QUAGGA VIANDS 
207 
shirt, on condition that he should without fail supply us with 
guides and a few bearers to the Okovanga the following day, to 
which conditions he assented, apparently 
well pleased with the result of his nego¬ 
tiations. 
Compelled through want of other food 
to tackle the quagga meat, we carefully 
divested the fillet of every vestige of fat, 
which has a strong horsey smell, and 
baked the meat dry before a slow fire to 
get rid of the moisture it contained. When 
properly done we found the viand excellent 
eating, so good in fact that we agreed in 
future to incorporate quagga fillet amongst 
the edibles of our cuisine list. 
Our boys, invigorated by feeding on the 
meat and a rest, in the exuberance of their 
spirits started playing the buffalo game; 
one man takes the role of hunter, and 
stalks up to another who is presumably a 
buffalo grazing near a tree that has a 
convenient horizontal branch about seven 
feet from the ground. The hunter with 
a click of his tongue and fingers simulates 
firing a shot at the buffalo, and then it is 
the buffalo’s part to charge, and attempt 
to strike the hunter with his head, before 
he can climb into the branch. If he 
touches any part of the hunter with his 
skull before the other is out of reach, then 
the hunter in his turn is obliged to take 
the part of buffalo towards as many other 
hunters as care to join in the game. Of 
course the buffalo will try to take up a 
position as near to the tree as possible, but the hunter generally 
waits until the buffalo by receding a bit manages to draw his 
