turbed by the Fan invasion, and laze their lives away like lotus-eaters. Their slaves work their large plantations, and bring up to them magnificent yams, ready prepared agooma, sweet-potatoes, papaw, &c., not forgetting that delicacy Odeaka cheese; this is not an exclusive inspiration of theirs, for the M'pongwe and the Benga use it as well. It is made from the kernel of the wild mango, a singularly beautiful tree of great size and stately spread of foliage. I can compare it only in appearance and habit of growth to our Irish, or evergreen, oak, but it is an idealisation of that fine tree. Its leaves are a softer, brighter, deeper green, and in due season (August) it is covered—not ostentatiously like the real mango, with great spikes of bloom, looking each like a gigantic head of mignonette—but with small yellow-green flowers tucked away under the leaves, filling the air with a soft sweet perfume, and then falling on to the bare shaded ground beneath to make a deep-piled carpet. I do not know whether it is a mango tree at all, for I am no botanist: but anyhow the fruit is rather like that of the mango in external appearance, and in internal still more so, for it has a disproportionately large stone. These stones are cracked, and the kernel taken out. The kernels are spread a short time in the shade to dry; then they are beaten up into a pulp with a wooden pestle, and the pulp put into a basket lined carefully with plantain leaves and placed in the sun, which melts it up into a stiff mass. The basket is then removed from the sun and stood aside to cool. When cool, the cheese can be turned out in shape, and can be kept long time if it is wrapped round with leaves and a cloth, and hung up inside the house. Its appearance is that of almond rock, and it is cut easily with a knife; but at any period of its existence, if it is left in the sun it melts again rapidly into an oily mass.
The natives use it as a seasoning in their cookery, stuffing fish and plantains with it and so on, using it also in the preparation of a sort of sea-pie they make with meat and fish. To make this, a thing well worth doing, particularly with hippo or other coarse meat, reduce the wood fire to embers, and make plantain leaves into a sort of bag, or cup; small pieces of the meat should then be packed in layers with red pepper and
