The science of mathematics has also engrossed some of his attention, and he even condescended to receive instructions from Etem Pasha, a young man of distinguished abilities and foreign education, who was taken into the royal retinue as colonel of the body-guards; doubtless, however, with reference to his scientific acquirements. His majesty's meals, according to the custom of the country, are two; one in the morning between ten and eleven, the other at sunset. They are served by the Tcheshnigear, whose duty it is to break the seals of the different dishes intended for the sultan's repast, and after having tasted, to carry them into the royal presence. Although the Osmanlis are great epicures, their tastes are very singular. Their dishes are very diversified and numerous, consisting usually of twelve or fifteen, and sometimes even thirty courses; sweet and meat dishes being introduced in alternate succession; the meal commencing with soup, and ending with pilaf, or a preparation of rice peculiar to Turkey. They have a species of pastry or paklava, which is remarkably light and delicious; and the mohalleby, or Turkish blanc-mange, is much liked, even by Europeans. Fruit, at Constantinople, is very abundant and delicious, and is partaken of frequently during a repast. Indeed, the grapes of Scutari, called Tchavoush, are unrivalled, and even more delicious and delicate than those of Madeira or Malaga. The order in which a dinner is served is as follows: soup, kebab (or roast meat in small pieces), entremet (or vegetables and meat cooked together), pastry, roast, fish, entremet, mohalleby, entremet, maccaroni, fowls, jelly, etc., until at last it winds up with the significative pilaf and sherbet, or hosh-ab. No wine or liquor is served at the table, but his sublimity occasionally during the day visits the pantry, doubtless, "for his stomach's sake, and his often infirmities." Unfortunately, modern civilization has some vices as well as many virtues; and the fashion of excessive drinking, has, among others, lately crept into Turkey, to which some of the élégants are becoming much addicted, and, ere long, they may, perhaps excel even the paragon, John Bull. Although many other innovations and attempts at reform have succeeded in Turkey, yet the original style of eating has not been much improved. They use neither chairs nor tables; but a low stool being put in the middle of the room, a large circular copper tray is placed upon it.