160 
NCHOKOTSA—BITTER WATERS. 
Chap. VET. 
The Bamangwato keep large flocks of sheep and goats at 
various spots on this side of the Desert. They thrive wonder¬ 
fully well wherever salt and bushes are to be found. The milk 
of goats does not coagulate with facility, like that of cows, on 
account of its richness ; but the natives have discovered that the 
infusion of the fruit of a solanaceous plant, Toluane, quickly 
produces the effect. The Bechuanas put their milk into sacks 
made of untanned hide, with the hair taken off. Hung in the 
sun, it soon coagulates; the whey is then drawn off by a plug 
at the bottom, and fresh milk added, until the whole sack is full 
of a thick sour curd, which, when one becomes used to it, is 
dehcious. The rich mix this in the porridge into which they 
convert their meal, and, as it is thus rendered nutritious and 
strength-giving, an expression of scorn is sometimes heard re¬ 
specting the poor or weak, to the effect that they are mere 
water-porridge men.” It occupies the place of our roast beef. 
At Nchokotsa, the rainy season having this year been delayed 
beyond the usual time, we found during the day the thermo¬ 
meter stand at 96° in the coolest possible shade. This height at 
Kolobeng always portended rain at hand. At Kuruman, when 
it rises above 84°, the same phenomenon may be considered 
near;"while farther north it rises above 100° before the cooling 
influence of the evaporation from rain may be expected. Here 
the bulb of the thermometer, placed two inches beneath the 
soil, stood at 128°. All around Nchokotsa the country looked 
parched, and the glare from the white efflorescence which covers 
the extensive pans on all sides was most distressing to the eyes. 
The water of Nchokotsa was bitter, and presented indications 
not to be mistaken of having passed through animal systems 
before. All these waters contain nitrates, which stimulate the 
kidneys and increase the thirst. The fresh additions of water 
required in cooking meat, each imparting its own portion of salt, 
make one grumble at the cook for putting too much seasoning 
in, whilst in fact he has put in none at aU, excejDt that contained 
in the water. Of bitter, bad, disgusting waters I have drunk 
not a few nauseous draughts ; you may try alum, vitriol, boiling, 
&c. &c., to convince yourself that you are not more stupid than 
travellers you wiU meet at home, but the ammonia and other 
