324 W. F. DanielL Esq., on the Natives of Old Callehar. 



which were doubtless stationed in this conspicuous position, 

 the more readily to attract the eye of the white stranger. 



" After a short and desultory conversation with our host, 

 bitters (composed of the roasted rind of the sago palm-nut, 

 steeped in brandy) were handed round, and the dinner im- 

 mediately followed. It was carried into the outer compart- 

 ment by female servitors, younger branches of the family, 

 each bearing on her head a large calabash, covered with a 

 square piece of white cloth or cotton. Most of these cover- 

 ings (subsequently used as napkins) were richly embroidered 

 with a number of minute designs, which must not only have 

 greatly taxed the patience of the sempstress, but have re- 

 quired more than ordinary native skill in the execution. As 

 we sat down in succession, a polished brass ewer, containing 

 cold spring water, with a similar metallic basin and a large 

 towel, were carried by two slaves to each individual, for the 

 ablution of his hands, a custom, I believe, of oriental origin, 

 and one that is almost universal in Central Africa. In this 

 and the other rivers of equatorial Africa, it has been follow- 

 ed from time immemorial. 



" The first course consisted of several dishes commonly 

 known under the vulgar denomination of ' yam-chop.' They 

 were a heterogeneous mixture of boiled yams, plantains, palm- 

 oil, several varieties of dried and fresh fish, shrimps, and a 

 few green vegetables, well seasoned with pepper. The 

 succeeding course (for we had only two) consisted of a dish 

 considered by themselves as their chef d'oeuvre in the culinary 

 art, somewhat similar to the preceding. It was made with 

 palm-oil, dried fish, and shrimps, but with a more abundant 

 supply of triturated vegetables, with the addition of ochres 

 and a rich soup, the whole being boiled together with 

 the same condiments as the former dishes. Foufou, or mashed 

 yam, was eaten with that dish, as neither boiled yams nor 

 plaintains were incorporated with the ingredients in its pre- 

 paration. During the period of our feasting, each person was 

 attended by a small black slave, who constantly agitated the 

 air around him by means of large fans, and tlius all were kept 

 in a refreshing state of coolness. Upon the removal of the 



