skins.

There is considerable jealousy over the harvesting, it being thought that the chief has shown great favouritism should one "land" yield a much better crop than another. To avoid unpleasantness, a man who sees his crop is larger than his neighbour's will dig a hole in some unfrequented spot, into which he will put one of the grain baskets, and at night he and his family will carry their grain to this hiding-place, carefully removing all traces likely to arouse the suspicions of any wanderer who might chance to pass by. When the time comes to visit this secret store for the purpose of removing the grain for the household use, the visits are paid only at night time, one member of the family remaining at home to see that the movements of the others are not observed.

The chief food of the Basuto is a sort of porridge, made either of Kaffir corn or mealies, and a species of bread made from the white mealie.

The grain is ground by the women into meal on large, flat, smooth stones, with small round stones like rollers. The women kneel in front of the large stone, which they raise into a slanting position, so that as they grind the meal will fall on the skin laid under the lower end of the stone. They work the "roller" up and down the flat stone over the grain with a steady rhythmical motion, accompanying the movement with a low monotonous chant.

The "Motoho," or porridge, is made by merely stirring the meal into boiling water over a fire, until it is as thick as a stiff paste. If salt is procurable a little is added to the water before boiling. They also make a sour "Motoho," which is regarded as far more of a delicacy than the ordinary porridge. This is made by mixing extremely coarse meal with boiling water. Cover this mixture, and place on one side for a few moments. Pour into this a quantity of luke-warm water, and add a little "tomoso" (yeast). Leave this to "work" until the next morning, then remove all the meal, squeezing it as dry as possible, and grind it very finely; then put back into the same water, stir well, and strain and cook over a brisk fire, stirring it all the time for nearly an hour. It is then ready to eat.

The "Bogobe," or bread, is made by pouring mealie meal into a pot of boiling water. Do not stir or break, and allow it to boil for about half an hour; then stir it and allow it to cook gently for about half an hour, then take it out and roll into large balls. Put a small quantity of water in the bottom of the pot; make a rest of small twigs to prevent the bread falling into the water, and cook for a long time, probably about an hour.

Sour bread, or "Bogobe bo bolila," is made by taking coarse mealie meal, mixing it with cold water and a little yeast. Put this stiff dough out into the sunshine to rise. When sufficiently risen it is rolled into flat, round loaves, and cooked in the same manner as the sweet "Bogobe."

Pumpkins are put whole into a pot of boiling water and boiled until ready.

Meat is as a rule grilled on the red ash of the fire, and by no means over done.

There are certain parts of an animal which the women are not allowed to eat, such as the kidney, heart, head, feet, stomach, and liver. This latter the women can eat raw if they like. Eggs are also forbidden.

Their drinks consist of "juāla," or strong beer, and "leting," or mild beer. These are both made from Kaffir corn. "Juāla" is made by soaking the Kaffir corn in water for twenty-four hours. It is then put into a bag made from a hide. This bag is buried in the ground, and a fire lighted above every morning and again in the evening for three or four days, or until the corn begins to sprout. It is then spread out to dry, and when quite dry, it is ground very fine, put in a large pot, and a quantity of boiling water poured on it, with the addition of a little yeast. This is allowed to stand for a day and a night, and early next morning it is boiled; it is then put into several pots to cool. At night a quantity of fresh meal is stirred into each pot with enough luke-warm water to make it the consistency of thin gruel, and a little fresh yeast is added. The next morning it is strained ready to drink. It is by this time highly intoxicating.

"Leting" is made from Kaffir corn in the same way as "juāla" in the early stages, but after grinding the sprouting-grain and pouring the boiling water upon it with a little yeast, it is only left for a few hours to ferment, when it is strained and ready for use. It is a cool, sub-acid drink, very refreshing on a hot day, and only intoxicating when taken in enormous quantities, quite beyond the consumption of ordinary mortals.

The yeast, or "tomoso," is made by grinding a small quantity of green mealies and pouring enough luke-warm water over it to make a thick gruel. This is covered up and allowed to stand for twelve hours. The sieve, or "Motlotlo," is made of woven grass, about six in. in diameter at the mouth, and from a foot to a couple of feet long, narrowing to a point at the bottom.

The Basuto have only two meals a day, one corresponding to our breakfast, before the day's work begins; the other at sunset. The women prepare the food, while the men look after the cattle and superintend the milking. The men eat by themselves first, the women and children waiting until they have finished. The women carry the water, prepare the "lisu," or fuel, and do all the household work before going to help in the "land." The "lisu" is made from the manure in the cattle, sheep, and goat kraals. It is dug out and dried in the sun. When dry it somewhat resembles peat. It burns easily and gives out considerable heat, nothing but a fine white ash remaining.

The resources of the country at present are chiefly agricultural, large quantities of mealies and Kaffir corn being exported annually by the traders, also considerable quantities of wool, and during the outbreak of rinderpest numbers of hides passed into the traders' hands. The only means of transport is, of course, by waggon to the nearest railway station in the Orange River Colony, or to Aliwal North.

Near Mohali's Hoek a coalmine was opened some years ago, and very good coal obtained, but the present chief of the district will not allow it to be worked any longer, and I believe the mine is now nearly full of water. The country is certainly rich in minerals, and no doubt would yield large returns were it properly worked, but that is impossible under the existing conditions. Nor would it be desirable to alter those conditions at present. It is purely a native territory, the only white people allowed to settle in the country, not including the Government officials and their families, being the missionaries and traders, and at each Government station one or two European artisans. No liquor is allowed into the country without a permit issued and signed by the Assistant Commissioner of the district, who uses his own discretion in the matter. There are no canteens, consequently the number of inebriates is wonderfully small, and much of the degradation and misery of drunkenness is unknown. Would it be wise, merely for the sake of gain, to change this state by throwing the country open to the outside world? A thousand times No.

The principal articles imported into the country are blankets, cheap prints, beads, saddlery, showy ornaments, ploughs, kettles, three-legged pots, and tin dishes. There is also a great demand for sugar, salt, tea and coffee, and of course the wealthier Basuto indulge in such luxuries as sardines, jam, sweets, &c.

Every Mosuto rides, even if he has only a very short distance to go. To walk must either show great poverty (a terrible disgrace in a country