SALT. 
105 
The review was followed by an exhibition 
equally characteristic — the brinde feast in full 
glory. Mr Salt describes, as usual, the table 
covered with cakes of tefF, serving at once as 
tablecloth and food. Near the Ras are laid a 
number of wheaten rolls, for his own use and that 
of his favourites. By breaking them, he gives 
the signal to begin the feast ; female slaves then 
take the teif, dip it into the dishes of curry, a 
row of which stands in the centre of the table, 
and serve it to such of the guests as the Ras has 
not chosen to supply from his own store. Next 
come balls, composed of tefl', greens, and curds. 
Meantime, the grand operation, that of killing 
the cattle, is carrying on in the court adjoining. 
The animal is thrown on the ground, and its 
head separated from the body by a Jambea knife, 
an invocation being at the same time pronounced 
over it. The skin is immediately stripped from 
off one side ; and, while the fibres are yet quiver- 
ing, large pieces are cut out, and carried into the 
dining-room. The chiefs then, with their large 
crooked knives, cut them into steaks, and after- 
wards into long stripes, about an inch in diame- 
ter, which having wrapt up in tefF, they thrust it 
into each other's mouths. Should a chief be dis- 
satisfied with the piece presented to him, he hands 
it to an inferior, who, perhaps, transfers it to 
another, and it passes from hand to hand, till it 
