jo Wild Life in Central Africa. 



On getting back I found my tent pitched, and was just 

 going to call for food when I heard the shouting of machilla 

 men in the distance, and soon saw them coming round a 

 bend in a path. A machilla is a hammock on one or two 

 poles. 



Then I saw a tall white man walking behind, and soon 

 they arrived at my camp, and turned out to be Mr. 

 and Mrs. Barns, who had camped here before, and since 

 then had been shooting in another locality. 



My cook soon added to the lunch, and while we were 

 eating it we talked about shooting experiences. 



In the evening I went out and shot two bull elands, each 

 falling to a single ygmm. bullet, although I gave each of 

 them a finishing shot to put them out of pain. These 

 elands were with a herd consisting of quite 150 animals, 

 one of the largest herds of elands I have ever seen. I 

 could have shot several more had I wished to do so, as 

 they were quite tame and would hardly clear out. Those 

 I had shot were both full-sized bulls, one slightly larger 

 than the other, and I gave one to Mr. Barns and kept the 

 other for my men. Neither was very fat, and it is quite 

 impossible to tell whether an animal will have plenty of 

 inside fat until it is cut up. Many beasts that look fat will 

 not have any inside fat, and others that look thin may be 

 full of it. This fat is found round the heart and kidneys, 

 and the intestines are often covered with it. It should be 

 kept as clean as possible, and I get the natives to put 

 it in the hide and transport it to camp in that way. 



In cutting up a carcass the natives are usually very care- 

 less, and they do not seem to mind dirt getting on the 

 meat, although, of course, when this happens it can be 

 washed off. 



Meat does not keep well when it gets wet, and no water 

 should be put on the fat, as this is apt to make it go rancid 

 when boiled and rendered down. 



It is useful, when cutting up an animal, to take note of 

 the exact position of the vital organs, such as the heart, 

 lungs, liver, and kidneys, as a knowledge of their positions 



