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 of Grapes upon it; thus with a Lay of Grapes, and a Lay of grinded Mustard-Seed, they fill it up to the Top; and, when the Vessel is full, then they pour in new Must, as much as will fill all the Interstice; then they shut it close, and so let it stand till the hot Time of the next Year, when Men stand most in need of Drink. Then these Vessels are broach'd, and the Grapes, with its Liquor, are set to sale. The Turks like the Liquor as well as the Grapes; but I did not so well like the Taste of the Mustard-Seed, and, therefore, I caused the Grapes to be washed, and then, when I was most thirsty, they gave me great Relief. I hope you will give me leave to commend a Food to you, that did me so much good, seeing the Egyptians esteemed their Herbs and Plants, which were contributory to their Health, as so many Deities. But 'tis Time for a Wanderer to return back into the Way.
From the Bank of the River Halys, which the Turks call Aitoczu, we came to Gonkurthoy; from thence to Choron, and from thence to Theke Thioi, where the Turks have a stately Monastry for their Priests and Monks, called Dervises. Those Dervises told us a great Story of a certain Man, called Chederles, of an huge Stature, and graveness of
