811. MASAI, TURKANA, SUK, NANDI, ETC; 



castrate their cattle when the yonng bulls are arrived at maturity. An 

 interesting description of their procedui-e in this case is given by 

 Dr. J. R. Stordy (Government ^'eterinary Surgeon) in the Veterimiriari* 

 A barren cow is not an infrequent occurrence in the Masai lierds, and 

 such animals are selected for fattening and slaughter, as their meat is 

 considered to be better eating than that of the bullocks. The milk is 

 generally kept in long, bottle-shaped gourds with leather covers. Milk 

 i.s always drunk fresh, and the gourds that contain it are carefully 

 cleaned with burning grass or with a slightly acrid liquid made from the 

 leaves of a sage-like ])lant. These methods of cleaning the gourd some- 

 times impart a flavour to the milk not altogether agreeable to the 



452. MASAI CATTLE, NAKUEO 



European palate. The cattle are always branded with some mark peculiar 

 to the owner, who may also cut their ears in some special way so that 

 the beast may be easily recognised as his own property. After coming 

 back from the pasture the cattle are carefully examined, generally in 

 close contact with a large smoky fire, so that the ticks may be removed 

 from their bodies. The cattle are perfectly amenable to small boys, who 

 usually act as the cowherds. 



The goats and sAeejs belong to the breeds common to so much of 

 Central Africa— the goat being small and plump, with short horns, while 

 the sheep are hairy, hornless, with drooping ears and fat tails, though 



* October, 1900. 



