The difference of food between the inhabitants of the Arctic region and those of low intertropical countries is so great, that it has not failed to strike physiologists, who have, from the comparison, been led to the knowledge of an important truth in the natural economy of man. It has been observed that human life is supported in these opposite extremes of situation by different kinds of food, and that whilst in the north, blubber and enormous quantities of raw meat are devoured by the natives, that in the torrid zone, vegetables constitute the principal diet. The reason is, that during the process of digestion a considerable amount of natural heat is engendered in the system, and this is found to be determined in quantity by the nature of the food. An entirely fleshy diet occasions the development of its maximum, and contributes materially to the comfort of man in cold situations, whilst, on the contrary, vegetables are scarcely able to excite sufficient heat necessary to convert them into nutriment; and, in fact, beneficent nature has provided for such a want, by supplying in hot climates a sort of artificial warmth, in the stimulating aromatics which are the characteristic productions of the torrid zone. The high table land of Abyssinia, although situated between the tropic of Cancer and the equator, from its great elevation of ten thousand feet or more above the level of the sea, possesses a climate which is not less cold than that of the northern parts of Scotland. Being a country but poorly wooded, the chief supply of fuel being the dung of cattle, an instinctive feeling dependent upon the pleasures of a state of warmth, has taught the Abyssinians that the flesh of animals eaten raw is a source of great physical enjoyment, by the cordial and warming effects upon the system produced by its digestion, and to which I am convinced _bon vivants_ more civilized than the Abyssinians would resort if placed in their situation. Travellers who have witnessed their “brunde” feasts can attest the intoxicating effects of this kind of food, and they must have been astonished at the immense quantities that can be eaten in the raw state, compared to that when the meat is cooked, and at the insensibility which it sometimes produces. Eating raw meat, therefore, a usual practice with the Esquimaux, and which among them is an absolute necessity, by the Abyssinians is considered a luxury, or in fact as a kind of dissipation, for eating it in that state is only indulged in by them at festivals, and it is then taken as a means of enjoyment, and is not more barbarous or disgusting than getting tipsy upon strong drinks. CHAPTER XV. Market day in Aliu Amba.--Toll of wares.--Court of Piepoudre.-- Appearance of the market.--The salt money.--Character of the different vendors.--The prices of several articles.--No Jews in Abyssinia.