Page:Busbecq, Travels into Turkey (1744).pdf/72

 one of my Collegues, Francis Hay, having some Nets with him, caused them to be cast for the catching of Fish; we took a great Draught of them, and especially the Silurus, or Sheathfish, which are common in the Danow. Besides, there is in that River, good Store of Sea-Crabs, or else, a Sort of Fish very like them. Whereupon, the Turks, who saw our Fishing, wondered at the Industry and Ingenuity of Christians, who would catch Fish at that Rate. Hereupon, perhaps, you will say, What, are there no Fishermen in Turkey? I grant there are; but very few of them live in those Parts. And, I remember, in another Place, when the Turks saw us turn the Stream out of its Course to catch Gudgeons at the Bottom, they laughed much at us. What, said they, ''do you catch such small guddling Fish? what are they good for?'' This Ninny-Hammer did not understand, that a great many of those Fishes would make a dainty Dish, enough to suffice many Guests. But the Turks are so parsimonious, that they don't study their Bellies at all; give them but Bread and Garlic, or an Onion, with a Sort of Bonniclabber, or sour Milk, known in Galen's Time, by the Name of Syllabub, but called by them, Ingurthe; they feed like Farmers, and desire nothing more.

make this Drink thus; they dilute this Milk with cold Water, and then cram Bread into it. This they use in the hottest Weather, and when they are more athirst; and we our selves found great Benefit by it, in our greatest Droughts. It is a Repast very grateful to the Palate and Stomach, and of admirable Vertue in quenching the most vehement Thirst: There is abundance of it ready made for Sale in all the Turkish Inns, or Caravasera's, as well as all other Sorts of Soop. As for hot Meat, or Flesh, the Turks don't much use