TheImprovement ofTropical and Subtropical Rangelands

238 IMPROVEMENT OF TROPIOAL AND SUBTROPIOAL RANGELANDS
day reach highs of 46°C (115°F) in May and at night may dip as
low at 4.5°C (40°F) in December. The Sahel dwellers have adapted
to this environment by utilizing almost all natural resources, either
directly or through the medium of animals, and have obtained them
in amounts sufficient to sustain life by moving from area to area.
The nomads do not form a homogeneous society, although they
have a common designation as Kel Tamasheq (Tamasheq speakers)
or Kel Esuf (people of the bush). Many authors have used the Arabic
term "Tuareg" in referring to this group, but since it is sometimes
used to refer only to noble classes and because the nomads never
use it, their own designation for themselves, Kel Tamasheq, will
be followed. Recently, non-Tamasheq speakers have been moving
into this area, mainly Peul (Fulani) and Arabs. The pattern of
adaptation of the Arabs is very similar to that of the Tamasheq, but
the Peullifestyle differs considerably. The Tamasheq comprise five
distinct social categories: nobles (known as imtJjtJreft), their vassals
(for example, imrtJd, debtJitJr, clatJmefttJmu), mtJrdout tribes (Kel
Essouk), slaves (ikltJft or belltJ), and artisans (ifttJd4ft). Slaves and
artisans may reside either independently or, as is traditional, in the
camps of the wealthier nobles, vassals, and mtJrabouuj the latter
three groups may visit each other for long periods but do not live
together permanently. Details of occupation, ritual, physical type,
and kinship patterns vary among these groups but on the whole, their
adaptation to their environment is quite similar (N'Diaye, 1970). All
are pastoralists with herds including camels, cattle, sheep, and goats
(as well as household animals including donkeys and dogs); they
are traditionally "pure" nomads (that is, never sedentary); they are
Muslim and speak a common language, Tamasheq.
Diet
Although diet varies according to the season and to the wealth,
age, and social position of the individual, milk-either fresh or
soured-is the basic food for all. To make sour milk, a culture is
placed in fresh milk (preferaby cow's), which is allowed to stand for
14 hours. It then may be drunk plain, or with the addition of water,
the dried and pulverized fruit of Ziziplaus spp., flour of millet or wild
grains, cheese, or dates. The preparations, translated as "creme,"
are considered to be very fortifying. Butter is made from cow's milk
and is churned in a goatskin each morning. Cheese is made only
during the rainy season when there is a surplus of milk; after drying,