Though a primitive method, it is far from being a bad one. About a hundredweight of wood is set on fire in an open place, yard, kitchen, or elsewhere, and when burnt the ashes are piled up pyramidically to about the length of the lamb. Four stones, about a foot high, are then placed two at each end, and about eighteen inches from the fire; the lambs are spitted, head and all, upon a long piece of wood, with a rough handle similar to that of a barrel-organ. They are then put down; each one being turned by one man, who now and then moves the ashes to revive the fire, at the same time basting the lambs with a bunch of feathers dipped in oil. A pan should be placed underneath to receive the fat. This was on this occasion omitted. Each lamb took about three hours doing by that slow process; but I must repeat, they were done to perfection, and worthy of the attention of the greatest epicure. The productions of the other culinary dainties are duly noticed in the following gigantic bill of fare. Cavvat alle sis ka-babby Yeade ra-dash yor nesee Terbelee partsha Vegetables. Dolmah asmae a back Ahgem ka back yah ne see Arabertan ham yersee Ser kresheur kap a massee Patlezan dol massee Cavarta yah prai il ha doline Bag silk massee Guvetts tu lur soo Eskaille keftee Pelaffee Puff borree Adgec ah med borro Bad am lee charsa Confiture. Baclava Ecmeck card aikae Yur mur tarla lock moh Kavanne Hi varta cleasee Touh cleuksu Evgbet pupered by Jorept Zetala Parson fruture Peti parta ougrah Cutalette Pura patat assause espariol Crab miones Puopon mohoness Cram alla vanneil Cram ah coffee Vn espeak derubea Eurotee despadree Glass oh citrone Glass alla cream Turk cook mahamet Prissole Sarmagoll Cheverma cugickabby Surmah pelich ka-babby Capammah ordack parlazee Coccorrets ka-babby Fassula illa tuge ka-babby Cavoticla ahmet ka-babby Kahoat he la sahe slam ka-babby Kultug dol massy Tuga yaha ne see Sham keflasee Rahat lokoum Amidst a clump of trees, situated on a plot of grass, and though so close at hand, quite out of sight, a large marquee had been erected, under which an elegant banqueting-table was covered with choice fruits, flowers, pastry, valuable ornaments, and sweets of all kinds. Each guest had his place numbered. I was fortunately near the centre, facing the chairman, and only two from the worthy host. The _tout ensemble_ was charming: the various costumes, profusion of light, and the Turkish music, gave such a novel feature to this liberal entertainment, that, for the first time, I began to understand the reality of the Oriental luxury so much vaunted by poets.