If only one brother had been killed the feud would have ended, and reconciliation between the families would have followed; but in affairs of this kind they have a credit and debit side, i.e. the chief of Bonjoko was a great man, so it needed two deaths to expiate his. The Bonjoko people had killed one brother before the family had escaped from the town, and now they desired to kill one other only to square the account; but being divided in their attack into two or three parties, acting independently, neither knew what the other had done or was doing, two brothers were killed, during the raid, instead of one. Thus the Bonjoko family owed one life to the brothers, and according to custom they should not have stopped hostilities until there was a clear balance-sheet. The remnant of the brothers could move about freely, and needed no longer to live enclosed in a stockade. It was now the turn of the other family to go in fear of their lives. The brothers took the bodies of their slain relatives to Bonjoko for burial; and a short time afterwards made blood-brotherhood with the other family, and the blood feud was thus finished. It leaked out eventually that the Monsembe head-men, who had little or no sympathy with the brothers, had received 1000 brass rods not to oppose the Bonjoko family when they came for vengeance, although the head-men had accepted large presents from the brothers on the promise of protection and the right of asylum in their town. This treachery was condemned by public opinion, but those who condemned it only did so because they had had no share of the spoils. The principal drink, apart from water, was _manga_ = sugar-cane wine. The canes were cut into two-feet lengths and the outside skin peeled off. The juicy pith was put into a long, strong, canoe-shaped trough, where it was pounded into pulp with heavy pestles. By the side of the trough was a strong cross-stick fixed to two stout uprights, and from the cross-stick was suspended by many loops a cord-plaited mat about 16 inches wide and 2 feet 6 inches long. At the lower end of the mat was a stout stick hanging from the bottom loops of the mat. The operator took a large handful of crushed fibre from the trough, and placing it on the mat he gave a twist to the lower stick, folding the mat over on to the fibre, then with both hands he turned the lower stick again and again, until no more juice could be pressed from the enclosed fibre. The juice ran from the rope mat into a conduit below, and on into a large jar at the bottom. This process was repeated until all the crushed fibre had been pressed in the mat. This operation was generally begun about 4 a.m. and completed by 8 or 9 a.m. A little old sugar-cane wine was added to the new, and by 3 or 4 p.m. the whole jar, containing from eight to twelve gallons, would be fizzing with fermentation. A jar of four gallons could be bought for two yards of calico. [Illustration: