After some time spent in compliments, coffee was again brought in for all the company; after which six vests were produced, two of which were given to the Surat captain, and one each to his four principal merchants. When these were put on, and mutual salams or reverences given, they again sat down, like so many painted images, dressed up in coats of coarse gold and silver velvet. We here observed one usual custom of this town, at the arrival of any junk, and the landing of her nokhada or captain, that free liberty is given to all the mariners and passengers to bring ashore as much goods as each man can carry on his back, without payment of any duty; accordingly, at this time, about 300 persons belonging to this junk passed with their luggage to the captain’s residence, unmolested.
On the 9th, our landlord and the scrivano told us that three junks from Diu, and four Malabar vessels, were at Aden, whence they were afraid to proceed without our pass or licence. Accordingly we sent them a free pass, signed by our captain and three merchants. In this, after reciting that we had found good usage from the governor and merchants at Mokha, we engaged to give them all freedom to pass quietly, assuring them of kind usage, provided they were not enemies to our sovereign or his subjects. A more general pass was afterwards granted by us for the quiet and free departure of all junks and other vessels, with their cargoes, mariners, and passengers.
On the 10th, the captain of the Dabul junk invited us to a banquet at his house, where we found the governor with about fifty principal persons, besides attendants, all of whom rose up to bid us welcome. Coffee, sherbet, and tobacco, were served round, with various fruits, as plums, apricots, and mangoes, and thinking these had been the feast, we were about to depart; but the governor and the Dabul captain desired us to remain, that we might eat bread and salt with them, which we did. The feast at last made its appearance, though late, being about sixty dishes of meats, baked, roasted, broiled, stewed, and boiled, but all mingled with rice and various kinds of sallads, in the fashion of India.