of Edinburgh, Session 1884-85. 215 
•ground, but vegetables are prepared for use as follows : — A hole is 
dug in the ground, and sometimes lined with flat stones; in this a 
fire is lit, and is subsequently removed to be replaced by the veget- 
ables, which are wrapt in large leaves (Dameregy) ; they are then 
covered with earth and remain until cooked. These ovens are not 
permanent structures, but after being used they are filled up, new 
ones being constructed as occasion requires. Hot stones are not 
used in boiling. Bread is baked on large flat stones, supported over 
the fire. Vegetables are generally boiled in the same pot with the 
meat. Butter is used for frying. Dripping is collected, and after 
being scented with various herbs is used as pomade and for anoint- 
ing the body. In the huts there is sometimes a permanent fireplace, 
enclosed on three sides by large flat stones and on the fourth by a 
lower one. 
Cooking vessels are made of earthenware, the only exception 
being the iron pots which are used when travelling. Most of the 
vessels are round with flat bottoms, and without necks; they are 
always well washed after use and scrubbed with sand. Knives, and 
sticks bent at one end, are the only cooking utensils employed. 
Corn is ground between two stones, mixed with water and baked 
in thin cakes, but the more usual plan of preparing it is to boil it 
into a thick porridge ; it is served in a large pot, with meat and 
gravy round it. No yeast is employed. 
If animals have been shot by a poisoned arrow, the flesh around 
the wound is cut out as soon as possible, and the entrails of such 
animals are thrown away. No pickles are made, and the only fruits 
preserved are the kuma and cogna , small fruits about the size of 
grapes ; they are simply dried in the sun. They are either eaten in 
this condition, or soaked in water and softened, the water being also 
drunk. 
Outside each village there is a public yard, in which all rubbish 
is deposited ; it is subsequently used as manure. 
Drinks . — No spirits are manufactured. Water and milk are used 
freely. Beer is made from dhurra, and wine from kuma. The beer 
is brewed as follows : — The dhurra is placed in a hole in the ground 
until it begins to sprout ; it is then spread out in the sun to dry. 
then cleared of earth by shaking in a round sieve made of plaited 
grass, and afterwards ground between two stones, mixed with ordin- 
