A description of the manner in which I have seen bullocks slaughtered on the march, may not be uninteresting. We had our own butchers,--men from the ranks; but, in general, the oxen were slaughtered by Spaniards or Portuguese: and, in my mind, their mode of depriving a bullock of life is by far the most expeditious; it certainly gives little, if any, torture to the animal. They, having tied a noose about the horns of the beast, drew the end of it round a tree, and secured the head close to it; then instantly pushed a sharp-pointed knife down between the back of the skull and the first vertebræ of the neck: this was no sooner done than the animal was dead: the veins of the neck were then opened, and the blood flowed. In the division with which I marched, the Spanish butcher adopted a singular mode of securing the bullock destined for slaughter; he had trained a huge mastiff to be his assistant, and thus they operated:--the butcher held his dog by a chain, and having let loose one of the drove of oxen, took the chain off the mastiff, and gave him the word; the dog ran instantly to the bullock; seized him by the nose in his teeth; and, without the least noise, held him forcibly down: the butcher then plunged the knife in, and the animal rolled lifeless. All this was done in less than half a minute. The first place at which I witnessed this dog at his calling, was at Villa Diego; and no sooner were the veins of the neck opened, than several Spanish old women, with pans in their hands, squabbled about catching the blood: the greatest vixen succeeded in obtaining it; and I learnt that it was to be used as food for her family. It is said that the poor of Connaught eat the blood of oxen; if so, may not the practice have been brought over by the Spaniards, from whom the inhabitants of that province claim extraction?