Although we ate no dogs we managed to subsist, for we were never without sheep or rice. The diet was not much to boast of, and we had to keep a whole flock in our island always, for there was very little pasturage on our small domain for some twenty or thirty animals. After a few days of such nourishment as they got, our sheep became anæmic, and their flesh turned a greenish colour. Still we managed to eat it in semi-darkness. On the other hand, our rice was always good. That grown in the country is small, and of a slightly reddish colour. It swells less in cooking than the white rice of Cochin China or Pegu, but it has a nicer and a stronger taste. Taburet used to swear by all the heathen gods that he would never eat rice, yet very soon he could not do without it. Fili Kanté, already mentioned, turned out a first-rate cook, and he really did deserve praise for what he achieved, for we were none of us able to help him with advice. True, the Commandant had made everybody’s mouth water by saying that he would take charge of the pot as soon as the expedition arrived at Say; but he never troubled his head about the matter again. He did, however, sometimes preside at the cooking of _mechuis_, that is to say, of sheep roasted whole on the spit in the Arab style, and the _mechuis_ of Fort Archinard were celebrated—on the island! Rice and mutton were the staples of our meals. Every morning Fili Kanté used to come to the chief of the mess and say, as if he were announcing a new discovery—“I shall give you mutton and rice to-day, Lieutenant.”—“And what else?” I would ask.—“An omelette.”—“And after that?”—“A _nougat_ and some cheese.” You read that word _nougat_? Well now, would you like to know what it was made of? Here is the recipe (not quite the same as that for Montélimar almond cake): Take some honey; make it boil; add to it some pea-nuts shelled and ground. Turn it all out on to a cold plate—the bottom of an empty tin will do if you have nothing else—and let it stand till cold. It makes a capital dessert, I can tell you, especially when there is nothing better to be had. You read, too, that we were to have cheese. We could generally get as much milk as we liked, and it made a first-rate cheese the second day; quite delicious, I assure you. We generally had cheese for all our mid-day meals, and _nougat_ at supper or dinner, whichever you like to call it. Sometimes, too, we fished, but there was not very much to be got out of the Niger near Fort Archinard; now and then, however, we succeeded in making a good haul, enough for a meal, with the use of a petard of gun-cotton.