TWO DIANAS IN SOMALI LAND 43 



no Jew is more particular how his meat is killed than 

 is the Somali. The system of "hallal" is very strictly 

 respected, and it was only occasionally, when I meant 

 the men to have meat, that I was able to stock their 

 jarder. 



I tasted some of this gereniik, and cooked it myself, 

 Our cook was, indeed, a failure. He was one of the 

 talk-about-himself variety, and from constant assertions 

 that he could cook anything passing well, had come to 

 believe himself a culinary artist. 



I roasted a part of the leg of my gereniik, and did it 

 in a way we used to adopt in the wilds of Vancouver 

 Island. A hole is made in the ground and filled with 

 small timber and pieces of wood. This is fired, and 

 then, when the embers are glowing, the meat being 

 ready in a deep tin with a tight-fitting lid, you place 

 it on the hot red ashes, and cover the whole with more 

 burning faggots, which are piled on until the meat is 

 considered to be ready. If the Somalis have a quantity 

 of meat to cook, they make a large trench, fill it with 

 firewood, and make a network of stout faggots, on 

 which the meat is placed. It is a sort of grilling pro- 

 cess, and very effective. If kept constantly turned, the 

 result is usually quite appetising. 



Cecily came into camp with a Speke buck. I ex- 

 amined it with the greatest interest. The coat feels 

 very soft to the touch, and has almost the appearance 

 of having been oiled. Speke's Gazelle are very nume- 

 rous in the Golis, and are dark in colour, with a tiny 

 black tail. They have a very strange protuberance of 

 skin on the nose, of which I have never discovered the 



