BREAB-MAKIXG. 131 be interesting to say a word about kisreh, as it is the staple food in the Equatorial Provinces. The dhurra, or dok'n, is either stamped into flour in a wooden mortar, or ground between two stones oalled the mourhaka. When it is to be ground, either a piece of hide or a neatly made basket is put underneath the large stone to catch the flour ; the grain is then put on this stone and a woman kneeling at one end grinds it to powder with a smaller stone, much like a rolling-pin. She holds the roller with both hands, swaying her body to and fro, and frequently sings a low melodious chant in time with the grinding. The flour is mixed to a proper consistence with water, and then baked in thin cakes on a hot stone or iron plate, which is greased to prevent the dough adhering to it. The flour made in the mortar is the best, as there is always a large amount of the stone rubbed away from the mourhaka in the process of grinding, which makes the flour very unpleasant, and causes much damage to the enamel of the teeth. When on the march the flour is often only made into a stifi" porridge, called lugmah ; it is not baked at all. Before killing the fowls our boys used to chase them about for five or ten minutes to make them tender ; they were then killed and boiled, or if we were fortunate enough to have a little butter, they were browned in a frying-pan.

Achmet Hassen Efiendi has a small Dembo band k2