100 NCHOKOTSA— BITTER WATEES. Chap. YITT. 



The Bamangwato keep large flocks of sheep and goats at 

 various spots on this side of the Desert. They thrive wonder- 

 fully 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 untanned hide, with the hair taken off. Hung in the 

 sun, it soon coagulates ; the whey is then drawn off by a plug 

 at the bottom, and fresh milk added, until the whole 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 re- 

 specting the poor or weak, to the effect that "they are mere 

 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 thermo- 

 meter 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 grurnble at the cook for putting too much seasoning 

 in, whilst in fact he has put in none at all, excejit that contained 

 in the water. Of bitter, bad, disgusting waters I have drunk 

 not a few nauseous draughts ; you may try alum, vitriol, boiling, 

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

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



