The City of the Sultan; and Domestic Manners of the Turks, in 1836, Vol. 1 (of 2)Pardoe, Miss (Julia)
History
The City of the Sultan; and Domestic Manners of the Turks, in 1836, Vol. 1 (of 2)
Pardoe, Miss (Julia)
Turkey -- Social life and customs
The apartment into which we were ushered was large and warm, richly
carpeted, and surrounded on three sides by a sofa, raised about a foot
from the ground, and covered with crimson shag; while the cushions, that
rested against the wall or were scattered at intervals along the couch,
were gaily embroidered with gold thread and coloured silks. In one angle
of the sofa stood the _tandour_: a piece of furniture so unlike any
thing in Europe, that I cannot forbear giving a description of it.
The tandour is a wooden frame, covered with a couple of wadded
coverlets, for such they literally are, that are in their turn overlaid
by a third and considerably smaller one of rich silk: within the frame,
which is of the height and dimensions of a moderately sized breakfast
table, stands a copper vessel, filled with the embers of charcoal; and,
on the two sides that do not touch against the sofa, piles of cushions
are heaped upon the floor to nearly the same height, for the convenience
of those whose rank in the family does not authorize them to take places
on the couch.
The double windows, which were all at the upper end of the apartment,
were closely latticed; and, at the lower extremity of the room, in an
arched recess, stood a classically-shaped clay jar full of water, and a
covered goblet in a glass saucer. Along a silken cord, on either side of
this niche, were hung a number of napkins, richly worked and fringed
with gold; and a large copy of the Koran was deposited beneath a
handkerchief of gold gauze, on a carved rosewood bracket.
In the middle of the floor was placed the _mangal_, a large copper
vessel of about a foot in height, resting upon a stand of the same
material raised on castors, and filled, like that within the tandour,
with charcoal.
Public-domain text, read in full here on John Shaqi.
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