It was worn-out with toil and hunger, and could not recover its feet.
The other animals were stopped and unladen, the tents were pitched, and preparations made for resting throughout the day.
After some dry weeds had been collected for fuel, Golah proceeded to fulfil his promise of giving them plenty of food.
A noose was made at the end of a rope, and placed around the camel’s lower jaw. Its head was then screwed about, as far as it would reach, and the rope was made fast to the root of its tail, the long neck of the camel allowing its head to be brought within a few inches of the place where the rope was tied.
Fatima, the favourite, stood by, holding a copper kettle; while Golah opened a vein on the side of the animal’s neck near the breast-bone. The blood gushed forth in a stream; and before the camel had breathed its last, the vessel held to catch it had become filled more than half full.
The kettle was then placed over the fire, and the blood boiled and stirred with a stick until it had become as thick as porridge. It was then taken off, and when it had cooled down, it resembled, both in colour and consistency, the liver of a fresh-killed bullock.
This food was divided amongst the slaves, and was greedily devoured by all.
The heart and liver of the camel, Golah ordered to be cooked for his own family; and what little flesh was on the bones, was cut into strips, and hung up in the sun to dry.
In one portion of the camel’s stomach was about a gallon and a half of water, thick and dirty with the vegetation it had last consumed; but all was carefully poured into a goat’s-skin, and preserved for future use.
The intestines were also saved, and hung out in the sun to get cured by drying, to be afterwards eaten by the slaves.