Burckhardt, however, had acquired the habit of suspecting every thing, not because he himself could have been guilty of an untruth, for he was a high-spirited and honourable man, but because he generalized too hastily. I readily pardon his error, therefore, and trust that his involuntary injustice may be injurious neither to Bruce’s character, nor to his own. His picture of what he endured in the course of this journey is sufficient to account for any little asperity of manner observable in his travels. “For myself,” says he, in describing what daily occurred at their halting-places, “I was often driven from the coolest and most comfortable birth into the burning sun, and generally passed the midday hours in great distress; for besides the exposure to heat, I had to cook my dinner, a service which I could never prevail upon any of my companions, even the poorest servants, to perform for me, though I offered to let them share my homely fare. In the evening the same labour occurred again, when fatigued by the day’s journey, during which I always walked for four or five hours, in order to spare my ass, and when I was in the utmost need of repose. Hunger, however, always prevailed over fatigue, and I was obliged to fetch and cut wood, to light a fire, to cook, to feed the ass, and finally to make coffee, a cup of which, presented to my Daraou companions, who were extremely eager to obtain it, was the only means I possessed of keeping them in tolerable good-humour. A good night’s rest, however, always repaired my strength, and I was never in better health and spirits than during this journey, although its fatigues were certainly very great, and much beyond my expectation. The common dish of all the travellers at noon was fetyre, which is flour mixed up with water into a liquid paste, and then baked upon the sadj, or iron plate; butter is then poured over it, or honey, or sometimes a sauce is made of butter and dried bamyé. In the evening some lentils are boiled, or some bread is baked with salt, either upon the sadj or in ashes, and a sauce of bamyé, or onion, poured over lentils, or upon the bread, after it has been crumbled into small pieces. Early in the morning every one eats a piece of dry biscuit, with some raw onions or dates.”