After a land-journey of forty days, we returned to the ship on the 6th of October, 1859, in a somewhat exhausted condition, arising more from a sort of poisoning, than from the usual fatigue of travel. We had taken a little mulligatawney paste, for making soup, in case of want of time to cook other food. Late one afternoon, at the end of an unusually long march, we reached Mikena, near the base of Mount Njongone to the north of Zomba, and the cook was directed to use a couple of spoonfuls of the paste; but, instead of doing so, he put in the whole potful. The soup tasted rather hot, but we added boiled rice to it, and, being very hungry, partook freely of it; and, in consequence of the overdose, we were delayed several days in severe suffering, and some of the party did not recover till after our return to the ship. Our illness may partly have arisen from another cause. One kind of cassava (_Jatropha maligna_) is known to be, in its raw state, poisonous, but by boiling it carefully in two waters, which must be thrown off, the poison is extracted and the cassava rendered fit for food. The poisonous sort is easily known by raising a bit of the bark of the root, and putting the tongue to it. A bitter taste shows poison, but it is probable that even the sweet kind contains an injurious principle. The sap, which, like that of our potatoes, is injurious as an article of food, is used in the "Pepper-pot" of the West Indies, under the name of "Cassereep," as a perfect preservative of meat. This juice put into an earthen vessel with a little water and Chili pepper is said to keep meat, that is immersed in it, good for a great length of time; even for years. No iron or steel must touch the mixture, or it will become sour. This "Pepper-pot," of which we first heard from the late Archbishop Whately, is a most economical meat-safe in a hot climate; any beef, mutton, pork, or fowl that may be left at dinner, if put into the mixture and a little fresh cassereep added, keeps perfectly, though otherwise the heat of the climate or flies would spoil it. Our cook, however, boiled the cassava root as he was in the habit of cooking meat, namely, by filling the pot with it, and then pouring in water, which he allowed to stand on the fire until it had become absorbed and boiled away. This method did not expel the poisonous properties of the root, or render it wholesome; for, notwithstanding our systematic caution in purchasing only the harmless sort, we suffered daily from its effects, and it was only just before the end of our trip that this pernicious mode of boiling it was discovered by us.