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6 THE MODERN EGYPTIANS. [PART II.
mentioned, composed of the dung of animals, mixed
with chopped straw, and made into the form of
round, flat cakes) is placed upon the floors of the
fire-cells above. The entrance of the maamai is
well closed. Before it are two or three small
chambers, for the attendant, and the fuel, and the
chickens when newly hatched. The operation is
performed only during two or three months in the
year—in the spring—earliest in the most southern
parts of the country. Each maamai in general
contains from twelve to twenty-four ovens; and receives about a hundred and fifty thousand eggs,
during the annual period of its continuing open;
one quarter or a third of which number generally
fail. The peasants of the neighbourhood supply
the eggs : the attendant of the maamai examines
them ; and afterwards usually gives one chicken for
every two eggs that he has received. In general,
only half the number of ovens are used for the first
ten days ; and fires are lighted only in the fire-cells
above these. On the eleventh day, these fires are
put out, and others are lighted in the other fire-
cells, and fresh eggs placed in the ovens below these
last. On the following day, some of the eggs in
the former ovens are removed, and placed on the
floor of the fire-cells above, where the fires have
been extinguished. The general heat maintained
during the process is from 100° to 103° of Fahrenheit's thermometer. The manager, having been
accustomed to this art from his youth, knows, from
his long experience, the exact temperature that is
required for the success of the operation, without
| Title | An account of the manners and customs of the modern Egyptians - 2 |
| Creator | Lane, Edward William |
| Publisher | C. Knight and Co. |
| Place of Publication | London |
| Date | 1842 |
| Language | eng |
| Type | Books/Pamphlets |
| Title | 00000018 |
| Type | Books/Pamphlets |
| Transcript | 6 THE MODERN EGYPTIANS. [PART II. mentioned, composed of the dung of animals, mixed with chopped straw, and made into the form of round, flat cakes) is placed upon the floors of the fire-cells above. The entrance of the maamai is well closed. Before it are two or three small chambers, for the attendant, and the fuel, and the chickens when newly hatched. The operation is performed only during two or three months in the year—in the spring—earliest in the most southern parts of the country. Each maamai in general contains from twelve to twenty-four ovens; and receives about a hundred and fifty thousand eggs, during the annual period of its continuing open; one quarter or a third of which number generally fail. The peasants of the neighbourhood supply the eggs : the attendant of the maamai examines them ; and afterwards usually gives one chicken for every two eggs that he has received. In general, only half the number of ovens are used for the first ten days ; and fires are lighted only in the fire-cells above these. On the eleventh day, these fires are put out, and others are lighted in the other fire- cells, and fresh eggs placed in the ovens below these last. On the following day, some of the eggs in the former ovens are removed, and placed on the floor of the fire-cells above, where the fires have been extinguished. The general heat maintained during the process is from 100° to 103° of Fahrenheit's thermometer. The manager, having been accustomed to this art from his youth, knows, from his long experience, the exact temperature that is required for the success of the operation, without |
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