meat, which looked tempting to a hungry man:  he called his neighbours, and all sat down to make merry over the mishap; presently they came to the head, which proved to be that of a dog, some enemy having doubtless stolen the sheep and put the impure animal in its place.  Whereupon, sadly perplexed, all the Berberis went to their priest, and dolefully related the circumstance, expecting absolution, as the offence was involuntary.  “You have eaten filth,” said the man of Allah.  “Well,” replied the Berberis, falling upon him with their fists, “filth or not, we have eaten it.”  The Berberi, I must remark, is the “Paddy” of this part of the world, celebrated for bulls and blunders. [FN#25] The generic name given by Indians to English officials. [FN#26] There are four kinds of tobacco smoked in Egypt.  The first and best is the well-known Latakia, generally called “Jabali,” either from a small seaport town about three hours’ journey south of Latakia, or more probably because grown on the hills near the ancient Laodicea.  Pure, it is known by its blackish colour, fine shredding, absence of stalk, and an undescribable odour, to me resembling that of creosote; the leaf, too, is small, so that when made into cigars it must be covered over with a slip of the yellow Turkish tobacco called Bafra.  Except at the highest houses unadulterated Latakia is not to be had in Cairo.  Yet, mixed as it is, no other growth exceeds it in flavour and fragrance.  Miss Martineau smoked it, we are told, without inconvenience, and it differs from our Shag, Bird’s-eye, and Returns, in degree, as does Chateau Margeau from a bottle of cheap strong Spanish wine.  To bring out its flavour, the connoisseur smokes it in long pipes of cherry, jasmine, maple, or rosewood, and these require a servant skilled in the arts of cleaning and filling them.  The best Jabali at Cairo costs about seven piastres the pound; after which a small sum must be paid to the Farram or chopper, who prepares it for use. 2nd.  Suri (Tyrian), or Shami, or Suryani, grown in Syria, an inferior growth, of a lighter colour than Latakia, and with a greenish tinge; when cut, its value is about three piastres per pound.  Some smokers mix this leaf with Jabali, which, to my taste, spoils the flavour of the latter without improving the former.  The strongest kind, called Korani or Jabayl, is generally used for cigarettes; it costs, when of first-rate quality, about five piastres per pound. 3rd.  Tumbak, or Persian tobacco, called Hijazi, because imported from the Hijaz, where everybody smokes it, and supposed to come from Shiraz, Kazerun, and other celebrated places in Persia.  It is all but impossible to buy this article unadulterated, except from the caravans returning after the pilgrimage.  The Egyptians mix it with native growths, which ruins its flavour and gives it an acridity that “catches the throat,” whereas good tumbak never yet made a man cough.  Yet the taste of this tobacco, even when second-rate, is so fascinating to some smokers