DOI Page / Citation link:
https://doi.org/10.11588/diglit.15173#0108
90
AFGHAN PIC-NIC FEASTING.
CHAP. III.
ceded us had disturbed the ducks. We had, how-
ever, an Afghan pic-nic, and an insight into national
manners. We sat down under a slight awning, and
the servants produced eight or ten young lambs,
which had been slain on the occasion. The chief
called for a knife, cut up one of them, spitted the
pieces on a ramrod drawn from one of his attend-
ant's matchlocks, and handed them to be roasted. He
remarked to me that meat so dressed had a better
flavour than if cooked by regular servants., and that
if we were really in the field he would hold one end.
of the ramrod and give the other to some one else
till the meat was ready, which would make the
entertainment thoroughly Dooranee. I liked this
unaffected simplicity. There were about thirty in
the party to partake of the dejeune, and not a mor-
sel of it was left, so keen were our appetites, and so
good our fare ; but the Afghans are enormous eaters.
As the time of our departure drew near, we had
nothing but a continued succession of feasting. We
dined with all the chiefs and many of their sons,
with priests and Meerzas. Among the most plea-
sant of our parties was one given by Moollah Nu-
jeeb, a worthy man, who had made an enterprising
journey into the Kaffir country at the suggestion of
Mr. Elphinstone, and for which he enjoys and
merits a pension. He gave us good counsel, and
showed much interest in our behalf, but strongly
dissuaded us from entertaining a holy person as our
guide, on which I had resolved.* The Uzbeks are
* Among other pieces of advice, he suggested that we should
eat onions in all the countries we visited. It is a popular
AFGHAN PIC-NIC FEASTING.
CHAP. III.
ceded us had disturbed the ducks. We had, how-
ever, an Afghan pic-nic, and an insight into national
manners. We sat down under a slight awning, and
the servants produced eight or ten young lambs,
which had been slain on the occasion. The chief
called for a knife, cut up one of them, spitted the
pieces on a ramrod drawn from one of his attend-
ant's matchlocks, and handed them to be roasted. He
remarked to me that meat so dressed had a better
flavour than if cooked by regular servants., and that
if we were really in the field he would hold one end.
of the ramrod and give the other to some one else
till the meat was ready, which would make the
entertainment thoroughly Dooranee. I liked this
unaffected simplicity. There were about thirty in
the party to partake of the dejeune, and not a mor-
sel of it was left, so keen were our appetites, and so
good our fare ; but the Afghans are enormous eaters.
As the time of our departure drew near, we had
nothing but a continued succession of feasting. We
dined with all the chiefs and many of their sons,
with priests and Meerzas. Among the most plea-
sant of our parties was one given by Moollah Nu-
jeeb, a worthy man, who had made an enterprising
journey into the Kaffir country at the suggestion of
Mr. Elphinstone, and for which he enjoys and
merits a pension. He gave us good counsel, and
showed much interest in our behalf, but strongly
dissuaded us from entertaining a holy person as our
guide, on which I had resolved.* The Uzbeks are
* Among other pieces of advice, he suggested that we should
eat onions in all the countries we visited. It is a popular