158 THE LAND OF THE LION 
and protected from flies, in any sefaris but my own. “Let 
it go, we will get some more to-morrow,” and so they live 
on tough, badly prepared stuff. 
See your game butchered yourself. If your gunbearer 
does not know how to do it properly, do it for him, once 
or twice, after that insist on its being done exactly as you 
say, and if it is not so done, punish promptly. 
Open the carcass, have all the paunch removed, see 
that the bladder and big gut are not broken in the operation, 
but are drawn out whole. Then make the men wipe it 
out with grass, and leave the skin on the whole carcass if 
it is a little one, or if a big, on that part which you propose 
using yourself. It then is clean, and can be hung up dry 
in camp. Keep it for three or more days, in the shade of 
a tree or bush, and you will have fair meat. Keep, too, 
your soup pot going all the time, and let the coarser bits 
stew, slowly, in it for hours. ‘Then you have a foundation 
for a hot soup; a good thing to take when you come in 
fagged. 
Of wild fruits and vegetables there is but poor store. 
A pretty, yellow-globed tomato, that hangs from a thorny 
plant, sometimes eighteen inches, and sometimes many 
feet high, is really of the nightshade variety, and is 
poisonous. 
The enticing little ground melon, the size and colour of 
a lemon, you commonly see, is of no use. The palm nuts 
are too tough for the monkeys. The wild olive berries are 
so bitter that they taint the usually good flesh of purple 
pigeons that feed on them greedily. There are some 
yellow, plumlike fruits(the porters eat) but these are far 
too sour for a European taste. One most delicious berry 
I have found, but it does not seem to be common. It 
grows on a bush very much like a blackberry bush. The 
fruit is like a large, luscious raspberry, but yellow. 
There is no denying, however, the excellent quality and 
