In Afric’s Forest and Jungle 
We had a handmill which made excellent meal, 
and as we had plenty of buttermilk, eggs and 
lard, we had excellent “ eggbread.” All kinds 
of flesh were very cheap. Fifteen cents worth 
of cowries would buy a leg of mutton and five 
cents worth, a fat fowl. We did not eat pork 
often, but sometimes fattened a hog for its lard. 
When 1 was well in time of peace, we did not 
have occasion to buy much meat, for pheasants 
and guinea fowls abounded in the farms. The 
flesh of the wild guinea fowl is the most savory 
I ever ate, not even excepting the pheasant. 
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