None but a skilful huntsman in the pride of youth and strength can perform this feat, and one who has frequently practised it always enjoys great renown amongst his fellows.
COOKING A KANGAROO.
Before they commence cooking the kangaroo an incision is made round the base of the tail to the bone, and another incision skin deep round the tip.

The skin is then pulled away from the other part with all the sinews of the tail attached to it, and these are drawn carefully out and at once rolled round the dowuk, so as to keep them stretched: their future use is either to sew cloaks and bags, or to make spears.
Two modes of cooking the kangaroo are common; the first is to make an oven by digging a hole in the sand, in which a fire is lighted; when the sand is well heated and a large heap of ashes is collected the hole is scraped out and the kangaroo is placed in it, skin and all; it is then covered over with ashes, and a slow fire is kept up above it; when sufficiently baked it is taken out and laid upon its back; the first incision is made directly down from between the forearms to the bottom of the abdomen, the intestines are then removed, and the whole of the juice or gravy is left in the body of the animal.

This is carefully taken out and the body is then cut up and eaten.
The other mode is simply to kill the kangaroo and then to broil the different portions of it on the fire: certain parts are considered great delicacies, and these the young men are forbidden to eat; such are the blood, the entrails, and the marrow.

The blood is always carefully collected in one of the intestines so as to form a long sausage and is afterwards eaten by the most influential man present.
METHODS OF TAKING AND COOKING FISH.
It will be seen from the foregoing list that the smaller sorts of fish eaten by the natives are very numerous: there are however several kinds which from superstitious prejudices they will not touch; amongst these are the Bamba, or stingray.

I should here observe that these prejudices are local, and I have seen them reject at one portion of the continent articles of food which at a distant part they will eat readily.
Three modes of taking fish are commonly practised: spearing them; catching them by means of a weir; and taking them in a net.