was gratified in finding that the greater part of the conjectures I had ventured to make on a former occasion, were confirmed, particularly throughout the first line, so that I am now enabled to give a copy of the whole corrected finally on the spot, and to this I have been induced to add a translation, for the satisfaction of my readers, though it has before been given with a very slight variations in Lord Valentia's Travels.
Translation of the Axum Inscription.
(We) Aeizanas King of the Axomites and
of the Homerites, and of Raeidan,[1] and of the Æthi-
opians and of the Sabeans, and of Zeyla,
and of Tiamo and the Bója, and of the Ta-
guie,[2] king of kings,[3] son of God,
the invincible Mars—having rebelled,
on an occasion, the nation of the Boja,
We sent our brothers,
Saiazana and Adephas
to make war upon them, and upon
their surrender, (our brothers) after subduing them,
brought them to us, with their families;
of their oxen, *112, and of their sheep
7424, and their beasts bearing burdens;
nourishing them with the flesh of oxen, and giving them a
supply of bread, and affording them to drink
beer (sowa,[4]) and wine (maiz,[5]) and water in abundance.
Who (the prisoners) were in number six chiefs,
with their multitude in number * * *
making them bread every day, of whea-
ten cakes, * 2 *, and giving them wine for a month,
until the time that they brought them to us;
whom, therefore, supplying with all things
- ↑ This place is mentioned by Louis Barthema, who calls it Rhada, and describes it to be three days journey from Sana. (Itinerario, p. 21.)
- ↑ The Boja and the Taguie, are tribes still found to the northward of Abyssinia; so that it appears to have been only a partial conquest.
- ↑ This precisely answers to the Negush-Negashi, which still continues to be the title of the Abyssinian Emperors.
- ↑ The common drink of the lower classes in Abyssinia; it is made of the remains of bread which are preserved from their tables, and a portion of parched barley.
- ↑ Maiz is prepared with honey, fermented with barley, and strengthened with a bitter root called Sadoo.
