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they add Saffron, Garliclr, orOnTons, a littleSalt, and when it is enougkServe it up. They esteem this a Delicious Di(h, used mostly in the Win"ter, and sey, it is good against Colds, natwithstanding they say Bees isCooler than Mutton. Then they will treat you with Hare Stew’d, Scew’dand Roasted Hens and Partridges; These they Disjoynt, and Ict Stew inWatcr and Oyl, or Butter, if they are not Fat enough of themsclves.When they are almost enough, they Beat a Couple of Eggs, mix them withthe Liquor, with Juice of Limon, or Vinegar, which they usoally havevery good, and Setve it up.

Then you may have more Baked and Roast, and another Dish ofStew’d Meat, which for its goodnefs would be esteem’d atnongst us:They take a Legof Mutton, cut off the Flesby pari, leave outthe Skin and.the Sinews. This Flelh they Minee very Fine, they also minee some Suet,Parfly, Thime, Mint, &c. Then they take Pepper, Salt, and SafFronBeaten together, and forne Nutmeg, and these they add to the reff, with.about half a Handful of Rice : they cut an Onion, of the best fort, halfthrough and take off the first Lay, as not so fit for Ilse, unlefi it be thick,fThey that are curious take out the inner Skin, fäying, it is not wholsome..and bad for the Eyes, it being the worst thing in an Onion, which other*wise would be the best of Roots: ) This Lay they fill with forc’d Meat,then the next, and so on, which makes them look like so many Onionsjsome they put up in Vine-LeaVs, of the best they can find for tbeir pur-pose. Whilst this isdoing, the Bones and Residue of the Legof Mutton,being in moderate pieces, areStewing, with as much Water as will just coverthem; then they put on their Forced Meat Balls a-top of the Meat, anda Green Bunch of Grapes upon them, Cover it, and let it Boil till through-ly Enough. This, 1 think, is one of their Best Dislies, which they ortenuse in Feß and other Cities.

Pillowe, or Filoe , , is a Di(h very well k nown, made with Rice Boil’d,with a good Hen, Mutton, and Spiee, the Flelh and Föwl being put on th$Rice in a Difl'i, as Cusksoo , and so scrv’d up.

A Btißard , which they Roast and SteW, and make an excellent Diffi ofks Guts, (I Eat of it once) to me ftem’d very Pleasent and Savory, and veryGrareful to the Stomach. This Bird is fit for their King’sTable, as like-wise the Hedge-Hog. Then they have Ragous, made with Sparrows tPtdgeonsf &c.

Their Drink is Plain Water or Milk, and fometimes Rob of Witte mix’dwith Water. I was once Treated with this by the Bafhaw of Suse , Abdo-mcleck^ben Alchotib, and there was brought to me a great Bowl which heldabove z Quarts ; he told me, there was not above half a Pint of this Rob in itand the rest was fill’d with Water. It was very Generou* and Pleafant,and tho’I did not Drink a Quarter of it, yet I found. the Strength in half an Hour.This they sey is a Remedy against Cold likcwise, and pretena to take itMedicinally ; tho’ Robot Grapes is Lawful, according to Their Law, Un-der thisPretext, many Fefsee Merchants, to make Rob or Vinegar , Press allthe Grases in their Vincyards, put it up in great JarsUnder-Ground, and

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