that subsists only on
sweet succulent roots, produces a flesh both insipid and bitter. I
allude to the South American tapir. The quality of the food, therefore,
is no criterion of the quality of the flesh.

It is true that the beef of the elephant was not what Von Bloom and most
of his family would have chosen for their regular diet. Had they been
sure of procuring a supply of antelope-venison, the great carcass might
have gone, not to the "dogs," but to their kindred the hyenas. But they
were not sure of getting even a single antelope, and therefore decided
upon "curing" the elephant. It would be a safe stock to have on hand,
and need not interfere with their eating venison, or any other dainty
that might turn up.

The first thing done was to cut out the tusks. This proved a tough job,
and occupied full two hours. Fortunately there was a good axe on hand.
But for this and Swartboy's knowledge, double the time might have been
wasted in the operation.

The ivory having been extracted and put away in a safe place, the
"cutting up" then commenced in earnest. Von Bloom and Swartboy were the
"baas-butchers," while Hans and Hendrik played the part of "swabs." As
the carcass lay half under water, they would have had some difficulty in
dealing with the under part. But this they did not design to touch. The
upper half would be amply sufficient to provision them a long while; and
so they set about removing the skin from that side that was uppermost.

The rough thick outer coat they removed in broad sheets cut into
sections; and then they peeled off several coats of an under skin, of
tough and pliant nature. Had they needed water-vessels, Swartboy would
have saved this for making them--as it is used for such purposes by the
Bushmen and other natives. But they had vessels enough in the wagon, and
this skin was thrown away.

They had now reached the pure flesh, which they separated in large
sheets from the ribs; and then the ribs were cut out, one by one, with
the axe. This trouble they would not have taken--as they did not want
the ribs--but they cut them away for another reason, namely, to enable
them to get at the valuable fat, which lies in enormous quantities
around the intestines. Of course for all cooking purposes, the fat would
be to them invaluable, and indeed almost necessary to render the flesh
itself eatable.

It is no easy matter to get at the fat in the inside of an elephant, as
the whole of the intestines have