At first, when the green savannahs were spotted black with cattle, the hunters were so fastidious that they seldom ate anything but the udders of cows, considering bull meat too tough. Many a herd was killed, as at present in Australia or California, for the hide and tallow. If the first animal killed in the day's hunt was a cow, an _engagé_ was instantly sent to the tent with part of the flesh to cook for the evening. When the _engagés_ had each gone home with his joint and his hide, the Buccaneer followed with his own load, his dogs, tired and panting, lagging at his heels. If on his way back he met a boar, or more oxen, he threw down his fardel, slew a fresh victim, and, flaying it, hung the hide on a tree out of reach of the wild dogs, and came back for it on the morrow. On returning to the boucan, each man set to work to stretch (_brochéter_) his hide, fastening it tightly out with fourteen wooden pegs, and rubbing it with ashes and salt mixed together to make it dry quicker. When this was done, they sat down to partake of the food that the first comer had by this time cooked. The beef they generally boiled in the large cauldron which every hunter possessed, drawing it out when it was done with a wooden skewer. A board served them for a dish. With a wooden spoon they collected the gravy in a calabash; and into this they squeezed the juice of a fresh picked lemon, a crushed citron, or a little pimento, which formed the hunter's favourite sauce, _pimentado_. This being done with all the care of a Ude, they seized their hunting knives and wooden skewers, and commenced a solemn attack upon the ponderous joint. The residue they divided among their dogs. Père Labat, an oily Jesuit if we trust to his portrait, describes, with great gusto, a Buccaneer feast at which he was present, and at which a hog was roasted whole. The boucaned meat was used in voyages, or when no oxen could be met with.