178 NCHOKOTS A.— BITTER WATERS. 



The Bamangwato keep large flocks of sheep and goats at vari- 

 ous spots on this side of the Desert. They thrive wonderfully 

 well wherever salt and bushes are to be found. The milk of goats 

 does not coagulate with facility, like that of cows, on account of 

 its richness ; but the natives have discovered that the infusion 

 of the fruit of a solanaceous plant, Toluane, quickly produces the 

 effect. The Bechuanas put their milk into sacks made of untan- 

 ned hide, with the hair taken off. Hung in the sun, it soon coag- 

 ulates ; the whey is then drawn off by a plug at the bottom, and 

 fresh milk added, until the sack is full of a thick, sour curd, which, 

 when one becomes used to it, is delicious. The rich mix this in 

 the porridge into which they convert their meal, and, as it is thus 

 rendered nutritious and strength-giving, an expression of scorn 

 is sometimes heard respecting the poor or weak, to the effect that 

 "they are water-porridge men." It occupies the place of our 

 roast beef. 



At Nchokotsa, the rainy season having this year been delayed 

 beyond the usual time, we found during the day the thermom- 

 eter stand at 96° in the coolest possible shade. This height at 

 Kolobeng always portended rain at hand. At Kuruman, when 

 it rises above 84°, the same phenomenon may be considered 

 near ; while farther north it rises above 100° before the cooling 

 influence of the evaporation from rain may be expected. Here 

 the bulb of the thermometer, placed two inches beneath the 

 soil, stood at 128°. All around Nchokotsa the country looked 

 parched, and the glare from the white efflorescence which covers 

 the extensive pans on all sides was most distressing to the eyes. 

 The water of Nchokotsa was bitter, and presented indications 

 not to be mistaken of having passed through animal systems 

 before. All these waters contain nitrates, which stimulate the 

 kidneys and increase the thirst. The fresh additions of water 

 required in cooking meat, each imparting its own portion of salt, 

 make one grumble at the cook for putting too much seasoning 

 in, while in fact he has put in none at all, except that contained 

 in the water. Of bitter, bad, disgusting waters I have drunk not 

 a few nauseous draughts ; you may try alum, vitriol, boiling, 

 etc., etc., to convince yourself that you are not more stupid than 

 travelers you will meet at home, but the ammonia and other 



