160 UGANDA AND THE EGYPTIAN SOUDAN.

when wounded yields a white, opaque, sweet-scented gum resin which is highly prized by the natives.

Uzongora, on the west of the Victoria Lake, is the only other country where I have seen it, but Cameron mentions a tree of the same name as having been met with by him near the Tanganyika Lake.

Besides these native fruits and vegetables, the Arab traders from Zanzibar grow wheat and rice ; onions, tomatoes, guavas, pomegranates and papaws have also been introduced by them, and are gradually spreading through the country; while from Egypt have come radishes, and the Hibiscus esculentus (Arabic baumian). Meat is eaten by all who can obtain it, but with most it is a luxury rarely indulged in. The beef is tough and insipid, and usually utterly devoid of fat. Sheep are comparatively scarce, and the best meat is goat's flesh, which when young is tender and well-flavoured.

Fowls and eggs are but seldom eaten. Near the Nyanza and on the islands fish is largely consumed, there being a great variety in the Lake, from the diminutive " mukeni," about the size of whitebait, up to the huge " kambari," which often' weighs 100 Ibs. and upwards. Some kinds of fish are dried and sent inland, being exchanged for coffee and other products.

The modes of cooking in vogue among the Waganda are comparatively few, but some of them show a considerable amount of ingenuity. The pots