PRODUCE 
129 
pally shipped at the two coast towns of Tamatave and 
Vohemar. At the former place the singular scene of 
ox-lading may be seen every week. The beasts are 
driven in herds to the landing-place, then forced with 
loud cries into the water, where they swim to the steamer 
and are hoisted on board. 
The two colonies of Reunion and Mauritius, which have 
no cattle of their own, are quite dependent on Mada¬ 
gascar for their meat supply, and there a fat ox weighing 
some six hundredweight can be had for from 6 to 8 
piastres (24—32 shillings). But West Madagascar also 
exports a good deal of live cattle, great numbers being 
raised by the Sakalava of Menabe. These supply Zanzibar 
and the East Coast of Africa, especially the Portuguese 
possessions. 
When Diego Suarez came into the possession of France 
French capital had to enter upon a great undertaking, 
the object of which was to construct a meat reserve in 
Madagascar for the French army. The idea was an 
obvious one, as the flesh of the Madagascar zebu oxen 
is not only cheap, but uncommonly palatable. A pre¬ 
serving factory on a large scale was set to work in 
Antogobuta (in 1889) which slaughtered 250 oxen a day. 
The events of the war and other causes paralysed the 
activity of the undertaking for the time, but now that 
the whole island has become the property of the French, 
the work will probably be resumed in no very long time. 
There are no sheep on the eastern side; they are 
mainly bred in the central province. These belong to the 
fat-tailed breed without wool, and were introduced from 
Africa. The flesh is dry and of poor flavour, but the 
skin can be turned to account. 
Goats are kept by the Hova and Betsileo, occasion¬ 
ally also by the inhabitants of the west. The flesh is 
eaten with relish, the skins are principally sent to England. 
Horses do not seem able to bear the damp climate. 
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