor for the domestic offices. The men-servants lie about in the passages. We lived on the second floor, the two next stories were occupied by the sultan and his family, and above was the terraced roof where the family sleep during the summer heat. Every guest-room has its coffee corner, provided with a carved oven, where the grain is roasted and the water boiled; around are hung old china dishes for spices, brass trays for the cups, and fans to keep off the flies; also the carved censers, in which frankincense is burnt and handed round to the guests, each one of whom fumigates his garments with it before passing it on. It is also customary to fumigate with frankincense a tumbler before putting water into it, a process we did not altogether relish, as it imparts a sickly flavour to the fluid.