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15th January (cont.) - digging a soak - echidna for breakfast
When we got to the water hole we found it very salty, so we used it as a swimming pool and dug a soak about two feet down in the sandy bed of the Finke. These soaks when first dug were still pretty salty but if left for a time they gradually lost the salty taste. The sand of the Finke not only contained micca crystals but also glistened and sparkled with salt crystals.

The porcupine was produced and made an excellent breakfast tasting very rich and nice and tender.