Travels and discoveries in North and Central Africa, Vol. 4 (of 5) : $b being a journal of an expedition undertaken under the auspices of H.B.M.'s Government, in the years 1849-1855Barth, Heinrich
History
Travels and discoveries in North and Central Africa, Vol. 4 (of 5) : $b being a journal of an expedition undertaken under the auspices of H.B.M.'s Government, in the years 1849-1855
Barth, Heinrich
Africa, Central -- Description and travel; Africa, North -- Description and travel
Almost all the corn which is brought into the market consists of Negro
millet, or _Pennisetum typhoïdeum_, while Indian millet, or sorghum, is
found only in very small quantities; and I was repeatedly prevented from
buying, because I was not possessed of what the people wanted. Thus
when, on the 13th, a caravan of Tawárek serfs, with oxen, arrived
bringing corn from Gógó, they refused to accept anything I could offer
them, viz. shirts, zenne, and gábagá; and the day before I started there
was no corn at all to be got, as no Tárki had arrived. Not the smallest
particle of rice was to be obtained; and I could not but deem myself
fortunate in being able to procure a small supply of vegetable paste of
dodówa, which made my food of millet a little more endurable. This
formed my usual supper. In the morning I usually breakfasted on tíggera,
or cold paste, with sour milk; the latter being excellent and very
cheap, and almost the only article which was to be found in abundance.
But, besides the great difficulty I had in supplying my wants during my
residence in the place, I had still more trouble in obtaining the
currency of the country through which I had to pass on my journey to
Timbúktu; this is the “faráwel,” or “feruwál,” as it is called by the
Arabs, a long narrow strip of cotton cloth sewn together from a number
of pieces, and supposed to measure thirty-two drʿa, though in reality
the measure does not exceed thirty. The price of each feruwál is
generally three hundred shells; but during my stay it rose to four
hundred.
Public-domain text, read in full here on John Shaqi.
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