JULY 21st.--A pleasant stroll of ten miles before breakfast to Koomerial along the level valley, through shady groves of apple, pear, green-gage, peach, and mulberry trees, and forests of cherry trees drooping with the weight of their golden blushing fruit. I have not seen any vines in the Solab. Koomerial is a very small place, and I had a little difficulty in getting supplies. I ought to have gone three miles further to a large village; but I'll go there to-morrow, and then return to Alsoo in two marches. A native came to me with the toothache, begging assistance, but the tooth required extracting and I could do nothing for him. Pitched under a walnut tope--the climate delicious, like a warm English summer, but it is rather hot in my small tent in the middle of the day; so I have my Charpoy put outside in the shade and lie there smoking my pipe and thinking. I have spoken of the beauties and pleasures of the Solab, but I must not omit mention of its annoyances, flies and mosquitoes, by day the flies abound and cause much irritation to any exposed part of the body. I do hate tame flies, flies that though driven away twenty times elude capture, and will pertinaciously return to the same spot--say your nose--until one is driven nearly mad with vexation. At dusk the flies return to roost, and then myriads of mosquitoes emerge from their hiding places, and make night hideous with their monotonous hum and blood-thirsty propensities. I do not find chepatties so bad as I expected, indeed I rather like them, but then my boy makes them excellently well, using soda in their composition. The process of manufacture is not pleasant--the flour is made into a paste, and then flattened and consolidated by being thrown backwards and forwards from one hand to the other, though one may avoid seeing this, it is difficult to escape hearing the pit-pat of the soft dough as it passes rapidly between the Khitmutgars extended, and I fear not always clean fingers, it is then toasted, brought in hot, and you may eat it dirt and all. But travellers must not be too particular, and so long as your food is wholesome, eat and be thankful. But here comes my dinner, with the chepatties I have just seen prepared, and which sight suggested the foregoing lines. Chicken for breakfast, chicken for dinner, chicken yesterday, chicken to-morrow, _toujours_ chicken, sometimes curried, sometimes roasted, torn asunder and made into soup, stew or cutlets, or with extended wing forming the elegant spatchcock, it is still chicken; the greatest and rarest change being that it is occasionally rather tender. I have had chicken soup and roast fowl for dinner, the chicken in the soup as stringy as hemp, the fowl as tough as my sandal, and with so large a liver that I doubted whether the bird had not met with a violent death. I like fowl's liver, it is my one _bonne bouche_ during the day, but these startled me, and after straining my teeth on the carcase, I gladly swallow the soft mouthful. Oh! English readers, you who have never wandered far from your native shores and who esteem chickens a luxury to put on your supper table at your festive gatherings, come to India and surfeit on your dainties, you will see it calmly collecting its daily food unsuspicious of danger, then comes the rush and loud clacking as it flies pursued by the ferocious native, ending with cries of despair and the fluttering and hoarse gurgle of its death throes, in half an hour Murghi will be placed before you hot and tempting to the eye but hard as nails to the touch; they are cheap in this part of the world. I pay one anna (or three halfpence) for a chicken, or two annas for a full grown fowl.