ble emus now came stalking slowly towards the
water, and, passing within forty yards of our hiding-place, both fell
victims to the breechloaders of Dunmore and myself.

This beautiful bird inhabits the open country throughout Australia,
where at one time it was very common, but is now rarely seen in the
settled districts. However, in the north emus may be found in plenty;
and I do not think there is the slightest fear of their becoming
extinct, as some writers suggest. All my readers must have seen this
bird at the Zoological Gardens, and remarked its likeness to the
ostrich, both in form and habits; but the prisoner portrays but poorly
the free majestic gait of the wild inhabitant of the plains. The
colour of the adult bird is a greyish brown, the feathers are very
loose and hairy, whilst the height of a fine male is often nearly seven
feet. The usual mode of capturing these birds is to ride them down,
using dogs trained for the purpose to pull them to the ground. The
dogs should be taught to reserve their attack until the emu is
thoroughly tired out, and then to spring upon the neck; but an unwary
puppy will bitterly rue his temerity should he come within reach of the
powerful legs, which deal kicks fiercely around, and of sufficient
power to disable any assailant. The ostrich always kicks forward, in
which he differs from the emu, whose blow is delivered sideways and
backwards, like a cow. This bird is very good eating, if you know the
part to select; the legs proving tough and unpalatable, while the back
is nearly as tender as fowl. But to the bushman the most valuable
thing about the emu is its oil, which is looked upon as a sovereign
remedy for bruises or sprains when rubbed into the affected part either
pure or mixed with turpentine. This useful oil is of a light yellow
colour, and from its not readily congealing or becoming glutinous, it
is in much request for cleaning the locks of fire-arms. It chiefly
resides in the skin, but also collects in great quantities near the
rump. The usual mode of obtaining it is to pluck out all the feathers,
cut the skin into small pieces, and boil them in a common pot; but a
still simpler plan, though less productive, is to hang the skin before
a fire, and catch the oil as it drips down. A full-sized bird will
yield from six to seven quarts. The food of the emu consists of grass
and various fruits. It emits a deep drumming sound from its throat, but
no other cry, tha