Our Dinkas (whose language is allied to that of the Nuèhres and Keks), said that they wanted durra from us, and told us that their cows were far away, and would not return till evening. (Durra is called in Bellet-Sudàn, _esh_, which denotes _bread_ in Egypt, and plainly indicates to the primeval bread-corn of the Egyptians found still in the old tombs; but it is also here used for _bread_ in the Egyptian manner, whilst the pancake-bread is called _kisra_.) Our Dinkas, as well as Mariàn, asserted in the most positive manner that these _Kèks kill no animal_, but only live on grains of seed and milk. I could distinguish no hair on their heads, and heard that they coat it with clay, and let it dry in the sun. I greeted them with my hand, and _two_ of them repeatedly jumped in the air, and gave me to understand that they recognised my salute. These must be the real happy Ethiopians, for they seem to lead a blameless life, and they do not even have festivals, like the Homeric ones. I could not ascertain, with certainty, whether this sparing of animal life extends also to game and fish; it was generally asserted, however, that they eat cattle that _die a natural death_. The latter also is partly done in the land of Sudàn, but not by the genuine Arabs; it is even contrary to the Koràn, to eat a beast struck by a bullet, unless its throat has been cut whilst it yet lived, to let out the blood: this is scouted also by the Hebrews. At Khartùm, I saw, one morning, quite early, two dead camels lying on a public square; the men were cutting off large pieces to roast, and the dogs stood mournfully around. I myself, with Drs. Fisher and Pruner, helped to consume, in Kàhira, a roasted portion of Clot Bey’s beautiful giraffe, which had eaten too much bersim (white clover): the meat is very tender, and of tolerably fine grain; the tongue appeared to me a real delicacy. I could never acquire a taste, however, for the course fibrous flesh of camels, even when they were young. A German cook might, however, know how to make it palatable by a suitable sauce. We ourselves have dressed very tolerable sauerbraten[6] from the tough beef in Khartùm.