AND ANECDOTES. 317 salt, pepper, and saffron, are mixed with it, and it is served up in a large bowl. The top is garnished with the fowl or mutton, and the onions aiad turnips. When the saffi'on has made it the colour of straw, it has received the proper quota.

This is, when properly cooked, a very palatable and nutritious dish.

Hassua is gruel boiled, and then left over the fire two hours. It is made with barley not ground into flour, but into small particles the size of sparrow-shot. It is a very salubrious food for breakfast, insomuch that they have a proverb which intimates that physicians need never go to those countries wherein the inhabitants break their fast with hassua.

El Hasseeda is barley roasted in an earthen pan, then powdered in a mortar, and mixed with cold water, and drank. This is the travelling food of the country — of the Arab, the Moor, the Berebber, the Shelluh, and the Negro ; and is universally used by travellers in crossing the Sahara : the Akkabas that proceed from Akka and Tatta to Timbuctoo, Houssa, and Wangara, are always provided with a sufficient quantity of this simple restorative to the hungry stomach.

The Woled Abbusebah, a whole Clan of ArabSy banishedfrom the Plains of Marocco.

This populous, powerful, and valiant kabyl, during the former part of the reign of the Sultan Seedi Muhamed ben Abdallah, father of the 11