The journal of Frederick Horneman's travels, from Cairo to Mourzouk, the capital of the kingdom of Fezzan, in Africa, in the years 1797-8 — John Shaqi
The journal of Frederick Horneman's travels, from Cairo to Mourzouk, the capital of the kingdom of Fezzan, in Africa, in the years 1797-8Hornemann, Friedrich
History
The journal of Frederick Horneman's travels, from Cairo to Mourzouk, the capital of the kingdom of Fezzan, in Africa, in the years 1797-8
Hornemann, Friedrich
Berber languages; Fezzan (Libya) -- Description and travel; Libyan Desert -- Description and travel
Circumstances light and trivial often delineate manners, and
characterize nations: the method of equipment, and the means of
sustenance which the Arab uses in journeying through these deserts,
may furnish a subject of just curiosity, and certainly of special
use to such as may undertake a similar expedition.
The Arab sets out on his journey with a provision of flour, kuskasa,
onions, mutton suet, and oil or butter; and some of the richer class
add to this store, a proportion of biscuit, and of dried flesh. As
soon as the camels are halted and the baggage unladen, the drivers
and slaves dig a small hole in the sands wherein to make a fire,
and then proceed in search of wood, and of three stones to be
placed round the cavity, for the purpose of confining the embers
and supporting the cauldron. The cauldron, (which is of copper,)
being set over, the time till the water begins to boil is employed
first in discussing, and then in preparing, what the mess of the
day shall consist of. The ordinary meal is of _hasside_, a stiff
farinaceous pap, served up in a copper dish, which, in due economy
of utensils and luggage, is at other times used for serving water
to the camels: when this pap or pudding is thus served on table, it
is diluted with a soup poured on it, enriched or seasoned with the
_monachie_ dried and finely pulverized. At other times, the dinner
consists of flour kneaded into a strong dough, which being divided
into small cakes and boiled, affords a species of hard dumplins
called _mijotta_. A yet better repast is made of dried meat boiled
together with mutton suet, onions sliced thin, crumbled biscuits,
salt, and a good quantity of pepper. The meat is at dinner time taken
out and reserved for the master, and the broth alone is the mess of
his followers. The slaughtering of a camel affords a feast to the
camel drivers and slaves. The friends of the owner of the beast have
a preference in the purchase; and after dividing the carcase, every
slave comes in for a share: no part of the animal capable of being
gnawed by human tooth, is suffered to be lost; the very bones pass
through various hands and mouths, before they are thrown away. They
make sandals of the skin, and they weave the hair into twine.
Public-domain text, read in full here on John Shaqi.
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