be re-caught if they gallop off. When
the Messrs. Schlagintweit were encamped at vast heights, among the snows
of the Himalaya, they always found it practicable to drive sheep to their
stations. When sheep, etc., are long hurdled at night, near the same
encampment, the nuisance of flies and ticks becomes intolerable.
Sheep-dogs seem to prove of less use to travellers than might have been
expected; perhaps the other dogs corrupt them.

Management of Cattle generally.--To make an animal rise when he throws
himself on the ground with his pack, and will not get up, it is not of
much use to flog him; twisting or biting his tail is the usual way, or
making a blaze with grass and a few sticks under his nostrils. The
stubborness of a half-broken ox is sometimes beyond conception.

Cattle Bells, in countries where they can be used without danger, should
always be taken; it adds greatly to the cheerfulness and gregariousness
of the animals--mules positively require them. Hard wood is sonorous
enough for bells.

Brands and Cattle-marks.--In buying oxen out of the herds of pastoral
people, it is very difficult to remember each animal so as to recognise
it again if it strays back to its former home; it requires quite a
peculiar talent to do so. Therefore it is advisable that the traveller's
cattle should be marked or branded. A trader in Namaqua Land, took red
paint, and tied a brush on to a long stick; with this he made a daub on
the hind quarters of the freshly-bought and half-wild cattle, as they
pushed through the door of his kraal. It naturally excites great ridicule
among natives, to paint an ox that he may be known again; but, for all
that, I think the trader's plan well worth adopting. The same might be
done to sheep, as a slit ear is not half conspicuous enough. A good way
of marking a sheep's ear is to cut a wad out of the middle of it, with a
gun-punch; but it will sometimes tear this hole into a slit, by
scratching with its foot.

Chaff, to cut.--Tie a sickle against a tree, with its blade projecting;
then, standing in front of the blade, hold a handful of reeds across it
with both hands, one hand on either side of the blade; pull it towards
you, and the reeds will be cut through; drop the cut end, seize the
bundle afresh, and repeat the process. In this way, after a little
practice, chaff is cut with great ease and quickness. A broken sickle
does as well as a whole one, and a knife may be used, but the curve of
its