The women in some of the villages, and all the _Arabs_ and _Chinganas_[459], wear a large silver or gold ring through the external cartilage of their right nostril. I have seen some of at least an inch and an half diameter. It is usual for these people likewise, by way of ornament, to mark their under-lip, and sometimes their breasts and arms with a blue colour. This is done by pricking the part all over with a needle, and then rubbing it with a certain powder, which leaves a distinct and indelible mark, like that which one so often sees among the sailors and common people in _England_. With respect to the people in general, these remarks may be sufficient. But as, in their manner of living, the _Turks_ differ from the Christians, and the _Jews_ from both, it may not be improper to take a view of each. To begin with the _Turks_, who are the most numerous; such as can afford, and dare show it, live well, and are far from being the abstemious people that many imagine them to be. As soon as they get up in the morning, they breakfast on fried eggs, cheese, honey, leban, _&c._ About eleven o’clock in the forenoon in winter, and rather earlier in summer, they dine. Their table is round, and as well as their dishes, is made either of copper tinned, or for _bashaws_, and other persons of high distinction, of silver. It is placed upon a stool about a foot or fourteen inches high. A piece of red cloth, cut in a round form, is spread upon the divan under the table, to prevent that from being soiled; and a long piece of silk-stuff is laid round, to cover the knees of such as sit at the table, which has no covering but the victuals. Pickles, sallads, small basons of leban, bread, and spoons, are disposed in proper order round the edges. The middle is for the dishes, which (among the great people) are brought in one by one; and, after each person has ate a little, they are changed. Their fingers serve them for knives and forks; but for liquids they are obliged to have spoons, which are made of wood, horn, or tortoise-shell, for silver or gold is not permitted them for that purpose by their religion. The first dish is generally a sort of broth, or soup[460], and the last pilaw. The intermediate dishes, which, generally speaking, are numerous, consist of mutton cut into small pieces, and roasted[461], or stewed with herbs and cicers[462]; stewed pigeons, fowls, or other birds, which are commonly stuffed with rice and spices. A whole lamb, stuffed with rice, almonds, raisins, pistaches, _&c._ and stewed, is a favourite dish with them[463]. Rice, and minced meat, wrapped up in vine-leaves[464], beet, endive, borrage, _&c._ or stuffed into cucumbers[465], mad apples[466] (badinjans), gourds, quinces, _&c._ and stewed, they are very fond of, and call _mahshee_, in _Turkish_ _dolmah_, with the name of the enveloping vegetable added, as _badinjan mahshee_, &c. Pastry, both with meat, and of the sweet or