a wind that is used to cure pork?
I am not knowledgeable about weather, and somone who is can tell us more or put me right. Whilst learning more about curing pork than I ever wanted to know, discovering how to make pemmican, which I first recall meeting when reading Swallows and Amazons as a boy, and being reminded about the origin of the word buccaneer, I ended up with the following:
The simoom (or Simoon)is a hot dry Arabian desert wind. The wind that contributed (anecdotally) to the French foreign Legion's suicide rate due to Le Cafard, melancholy brought on by great wastes. The Saharan simoom reaches Italy and southern Europe where it is moist having picked up water across the Mediterranean - it is then termed a sirocco, the wind used to cure pork.
Thanks WW, for leading me into such fascinating and varied territory.
How about an easy one - a blindfold. Deceptive this.
dxb.
