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provided for. Salt-cured fish during the “scarce season,” is 
used on the coast-line, finds its way into the interior, but is 
not appreciated in either locality as is “stinking fish.” In 
fact, I have satisfied myself that the aborigines really prefer 
the latter where a choice was allowed or could be made: 
and even where fresh is used, there is, if it be available, 
some of the other mixed up with it, for the purpose of 
“ flavouring.” 
With reference to shrimp curing, I would continue by 
remarking that the same system applies to fish, more par- 
ticularly to the herring, which abounds towards the end of 
the rainy season. The catch is at times so great that the 
people really do not take the trouble to attempt, even in 
their primitive fashion, to cure what they can, but after 
‘satisfying what they may estimate as their wants, throw 
away the surplus. Salt curing, I repeat, is somewhat re- 
sorted to, as is also “smoking,” but both systems are 
imperfect, and suffice as to efficiency but for a time, after 
which the fish becomes semi-rotten. So pronounced and 
offensive is the smell arising from its general condition that 
fresh-cured fish is commonly spoken of as “stinking fish.” 
Its stench will be universally acknowledged by those who 
know West Africa. I do not mean to imply that it is 
always bad, but my own travels in those parts support me 
when I say that I have seen carriers and interior people 
partaking of fish food unfit even for a dog. 
Again, on the modes of curing employed by the Bongos, 
Schweinfurth relates— 
“There are two methods which the Bongo employ to preserve 
the flesh of their fish, Table salt they cannot get, but they sub- 
stitute what they obtain from ashes, They cut the fish through 
lengthwise, simply expose it to be dried in the sun, and afterwards 
hang it up to be fumigated in the clouds of smoke which fill their 
