of Edinburgh, Session 1883-84. 307 
till the dew is off the grass ; eating wet grass is said to cause a 
plague. They are milked by men, and women make butter from 
the milk in gourds. The cows are called by names, either accord- 
ing to their marking, or, if favourite ones, after some near relation 
of the owner. They are not branded or marked in any way, hut 
identified without. If a cow is troublesome, a bell is put round its 
neck. 
In the holiday season the cows are taken by young men and boys 
to a distance, for change of air and food, and brought back after a 
few weeks. The people in whose district the cattle feed are per- 
mitted to use the milk, and in r6turn provide the keepers with food 
and shelter. 
There is a special kind of black cow (sometimes red), whose milk 
is kept solely for its master’s use, or for its calf. A man usually 
possesses at least one such animal. 
It is usual to kill cattle at the beginning of the rains, when they 
are needed for food by the people eaiployed in sowing the crops. 
Cows suffer from sore legs and serpent bites. In the first case, 
they are killed and eaten, but the flesh of those bitten by snakes is 
considered to be injurious. 
Food . — The Madis consume a large amount of animal food, of 
which there is a great variety, especially in the hunting season. 
The buffalo, tetel, wild boar, gazelle, and hippopotamus are all 
commonly eaten ; while the elephant, rhinoceros, crocodile, eland, 
and fox are partaken of occasionally. Among domestic animals 
consumed are the cow, sheep, and goat, though cows are only eaten 
at harvest time and at funeral ceremonies. Wild ducks, pigeons, 
fowls, and guineafowls may be added to the list, and sometimes 
ostriches ; but fowls are only eaten by young children and old 
people. Several varieties of fish are found in the rivers, and 
eaten. 
Of the vegetables cultivated, marrows, cucumbers, sweet potatoes, 
yams, peas, beans, and greens are the principal; and the most 
common fruits are figs, nuts, melons, and the fruit of the date 
palm. Several varieties of dhurra are made into bread, as also 
occasionally a root called morako, but the bread is usually of the 
consistency of our porridge. A substitute for our butter is found 
in the semsem seed, which is roasted, ground, and eaten with 
