The Fulton County news. [volume] (McConnellsburg, Pa.) 1899-current, 1900-05-10
TURKISH TABLE MANNERS.

To the stranger in the Ottoman
Empire, unused to aught save the
prosaic fashion of dining follow
ed elsewhere ON the Continent,
the Turkish methods of eating,
manners, etc, are somewhat sur
prising and a trial that he doesn t
care to endure very often, espec-
tally if he happens to be a favored
guest.
The Ottoman uses no table, and
chairs are an unknown quantity.
Instead, there is a huge wooden
frame built in the middle of the
room, which stands above the
floor about eighteen inches, and
when the family assemble TO
dine, cushions are brought,
placed. upon the frame, and on
these the members seat them
selves tailor fashion, forming a
circle around a large tray which
occupies the centre. To the on
locker the company have the ap.
pearance Of being seated ON the
table, arHl although this is not
actually the case, hequaint dress
and posture present to his mind
Il scene at once picturesque and
ludicrous.
The tray is very large wood
en-, plated or silver affair, accord
ing to the social and financial
condition of the family, and there
on is deposited a capacious bowl,
or basin of soup. About it are
ranged saucers of sliced cheese,
ancnOvies, caviare and sweet
meats of all sorts; interSpersed
with these are goblets of sherbet,
pieces Of hot unleavened bread,
and a number of lockwood
spoons with which to drink the
soup.
Knives, forks and plates do not
figure in the service, but each
one has napkin spread upon
his knees. The bowl therefore
is common property, like the
tubs of Burgoo at a Kentucky
barbecue, and every fellow arm
ed with a spoon helps himself.
When this is consumed, the bowl
is borne away, and another great
dish takes it's place. This time
it is conglomeration of substan-
tials all stewed up together, such
as mutton, game, poultry and any
other seasonable viands desir-
able; the mess has been divided
by the cook into small portions,
which are dipped up with the aid
of a spoon, on with the fingers,
if the latter happens to be hand
lest, which is usually the case.
1t wouldn't strike the average
foreigner as being a very polite
mode of partaking of his food,
nor conducive to a hearty appe-
tite, but it's the proper thing in
Turkey, and for a host to fish out
of the mess Il wing or leg of q
fowl and present it to a guest is
considered a great compliment:
and for a Turk of high degree to
roll a morsel between his fingers
and then put it into the mouth of
a visitor, is looked upon as the
height of favor and good man
nerS. Ihat the unmjtlated Wis
itor would gladly forego such
demonstrative hospitality, it is
needless to remark, but to refuse
a bite thus offered would be an
objectionable offence, so he must
swallow the dose with the best
grace possible.
Small platters of various kinds
Of food succeed the big dish, and
follow each other rapidly; fish,
pastry, cream comes, then per-
haps steWs of goose, turkey, pea
cock, vegetables, to be succeeded
by sweets again, without the
slightest regard to the program
recognized by most people when
taking their meals. The ordi-
nary beverages are water, sher-
bet and wine which is introduced
before coffee. A pyramid" of
"pilauf" is always the crowning
glory Of an Ottoman feast, and
brings the dinner to Il trium-
phant close.