Walderheros, for a few beads, had purchased at the palace about a yard of yellow wax taper, which was merely a long rag dipped into the melted material. Having cut off and lighted a portion of this, he carried it flaring about in his left hand, as he assisted most busily in the arrangement of the supper things. Musculo, not to be idle, had seated himself upon one corner of the bed I occupied, and with the bullock’s horn upon his knee occasionally replenished my drinking horn, and as frequently assisted me in finishing its contents. Everything at length being pronounced ready, I was requested to take my seat at the table, a boss of straw being placed for my accommodation. I, however, preferred remaining on the bed, watching their whole proceedings for want of other amusement. The company, who soon seated themselves, consisted of Eichess, Mahriam, Walderheros, Musculo, and a younger brother of the latter, named Abta Mahriam, one of the King’s gunmen, who had come in during the preparation of the meal. Musculo took the straw seat, the rest squatted around the table upon their heels, and formed altogether a good picture of an Abyssinian family. Eichess commenced by dipping several folds of the thin bread into the cayenne pottage until well saturated with the condiment. With a quantity of this she supplied each individual, taking for that purpose the topmost layer of the heap of bread assigned to them, which, after sopping, was returned to its previous situation. The party now proceeded on their own account, tearing off portions of the under bread, and wiping it upon the moistened morsel above, by the contact giving to it the required hot relish, in a manner somewhat analogous to our putting mustard upon meat. The “wort,” or cayenne pottage, may be termed the national dish of the Abyssinians, as that or its basis, “dillock,” is invariably eaten with their ordinary diet, the thin crumpet-like bread of teff or wheat flour. Equal parts of salt and of the red cayenne pods are well powdered and mixed together with a little pea or bean meal to make a paste. This is called “dillock,” and is made in quantities at a time, being preserved in a large gourd-shell, generally suspended from the roof. The “wort” is merely a little water added to this paste, which is then boiled over the fire, with the addition of a little fat meat and more meal, to make a kind of porridge, to which sometimes is also added several warm seeds, such as the common cress or black mustard, both of which are indigenous in Abyssinia. When unable to make the “wort,” a little of the “dillock” is placed _en masse_ upon the bread, which the eater endeavours to make go as far as possible by slight touches of each portion of the food he puts into his mouth.