and that I must even take this one back. The handsome girls were, as may be supposed, by no means pleased with this measure, for I had a great deal of trouble in getting my flag back to hoist it in its place in proper time. The food consists chiefly of dokn bread, assida, and woika. The dokn, having been ground on a stone to flour, is put into an earthen pot, and converted, by means of water, into a thin paste. A fire is now lighted under an earthen-dish (or under an iron-plate, called doga), which stands on three stones; when the dish is heated, it is greased with butter, and the paste is spread upon it in the shape and size of an ordinary cake. The one side being baked, the bread is turned, and the dish again greased with butter. These cakes are about the thickness of a finger, and for Europeans very indigestible; they distend the stomach, indeed, awfully; an effect produced by the corn, partly because the husks are not separated from the flour, partly because the bread is not well baked. Those who are more wealthy, consume a better kind of bread, which has also a more pleasant flavour; the flour is purified, and the paste more fluid; it is spread upon the dish by means of a small brush, but otherwise prepared in the same manner as the former variety. Much time is required to bake the necessary quantity for the consumption of the house. More than one hour is spent in making bread enough of the latter description to serve two persons at dinner. Fresh bread must, therefore, be prepared every day; and it is always made by the women; for, as there is no mill in Kordofan, every one is obliged to grind the quantity of flour necessary for his consumption daily. This is done, as I have already observed, by female slaves.