Attributed commentary excerpt
Barnes' Notes on Matthew 3:4
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Notes on the Whole Bible
Albert Barnes (1798–1870) · 19th-century historical commentary
Source: BibleWord.ai's local reference edition of this named work.
His raiment of camel’s hair - His clothing. This is not the fine hair of the camel from which our elegant cloth is made called camlet, nor the more elegant stuff brought from the East Indies under the name of “camel’s hair,” but the long shaggy hair of the camel, from which a coarse cheap cloth is made, still worn by the poorer classes in the East, and by monks. This dress of the camel’s hair, and a leather belt, it seems, was the common dress of the prophets, 2 Kings 1:8; Zechariah 13:4. His meat was locusts - His food. These constituted the food of the common people. Among the Greeks the vilest of the people used to eat them; and the fact that John made his food of them is significant of his great poverty and humble life. The Jews were allowed to eat them, Leviticus 11:22. Locusts are flying insects, and are of various kinds. The green locusts are about 2 inches in length and about the thickness of a man’s finger. The common brown locust is about 3 inches long. The general form and appearance of the locust is not unlike the grasshopper. They were one of the plagues of Egypt Exodus 10:0. In Eastern countries they are very numerous. They appear in such quantities as to darken the sky, and devour in a short time every green thing. The whole earth is sometimes covered with them for many leagues, Joel 1:4; Isaiah 33:4-5. “Some species of the locust are eaten until this day in Eastern countries, and are even esteemed as a delicacy when properly cooked. After tearing off the legs and wings, and taking out the entrails, they stick them in long rows upon wooden spits, roast them at the fire, and then proceed to devour them with great zest. There are also other ways of preparing them. For example: they cook them and dress them in oil; or, having dried them, they pulverize them, and, when other food is scarce, make bread of the meal. The Bedouins pack them with salt in close masses, which they carry in their leather sacks. From these they cut slices as they may need them. It is singular that even learned men have suffered themselves to hesitate about understanding these passages of the literal locust, when the fact that these are eaten by the Orientals is so abundantly proved by the concurrent testimony of travelers. One of them says they are brought to market on strings in all the cities of Arabia, and that he saw an Arab on Mount Sumara who had collected a sackful of them. They are prepared in different ways. An Arab in Egypt, of whom he requested that he would immediately eat locusts in his presence, threw them upon the glowing coals; and after he supposed they were roasted enough, he took them by the legs and head, and devoured the remainder at one mouthful. When the Arabs have them in quantities they roast or dry them in an oven, or boil them and eat them with salt. The Arabs in the kingdom of Morocco boil the locusts; and the Bedouins eat locusts, which are collected in great quantities in the beginning of April, when they are easily caught. After having been roasted a little upon the iron plate on which bread is baked, they are dried in the sun, and then put into large sacks, with the mixture of a little salt. They are never served up as a dish, but every one takes a handful of them when hungry” (Un. Bib. Dic.). Burckhardt, one of the most trustworthy of travelers, says: “All the Bedouins of Arabia and the inhabitants of towns in Nejd and Hedjaz are accustomed to eat locusts.” “I have seen at Medina and Tayf locust-shops, where these a…
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