METHOD OF BAKING MEAT. 
171 
the only combustible that grows in this part. The entrails of 
the sheep were converted into chitterlings and the carcase 
was cut into many small parts. 
The oven^ when strongly heated, was carefully swept, 
and the pieces of mutton put in one upon another ; it was 
then hermetically sealed with loose sand. When the meat 
was properly dressed, the chief of our Berbers, who was a 
lover of justice, secured its impartial distribution by giving 
each of us a bit of wood, vrhich,^ being duly marked, vras 
brought to one of the Moors appointed for the purpose. He 
was ordered to shake them together, and taking them up 
at random, to place each upon a piece of the meat : thus 
every one was entitled to his own lot. I had also my share, 
for which 1 was solely indebted to the chief of the 
Berbers, who had been often indignant at the conduct of the 
Moors towards me. The meat was pretty good, served 
with cleanliness, and perfectly well dressed. 
On the i9th of July, at four in the morning, we quitted 
the delicious wells of Bohayara, slowly directing our course 
N. N. E. over a soil covered with small grey gravel; on either 
side of our route was a chain of low, bare hills, containing 
abundance of black granite, iii huge detached blocks ; and the 
country was still naked, presenting its usual appearance of 
frightful sterility. 
About ten, after proceeding at the rate of three miles 
an hour, the wells of Goud-Zenaga afforded us a resting 
place ; here we found some Berbers from an adjacent camp 
who were watering their flocks. The aspect of the country 
around led me into reflections upon the habits and character of 
these people; it seems inconceivable how they can contentedly 
take up their abode in such dreary regions, producing 
nothing but scanty herbage, and neither tree nor shrub of 
any kind. 
On the 20th, at four A. m. we again pursued our 
course to N, N. E., over a nearly similar soil, but somewhat 
stony ; the chain of hills still continued equally bare. 
