Identifier: inwildestafricar00macq (find matches)
Title: In wildest Africa : the record of a hunting and exploration trip through Uganda, Victoria Nyanza, the Kilimanjaro region and British East Africa, with an account of an ascent of the snowfields of Mount Kibo, in East Central Africa, and a description of the various native tribes
Year: 1910 (1910s)
Authors: MacQueen, Peter, 1865-1924
Subjects:
Publisher: London : George Ball and sons
Contributing Library: University of California Libraries
Digitizing Sponsor: Internet Archive

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ically no farming. They area nation of stock raisers, and own herds of cattle, sheep and goats, which they drive about from pasture to pasture. The cattle are of the humped variety, like the sacred cows of India, many of them being fat, sleek and fine looking. Some of the animals are branded, and not a few have rude bells of iron so that they may be traced if they stray. Usually the cattle are watched by half-naked boys, who drive them about with sticks from place to place. Every morning and evening the cows are brought into the village to be milked, and nearly every town of mud huts has its cow house. The women do the milking. This is contrary to the custom in some other parts of Africa, where it is thought that the cows will go dry if any female touches them. The milk is caught in gourds, which are afterward cleaned with handfuls of burnt grass. The calves are brought alongside their mothers at milking time, and the cows will not let down their milk unless they are present. If a calf dies it is
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Photograph by Peter Dutkewich, copyright, I.m, by Underwood i Underwood, X. Y. MEDICINE MEN OF THE MASAI IN CONSULTATION. Some Tribes and Customs 145 skinned and stuffed and then placed under the cow's nose at milking time. The people always drink their milk fresh, but the method of cleaning the gourds gives it a smoky flavour. The Masai are also blood drinkers. Their country has practically no salt, and they keep in health by blood drinking. They consume all the blood of the animals they kill, and sometimes bleed their cattle in the neck and then tie the wounds up so that they grow well again. Sometimes a strap is tied around an animals throat and an arrow is shot into the jugular vein. As the blood gushes forth it is caught in the gourds and is drunk warm. Their cooking is usually done in pots of burnt clay, varying from eight to twenty inches in height. The larger pots are not placed over the fire, but at the side of it, and are turned around now and then in order that they be evenly heated. Th

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