seed of the gold, and, though they know the value of it well, they prefer losing it rather than the whole future crop.  This conduct seemed to me so very unlikely in men who bring the dust in quills, and even put in a few seeds of a certain plant as a charm to prevent their losing any of it on the way, that I doubted the authority of my informant; but I found the report verified by all the Portuguese who knew the native language and mode of thinking, and give the statement for what it is worth.  If it is really practiced, the custom may have been introduced by some knowing one who wished to defraud the chiefs of their due; for we are informed in Portuguese history that in former times these pieces or flakes of gold were considered the perquisites of the chiefs.

Major Sicard, the commandant, whose kindness to me and my people was unbounded, presented a rosary made of the gold of the country, the workmanship of a native of Tete, to my little daughter; also specimens of the gold-dust of three different places, which, with the coal of Muatize and Morongoze, are deposited in the Museum of Practical Geology, Jermyn Street, London.

All the cultivation is carried on with hoes in the native manner, and considerable quantities of ‘Holcus sorghum’, maize, ’Pennisetum typhoideum’, or lotsa of the Balonda, millet, rice, and wheat are raised, as also several kinds of beans—­one of which, called “litloo” by the Bechuanas, yields under ground, as well as the ‘Arachis hypogaea’, or ground-nut; with cucumbers, pumpkins, and melons.  The wheat is sown in low-lying places which are annually flooded by the Zambesi.  When the waters retire, the women drop a few grains in a hole made with a hoe, then push back the soil with the foot.  One weeding alone is required before the grain comes to maturity.  This simple process represents all our subsoil plowing, liming, manuring, and harrowing, for in four months after planting a good crop is ready for the sickle, and has been known to yield a hundred-fold.  It flourished still more at Zumbo.  No irrigation is required, because here there are gentle rains, almost like mist, in winter, which go by the name of “wheat-showers”, and are unknown in the interior, where no winter rain ever falls.  The rains at Tete come from the east, though the prevailing winds come from the S.S.E.  The finest portion of the flour does not make bread nearly so white as the seconds, and here the boyaloa (pombe), or native beer, is employed to mix with the flour instead of yeast.  It makes excellent bread.  At Kilimane, where the cocoanut palm abounds, the toddy from it, called “sura”, is used for the same purpose, and makes the bread still lighter.