USE OF HAZE. 
41 
obtained is smaller^ for, as it may be easily conceived, the 
whole of the grain beaten out does not fall into the basket. 
When the haze has been trodden, or a first gathering made 
in the manner just described, they cut the plant with a ser- 
rated knife which they have for this purpose, then sweep the 
grain together upon the ground into little heaps, which they 
afterwards take up ; and, as in this way they get more mould 
than grain, they separate them by means of the lai/ot,^ which 
requires a great deal of time. On their return home, they 
take from the quantity collected (which may be estimated at 
five pounds of haze in a day) as much as they need for their 
supper, and carry the rest to their master's tent. The haze 
is not pounded like millet : it is separated from the straw, 
washed several times to clear it from all the particles of earth 
and made to burst : this grain swells much and makes a 
very white but not very nourishing sangleh. To reduce it to 
flour, a little water is thrown upon it, and after steeping a 
short time, a few strokes of the pestle are sufficient to 
pound it. 
In this camp we passed part of the 7 th of December, 
because we were approaching that of the king, and my 
guides did not wish to reach the latter till night. We left it 
at two o'clock, and proceeded northward for three miles upon 
a soil composed of black sand, covered with ferruginous 
stones. The country is studded with patches of verdure, 
which afford pasturage for the cattle. 
It was near three o'clock when we arrived at the camp 
of Mohamed-Sidy-Moctar, head marabout of the king, and 
chief of the tribe of Dhiedhiebe. He had been apprised 
of my coming, and had waited for me, he said, with impa- 
tience : he came to meet us, took me by the hand, and 
* A small basket of straw, resembling those of our shop-keepers : it is 
used for winnowing the flour for the purpose of separating the bran. 
The negresses are very expert at this operation, turning out the bran and 
the imperfectly pounded grain ; the flour is left on the layot. 
