The country itself being an immense level, and very generally covered with wood, presents a tiresome and gloomy uniformity to the eye; but although Nature has denied to the inhabitants the beauties of romantic landscapes, she has bestowed on them, with a liberal hand, the more important blessings of fertility and abundance. A little attention to cultivation procures a sufficiency of corn, the fields afford a rich pasturage for cattle, and the natives are plentifully supplied with excellent fish, both from the Gambia river and the Walli creek. The grains which are chiefly cultivated are—Indian corn (_zea mays_); two kinds of _holcus spicatus_, called by the natives _soono_ and _sanio_; _holcus niger_, and _holcus bicolor_, the former of which they have named _bassi woolima_, and the latter _bassiqui_. These, together with rice, are raised in considerable quantities; besides which, the inhabitants in the vicinity of the towns and villages have gardens which produce onions, calavances, yams, cassavi, ground nuts, pompions, gourds, water-melons, and some other esculent plants. I observed likewise, near the towns, small patches of cotton and indigo. The former of these articles supplies them with clothing, and with the latter they dye their cloth of an excellent blue colour, in a manner that will hereafter be described. In preparing their corn for food, the natives use a large wooden mortar called a _paloon_, in which they bruise the seed until it parts with the outer covering, or husk, which is then separated from the clean corn by exposing it to the wind, nearly in the same manner as wheat is cleared from the chaff in England. The corn thus freed from the husk is returned to the mortar and beaten into meal, which is dressed variously in different countries; but the most common preparation of it among the nations of the Gambia is a sort of pudding which they call _kouskous_. It is made by first moistening the flour with water, and then stirring and shaking it about in a large calabash, or gourd, till it adheres together in small granules resembling sago. It is then put into an earthen pot, whose bottom is perforated with a number of small holes; and this pot being placed upon another, the two vessels are luted together either with a paste of meal and water, or with cows’ dung, and placed upon the fire. In the lower vessel is commonly some animal food and water, the steam or vapour of which ascends through the perforations in the bottom of the upper vessel, and softens and prepares the kouskous, which is very much esteemed throughout all the countries that I visited. I am informed that the same manner of preparing flour is very generally used on the Barbary coast, and that the dish so prepared is there called by the same name. It is therefore probable that the negroes borrowed the practice from the Moors.