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I learnt to drink green tea, syrup-sweet and flavoured with mint, out of ornate little tumblers of a size and shape usually associated with champagne, and, after assiduous practice, I could tackle a dish of boiled millet, meat, and olives with the fingers of my right hand without mishap.
They ate sweets and drank pink sherbet or syrup-sweet coffee, and, instead of being bathed by one of the attendants, Ourïeda was waited upon by a great personage who came to Djazerta only for the weddings of the highest.
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