HISTORY OF MADAGASCAR. 
331 
them together, and dashes some of the water into his face, 
while the slave holds the pitcher or wooden bowl beneath. 
In the same manner the rest of the family are attended 
upon, the zingia being replenished by dipping it into the 
siny-be, or large water-jar. The slaves then assist each 
other to wash in the same way, none using the napkin to 
wipe off the water, but some rubbing it off with the lamba, 
and others leaving it to dry in the sun. After this ope¬ 
ration, the master dismisses his servants, or accompanies 
them to their respective occupations. 
At home the mistress ordinarily employs herself in ar¬ 
ranging her room, and weaving. There are ordinarily a 
greater number of servants than can be constantly employed 
where the wants of the people are so few. One of these, 
perhaps, will remove the pigs or other animals from the 
corner of the house, by driving them out; another will re¬ 
lease the calf from the post to which it is tied within the 
house ; while another milks the cow. These, and other sim¬ 
ple employments, with long intervals of squatting on the 
ground, occupy the slaves until the time of preparing for 
the first meal. This is not ordinarily taken until eleven 
or twelve o’clock, and the hour is computed by the length 
of the shadows on the ground. 
Out-door labourers in Madagascar continue at work 
from the morning till sunset, when, about six or seven in 
the evening, thousands may be seen returning from the 
rice-grounds, markets, and distant fields, bearing their 
spades on their shoulders, and bundles on their backs, 
sometimes cheered as they pass along by a native bard, 
who, seated on the ground, will chant his short but 
lively songs, descriptive of the pleasure of returning home 
after the toil of the day is over. On reaching their dwell¬ 
ing, another meal is spread, exactly resembling that of 
