The Book of Khalid

This leisure hour is the nipple of the soul. And fortunate they who are not artificially suckled, who know this hour no matter how brief, who get their nipple at the right time. If they do not, no pabulum ever after, will their indurated tissues assimilate. Do you wonder why the world is full of crusty souls? and why to them this infant hour, this suckling while, is so repugnant? But we must not intrude more of such remarks about mankind. Whether rightly suckled or not, we manage to live; but whether we do so marmot-like or Maronite-like, is not the question here to be considered.

“Here, where my forebears deliquesced in sensuality, devotion, and grief, where the ardency of the women of Byblus flamed on the altar of Tammuz, on this knoll, whose trees and herbiage are fed perchance with their dust, I build my athafa (little kitchen), Arab-like, and cook my noonday meal. On the three stones, forming two right angles, I place my skillet, kindle under it a fire, pour into it a little sweet oil, and fry the few eggs I purchased in the village. I abominate the idea of frying eggs in water as the Americans do.1 I had as lief fry them in vinegar or syrup, where neither olive oil nor goat-butter is obtainable. But to fry eggs in water? O the barbarity of it! Why not, my friend, take them boiled and drink a little hot water after them? This savours of originality, at least, and is just as insipid, if not more. Withal, they who boil cabbage, and heap it in a plate over a slice of corn-beef, and call it a dish, can break a few boiled eggs in a cup of hot water and call them fried. Be this as it may. The Americans will be solesistically simple even in their kitchen.

1. Khalid would speak here of poached eggs, we believe. And the Americans, to be fair, are not so totally ignorant of the art of frying. They have lard—much worse than water––in which they cook, or poach, or fry—but the change in the name does not change the taste. So, we let Khalid’s stricture on fried eggs and boiled cabbage stand.—Editor.