"The cause of all this was a vast swarm of locusts, here alighted in their northerly wanderings from their birthplace in the Dahna; their camp extended far and wide, and we had already disturbed their outposts. These insects are wont to settle on the ground after sunset, and there, half-stupified by the night chill, await the morning rays, which warm them once more into life and movement.
"This time, the dromedaries did the work of the sun, and it would be hard to say which of the two were the most frightened, they or the locusts. It was truly laughable to see so huge a beast lose his wits for fear at the flight of a harmless, stingless Insect, for, of all timid creatures, none equal this 'ship of the desert' for cowardice.
"But, if the beasts were frightened, not so their masters. I really thought they would have gone mad for joy. Locusts are here an article of food, nay, a dainty, and a good swarm of them is begged of Heaven in Arabia....
"The locust, when boiled or fried, is said to be delicious, and boiled and fried accordingly they are to an incredible extent. However, I never could persuade myself to taste them, whatever invitations the inhabitants of the land, smacking their lips over large dishes full of entomological 'delicatesses,' would make me to join them. Barakàt ventured on one for a trial. He pronounced it oily and disgusting, nor added a second to the first: it is caviare to unaccustomed palates.
"The swarm now before us was a thorough godsend for our Arabs, on no account to be neglected. Thirst, weariness, all were forgotten, and down the riders leaped from their starting camels. This one spread out a cloak, that one a saddle-bag, a third his shirt, over the unlucky creatures, destined for the morning meal. Some flew away, whizzing across our feet; others were caught, and tied up in sacks."
Mr. Mansfield Parkyns, in his "Life in Abyssinia," mentions that the true Abyssinian will not eat the Locust, but that the negroes and Arabs do so. He describes the flavour as being something between the burnt end of a quill and a crumb of linseed cake. The flavour, however, depends much on the mode of cooking, and, as some say, on the nature of the Locusts' food.
Signor Pierotti states, in his "Customs and Traditions of Palestine," that Locusts are really excellent food, and that he was accustomed to eat them, not from necessity, but from choice, and compares their flavour to that of shrimps.
Dr. Livingstone makes a similar comparison. In Palestine, Locusts are eaten either roasted or boiled in salt and water, but, when preserved for future use, they are dried in the sun, their heads, wings, and legs picked off, and their bodies ground into dust. This dust has naturally a rather bitter flavour, which is corrected by mixing it with camel's milk or honey, the latter being the favourite substance.
We may now see that the food of St. John the Baptist was, like his dress, that of a people who lived at a distance from towns, and that there was no more hardship in the one than in the other. Some commentators have tried to prove that St. John fed on the fruit of the locust or carob tree—the same that is used so much in this country for feeding cattle; but there is not the least ground for such an explanation. The account of his life, indeed, requires no explanation; Locust-dust, mixed with honey, being an ordinary article of food even at the present day.