WILD COFFEE. 



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cluctions, it is stunted and undeveloped, and the bean, 

 which, when perfect, is about the size of a corking-pin's 

 head, is never drunk in decoction. The berry gathered 

 unripe is thrown into hot water to defend it from rot, 

 or to prevent its drying too rapidly — an operation 

 which converts the husk to a dark chocolate colour — 

 the people of this country chew it like tobacco, and, 

 during visits, a handful is invariably presented to the 

 guest. According to the Arabs, it has, like the kishr 

 of Yemen, stimulating properties, affects the head, 

 prevents somnolency, renders water sweet to the taste, 

 and forms a pleasant refreshing beverage, which the 

 palate, however, never confounds with the taste of the 

 Mocha-berry, In Karagwah a single khete of beads 

 purchases a kubabah (from 1 lb. to 2 lbs.) of this 

 coffee ; at Kazeh and Msene, where it is sometimes 

 brought by caravans, it sells at fancy prices. Another 

 well-known production of all these regions is the mt'hipi- 

 t'hipi, or Abrus precatorius, whose scarlet seeds are 

 converted into ornaments for the head. 



The cattle is a fine variety, with small humps and large 

 horns, like that of Ujiji and Uviva. The herds are 

 reckoned by Gundu, or stallions, in the proportion of 

 1 to 100 cows. The late Sultan Ndagara is said to 

 have owned 200 Gundu, or 20,000 cows, which late civil 

 wars have reduced to 12,000 or 13,000. In Karagwah 

 cattle forms wealth, and everywhere in Africa wealth, 

 and wealth only, secures defenders and dependants. 

 The surplus males are killed for beef ; this meat, with 

 milk in its various preparations, and a little of the fine 

 white hill-honey, forms the food of the higher classes. 



The people of Karagwah, who are not, according to 

 South African fashion, called Wakaragwah, are divided 

 into two orders — Wahuma and Wanyambo — who seem 



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