The Mimosas Are Generally From Sixteen To Twenty Feet High, And, Having No Tap-Root, They Are Easily Overturned By The Tusks Of The Elephants, Which Are Driven Like Crowbars Beneath The Roots, And Used As Levers, In Which Rough Labour They Are Frequently Broken.

Upon the overthrow of a tree, the elephants eat the roots and leaves, and strip the bark from the branches by grasping them with their rough trunks.

The African elephant is equally docile as the Indian, when domesticated, but we have no account of a negro tribe that has ever tamed one of these sagacious animals: their only maxim is "kill and eat." Although the flesh of the elephant is extremely coarse, the foot and trunk are excellent, if properly cooked. A hole should be dug in the earth, about four feet deep, and two feet six inches in diameter, the sides of which should be perpendicular; in this a large fire should be lighted, and kept burning for four or five hours with a continual supply of wood, so that the walls become red-hot. At the expiration of the blaze, the foot should be laid upon the glowing embers, and the hole covered closely with thick pieces of green wood laid parallel together to form a ceiling; this should be covered with wet grass, and the whole plastered with mud, and stamped tightly down to retain the heat. Upon the mud, a quantity of earth should be heaped, and the oven should not be opened for thirty hours, or more. At the expiration of that time, the foot will be perfectly baked, and the sole will separate like a shoe, and expose a delicate substance that, with a little oil and vinegar, together with an allowance of pepper and salt, is a delicious dish that will feed about fifty men.

The Arabs are particularly fond of elephant's flesh, as it is generally fat and juicy. I have frequently used the fat of the animal for cooking, but it should be taken from the body without delay; as, if left for a few hours, it partakes of the peculiar smell of the elephant, which no amount of boiling will overcome. The boiling of fat for preservation requires much care, as it should attain so great a heat that a few drops of water thrown upon the surface will hiss and evaporate as though cast upon molten metal; it should then be strained, and, when tolerably cool, be poured into vessels, and secured. No salt is necessary, provided it is thoroughly boiled. When an animal is killed, the flesh should be properly dried, before boiling down, otherwise the fat will not melt thoroughly, as it will be combined with the water contained in the body. The fat should be separated as well as possible from the meat; it should then be hung in long strips upon a line and exposed in the sun to dry; when nearly dried, it should be cut into pieces of about two inches in length, and placed in a large vessel over a brisk fire, and kept constantly stirred. As the fat boils out from the meat, the residue should be taken out with a pierced ladle; this, when cool, should be carefully preserved in leathern bags. This is called by the Arabs "reveet," a supply of which is most valuable, as a quantity can be served out to each man during a long march when there is no time to halt; it can be eaten without bread, and it is extremely nourishing. With a good supply of reveet in store, the traveller need not be nervous about his dinner. Dried meat should also be kept in large quantities; the best is that of the giraffe and hippopotamus, but there is some care required in preparing the first quality. It should be cut from portions of the animals as free as possible from sinews, and should be arranged in long thin strips of the diameter of about an inch and a quarter; these ribbon-like morsels should be hung in the shade. When nearly dry, they should be taken down, and laid upon a flat rock, upon which they should be well beaten with a stone, or club of hard wood; this breaks the fibre; after which they should be hung up and thoroughly dried, care being taken that the flesh is not exposed to the sun. If many flies are present, the flesh should be protected by the smoke of fires lighted to windward.

When meat is thus carefully prepared, it can be used in various ways, and is exceedingly palatable; if pounded into small pieces like coarse sawdust, it forms an admirable material for curry and rice. The Arabs make a first-class dish of melach, by mixing a quantity of pounded dried meat with a thick porridge of dhurra meal, floating in a soup of barmian (waker), with onions, salt, and red peppers; this is an admirable thing if the party is pressed for time (if not too hot, as a large quantity can be eaten with great expedition. As the Arabs are nomadic, they have a few simple but effective arrangements for food during the journey. For a fortnight preparatory to an expedition, the women are busily engaged in manufacturing a supply of abrey. This is made in several methods: there is the sour, and the sweet abrey; the former is made of highly-fermented dhurra paste that has turned intensely acid; this is formed into thin wafers, about sixteen inches in diameter, upon the doka or hearth, and dried in the sun until the abrey has become perfectly crisp; the wafers are then broken up with the hands, and packed in bags. There is no drink more refreshing than water poured over a handful of sour abrey, and allowed to stand for half an hour; it becomes pleasantly acid, and is superior to lemonade. The residue is eaten by the Arabs: thus the abrey supplies both meat and drink. The finest quality of sweet abrey is a very delicate affair; the flour of dhurra must be well sifted; it is then mixed with milk instead of water, and, without fermenting, it is formed into thin wafers similar to those eaten with ice-creams in this country, but extremely large; these are dried in the sun, and crushed like the sour abrey; they will keep for months if kept dry in a leathern bag.

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