The source of the Blue Nile : $b a record of a journey through the Soudan to Lake Tsana in western Abyssinia, and of the return to Egypt by the valley of the Atbara, with a note on the religion, customs, etc. of AbyssiniaHayes, Arthur J.
Religion
The source of the Blue Nile : $b a record of a journey through the Soudan to Lake Tsana in western Abyssinia, and of the return to Egypt by the valley of the Atbara, with a note on the religion, customs, etc. of Abyssinia
Hayes, Arthur J.
Ethiopia -- Description and travel; Ethiopia -- Religion; Sudan -- Description and travel
[Footnote 45: Mr. MacMillan, describing some of the incidents of
his recent expedition to the upper reaches of the Blue Nile, told
an interviewer: “We were roused at four in the morning by the wild
screams of one of our people (a Somali), who had been seized by a big
crocodile, which had crawled up the rocks. The brute had seized his
victim by the head and dragged him to the water’s edge. By throwing
stones at the crocodile we succeeded in making him leave the Somali,
who, though terribly mauled, eventually recovered.”—_Egyptian
Gazette_, October 21, 1903. Mr. MacMillan told me subsequently in
conversation that the Somali, when he was attacked, was sleeping with
his head on his arm, and that the crocodile seized both head and arm,
with the result that the Somali put his finger in the crocodile’s
eye. Mr. MacMillan was inclined to believe that this action made the
reptile release the man. The guns and ammunition of the expedition
had all been lost, and were at the bottom of the river, and the
night was pitch dark.]
[Footnote 46: “Life in Abyssinia,” pp. 383 _seq._]
[Footnote 47: Native bread. “The chief corn of the country is
‘teff’ and ‘dágousha,’ if, indeed, we may venture to include
these under the head of corn; for they both resemble different sorts
of grass, and the seed is not larger than rape or canary seed. Of
each of these there are various qualities, esteemed according to their
colour, white, red, or black. White ‘teff’ bread is preferred by
all natives even to wheat bread. . . . The ‘teff’ is considered
by the Abyssinians wholesome and digestible; but so far from being
satisfied of this, I am doubtful of its containing much nutritious
property; and as for its taste, only fancy yourself chewing a piece
of sour sponge, and you will have a good idea of what is considered
the best bread in Abyssinia.” (Parkyns, “Life in Abyssinia,”
pp. 198-200.)]
[Footnote 48: In other parts of Abyssinia “there are also two
kinds, one a very large one and another of Jersey size, that show
absolutely no trace of an Eastern origin, and are as straight-backed
as any English short-horn.” (“Modern Abyssinia,” by Augustus
Wylde. Methuen, 1901.)]
[Footnote 49: “Life in Abyssinia,” p. 259.]
Public-domain text, read in full here on John Shaqi.
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