In Southern Africa, snares are used for taking the Ostrich. They are in fact ordinary springes, but of strength suitable to the size of the bird. The cord is made fast to a sapling, which is bent down by main strength, and the other end is then formed into a noose and fastened down with a trigger. Sometimes the bird is enticed towards the snare by means of a bait, and sometimes it is driven over it by the huntsmen. In either case, as soon as the Ostrich puts its foot within the fatal noose, the trigger is loosed, the sapling is released, and, with a violent jerk, the Ostrich is caught by the leg and suspended in the air. Why the flesh of the Ostrich should have been prohibited to the Jews is rather a mystery. It is much valued by most natives, though some of the Arab tribes still adhere to the Jewish prohibition, and those Europeans who have tried it pronounce it to be excellent when the bird is young and tender, but to be unpleasantly tough when it is old. Mr. Andersson says that its flesh resembles that of the zebra, and mentions that the fat and blood are in great request, being mixed together by cutting the throat of the bird, passing a ligature round the neck just below the incision, and then shaking and dragging the bird about for some time. Nearly twenty pounds of this substance are obtained from a single Ostrich. [Illustration: ARABS HUNTING THE OSTRICH.] The ancient Romans valued exceedingly the flesh of this bird. We are told that Heliogabalus once had a dish served at his table containing six hundred Ostrich brains, and that another emperor ate a whole Ostrich at a meal. As an adult Ostrich weighs some three hundred and fifty pounds, we may presume that the bird in question was a young one. The eggs are most valuable articles of food, both on account of their excellent flavour and their enormous size. It is calculated that one Ostrich egg contains as much as twenty-five ordinary hen's eggs. Cooking the Ostrich egg is easily performed. A hole is made in the upper part of the egg, and the lower end is set on the fire. A forked stick is then introduced into the egg, and twirled between the hands, so as to beat up the whole of the interior. Europeans usually add pepper and salt, and say that this simple mode of cooking produces an excellent omelette. The ordinary food of the Ostrich consists of the seeds, buds, and tops of various plants. It seems strange, however, that in the deserts, where there is so little vegetation, the bird should be able to procure sufficient food to maintain its enormous body. Each of the specimens which are kept at the Zoological Gardens eats on an average a pint of barley, the same quantity of oats, four pounds' weight of cabbage, and half a gallon of chaff, beside the buns, bread, and other articles of food which are given to them by visitors.