Detail of [previous image]. Each package holds about 3 kilo. Banana leaf only used in making container. The amount is not standardized at all and varies greatly. The native cow gives very little milk - a liter or 1 1/2 liter per day. The vessel is first used to catch urine from the cow - and is rinsed out with this urine. After the vessel is thus cleaned (?) the milk is taken from the cow and allowed to stand about a day. Butter is made by stirring the milk and cream with a stick. The finished product smells and tastes as one would expect it to. It is wrapped in banana leaf - brought into the local merchant and sold for 1.00 to 1.25 francs per kilo. The local buyer heats it in earthen pots and pours it into old petrol cans and ships it to Kigoma and from there to Dar es Salam. Then it goes on to Mombasa or ultimately to Bombay where it is refined and prepared for the European market. No salt or preservative of any kind is added to the butter by the natives. [Shantz travel journal, Feb. 28, 1920]