TWO DIANAS IN SOMALILAND 43 
no Jew is more particular how his meat is killed than 
is the Somali. The system of “ hallal 55 is very strictly 
respected, and it was only occasionally, when I meant 
the men to have meat, that I was able to stock their 
larder. 
I tasted some of this gereniik, and cooked it myself. 
Our cook was, indeed, a failure. He was one of the 
talk-about -himself variety, and from constant assertions 
that he could cook anything passing well, had come to 
believe himself a culinary artist. 
I roasted a part of the leg of my gereniik, and did it 
in a way we used to adopt in the wilds of Vancouver 
Island. A hole is made in the ground and filled with 
small timber and pieces of wood. This is fired, and 
then, when the embers are glowing, the meat being 
ready in a deep tin with a tight-fitting lid, you place 
it on the red hot ashes, and cover the whole with more 
burning faggots, which are piled on until the meat is 
considered to be ready. If the Somalis have a quantity 
of meat to cook, they make a large trench, fill it with 
firewood, and make a network of stout faggots, on 
which the meat is placed. It is a sort of grilling pro- 
cess, and very effective. If kept constantly turned, 
the result is usually quite appetising. 
Cecily came into camp with a Speke buck. I ex- 
amined it with the greatest interest. The coat feels 
very soft to the touch, and has almost the appearance 
of having been oiled. Speke’s Gazelle are very nume- 
rous in the Golis, and are dark in colour, with a tiny 
black tail. They have a very strange protuberance of 
skin on the nose, of which I have never discovered the 
