162 UGANDA AND THE EGYPTIAN SOUDAN.

the size of small plates, cut out of the succulent stem of the banana ; these napkins contain so much sap that no water is required. Then all fall to with their fingers, a slave cutting pieces of meat off the joints for the party, with a knife or sharp splinter from a reed. If the host wishes to show particular attention to a guest he pulls off pieces of fat or other choice morsels and hands them to him, or he may produce a little salt. Good salt is a great rarity in Uganda, most of what is commonly used being of a dirty grey colour, and intensely bitter. The best is said to be brought through Unyoro, from the west of the Luta Nzige or Albert Lake. The meal over, the hands are again washed, coffee is handed round, and pipes produced. The coffee is invariably chewed by the Waganda, and never made into a beverage. The berries are gathered before they are ripe, boiled, and then dried in the sun. When chewed they have a pleasant aromatic taste, and tinge the saliva green. Every one in Uganda with any pretensions to being called a gentleman carries some of these berries with him, which he offers to his acquaintances when he meets them. The Waganda never drink during meals, but at the conclusion take huge draughts of water or plantain-wine.

The plantain-wine, " or " mwengi," is made from the ripe fruit ; this is peeled and mashed up in a trough with fine grass, water is added, and the