On the 23rd of July, at seven in the morning, we took leave of our hosts, who had given us a very good supper of rice the evening before. We directed our course E.S.E. and passed a little village, the name of which I have forgotten. At one of the cabins I asked for a little water to quench my thirst; a female slave brought me some in a calabash: she knelt down as she presented it to me. We heard distant thunder, but had no rain. We continued our progress to the S.E. for eight miles, and passed Banankodo, a large village of the Foulou, containing four or five hundred inhabitants; it is shaded by large bombaces and baobab trees. The country over which we travelled was under water, and the plain quite open: it was about noon, when, after having gone three miles more, we halted at Yonmouso, a little hamlet similar to those of the Wassoulos. Arafanba fired his piece in token of rejoicing on our arrival at this little village, where he had friends, with whom we went to seek a lodging, and they forthwith prepared a hut for us, in which we passed the night. I had met on the road a Poulh of Foulou, accompanied by his wife, who carried upon her head a breakfast of foigné and milk: as this man had questioned my guide respecting me, and was doubtless interested about me, I accepted with pleasure the breakfast which he offered to me. I wished to pay him in glass-wares, but he persisted in refusing all compensation. When I arrived at Yonmouso this man brought several of his companions to see me: he said nothing concerning his generous hospitality to me—a reserve that I admired greatly in a negro. He asked to see my umbrella; I hastened to gratify him, and it excited, as before, the admiration of all: to amuse them, I opened and shut it repeatedly. The hut was not cleared of people the whole evening; but their visits were very short, and their manners reserved: they also had recourse to wisps of lighted straw to see me the better, and liked the looks of me. Many gave me milk, and at the beginning of the night a pretty good supper of boiled yams pounded, with gombo sauce, which we seasoned with a little salt, and to which roasted pistachio-nuts were added.