The intestines of animals are greatly valued by the native hunters, who laugh at white men for throwing them away. They state that, even as food, the intestines are the best parts of the animal, and those Europeans who have had the moral courage to follow the example of the natives have always corroborated their assertion. The reader may perhaps remember that the backwoodsmen of America never think of rejecting these dainty morsels, but have an odd method of drawing them slowly through the fire, and thus eating them as fast as they are cooked. Moreover, the intestines, as well as the paunch, are always useful as water-vessels. This latter article, when it is taken from a small animal, is always reserved for cooking purposes, being filled with scraps of meat, fat, blood, and other ingredients, and then cooked. Scotch travellers have compared this dish to the “haggis” of their native land. The illustration opposite represents the wild and animated scene which accompanies the death of an elephant. Some two or three hours are supposed to have elapsed since the elephant was killed, and the chief has just arrived at the spot. He is shown seated in the foreground, his shield and assagais stacked behind him, while his page is holding a cup of beer, and two of his chief men are offering him the tusks of the elephant. In the middle distance are seen the Kaffirs preparing the oven for the reception of the elephant’s foot. Several men are seen engaged in raking out the embers from the hole, shielding themselves from the heat by leafy branches of trees, while one of the rakers has just left his post, being scorched to the utmost limit of endurance, and is in the act of handing over his pole to a comrade who is about to take his place at the fire. [Illustration: COOKING ELEPHANT’S FOOT. (See page 132.)] Two more Kaffirs are shown in the act of rolling the huge foot to the oven, and strips of the elephant’s flesh are seen suspended from the boughs in order to be converted into “biltongue.” It is a rather remarkable fact that this simple process of cutting the meat into strips and drying it in the air has the effect of rendering several unsavory meats quite palatable, taking away the powerful odors which deter even a Kaffir, and much more a white man, from eating them in a fresh state.