PRESERVATION OF THE FAT. 
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delicacy equal to the foot, as some travellers tell us is 
the case, altogether puzzles my comprehension, 
since it consists of a mass of muscles, nearly forty 
thousand in number, possessing distinct action, 
according to Cuvier, and consequently very tough. 
The fat of the elephant, which should be taken 
from the body without delay, as, if left for a few 
hours, it partakes of the peculiar smell of the animal, 
which no amount of boiling will overcome, is ex¬ 
tremely good for cooking purposes, and forms an 
excellent substitute for butter. It is quite sweet, 
and has no particular flavour, as is the case with 
that of most other wild animals. 
The boiling of the fat for preservation requires 
much care, as it should attain so great a heat that a 
few drops of water thrown upon the surface will 
hiss and evaporate as though cast on molten lead. 
It should then be strained, and when tolerably cool, 
poured into vessels, and secured. No salt is neces¬ 
sary, provided it is thoroughly boiled. 
The quantity of fat, I should add, occasionally 
obtained from a single elephant, more especially 
from the female when pregnant, is almost incredible., 
One killed by myself yielded many hundred-weight 
of the purest fat, which, before being partially dried, 
would pretty well have filled a Cape colonial waggon. 
It was chiefly taken from the stomach; and, as 
seen from the outside, before being detached from 
the carcase, might not inaptly be likened to icicles, 
or rather to the stalactites found in caves. There 
is also a great deal of fatty matter about the head 
of the elephant; and however poor in other respects 
the creature may be, I have never seen this to fail. 
