They Display Great Skill In The Management Of Their Cattle, Making Them Extremely Gentle By Kindness And Familiarity. On The Approach Of The Night, They Are Collected From The Woods And Secured In Folds Called Korrees, Which Are Constructed In The Neighbourhood Of The Different Villages.

In the middle of each korree is erected a small hut, wherein one or two of the herdsmen keep watch during the night, to prevent the cattle from being stolen, and to keep up the fires which are kindled round the korree to frighten away the wild beasts.

The cattle are milked in the mornings and evenings: the milk is excellent; but the quantity obtained from any one cow is by no means so great as in Europe. The Foulahs use the milk chiefly as an article of diet, and that not until it is quite sour. The cream which it affords is very thick, and is converted into butter by stirring it violently in a large calabash. This butter, when melted over a gentle fire, and freed from impurities, is preserved in small earthen pots, and forms a part in most of their dishes; it serves likewise to anoint their heads, and is bestowed very liberally on their faces and arms.

But although milk is plentiful, it is somewhat remarkable that the Foulahs, and indeed all the inhabitants of this part of Africa, are totally unacquainted with the art of making cheese. A firm attachment to the customs of their ancestors makes them view with an eye of prejudice everything that looks like innovation.

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