The weekly pioneer and Democrat. [volume] (Saint Paul, Minn. Territory) 1855-1865, 1861-04-05

Chambers Journal, discussing recent
book of missionary travels in Africa, thus
alludes to one of the tribes which are found
in that terra incogm'ta:
But the strangest of all the stories told
are of the DOkos, who live among the moist,
and Susa. Only four feet high, of dark
olive color. savage and naked, they have
neither houses nor temples, neither fire nor
human food. They live only on ants, mice,
and serpents, diversified by a few roots and
fruits; they let their nails grow long, like
talons, the better to dig for ants, and the
more easily to tear in pieces their favorite
snakes. ..... --tt .- .--'..
They do not marry, but live indiscrimi-
nately lives of animals, multiplying very
rapidly and with very little material instinct.
The mother nurses her child for only a
short time, accustoming it to eat ants and
serpents as soon as possible; and when it
can help itself, it wanders away where it
will, and the mother thinks no more about
it. The Dokos are invaluable as slaves, and
are taken in large numbers. The slave
hunters hold up their bright colored clothes
as soon as they come to the moist, warm
bamboo woods where these human monkeys
live, and the poor Dokos can not resist the
attraction offered by such superior people.
They crowd around them, and are taken IN
thousands.
In slavery they are docile, attached, obe-
dent, with few wants and excellent health.
They have only one fault-a love of ants,
mice and serpents, and habit of speaking
to Yer with their heads on the ground, and
their heels in the air. Yer istheir idea of a
superior power, to whom they talk in this
comical nature when they are dispirited or
angry, or tired of ants and snakes, and long.
ing for unknown food. The Dokos seem to
come nearest of all people yet discovered to
that terrible cousin of humanity-the ape.
BREAD MAKING.-One of the best Lon
don bakers gives the following recipe to
make superior loaf of bread, of what is
called a haIfpeck size. Will not some of
our readers try the plan, and report upon
her success with it ?-"ro make half-peck
loaf, take three-quarters of pound of we'll
boiled potatoes, and mash them through q
fine colander or coarse sieve, and one eighth
OF pint of yeast (about two tablespoon
A~Aov "a S-IuoA eCA0 Va Od OuuCO VI 0Ck.
man dried yeast, and one pint and three
quarters of iukewarm water (88 degrees
Fahr) together with about three-quarters
of pound of -four, to render the mixture
the cOnsistence of thin batter this mixture
should be set aside to ferment; il placed in
warm situation it will rise in less than
two hours, when it will resemble yeast in
appearance, except as to color. The
sponge so made is then to be mixed with
one pint of water, nearly blood warm, viz,
80 degrees Fahr., and poured into half a
peck of -four, which has previously had one
ounce and quarter of salt mixed with it
the whole should then be kneaded into
dough, and allowed to rise in q warm place
for two hours, when it should be kneaded
into loaves and baked. ha,a qsb oaI4st .a.
1.-The object OF adding the mashed pota.
toes is to increase the amount Of fermenta.
ton in the sponge, which it does to very
remarkable degree, and, consequently, rem
ders the bread lighter and better" lzi
The right man in the right place-a
husband at home in the evening.