OSTRICHES. 149 



but knocked off, by a frightful blow. T being 



from home, I had to go and inspect the poor bird's 

 injuries — a sickening sight — and do him the only kind- 

 ness possible, that of ordering his immediate execution. 

 A couple of hours later, some of the flesh from one 

 massive thigh was simmering in my stock-pot, sending 

 forth a most delicious odour ; while both legs, joints 

 from which indeed to " cut and come again," dwarfed 

 the proportions of the Angora meat as they hung beside 

 it, high out of reach of dog or jackal, in our open-air 

 larder. For when by some untoward accident, such as 

 that just described, our birds came suddenly by their 

 death, we had the very small and melancholy consola- 

 tion of eating them. That is to say, following the 

 example of French frog-eaters, we ate the legs only ; 

 there being no meat whatever on any other part of 

 the creature's body. Instead of having a nice plump 

 breast, like that of a fowl, turkey, or any other of the 

 Carinatse or keel-breasted birds, the ostrich has a flat 

 breast-bone and large ribs shaped wonderfully like 

 those of a human being. His body is always bony ; 

 and, however well you may feed him, the nourishment 

 all seems to go to his legs. An unpleasant stiinginess 

 prevents ostrich-steaks from being quite nice, but the 

 soup is perfection. I never tasted any quite equal to 

 it ; although some, made from the enormous tortoises 

 found occasionally on the veldt, came very near it in 

 goodness. The best beef -stock is not to be compared 

 with ostrich-soup ; and I imagine the latter would be 

 a most nourishing food for invalids. An ostrich which 



