Upon which the noble of nobles, who was endowed with a large and bushy beard, approached the poet, and inflicted a kiss upon his mouth, which also was protected by an appropriate quantity of hair; and then from a plate of sugar-candy, which was handed to him, he took as many lumps as would quite fill his jaws, and inserted them therein with his fingers with all due form.
Though evidently distressed with his felicity, the poet did his utmost to appear at the summit of all happiness, and grinned with such rare contortions, that involuntary tears flowed from his eyes as fast as the sugar-candy distilled through his lips.
The king then dismissed his courtiers and attendants, and preparations were made for serving up the royal dinner.
[Illustration: The procession of slaves before the Shah. 17.jpg.]
A description of the entertainment, which is followed by an event destructive to Hajji Babas happiness.
The only persons, besides servants, admitted into the saloon where the Shah dined, were the three princes, his sons, who had accompanied him; and they stood at the farthest end, with their backs against the wall, attired in dresses of ceremony, with swords by their sides. Mirza Ahmak remained in attendance without. A cloth, of the finest Cashmerian shawl fringed with gold, was then spread on the carpet before the king, by the chief of the valets, and a gold ewer and basin were presented for washing hands. The dinner was then brought in trays which, as a precaution against poison, had been sealed with the signet of the head steward before they left the kitchen, and were broken open by him again in the presence of the Shah. Here were displayed all the refinements of cookery. Rice, in various shapes, smoked upon the board; first the _chilau_, as white as snow; then the _pilau_, with a piece of boiled lamb smothered in the rice; then another pilau, with a baked fowl in it; a fourth coloured with saffron, mixed up with dried peas; and at length, the king of Persian dishes, the _narinj pilau_, made with slips of orange-peel, spices of all sorts, almonds, and sugar: salmon and herring, from the Caspian Sea, were seen among the dishes; and trout from the river Zengî, near Erivan; then in china basins and bowls of different sizes were the ragouts, which consisted of hash made of a fowl boiled to rags, stewed up with rice, sweet herbs, and onions; a stew, in which was a lambs marrow-bone, with some loose flesh about it, and boiled in its own juice; small gourds, crammed with force-meat, and done in butter; a fowl stewed to rags, with a brown sauce of prunes; a large omelette, about two inches thick; a cup full of the essence of meat, mixed up with rags of lamb, almonds, prunes, and tamarinds, which was poured upon the top of the chilau; a plate of poached eggs, fried in sugar and butter; a dish of _badenjáns_, slit in the middle and boiled in grease; a stew of venison; and a great variety of other messes too numerous to mention. After these came the roasts. A lamb was served up hot from the spit, the tail of which, like marrow, was curled up over its back. Partridges, and what is looked upon as the rarest delicacy in Persia, two _capk dereh_, partridges of the valley, were procured on the occasion. Pheasants from Mazanderan were there also, as well as some of the choicest bits of the wild ass and antelope. The display and the abundance of delicacies surprised every one; and they were piled up in such profusion around the king, that he seemed almost to form a part of the heap. I do not mention the innumerable little accessories of preserves, pickles, cheese, butter, onions, celery, salt, pepper, sweets, and sours, which were to be found in different parts of the tray, for that would be tedious: but the sherbets were worthy of notice, from their peculiar delicacy: these were contained in immense bowls of the most costly china, and drank by the help of spoons of the most exquisite workmanship, made of the pear-tree. They consisted of the common lemonade, made with superior art; of the _sekenjebîn_, or vinegar, sugar, and water, so mixed that the sour and the sweet, were as equally balanced as the blessings and miseries of life; the sherbet of sugar and water, with rose-water to give it a perfume, and sweet seeds to increase its flavour; and that made of the pomegranate; all highly cooled by lumps of floating ice.