Chap. XXXIV. EDIBLE PRODUCTIONS. 
433 
for such purposes, are rather large, being something 
like a scoop, and made likewise of a kind of gourd ; 
the half of the Cucurbita lagenaria split in two, so 
that the handle at the same time forms a small chan- 
nel, and may be used as a spout. Nature in these 
countries has provided everything; dishes, bottles, 
and drinking-vessels are growing on the trees, rice in 
the forest, and the soil without any labour produces 
grain. The porridge can certainly be made more 
palatable by seasoning; and, if boiled with milk, is by 
no means disagreeable. The other kind of ground- 
nut, the " gangala," or " yerkurga," which is far 
more oily, and which I did not see at all in A'dam- 
awa, I do not like ; though the people used to say 
that it is much more wholesome than the other kind. 
For making oil it is evidently the more valuable of 
the two. I will only add, that on this occasion I 
learned that the Fulbe in this part of the country 
make also a similar porridge of sesamum, which they 
call " maraslri," and even of the habb el aziz, or the 
gojiya of the Hausa — the nebii of the Bornu people. 
Sesamum I have frequently eaten in Negroland as a 
paste, or hasty pudding, but 'never in the form of a 
porridge. 
The reason why the corn had failed was, that 
most of the men had gone to the war last year ; the 
turbulent state of the country thus operating as a 
great drawback upon the cultivation of the ground. 
I must also observe how peculiarly the different quali- 
ties of the soil in neighbouring districts are adapted 
vol. ir. F F 
