National Geographic : 1921 Apr
370 THE NATIONAL GEOGRAPHIC MAGAZINE Photograph from Faye Fisher AN OPEN-AIR RESTAURANT IN PERSIA These public cooks are preparing mutton, which is cut in small pieces, skewered on a long iron pin, and broiled over hot beds of charcoal. It is very delicious. The flat sheets on the ground at the right, resembling bits of paper or cloth, are pieces of native bread which comes in strips only a half inch thick but two and a half feet in length. A piece is torn off and the mutton en brochette when well done is taken off the pin and eaten with the bread. claims the near approach of a camel caravan. Then comes the mush, mush of padded feet; shadowy, ungainly forms loom out of the darkness, and camel after camel shuffles past, bearing a slumbering driver swaying aloft in the folds of his rough felt mantle. After a rapid descent through barren gullies comes a sweeping view of actual Persia. Broad, brown, rolling plains extend be yond the limit of vision, even in the clear, thin air of the plateau, and the naked southern scarp of the mountains shows not a vestige of green. At lower levels irrigating ditches, which seem to flow up hill, sluggishly follow the curving hill sides; orchards and mud-walled gardens begin to appear; and before long the tur quoise domes and crenellated walls of the city of Kazvin come in sight.