r; but then, on the
other hand, when once made up it will last for several days.

Now as to the costume of these interesting semi-savages. Their articles
of clothing are two in number--the _sadik_ and the _simbre_. The former,
which by many natives is considered quite sufficient, is a strip of cloth
worn round the loins. The simbre is a piece of white stuff, about four
yards long and three broad, which is worn much like a toga. As it is
constantly coming loose, and every minute needing adjustment, it is an
exceedingly troublesome though not ungraceful garment, keeping one hand
of the wearer almost constantly employed.

Males and females wear the same attire, except that the latter indulge in
a little more drapery, and often add a third article--a short tight
jacket, called _kanezu_.

Simple as is the clothing of the Malagasy, their food is not less simple.
At every meal, rice and anana are the principal or only dishes. Anana is
a vegetable very much like spinach, of a by no means disagreeable flavour
in itself, but not savoury when cooked with rancid fat. Fish is
sometimes eaten, but not often--for indolence is a great Malagasy
quality--by those who dwell on the borders of rivers or on the sea-shore;
meat and poultry, though both are cheap, are eaten only on special
occasions. The natives partake of two meals--one in the morning, the
other in the evening.

The rice and anana are washed down with _ranugang_, or rice-water, thus
prepared: Rice is boiled in a vessel, and purposely burned, until a crust
forms at the bottom. The water is poured on, and allowed to boil. The
water in colour resembles pale coffee, and in taste is abominable to a
European palate. The natives, however, esteem it highly, and not only
drink the water, but eat the crust.

* * * * *

One of the great ceremonies of Madagascar, the royal bath-feast, is
described by Madame Pfeiffer. It is celebrated on the Malagasy
New-Year's Day, and has some curious features. On the eve, all the high
officers, nobles, and chiefs are invited to court; and assembling in a
great hall, partake of a dish of rice, which is handed round to each
guest with much solemnity that he may take a pinch with his fingers and
eat. Next day, all reassemble in the same place; and the queen steps
behind a curtain, which hangs in a corner of the room, undresses, and
submits to copious ablutions. Assuming her clothes, she comes forward,
holding in her hand an ox-horn th