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Updated: June 5, 2025
Some of the flesh of the rhinoceros was also cut off, and with the lion-skin packed up. Rhinoceros meat, though tough, is of good flavour. The portions we carried off were from the upper part of the shoulder and from the ribs, where we found the fat and lean regularly striped to the depth of two inches. Some of the skin was also taken for the purpose of making some fresh ox-whips.
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