Ernest Alfred Wallis Budge, Books on Egypt and Chaldaea (1909)
“ Now, in addition to helping the souls of the dead to reach their appointed place, offerings were made at the tombs at regular intervals with the express object of bringing the souls of the dead back to this earth to eat the offerings there with the living. The sweet smell of the incense burnt was thought to be grateful alike to the gods and to the souls who were with them, and freshly killed meat, newly baked cakes, fresh fruit, flowers and vegetables, and wine and beer were held to be irresistible attractions to the souls of the departed as they travelled about daily in the country. ”
