THE PYRAMIDS REVISITED of life should so continue, it would take only one hundred such generations to reach to the days when the breath from the garlic and onions eaten by those one hundred thousand men polluted this desert air.

Indeed, the world is not old, and it is not hard to realize that those people of the past had the same troubles, the same worries, and the same tastes as we have. I can take you through tombs not far from Cairo upon the walls of which are portrayed the life work of the men of ancient Egypt. You may see them using the same farm tools that thz fellaheen use now. They plough, they reap, and thresh. They drink wine and gorge themselves with food. In one of the tombs I saw the picture of a woman milking a cow while her daughter held the calf back by the knees to prevent it from sucking. In another painting I saw the method of cooking, and in another observed those old Egyptians stuffing live geese with food to enlarge their livers. They were making pate de foie gras, just as the Germans stuff geese for the same purpose to-day.

Leaving the Pyramid of Cheops, I crossed over to take a look at the other two which form the rest of the great trio of Gizeh, and I have since been up to the site of old Memphis, where are the Pyramids of Sakkarah, eleven in number. Along this plateau, running up the Nile, are to be found the remains of a large number of Pyramids. There are also some in the Faiyum, and others far up the river in ancient Ethiopia. The latter are taller in pro¬ portion to their bases than the Egyptian Pyramids, and they generally have a hall with sculptures facing the east to commemorate the dead.

Most of the stones of the Pyramids here came from the plateau upon which they stand or from the Mokattam 93