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 Figcaters, 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
