They make this Drink thus; they dilute this Milk with cold Water, and then cram Bread into it. This they use in the hottest Weather, and when they are more athirst; and we our selves found great Benefit by it, in our greatest Droughts. It is a Repast very grateful to the Palate and Stomach, and of admirable Vertue in quenching the most vehement Thirst: There is abundance of it ready made for Sale in all the _Turkish_ Inns, or _Caravasera’s_, as well as all other Sorts of Soop. As for hot Meat, or Flesh, the _Turks_ don’t much use them in their Travels; their usual Dyet, on the Road, are _Syllabubs_, _Cheese_, _dry’d Plumbs_, _Pears_, _Peaches_, _Quinces_, _Figs_, _Raisins_, and _Cornel-berries_; all these are exposed to sale in great earthen Platters boiled in clean Water; every one takes what he likes best. Those Fruits, with Bread, is his Food; and the Water which remains, serves for Drink. Thus their Meat and Drink stand them in very little; so that I dare say, one _Christian_ spends more Money, on his Belly, in one Day, than a _Turk_ doth in twelve; yea, their most solemn Feasts consist of _Wafers_, _Cakes_, and such-like Junkets, together with several Dishes of _Rice_, with some _Mutton_, and _Pullet_; for _Capons_ are not yet known in _Turkey_; but as for _Pheasants_, _Thrushes_, and Birds called _Figeaters_, they never so much as heard of their Names. But, if _Honey_ and _Sugar_ be mix’d with the Water, the Drink is like _Jove’s Nectar_ to them. One Sort of their Liquors I had almost forgot, ’tis this. They take _Raisins of the Sun_, and bruise, or grind them in a Mill, and then put them into a wooden Vessel, pouring a certain Proportion of hot Water upon them. This Mixture they stir about a little, and then cover the Vessel close, and suffer it to ferment a Day or two; if it works well, then they add Lees of Wine to quicken the Operation. When it first begins to ferment, if you taste it, ’tis over-sweet, and that makes it more unpalatable; but afterwards it acquires something of an Acid Taste, which, mix’d with the Sweet, is very grateful to the Palate for about three or four Days; especially if it be mixed with Snow, of which there is plenty at _Constantinople_ at all times. This Drink they call _Arabsorbet_, i. e. the _Arabian Potion_. It will not keep long, but grows sour in a very little Time. ’Twill fly up in your Head, and make you reel as bad as any Wine, if you drink too much of it; and therefore, the _Turks_, by the rules of their Religion, are forbidden to drink it. For my Part, I liked it very well; yea, that sort of Grapes was very acceptable and refreshing; in many Places they keep them all Summer long. The way of preserving them, they told me, was this: They take large Bunches of Grapes ston’d (as the hot Sun quickly ripens them in those Countries); these they put into a Wooden or Earthen Vessel, in the Bottom whereof, they first lay a Line of groun’d Mustard-Seed; then they spread a Line