PYTHON STEAK. 79 



rat showed no fear of the snake. I allowed it to remain for a 

 couple of weeks, feeding it regularly. The rodent invariabl}^ 

 sought refuge within the Python's coils when alarmed ; and at 

 other times would sit on top of the coiled-up Python, and busy 

 itself cleaning its wliiskers. One morning I was astonished to 

 observe that the flesh had been eaten for several inches along the 

 back of the snake near the tail, exposing many sections of the 

 backbone. The rat had evidently dined off the Python during 

 the night, and the beast had seemingly not resented the liberty, 

 for the rat was sitting in a corner with an expression of content- 

 ment upon his cunning visage. Now, although the Python had 

 not tasted food for fourteen months, this extensive wound healed 

 up completely. 



Pythons in Cape Colony. 



Pythons could not have been very common in Cape Colony, 

 at least in fairly recent geological times, as most parts are not 

 particularly favourable to their existence. The old Hottentots 

 and Bushmen, however, when questioned, declare that they 

 existed when they were boys, in the warm, moist regions of the 

 Colony. However, they are now supposed to be extinct within 

 the borders of the Cape Colony. It is possible, however, that 

 there may be a few individuals left. They seem to be fairly 

 plentiful in the neighbourhood of Palapye Road, in Bechuanaland, 

 as Mr. Paul Jousse has sent me several from that locality. 



Python Steak. 



Snakes are really good wholesome food, and Python steak 

 grilled in the red glowng wood fire of the hunter's camp is not 

 to be despised. One day when hunting, we killed a Python, 

 and two of our men, who were a mixture of several breeds — the 

 Hottentot element predominating — after skinning the reptile, 

 carried the carcase off to camp. When we arrived many hours 

 later, gameless and famishing with hunger, our men were all 

 squatting round a fire, each one with a lump of Python flesh impaled 

 upon the sharpened point of a freshly-cut stick, and holding the 

 meat in the fire. It smelt so savoury that I set the example and 

 ate a piece, and liked it so much that I tried another piece, for 

 it was really nice, tender and juicy. 



