The flesh of these animals is cut into long strips, and either slightly salted, or dried by exposure to the sun; it is brought to table quite hard; when pounded and soaked in butter it has a very delicate flavour; its price varies from sixpence to a shilling a pound, and it is often brought to market in considerable quantities.
Quitting this halting-place, we proceeded to the east. The district that we traversed on our way to the Estherspruit was, if possible, more abundant in game than that which we had left. I counted in various directions no less than twenty herds of springbocks and blessbocks. A short distance from our path a swarm of vultures had settled on a blessbock that had been shot, the very numbers of the birds being a proof that they must have continual opportunities for a similar repast.
The spruit lay in a kind of trench extending towards the south. As we approached it we could see a white-washed farmhouse peeping out from some mimosas on its margin; we subsequently made the acquaintance of its owner, a kindly middle-aged Dutchman, named Rensburg.
As far as the Estherspruit we had found the road singularly good; but suddenly we were now launched upon a marshy plain, from the mire of which our oxen seemed perfectly unable to drag the waggon. With much reluctance we had to consent to stay in this unhealthy situation till the next morning. Towards midnight the atmosphere became
