A GOOD DINNER. 
267 
wish, whim, and caprice is indulged to the fullest ex¬ 
tent ; and he has ivory, feathers, and karosses brought 
to him from all quarters, which he can barter with the 
traders for every article of luxury. Our dinner con¬ 
sisted of roasted giraffe, swimming in fat and grease. 
The intestines are the daintiest morsels, and, put¬ 
ting prejudice on one side, I assure you the English 
never make use of the really best part of the animal. 
I always do in Eome as Borne does, eat (if I can) 
whatever is set before me, and shut my eyes if I feel 
qualmish. Nothing approaches the parts most re¬ 
lished by the natives in richness of flavour, and racy, 
gamey taste. The Kaffirs know well the best parts of 
every animal, and laugh at our throwing them away. 
But enough ; I enjoyed my dinner. We washed all 
down with a bumper of sherry, and then adjourned 
to the wagon to drink tea. Perhaps a person with a 
delicate stomach might have found fault with the 
means used to fasten on the lids of the different 
dishes; but the native plan is an excellent one, as 
everything is kept warm, and nothing can boil over 
or escape. Everything was scrupulously clean ; and 
jackals’ tails waved in abundance by the many slaves 
in attendance kept away the flies. 
I afterwards exchanged my hat with the Captain 
for a pair of leather crackers, but had to give beads, 
knife, fork, and spoon into the bargain. The rascal 
had no conscience, and after plaguing me till I pro¬ 
mised to give him some tea for the second time—for 
I had sent him about a pound on my arrival,—-he 
