"In the month of June, they buy from the shepherds, when pasturage has become scarce and sheep are cheap, two or three sheep; these they feed by hand. After they have eaten up the old grass and the provender about the doors, they get vine leaves, and, after the silkworms have begun to spin, mulberry leaves. They purchase them on trial, and the test is appetite. If a sheep does not feed well, they return it after three days. To increase their appetite they wash them twice a day, morning and evening, a care they never bestow on their own bodies. "If the sheep's appetite does not come up to their standard, they use a little gentle violence, folding for them forced leaf-balls and introducing them into their mouths. The mulberry has the property of making them fat and tender. At the end of four months the sheep they had bought at eighty piastres will sell for one hundred and forty, or will realize one hundred and fifty. "The sheep is killed, skinned, and hung up. The fat is then removed; the flesh is cut from the bones, and hung up in the sun. Meanwhile, the fat has been put in a cauldron on the fire, and as soon as it has come to boil, the meat is laid on. The proportion of the fat to the lean is as four to ten, eight 'okes' fat and twenty lean. A little salt is added, it is simmered for an hour, and then placed in jars for the use of the family during the year. "The large joints are separated and used first, as not fit for keeping long. The fat, with a portion of the lean, chopped fine, is what serves for cooking the 'bourgoul,' and is called _Dehen_. The sheep are of the fat-tailed variety, and the tails are the great delicacy."